Oldham County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.1) | 529 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.2) | 529 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.3) | 529 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 0 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.5) | 0 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.8) | 26 |
Number of Food Preservation Workshop participants |
| 2062.9) | 11 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Success Stories
Canning 101
Author: Heather Toombs
Major Program: Food Preparation and Preservation
Describe the Issue or Situation.In Oldham County, Kentucky, a growing interest in home gardening and local food sustainability has led to an increased demand for food preservation knowledge. Community members expressed concern about safely preserving their garden harvests, particularly as misinformation about canning methods circulates online. Many residents were unsure about the correct techniques, equipment, and safety protocols for preserving both high- and low-acid foods.Describe the Outreac
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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