Russell County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.4) | 39 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 47 |
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) | 5 |
Number of pints of fruits or vegetables dried |
| 2062.5) | 24 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 47 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 47 |
Number of Food Preservation Workshop participants |
| 2062.3) | 27 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.9) | 47 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Success Stories
Dairy Basics: Making Mozzarella Cheese
Author: Megan Gullett
Major Program: Food Preparation and Preservation
With rising grocery costs, many families in the community have expressed interest in learning practical ways to stretch their food dollars while preparing nutritious meals at home. Cheese is a staple in many households but can be expensive when purchased at the store. There was a need for a hands-on educational opportunity to teach residents how to make fresh cheese at home, understand its nutritional benefits, and compare the cost savings of homemade versus store-bought cheese.In response, the
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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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