Estill County CES Program Indicators and Success StoriesJul 1, 2021 - Jun 30, 2022
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.2) | 12 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 0 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 0 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.5) | 0 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 8 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.9) | 0 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 0 |
Number of Food Preservation Workshop participants |
Success Stories
Charcuterie Board
Author: Judy Vaughn
Major Program: Food Preparation and Preservation
February 8, 2022Covid numbers are on the decline and people are beginning to gather for parties and events. Proper and safe preparation of food is important for people’s health. In 2016, fifty-one people suffered an outbreak of Salmonella. The FDA estimates that about 48 million cases of foodborne illness happen every year. Mild cases are often not reported. As part of a recent homemaker’s meeting, I conducted a lesson on proper food preparation and hand
Full Story
- Acting Associate Dean & Director — Craig Wood, Ph.D.
- S107 Ag. Science Center North
- Lexington, KY 40546-0091
- +1 (859) 257-4302
© 2024 University of Kentucky, Martin-Gatton College of Agriculture, Food and Environment