Food preservation practices of homemakers in an East Tennessee county and selected environmental factors which may have influenced these practices were studied. Home Demonstration Club (HDC) and Expanded Foods and Nutrition Education Program (EFNEP) homemakers were interviewed. Of the homemakers interviewed, 96 percent participated in food preservation. Canning, pickling, makingjelly, and freezing were the most commonly used methods of food preservation, with some homemakers also participating in curing, drying, and burying Foods. The HDC and EFNEP homemakers differed in education level, social participation score, and income. Only for freezing, pickling, and curing did the proportion of HDC and EFNEP homemakers using a specific food preservation method differ. The amount of food preserved varied both within and between the groups. Preserving procedures of the homemakers were similar. The homemakers were proud that they were contributing to the food supply and providing foods which were liked by their fam...

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