Fayette County CES Program Indicators and Success StoriesJul 1, 2022 - Jun 30, 2023
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.9) | 20 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 20 |
Number of Food Preservation Workshop participants |
| 2062.1) | 24 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 0 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.2) | 8 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 20 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 37 |
Number of individuals who reported preparing more healthy home-cooked meals |
Success Stories
Boiling Water Bath Class
Author: Maranda Brooks
Major Program: Food Preparation and Preservation
Boiling water bath class was held on August 19th for a group of UPS women whom have formed a union women's committee called Teamsters. The class was a collaborative effort of AnnHall- Food preservation specialist and FCS. Our recipe included pickled green beans. 4 ladies attended and FCS agent checked on their pickled green beans over the weekend and they were canned magnificently. FCS gathered post program evaluation which successfully indicated all 100% of attendees prior to the class most
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Savor the Flavor: Seasoning with Spices
Author: Caroline McMahan
Major Program: Food Preparation and Preservation
Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building skills and cooking knowledge increases the likelihood that people choose to prepare home-cooked meals. Evidence also suggests that those who prepare home-cooked meals have improved health outcomes and reduced chronic disease risk. To encourage more home-prepared meals, the Fayette County Extension Offi
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How to Get Out of a Mealtime Rut
Author: Caroline McMahan
Major Program: Food Preparation and Preservation
Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Often, cooks find themselves in a mealtime rut and feel overwhelmed with making decisions around meals and snacks for themselves and their family. Building skills and cooking knowledge as well as adding variety and creativity into meal preparation increases the likelihood that people choose to prepare home cooked meals.To
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