Shelby County CES Program Indicators and Success StoriesJul 1, 2023 - Jun 30, 2024
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 155 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 100 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 32 |
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) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.5) | 75 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 32 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 21 |
Number of Food Preservation Workshop participants |
| 2062.9) | 21 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Success Stories
Cooking through the Calendar
Author: M. Elizabeth Coots
Major Program: Food Preparation and Preservation
The new year began, and the Louisville Area FCS Agents were looking through the new Food and Nutrition calendars when discussion started about watching cooking shows and being more likely to try a recipe after watching someone prepare it. Also, one of the local news stations had reached out about a cooking segment; therefore, the program Cooking Through the Calendar was organized!The program consisted of each Louisville Area Extension Agent choosing a month to prepare the recipe either liv
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