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Project Summary

Home food preservation remains an important and popular cultural activity. It is critical that those who practice preserving and processing foods at home have access to the most reliable information available concerning food safety and food quality. The Cooperative Extension System (CES) and USDA have long been recognized as credible sources for science-based recommendations. However, developmental work on new or continued recommendations has been sporadic since the 1950s due to availability of resources and probably interested persons. A national survey conducted by the Center in 2000 revealed a high percentage of home food processors are using practices that put them at high risk for foodborne illness and economic losses due to food spoilage.

The National Center for Home Food Processing and Preservation was established with funding from the Cooperative State Research, Education and Extension Service (CSREES-USDA) in 2000 as a multi-institutional effort with The University of Georgia and Alabama A&M University as the primary institutions. Expert scientists in home food preservation from industry and eight other U.S. universities comprised an advisory committee for the Center. Home food preservation recommendations were updated through laboratory development and testing of products and critical literature reviews; recommendations from USDA and the Cooperative Extension System have been made available through this website; a new video series; on online self-study course; two USDA information bulletins now in layout and illustration (April 2006); updating of Extension professionals in various states; and, various other publications on the website.

The first project ended in 2005, but the Center has received additional funding to conduct some additional limited projects through 2008. Collaborators from 5 states are part of the National Center team.

The 2006-2008 plan of work includes:

  • developing, implementing and evaluating 4 additional website-based self-study course modules;
  • conducting applied laboratory research on refrigerator dill pickles and canned tomato-based salsas; and,
  • developing, implementing and evaluating an undergraduate college course about home food preservation.

    • 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.

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