Ohio County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.1) | 50 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.2) | 50 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.3) | 50 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 72 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.5) | 732 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 24 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.8) | 50 |
Number of Food Preservation Workshop participants |
| 2062.9) | 50 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Success Stories
Food Preservation series takes the fear out of canning
Author: Kelly Bland
Major Program: Food Preparation and Preservation
As more families turned to gardening and bulk purchasing as ways to manage rising food costs and reduce dependence on commercial food systems, the need for reliable, research-based education on food preservation was being requested in Ohio County. In response to community interest in learning how to safely preserve homegrown and locally sourced foods, the Ohio County Family and Consumer Sciences (FCS) Extension Agent offered a food preservation class series to address knowledge gaps in safe cann
Full Story
- 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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