National Center for Home Food Preservation Research and Education

1. Partnerships Produce a National Center for Home Food Preservation Research and EducationAndress, E.L., Harrison, J.A, Harrison, M.A.,Kerr, W.L. and Nummer, B.A. The University of Georgia, Extension Foods and Nutrition,208 Hoke Smith Annex, Athens, GA 30602-4356Galaxy II Extension Professionals ConferenceSalt Lake City, UTSeptember 23, 2003

2. About Us The National Center for Home Food Processing and Preservation is a multi-institutional collaboration funded by with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) with the University of Georgia as the primary institution. Scientists from Alabama A&M University and the University of California-Davis are partners. Experts in home food preservation from other U.S. universities and industry comprise an advisory committee. Interest in home food preservation and processing remains high in the U.S., but methods must be continually evaluated against updated information in food safety. It is critical to provide educators and consumers with access to current science-based information concerning safety and quality issues regarding home processing of food, and to encourage adoption of revised practices. The Center was established to address food safety concerns for those who practice and teach home food preservation and processing methods. Therefore, the Center is creating, gathering, evaluating, and disseminating science-based recommendations and conducting research as needed in support of those recommendations. The objectives being addressed include: ! updating home food preservation recommendations through critical reviews of existing literature and additional laboratory evaluations; ! development of a National Center website containing Cooperative Extension System recommendations and publications, as well as a new web-based curriculum on home food preservation available nationwide; ! updating recommendations for Master Food Preservers and community cannery settings; ! updating professionals and volunteers in the Extension System with food preservation findings; and, ! production of a video series on home food preservation. The faculty in the Center receive numerous requests for technical assistance and trainings from many other states as well as the home food preservation industries in the U.S. and Canada. Undergraduate and graduate students at the University of Georgia and Alabama A&M University are receiving educational benefits through their involvement in the research and curriculum development aspects of the Center's activity. Project Team The University of Georgia Project Director – Elizabeth L. Andress, Ph.D., Associate Professor and Extension Food Safety Specialist Co-Directors – Judy A. Harrison, Ph.D., Associate Professor and Extension Foods Specialist Mark A. Harrison, Ph.D., Professor, Food Science and Technology William L. Kerr, Ph.D., Assistant Professor, Food Science and Technology Collaborator – Anne L. Sweaney, Ph.D., Professor, Housing and Consumer Economics Team Members – Brian A. Nummer, Ph.D., Project Coordinator Elaine D'sa, Ph.D., Research Coordinator Jimmy Hansen, Web Site Administrator ________________________________________________________________________________ Alabama A&M University Project Director – Lloyd T. Walker, Ph.D., Associate Professor and Interim Chair, Food and Animal Sciences John C. Anderson, Ph.D., Associate Professor, Food and Animal Sciences ________________________________________________________________________________ Collaborators University of California-Davis Linda Harris, Ph.D., Associate Cooperative Extension Specialist, Food Sciences and Technology University of Puerto Rico-Mayagüez Edna Negrón, Ph.D., Professor and Head of Department, Food Science and Technology ________________________________________________________________________________ Advisory Committee University/Cooperative Extension Evelyn F. Crayton, Ed.D., R.D., L.D., Professor and Extension Foods and Nutrition Specialist, Auburn University Angela Fraser, Ph.D., Assistant Professor and Extension Food Safety Specialist, North Carolina State University Linda Harris, Ph.D., Extension Food Safety/Microbiology Specialist, University of California_Davis Virginia Hillers, Ph.D., Professor and Extension, Washington State University Elizabeth Hoyle, M.S., Professor and Extension Food Specialist, Clemson University Patricia Kendall, Ph.D., R.D., Professor and Food Safety Extension Specialist, Colorado State University Karen Penner, Ph.D., Professor and Extension Specialist, Food Science, Kansas State University Donna Scott, M.S., Food Safety Specialist and Senior Extension Associate, Cornell University Christina Stark, M.S., R.D., Extension Nutrition Specialist, Cornell University Industry Judy L. Harrold, Manager, Consumer Affairs, Alltrista Consumer Products Company Jo Anne O'Gara, Home Economist, National Presto Industries, Inc.

3. Our Projects • Multiple strategies for making safe food preservation recommendations available are being used: critical literature reviews and publishing of results; original research; updating of existing USDA and Extension consumer publications; and establishing additional distribution channels for dissemination of guidelines, including a new website. The Center’s website is the place to find information about the Center’s projects and its findings, USDA home food preservation publications, Center publications, links to other Cooperative Extension System publications, multimedia (graphics, animations, slides, and video), and how-to guides. Other programs in development through the collaboration of the Center include a model volunteer-based Master Food Preserver Program, an instructional video series, and an original web-based curriculum on home food preservation. Evaluation strategies have been implemented to assess effectiveness. • Research • ! Original research on microbial safety of various home food preservation methods and ingredients. • Microbiota of selected herbs and selected spices • Heat penetration studies in three sizes of pressure canners • Effect of fill weight and initial temperature on heat penetration in a boiling water canned relish • Garlic and oil mixtures • Curing and sausage making • ! Original product and process development for home canned foods. • Jicama relish • Tomatillo relish • Pepper sauces and pickled pepper rings • Mango salsa and chutney • Pickles with sugar substitutes • Tropical fruit jellies • Lemon curd • ! Developing guidelines for critical controls for home food preservation methods. • Curing and smoking of meats • Pickling and acidified foods • Canning • Freezing • Jerky • Jams/jellies and other sugar concentrates • ! Original research on microwave blanching of some vegetables. • ! Original research to validate processes for community canneries and metal can processes. • ! Finding, reviewing and synthesizing relevant scientific literature. • ! Surveys of home food preservation practices and needs assessment with Extension educators. • Outreach/Communications • ! Original website – www.homefoodpreservation.com • ! CSREES-USDA Complete Guide to Home Freezing • ! Updated CSREES-USDA Complete Guide to Home Canning • ! Model Master Food Preserver curriculum • ! On-line self-study course for educators, volunteers and 4-H members • ! Instructional video series • ! Workshops for Extension professionals and other educators if requested • Building Linkages • ! Developing a network of scientific and educational expertise and identifying the best resources for educating home food • preservers • ! Working with home canning industry on product development and recommendations • ! Working with government agencies to insure consistency of consumer food safety recommendations • ! Representing resources of the Cooperative Extension System to the public

4. www.homefoodpreservation.com Publications USDA Complete Guides National Center for Home Food Preservation Univ. of Georgia Factsheets and Resources Features from Other Universities Other Government Publications Useful Links Your State University Equipment and Ingredients Seasonal Tips Special topics organized by season For Educators Surveys (and situational information) Historical Information Special Additional Resources Search! Search Our Site Search specific state Extension publication sites Ask Us Info Request if you haven’t found your answer “How do I …?” Can Freeze Dry Cure and Smoke Ferment Pickle Make Jam & Jelly Store Frequently Asked Questions (FAQ’s) Canning Drying Freezing Jellied Fruit Products Pickles Multimedia Slide Shows Graphics Galleries Video Clips Tutorials And More About Us … Project Summary Contacts Presentations and Papers Site Information 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.