Fayette County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.4) | 86 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 85 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.5) | 12 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 85 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 56 |
Number of Food Preservation Workshop participants |
| 2062.3) | 0 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.9) | 56 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Success Stories
Food Preservation: Water Bath Canning Apple Butter
Author: Caroline McMahan
Major Program: Food Preparation and Preservation
In 2019, health departments reported 215 cases of botulism to the Centers for Disease Control and Prevention (CDC). 10% of these cases were due to home canning practices. To promote safe canning practices in Fayette County, the Family and Consumer Science Agent presented a beginner’s canning class. Additionally, the agent planned an Apple Butter class to align with the produce available in season in the county and local apples were used. 14
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Charcuterie 101
Author: Caroline McMahan
Major Program: Food Preparation and Preservation
Charcuterie is a culinary practice that dates back more than a thousand years. There has been a recent surge in popularity of serving portions of meals or even whole meals using charcuterie boards. Many consumers are interested in this growing trend and have questions regarding the history, food safety concerns, and creative presentation ideas that can be used for a variety of reasons and functions. In response to these questions, the Fayette County Extension Office hosted a Charcuterie 101 of c
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- Acting Associate Dean & Director — Craig Wood, Ph.D.
- S107 Ag. Science Center North
- Lexington, KY 40546-0091
- +1 (859) 257-4302
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