Home Food Preservation Research Articles

National Trends in Home Food Preservation and Outreach

National Trends in Home Food Preservation and Outreach

Assessing Master Gardener Practices and Confidence in Responding to Clientele Questions about Home Food Preservation in Texas

Interest in home food preservation has grown, especially among those who grow their own produce. Extension Master Gardeners (EMGs) are trained to teach consumers how to produce fruits, vegetables, and herbs, but little is known about how often they are asked questions about how to preserve them or their ability to answer such questions. This study used an online survey to ask EMGs across Texas about their food preservation practices and the extent to which they are asked questions about home food preservation. We also assessed their perceived confidence in answering those questions using a 5-point Likert scale (1 = not confident at all; 5 = very confident). Most (91%) of the 1875 EMGs who responded reported preserving food using one or more methods. More than half (n = 1034; 55%) had been asked questions about home food preservation, but their level of confidence in answering those questions ranged from a high of 3.1 ± 1.3 (mean ± SD) for freezing fruits and vegetables to a low of 1.6 ± 1.1 for pressure canning low-acid foods. Interest in learning more about home food preservation was high, especially regarding safe practices and recipes, drying herbs, freezing fruits and vegetables, and canning salsa and tomato products. The results suggest that EMG training programs could benefit from including basic information about home food preservation, especially sources of reliable information and recipes.

Development and evaluation of food preservation lessons for gardeners: application of the DESIGN process.

This study presents the development and evaluation of food preservation lessons for gardeners. Lessons were developed using the DESIGN process, a nutrition education program planning framework. This study examines the effectiveness of this curriculum at increasing knowledge of proper food preservation practices and increasing participants' confidence in home food preservation, identifies challenges participants experienced with home food preservation and assesses the perceived influence of home food preservation on vegetable intake and aspects of food security. We used the DESIGN process developed by Contento and Koch to develop the curricula and used social cognitive theory to guide the lesson development. Lessons on three types of food preservation (freezing, water bath canning and pressure canning) were developed and presented to adult gardeners. The evaluation consisted of post-lesson surveys and a follow-up survey several months after the lessons. Mid-Michigan, USA. Adult gardeners. Food preservation confidence increased following the lessons. At follow-up, 64 % of participants agreed or strongly agreed that they ate more fruit and vegetables because of preserving food, 57 % of respondents agreed or strongly agreed that they spend less money on food due to preserving, while 71 % reported being better able to provide food for themselves and their family. Lastly, 93 % reported feeling better about where their food comes from and wasting less food due to preserving. This study provides evidence that home food preservation may be beneficial in promoting fruit and vegetable intake and food security among gardeners.

An Assessment of Canning Practices among Food Preservation Workshop Participants during COVID-19 in Texas

Interest in home food preservation has continued through the COVID-19 pandemic. This study assessed home food preservation practices among individuals attending workshops delivered primarily through distance technology. Two hundred eighty (280) participants completed a survey that assessed methods of food preservation and sources of information and recipes that had been utilized within the previous 12 months. Of those participating, 148 had recently canned food, and 90 of those individuals reported using one or more unsafe methods of food preservation, such as processing vegetables with a boiling water bath canner, open kettle, or oven canning. The internet was the most popular source for food preservation information and recipes, followed by family and friends. One out of four participants who had canned within the previous year reported adapting the recipes. Results suggest a continued and strong need for promoting research-based information and recipes to help those interested in home food preservation gain the skills and knowledge necessary to do it safely.

Home Food Preservation Virtual Learning Series Increases Knowledge, Understanding, and Confidence for Preserving Food

Home Food Preservation Virtual Learning Series Increases Knowledge, Understanding, and Confidence for Preserving Food

Foodborne Botulism in Ukraine from 1955 to 2018.

We aim to identify possible biological, social, and economic factors that could influence the prevalence of foodborne botulism (FB). The objective of this article is to assess epidemiological peculiarities of FB in Ukraine from 1955 to 2018 using national epidemiological surveillance data. This article presents an epidemiological descriptive population-based study of the epidemiology of FB using correlation analysis. From 1955 to 2018, 8614 cases of botulism were recorded in Ukraine causing 659 deaths. The distribution of types of botulism toxins is represented by type A (7.97%), B (59.64%), suspected as C (0.56%), E (25.47%), others (5.33%), and unidentified (1.04%). From 1990 to 2015, the rate correlation between Human Development Index (HDI) and incidence of botulism was −0.75 ± 0.20. Homemade canned meat and fish continue to be the leading causes of botulism in Ukraine. Cases related to commercial food were rare or absent, but in recent years (2017–2018), their percentage has increased to 32.56%. The HDI and botulism have an inverse mathematical correlation and predictable logical relationship: with an HDI increase, the incidence of FB decreased. In general, food botulism in Ukraine is related to traditional socioeconomic factors related to cultural food habits. In the face of declining living standards and uncertainty that food products will be physically or economically available, homemade preservation increases. Home food preservation is a major cause of botulism in Ukraine. The elimination of FB is possible in Ukraine only with the complete cessation of home canning and state control over the manufacture and sale of commercial canned products.

P2 - Boosting Farmer Sales Through Point of Purchase Home Food Preservation Education

Objective: The Point of Purchase (POP) Home Food Preservation Education project sought to increase sales and farm profitability by increasing consumer literacy and influencing POP consumer behaviors to preserve (e.g. freeze, can, dry) produce to increase local food access. Target Audience: Consumers at farmers' markets, Pick Your Own farms and Community Supported Agriculture (CSA) shareholders. Theory, Prior Research, Rationale: An electronic retrospective behavior survey was administered to participating consumers to assess their pre and post behaviors related to volume purchased and food preservation methods used as a result of “nudge” marketing and POP education. Description: Through trained Master Food Preserver volunteers and staff, the University of Maine Cooperative Extension partnered with two Pick Your Own farms, two CSA farms and three farmers' markets to offer “nudge” marketing and food preservation educational displays as an intervention to influence consumers' (n = 1,000) behaviors to: purchase more fresh fruits and vegetables to preserve, use the latest methods of food preservation to reduce foodborne illness risk, and increase farm profitability and sustainability. Evaluation: Analysis of the retrospective behavior survey indicated that 45% of consumers purchased more produce (strawberries, tomatoes, greens, green beans and apples) to preserve than they had in past growing seasons. Consumers identified freezing foods to prevent food waste as the biggest change in their food preservation behavior. Consumers also indicated greater adherence to USDA food preservation recommendations for acidification and proper processing. Conclusions and Implications: Economic sustainability of farms is a daily issue faced by farmers. Profitable farms are sustainable farms. Consumers and their purchasing power hold the key to directly impact the profit base for farmers. Our research documents positive shifts in consumer behaviors as a result of our POP intervention that ultimately impacts farm sustainability and profitability in Maine and Maine's local food system. Funding: Maine Food and Ag Center.

Food Preservation: Using Technology-Based Tools to Reach Diverse Audiences

Over the past 15 years, there has been a resurgence of public interest in home food preservation as well as development of new ways to access information. Ensuring that Extension educators and consumers have ready access to research-based information is essential to keeping food safe. This article describes how to disseminate information on safe home food preservation using a robust menu of technology-based tools. Extension educators are encouraged to use such an approach with their educational programs to continue to reach diverse audiences and stay relevant in this age of information technology while reducing death and illness associated with improperly preserved foods.

Home Food Preservation Among Families With Young Children

Home Food Preservation Among Families With Young Children

Assessing the risk factors of cholera epidemic in the Buea Health District of Cameroon.

BackgroundCholera is an acute diarrheal disease caused by the bacterium, Vibrio cholerae. A cholera epidemic occurred in Cameroon in 2010. After a cholera-free period at the end of 2010, new cases started appearing in early 2011. The disease affected 23,152 people and killed 843, with the South West Region registering 336 cases and 13 deaths. Hence, we assessed the risk factors of cholera epidemic in the Buea Health District to provide evidence-based cholera guidelines.MethodsWe conducted an unmatched case–control study. Cases were identified from health facility records and controls were neighbours of the cases in the same community. We interviewed 135 participants on socio-economic, household hygiene, food and water exposures practices using a semi-structured questionnaire. Data was analyzed using STATA. Fisher exact test and logistic regression were computed. P < 0.05 was considered to be statistically significant.ResultsThe 135 participants included 34 (25.2 %) cholera cases and 101 (74.8 %) controls. More females [78 (57.8 %)] participated in the study. Ages ranged from 1 year 3 months to 72 years; with a mean of 29.86 (±14.51) years. The cholera attack rate was 0.03 % with no fatality. Most participants [129 (99.2 %)] had heard of cholera. Poor hygienic practices [77 (59.2 %)] and contaminated water sources [54 (41.5 %)] were the main reported transmission routes of cholera. Good hygienic practices [108 (83.1 %)] were the main preventive methods of cholera in both cases [23 (76.6 %)] and controls [85 (85.0 %)]. Logistic regression analysis showed age below 21 years (OR = 1.72, 95 % CI: 0.73–4.06, p = 0.251), eating outside the home (OR = 1.06, CI: 0.46–2.43, p = 1.00) and poor food preservation method (OR = 9.20, CI: 3.67–23.08, p < 0.0001) were independent risk factors of cholera. Also, irregular water supply (OR = 0.66, 95 % CI: 0.30–1.43, p = 0.320), poor kitchen facility (OR = 0.60, CI: 0.16–2.23, p = 0.560), lack of home toilet (OR = 0.69, CI: 0.25–1.86, p = 0.490), and education below tertiary (OR = 0.87, 95 % CI: 0.36–2.11, p = 0.818) were independent protective factors for the occurrence of cholera.ConclusionThere was a good knowledge of cholera among participants. Poor food preservation method was a significant independent risk factor of cholera. Improvement in hygiene and sanitation conditions and water infrastructural development is crucial to combating the epidemic.

Hybrid Food Preservation Program Improves Food Preservation and Food Safety Knowledge

The growing trend in home food preservation raises concerns about whether the resulting food products will be safe to eat. The increase public demand for food preservation information led to the development of the comprehensive food preservation program, Preserve the Taste of Summer (PTTS). PTTS is a comprehensive hybrid food preservation program comprised of online lessons and corresponding in-person workshops. PTTS participants reported increases in knowledge about food preservation food safety and recommended food preservation techniques after participating.

Home Food Preservation Training for Extension Educators

During times of economic downturn, there has been an increased interest in home food preservation. As the primary resource for current research-based recommendations, a team of Extension Family and Consumer Sciences educators with specialization in food safety and food preservation responded to this demand by developing a standardized food preservation curriculum to provide programming. The curriculum was used to train Extension Family and Consumer Sciences educators so they could meet the current need of home food preservation requests for programming at the county level.

Survey of Home Canning and Freezing Practices among Oklahoma Home and Community Education Organization Members

Participants will identify factors contributing to participation in and barriers to home canning and freezing, use that information to identify the need for programs on home food preservation, audiences and appropriate curricula.

Seeking Food Security: Environmental Factors Influencing Home Food Preservation and Wellness, Part II: 1960-2010

Seeking Food Security: Environmental Factors Influencing Home Food Preservation and Wellness, Part II: 1960-2010

Seeking Food Security: Environmental Factors Influencing Home Food Preservation and Wellness, Part I: 1910–1959

Concerns about food scarcity, quality, and safety and the ability to maintain family wellness have arisen episodically throughout the last century. Major developments that triggered these concerns occurred in the natural environment, the economy, and technology along with changes in family roles and resources. In this two‐part study, relationships among environmental crises and trends and strategies undertaken by households and federal agencies seeking to achieve food security and wellness in the United States were examined for the years 1910–1959 (Part I) and 1960–2010 (Part II). Using multidisciplinary historical research, recent survey data, and an ecosystem theoretical framework, the interrelationships among key historical events and wellness‐ and food‐related responses were described. From 1910 to 1959, industrialization, world wars, drought, and technology substantially influenced home food preservation practices and governmental standards for food safety and human nutrient requirements for achieving wellness.

Feeding the World Today and Tomorrow: The Importance of Food Science and Technology: An IFT Scientific Review.

by Philip E. Nelson, 2007 World Food Prize Laureate; Professor Emeritus, Food Science Dept., Purdue Univ. Just as society has evolved over time, our food system has also evolved over centuries into a global system of immense size and complexity. The commitment of food science and technology professionals to advancing the science of food, ensuring a safe and abundant food supply, and contributing to healthier people everywhere is integral to that evolution. Food scientists and technologists are versatile, interdisciplinary, and collaborative practitioners in a profession at the crossroads of scientific and technological developments. As the food system has drastically changed, from one centered around family food production on individual farms and home food preservation to the modern system of today, most people are not connected to their food nor are they familiar with agricultural production and food manufacturing designed for better food safety and quality. The Institute of Food Technologists-a nonprofit scientific society of individual members engaged in food science, food technology, and related professions in industry, academia, and government-has the mission to advance the science of food and the long-range vision to ensure a safe and abundant food supply contributing to healthier people everywhere. IFT convened a task force and called on contributing authors to develop this scientific review to inform the general public about the importance and benefits of food science and technology in IFT's efforts to feed a growing world. The main objective of this review is to serve as a foundational resource for public outreach and education and to address misperceptions and misinformation about processed foods. The intended audience includes those who desire to know more about the application of science and technology to meet society's food needs and those involved in public education and outreach. It is IFT's hope that the reader will gain a better understanding of the goals or purposes for various applications of science and technology in the food system, and an appreciation for the complexity of the modern food supply. Abstract: This Institute of Food Technologists scientific review describes the scientific and technological achievements that made possible the modern production-to-consumption food system capable of feeding nearly 7 billion people, and it also discusses the promising potential of ongoing technological advancements to enhance the food supply even further and to increase the health and wellness of the growing global population. This review begins with a historical perspective that summarizes the parallel developments of agriculture and food technology, from the beginnings of modern society to the present. A section on food manufacturing explains why food is processed and details various food processing methods that ensure food safety and preserve the quality of products. A section about potential solutions to future challenges briefly discusses ways in which scientists, the food industry, and policy makers are striving to improve the food supply for a healthier population and feed the future. Applications of science and technology within the food system have allowed production of foods in adequate quantities to meet the needs of society, as it has evolved. Today, our production-to-consumption food system is complex, and our food is largely safe, tasty, nutritious, abundant, diverse, convenient, and less costly and more readily accessible than ever before. Scientific and technological advancements must be accelerated and applied in developed and developing nations alike, if we are to feed a growing world population.

The challenge of supporting networked personal inquiry learning across contexts

Supporting learning across different contexts can be challenging. Defining formal, informal and non-formal learning is the subject of continuing debate as each can be difficult to describe. We report on a study that evaluated the effectiveness of a Personal Inquiry toolkit on supporting personal inquiries into the sustainability of the food cycle, carried out across the contexts of home and an after school club in a UK secondary school. The toolkit consisted of a web-based Sustainability Investigator that could be accessed from any location, together with a selection of data-gathering tools such as environmental sensors (e.g. temperature probes) and cameras. It was designed to support students through the process of carrying out inquiries within the club and between the club and their home. Our main focus here is on describing how the Sustainability Investigator supported students' inquiries that were conceived and designed within the club and conducted at home. The 30 students (aged 12-14 years) chose to investigate home food storage, packaging and preservation. Our focus is on exploring the nature of the semi-formal club context and how this mediated students' use of the Sustainability Investigator. Analysis of our field notes, log files of students' use of the Sustainability Investigator, together with video and audio recordings of club sessions and interviews with teachers and pupils, suggest that while the pupils' use of the tool kit across contexts was sporadic and varied between students, they successfully completed personally relevant inquiries and developed positive attitudes to the process .This was different to the predictable, sustained and consistent use of the tool kit identified in our previous studies when the students used it (again successfully) to support their inquiries in a formal classroom setting (e.g. Scanlon et al. 2009). Three main features of the school club context that mediated the ways in which the Sustainability Investigator was used by the students across contexts were: 1) the students' aims and priorities, 2) affordances and constraints of the technology, and 3) institutional priorities. We use this example of a study of learning across contexts to suggest implications of the work for the potential of a Personal Inquiry toolkit to support learning across the life course.

P1: Home Food Preservation Education: Contemporizing a Tradition Through the Use of the Internet

P1: Home Food Preservation Education: Contemporizing a Tradition Through the Use of the Internet

P2: Curriculum Development and Pilot-Testing for a Home Food Preservation College-Level Course

P2: Curriculum Development and Pilot-Testing for a Home Food Preservation College-Level Course

Home gardening and food preservation practices of the elderly in rural Kentucky

Previous research on the nutritional vulnerability of the elderly has failed to examine the unique potential for dietary enhancement provided by gardening and food preservation among the rural elderly. The goal of this paper is to describe contemporary home gardening and food preservation practices in persons 55 years and older in rural Kentucky. Data come from a year of qualitative research and two subsequent surveys designed to record seasonal variation in diet and nutritional strategies of a sample of 639 respondents. Fifty‐six percent of the elders had home gardens; they were in better functional status and less likely to live alone than nongardeners. A core garden of 7 items most commonly raised was identified from a total of 22 items reported. Most elders preserved home produce; preservation techniques specific to particular foods are identified. Patterns of foods grown and favored preservation techniques are analyzed in relation to historical traditions, traditional beliefs, and food preferences in...