National Center for Home Food Processing and Preservation

1. National Center for Home Food Processing and Preservation Elizabeth L. Andress, Ph.D. Extension Specialist and Project Director The University of Georgia Cooperative Extension Service Athens, GA September 11, 2001

2. Collaboration The University of Georgia – Lead Institution Department of Foods and Nutrition Department of Food Science and Technology Department of Housing and Consumer Economics Alabama A&M University – 4-yr Partner Department of Food and Animal Sciences University of California-Davis Department of Food Sciences and Technology University of Puerto Rico-Mayagüez Department of Food Science and Technology

3. Advisory Committee Composed of individuals from Auburn University Clemson University Colorado State University Cornell University Kansas State University North Carolina State University University of California-Davis Washington State University Alltrista Consumer Products Company National Presto Industries, Inc.

4. Goals • A National Center for Home Food Preservation was initially established • to update USDA-CSREES canning and freezing guidelines and the database supporting such guidelines; • to specifically add recommendations that emphasize the use of nontraditional fruits and vegetables (e.g., tropicals) and popular consumer specialty foods such as salsas, relishes, sauces and chutneys; • identify future research needs; • finalize a USDA Complete Guide to Home Freezing and • update the USDA Complete Guide to Home Canning.

5. Goals, continued • In Year 2, the goals were broadened to include • researching and updating other methods of home food preservation and • develop multiple dissemination methods for existing and new recommendations.

6. Objectives ! Collect and critically review literature relevant to home food preservation techniques and guidelines. ! Update the current guidelines, incorporating new or revised recommendations as appropriate. ! Develop and test new recipes (products) and guidelines on home food processing and preservation methods that emphasize: (a) popular consumer specialty foods; (b) safety guidelines for processing food in community cannery settings; and (c) applications of updated technology, such as microwave blanching for food freezing. ! Establish distribution mechanisms for dissemination of guidelines. ! Identify areas where further research in home food processing and preservation techniques is needed.

7. Product Development • Mango salsas and chutney • Mango relish • Tomatillo relish • Spicy jicama and watermelon rind relishes • Pickled jicama • Sweet pickles with Splenda® • Jams/jellies with tropical fruits • Hot pepper sauces • Lemon curd/butter • Sauces/marinades

8. Basic Research • Microbial profiles of selected fresh herbs and whole spices used in home preparation of flavored vinegars, salsas, oils. • Supports the use of a chlorine wash to reduce loads prior to flavoring vinegars. • Effect of pressure canner size on heat penetration in stewed tomatoes. • 6 qt and 8 qt cooker, 17 qt canner. • 15 psig, due to controls on the 6 and 8 qt cookers as sold.

9. Other Research Questions • Documenting effect of fill weight on heat penetration in a pickled product (boiling water canning). • Microwave blanching for freezing vegetables. • Accuracy of metal can recommendations for community canneries. • Accuracy and testing issues with dial gauges for canners. • Survival and outgrowth of C. botulinum in garlic/oil products.

10. Surveys • Survey of State and County Extension Faculty • Email in March 2000. • Responses from 225 Extension agents representing 24 states. • 45 percent of home food preservation requests are for canning, 21 percent for freezing and 12-13 percent for pickles and jams/ jellies. • Most requested processes are for condiments. • Issues regarding processing equipment and evaluating recipes were cited by more than 50 percent of respondents. • Being used to prioritize work for additional laboratory studies.

11. Surveys, continued • Nationwide telephone survey • Home canning and freezing practices. • Original instrument, ~ 10 minute interview. • 68 closed-response or open-ended questions • Conducted by the Survey Research Center, University of Georgia, in the fall of 2000. • Cross-section of the adult U.S. population. • Data obtained from 500 completed interviews, out of 1,244 eligible contacts (40% cooperation).

12. Surveys, continued • Nationwide telephone survey • Out of the 500 responses: • 27 percent can food. • 94 percent freeze food other than what is bought in the grocery store already frozen. • Very few aware if directions come from Extension Service. • Improper canning practices cited in many categories: • Boiling water canning for vegetables. • Pressure cookers for vegetables. • Open kettle canning, oven canning still cited.

13. Surveys, continued • Nationwide telephone survey • Still being analyzed. • Need to do cross-tabulations to look at issues such as spoilage by methods used • Still need to characterize freezing practices. • Will most likely repeat soon; there has been no national pubic survey since USDA published in mid-1970’s.

14. Communications • Complete Guide to Home Freezing being finalized and readied for layout. • Will be available on-line and perhaps other ways. • Complete Guide to Home Canning will be updated after freezing guide finished. • 1994 revision is the current version. • New Center products will be released first on website. • Technical bulletins being written to summarize literature searches and critical preservation points for various methods.

15. Communications, continued • Website • Phase I: Resource for the CES. • Release of National Center guidelines and findings. • Publications, how-to answers, links to the state Extension publications. • Survey and situational information, background on USDA roles and publications, slide presentations. • On-line self-study course for educators. • Master Food Preserver model curriculum • Video series (update of So Easy to Preserve)

16. Communications, continued • Future? • Website: more interactive, responsive to inquiries, more links. • National videoconference for the CES with updates? • Regional/national workshops for Extension educators? • Let us hear from you, the CES! • If you didn’t answer the Extension educator email survey and would like a copy to answer, contact me. • Surveys of clientele, outreach and outcome reports from states and counties, etc., can be shared with others.

17. Elizabeth Andress • eandress@uga.edu • Georgia Food Preservation publications: • http://www.fcs.uga.edu/extension/food_pubs.php • http://www.ces.uga.edu/pubs/pubsubj.html - Family • Look for titles “Preserving Food…….” • So Easy to Preserve, for-sale publication, $15 • 4th edition is current • http://www.uga.edu/nchfp/publications/uga/publications_setp.html

18. Disclaimer • References to commercials products, services, and information is made with the understanding that no discrimination is intended and no endorsement by the University of Georgia, U.S. Department of Agriculture and supporting organizations is implied.  This information is provided for the educational information and convenience of the reader. • Document Use: • Permission is granted to reproduce these materials in whole or in part for educational purposes only (not for profit beyond the cost of reproduction) provided the authors and the University of Georgia receive acknowledgment and this notice is included: • Reprinted with permission of the University of Georgia. Andress, E.L. 2001. National Center for Home Food Processing and Preservation. Athens, GA: The University of Georgia, Cooperative Extension Service. • This material is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreement No. 00-51110-9762.