Success Stories - Kentucky Extension Reporting System

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Craig Wood, Ph.D
Acting Associate Dean & Director
UK Cooperative Extension Service

S-107 Ag. Science Center North Lexington, KY 40546-0091

+1 (859) 257-4302

craig.wood@uky.edu

Cooperative Extension Service

Martin-Gatton College of Agriculture, Food and Environment

Impacts

Craig Wood, Ph.D
Acting Associate Dean & Director
UK Cooperative Extension Service

S-107 Ag. Science Center North Lexington, KY 40546-0091

+1 (859) 257-4302

craig.wood@uky.edu

Fiscal Year: 2025

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Jul 1, 2024 - Jun 30, 2025

Success StoriesKentucky Extension Reporting System

Novice Canners Succeed

Author: Ruth Chowning

Major Program: Food Preparation and Preservation

According to Penn State Extension, increased interest in eating locally grown produce has led to renewed popularity of home food preservation. If not done properly, loss of food and money are minor problems. The Centers for Disease Control and Prevention report the major problem - that home canned vegetables are the most common cause of botulism outbreaks in the US.To assist local families with safe methods to preserve their locally grown produce, the Bullitt County Extension office presented 3

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From Planting to Preserving, the Basics

Author: Krista Perry

Major Program: Food Preparation and Preservation

After receiving numerous inquiries about gardening and food preservation, the Henry County Extension Agents for ANR and FCS launched the Gardening Basics & Food Preservation workshop series. The four-part series was promoted through local media and social platforms.The first session, Garden Plans and Preparations, covered garden size, crop selection, location, soil sampling, and fertilizing, led by the ANR Agent. The second workshop, taught by UK specialists, focused on disease and pest mana

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Cooking Through the Calendar

Author: Asa Conkwright

Major Program: Food Preparation and Preservation

According to the Center for Disease Control and Prevention 1 in 10 adults reported consuming the recommended amount of fruits and vegetables. Specifically in Kentucky, There are 8.8% of Kentuckians meeting their recommended daily amount of fruits and only 5.6% meeting their daily requirement for vegetables (CDC). Grant County specifically faces significant health and financial challenges. With 37.5% of adults classified as obese, 10.4% diagnosed with diabetes, and nearly one in five reporting po

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Food Preservation Dehydration and Freeze Drying

Author: Judy Vaughn

Major Program: Food Preparation and Preservation

Food preservation is a way to keep food from going to waste and dehydration is an easy way to preserve food.  Freeze drying is a new concept for the home consumer and can be useful to start a business, as well as food storage for natural disasters.  Food preservation (Dehydration and Freeze Drying) was presented at the Estill County Extension Office on May 21 at 1:00 and June 17th at 6:00.  Freeze drying information was gathered from Utah Extension and Penn State Extension.  

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Beginner Fermentation Series

Author: Kendyl Redding

Major Program: Food Preparation and Preservation

Beginner Fermentation Series

Fermentation has been used for thousands of years to preserve food and beverages. It's safe, easy, and economical. Microorganisms like yeast, bacteria, and mold play a role in the fermentation process, creating nutritious foods and drinks. Fermented foods have been shown to aid in digestion, are rich in nutrients, and support the gut microbiome.The Powell County Family and Consumer Sciences Agent taught a beginner fermentation series in Powell, Clark, and Madison Counties. The ferm

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Homesteading Series

Author: Rachel Mattingly

Major Program: Food Preparation and Preservation

Describe the Issue or Situation.In recent years, homesteading has captured the imagination of many seeking a more straightforward, more grounded way of life. More than just a trend, it’s a lifestyle rooted in self-sufficiency, sustainability, and a deep desire to reconnect with the land. Homesteaders often grow their food, raise livestock, and produce goods by hand, reducing dependence on modern industries. They value knowing exactly where their products come from, prioritizing organic, ch

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Lake Cumberland Area Canning Camp

Author: Katelyn Squires

Major Program: Food Preparation and Preservation

Lake Cumberland Area Canning Camp

Many individuals in the Lake Cumberland area express interest in home food preservation but lack the knowledge and confidence to safely can food at home. Improper canning techniques can lead to food spoilage and serious health risks such as botulism. There is a need for hands-on education to help individuals learn the correct and safe practices for preserving food.To address this need, Family and Consumer Sciences (FCS) Extension agents from across the Lake Cumberland area collaborated to host a

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Canning 101

Author: Heather Toombs

Major Program: Food Preparation and Preservation

Describe the Issue or Situation.In Oldham County, Kentucky, a growing interest in home gardening and local food sustainability has led to an increased demand for food preservation knowledge. Community members expressed concern about safely preserving their garden harvests, particularly as misinformation about canning methods circulates online. Many residents were unsure about the correct techniques, equipment, and safety protocols for preserving both high- and low-acid foods.Describe the Outreac

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Lake Cumberland Area Food Preservation Camp Builds Confidence and Skills in Home Canning

Author: Dylan Gentry

Major Program: Food Preparation and Preservation

Describe the Issue or Situation.Many individuals in the Lake Cumberland area express interest in home food preservation but lack the knowledge and confidence to safely can food at home. Improper canning techniques can lead to food spoilage and serious health risks such as botulism. There is a need for hands-on education to help individuals learn the correct and safe practices for preserving food.Describe the Outreach or Educational Program Response (and Partners, if applicable).To address this n

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Life Skills Lessons for those with Exceptional Needs

Author: Alivia Faris

Major Program: Food Preparation and Preservation

The Family and Consumer Sciences Extension Agent (Alivia Stevens) in partnership with Georgetown Middle School and Youth Service Center Coordinator Nancy Mercado, has achieved great success through its ongoing monthly nutrition workshops. This initiative provides students with valuable hands-on experiences in the kitchen, while also promoting healthy habits and life skill development. Each month, students participate in a live cooking demonstration led by Alivia Stevens, followed by an opportuni

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Healthier Cooking with Small Appliances and Techniques

Author: Diane Mason

Major Program: Food Preparation and Preservation

Small appliances can be an asset for easy and healthful food preparation. According to Grandview Research, single person households and smaller homes are helping to drive the small appliance industry that includes items from popular air fryers to multi-function cookers. Many individuals want to know if such appliances are right for their situation or how to best use what they own.  Due to client inquiries and requests, the Boone County Cooperative Extension Service conducted a four-part, ha

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Preserving Knowledge - One Jar at at time

Author: Joni Phelps

Major Program: Food Preparation and Preservation

Many community members in Livingston County expressed interest in learning how to safely preserve food at home, especially amid rising grocery costs and increased gardening efforts. However, most lacked formal training in safe food preservation practices. Without proper knowledge of pressure and water bath canning, individuals risked food spoilage and potential safety hazards. There was a clear need for local, accessible education on food preservation techniques based on research and safety stan

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Food Preservation Workshop

Author: Leah VanMeter

Major Program: Food Preparation and Preservation

Butler County Family and Consumer Sciences Extension Agent offered food preservation workshops to a total of 9 participants.100 percent of participants identified research-based methods of home food preservation as a result of the program. 100 percent of participants differentiated between high and low acid foods. 100 percent of participants accurately prepared food products using the pressure canning method of preservation. 100 percent identified signs of unsealed jars and signs of spoilage in

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Food Preservation series takes the fear out of canning

Author: Kelly Bland

Major Program: Food Preparation and Preservation

As more families turned to gardening and bulk purchasing as ways to manage rising food costs and reduce dependence on commercial food systems, the need for reliable, research-based education on food preservation was being requested in Ohio County. In response to community interest in learning how to safely preserve homegrown and locally sourced foods, the Ohio County Family and Consumer Sciences (FCS) Extension Agent offered a food preservation class series to address knowledge gaps in safe cann

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Savor the Flavor

Author: Whitney Morrow

Major Program: Food Preparation and Preservation

Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building cooking skills and knowledge increases the likelihood that people choose to prepare homecooked meals. To encourage more home-prepared meals, the Carter County Extension Office presented the Savor the Flavor series to the East Carter High School Foods Class and a group of adults with in treatment for mental health

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Caldwell Cans Confidently

Author: Ashley Board

Major Program: Food Preparation and Preservation

With rising food costs and growing interest in sustainable living, food preservation has made a comeback.   To meet this need, the Caldwell County Family and Consumer Sciences Agent hosted a hands-on Home Canning Bootcamp. Twenty participants gained hands-on skills in safely preserving fruits and vegetables—tools they can use at home to cut costs, reduce food waste, and build kitchen confidence.100% reported increased knowledge about safe canning practices100% felt confident usin

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Basics of Sourdough

Author: Katherine Alexander

Major Program: Food Preparation and Preservation

Basics of Sourdough

Basics of SourdoughThe popularity of sourdough bread has been growing recently. People want to learn to make their own Sourdough bread due to its unique flavor, texture, and potential health benefits.The Family and Consumer Sciences Extension Agent in Daviess County, partnered with the Family and Consumer Sciences Extension Agent in Hancock County to offer two Basics of Sourdough Class. Total participation was forty-four people.The target audience for the Basics of Sourdough were adults who were

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Food Preservation Training for FCS professionals

Author: Jessica Hunley

Major Program: Food Preparation and Preservation

University of Kentucky FCS agents around the central Kentucky region seek additional training and resources related to food preservation practices, including dehydration and freeze drying.  UK Food Preservation Specialist Annhall Norris teamed up with Liz Kingsland and Madison FCS Agent, Jessica Hunley, to offer a training centered around current practices for dehydration of fruits and vegetables. This training also introduced new practices behind freeze drying and how the two methods diffe

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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

© 2024 University of Kentucky, Martin-Gatton College of Agriculture, Food and Environment