Transcript National Center for Home Food Processing and Preservation

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
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
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.
Goals
 A National Center for Home Food Preservation was
initially established
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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.
Goals, continued
 In Year 2, the goals were broadened to include
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researching and updating other methods of home
food preservation and
develop multiple dissemination methods for existing
and new recommendations.
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.
Product Development
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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
Basic Research
 Microbial profiles of selected fresh herbs and whole
spices used in home preparation of flavored vinegars,
salsas, oils.
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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.
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6 qt and 8 qt cooker, 17 qt canner.
15 psig, due to controls on the 6 and 8 qt cookers as sold.
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.
Surveys
 Survey of State and County Extension Faculty
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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.
Surveys, continued
 Nationwide telephone survey
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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).
Surveys, continued
 Nationwide telephone survey
 Out of the 500 responses:
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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:
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Boiling water canning for vegetables.
Pressure cookers for vegetables.
Open kettle canning, oven canning still cited.
Surveys, continued
 Nationwide telephone survey
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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.
Communications
 Complete Guide to Home Freezing being finalized
and readied for layout.
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Will be available on-line and perhaps other ways.
 Complete Guide to Home Canning will be updated
after freezing guide finished.
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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.
Communications, continued
 Website
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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)
Communications, continued
 Future?
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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!
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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.
Elizabeth Andress
 [email protected]
 Georgia Food Preservation publications:
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http://www.fcs.uga.edu/extension/food_pubs.php
http://www.ces.uga.edu/pubs/pubsubj.html - Family
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Look for titles “Preserving Food…….”
 So Easy to Preserve, for-sale publication, $15
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4th edition is current
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http://www.uga.edu/nchfp/publications/uga/publications_setp.html
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:
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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.