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Presentations / Papers
All Abstracts for presentations are presented in PDF format. Presentations are currently provided in PowerPoint and HTML format (those that are not in html format currently are in the process of being converted).
These papers represent research or other information presented in a scientific or
association professional meeting format. They do not by themselves represent USDA
or NCHFP recommendations for consumer food preservation at home. In many cases,
they represent research in process. For our recommendations on how to preserve food
at home, please see our other publications, or the How Do I.... sections of this Web site.
2007
Title |
Abstract |
Presentation |
Survey of Home Canning Practices and Safety Issues in the U.S. |
PDF |
PPT
HTML |
top ^
2006
Title |
Abstract |
Presentation |
Developing a recommendation for home-canned peaches with a sucralose sugar substitute |
PDF |
PPT
HTML |
Thermal process development to ensure the safety of a home-canned lemon curd product |
PDF |
PPT
HTML |
top ^
2004
Title |
Abstract |
Presentation |
Assessment of microwave blanching as a preparatory tool for home freezing of yellow squash |
PDF |
PPT
HTML |
Influence of product-entrapped air and venting on lethal effect in model domestic pressure canner studies |
PDF |
PPT
HTML |
Listeria monocytogenes survival in refrigerator dill pickles |
PDF |
PPT
HTML |
Properties of home processed Italian sausage prepared with oatmeal |
PDF |
PPT
HTML |
Studies on safe acidification of salsa for home boiling water canning |
PDF |
PPT
HTML |
Thermal process development of a home-canned salsa-type product |
PDF |
PPT
HTML |
Effects of preparation methods on the microbiological safety of home-dried jerky meat |
Journal |
Request a reprint |
top ^
2003
Title |
Abstract |
Presentation |
National Center for Home Food Preservation |
PDF |
PPT
HTML
|
Effects of microwave blanching vs. boiling water blanching on retention of
selected water-soluble vitamins in turnip greens using HPLC |
PDF |
PPT
HTML
|
Partnerships produce a national center for home food preservation research and education |
PDF |
PPT
HTML
|
The Use of Microwave Blanch Technology as an Alternative Preparation Method for Freezing Collard Greens (Brassica olteracea) at Home |
PDF |
PPT
HTML
|
top ^
2002
Title |
Abstract |
Presentation |
Current home canning practices in the U.S. |
PDF |
PPT HTML |
A survey of practices in freezing foods at home in the U.S. |
PDF |
PPT HTML |
Effect of fill weight and initial temperature on processing time for a home pickled jicama relish |
PDF |
PPT HTML |
Heat penetration studies of stewed tomatoes in 6, 8, and 17 quart household pressure retorts |
PDF |
PPT HTML |
Disseminating science-based home food preservation information on the internet |
PDF |
PPT HTML |
An updated look at home canning |
PDF |
PPT HTML |
top ^
2001
Title |
Abstract |
Presentation |
Establishing a national center for home food preservation |
PDF |
PPT |
Microbiota of fresh herbs and whole spices used in home food preservation and effectiveness of microbial intervention methods |
PDF |
PPT |
top ^
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