Traditional and nontraditional methods will be used to disseminate the information obtained. A National Center for Home Food Preservation will conduct research in food microbiology and quality to validate new and existing preservation methods. It is critical to provide those involved in the practice with access to the most reliable information available concerning food safety and food quality. Home food preservation remains an important activity. Additional subcontracts will be included as research needs are identified, as a means of increasing multi-institutional collaborations in years 2 through 4. Gaps in knowledge and areas for future research in home food processing and preservation will be identified.
#FOOD PROCESSING METHODS CANNING SERIES#
An instructional video series demonstrating various methods of home food processing and preservation will be produced. A national teleconference will be offered for training state and county Cooperative Extension System educators, Master Food Preserver community volunteers, and other interested educators using the new curriculum and emphasizing the recent National Center findings. A national model Master Food Preserver Program, with a Master Food Preserver Handbook, Extension Educator Handbook and slide set will be developed. New web-based instruction modules will be developed and evaluated. An interactive website managed by the National Center will insure consistency in recommendations among entries in the database, allow for rapid updating and correcting of information as needed, and provide a site for email access to a variety of home food processing and preservation experts. An interactive website will be developed with scientifically-based information and guidelines for home food processing and preservation. Adequacy of microwave blanching recommendations for freezing foods at home will be studied. Existing food product processes for community canneries will be reviewed research will be conducted for new product processes to accommodate modern can sizes, equipment in use in community canning settings, and consumer food preferences. Storage stability and safety of new recipes for specialty foods will be determined. Challenge studies using foodborne pathogens will be conducted for questionable recipe and preservation methods to insure that they conform to current food safety recommendations. Electronic versions of the USDA Complete Guide to Home Canning and Complete Guide to Home Freezing will be updated as needed appropriateness of other types of publications will be evaluated.
Input will be collected from the Cooperative Extension System and other food safety educators to identify problem areas with current recommendations for home food processing and preservation. Critical reviews of scientific literature related to home food processing will be conducted and summarized to provide the basis of current recommendations and mapping future directions. Award additional subcontracts as research needs are identified, as a means of increasing multi-institutional collaborations in years 2 through 4.ġ. Identify areas where further research in home food processing and preservation techniques is needed. Establish distribution mechanisms for dissemination of guidelines, including a new interactive website with scientifically-based information and guidelines for home food processing and preservation, a national model Master Food Preserver Program, web-based instruction modules, and a national teleconference. Develop and test new recipes (products) and guidelines on home food processing and preservation methods that emphasize: (a) popular consumer specialty foods such as salsas, relishes, sauces and chutneys, ethnic foods and new varieties of fruits and vegetables (b) safety guidelines for processing food in community cannery settings and (c) applications of updated technology, such as microwave blanching for food freezing.
#FOOD PROCESSING METHODS CANNING UPDATE#
Update the current guidelines for home food processing and preservation, incorporating new or revised recommendations as appropriate. Review recent research conducted in the public and private sectors on home food processing and preservation techniques, and formulate recommendations for new recipes and guidelines, as well as adoption or adaptation of existing recommendations.
Five specific goals for activities of the National Center will best meet the needs for providing scientific, research-based recommendations for home food processing and preservation to the public.
It will also regularly update the Extension database and publications or other recommendations to insure that audience needs for this type of food safety information continue to be met. The National Center for Home Food Processing and Preservation will be a network among home food safety experts and provide needed new research on home food preservation.
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