Pulaski County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.1) | 15 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.2) | 15 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.3) | 0 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 50 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.5) | 25 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 25 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.8) | 15 |
Number of Food Preservation Workshop participants |
| 2062.9) | 15 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Success Stories
"Holly Jolly" Event
Author: Edith Lovett
Major Program: Food Preparation and Preservation
Describe the Issue or Situation. Ideas given out to clients using new recipes, sampling recipes and hand made Christmas Decorations to save money.Describe the Outreach or Educational Program Response (and Partners, if applicable).Positive response to new recipes using local grown products and healthy recipes.Provide the Number and Description(s) of Participants/Target Audience.250 attended with not particular target audience.Provide a Statement of Outcomes or Program Impact. Please note that the
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Summer Sausage Classes
Author: Trent Adkins
Major Program: Food Preparation and Preservation
In 2024 Pulaski County Extension conducted 2 summer sausage workshop and charcuterie board series. This series involved several components. In the first part, participants made their own cutting boards, learned about the best types & species of wood to use for cutting boards vs charcuterie boards, natural stains and food safe sealants, cutting board safety, and sampled Plate it Up recipes which were displayed on example charcuterie boards. In the second part of the series, participants learn
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- S107 Ag. Science Center North
- Lexington, KY 40546-0091
- +1 (859) 257-4302
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