Partnerships%20Produce%20a%20National%20Center%20for%20Home%20Food%20Preservation%20Research%20and%20Education%20%20Andress,%20E.L.,%20Harrison,%20J.A,%20Harrison,%20M.A.,%20Kerr,%20W.L.%20and%20Nummer,%20B.A.%20%20The%20University%20of%20Georgia,%20Extension%20Foods%20and%20Nutrition,%20208%20Hoke%20Smith%20Annex,

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Partnerships Produce a National Center for Home
Food Preservation Research and Education
Andress, 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
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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 AM 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 AM
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 AM 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 Univ
ersity 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.
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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 Centers website is the place to
find information about the Centers 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. Microbiot
a 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 ! Orig
inal 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. O
utreach/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 ! Instructi
onal 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
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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 havent found your answer
How do I ? Can Freeze Dry Cure and
Smoke Ferment Pickle Make Jam
Jelly Store Frequently Asked Questions
(FAQs) 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.