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
Describe the Issue or Situation.Describe the Outreach or Educational Program Response (and Partners, if applicable).Provide the Number and Description(s) of Participants/Target Audience.Provide a Statement of Outcomes or Program Impact. Please note that the outcomes statement must use evaluation data to describe the change(s) that occurred in individuals, groups, families, businesses, or in the community because of the program/outreach.
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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