Pre-Conference Workshop

 

Elizabeth AndressCurrent Science and Practice in Home Food Preservation

Elizabeth L. Andress, Ph.D., Professor, Foods and Nutrition and Extension Food Safety Specialist

This session will provide a brief review of the history of home food preservation research and practice in the U.S.  It will demonstrate scientific principles underlying the various home food preservation methods, and it will explore the current status of research and recommended methods by the USDA and land grant university system.

Recent and current work by the National Center for Home Food Processing and Preservation (NCHFPP) based at the University of Georgia will be presented.  Science-based resources for home food preservation will be shared.

Upon the completion of this session, participants will be able to:

  1. Explain current consumer practice in home food preservation.
  2. Illustrate the history of USDA research and publishing activities in home food preservation.
  3. Describe the National Center for Home Food Processing and Preservation.
  4. Demonstrate publicly-available resources for educators and consumers regarding home food preservation recommendations from the USDA and the Cooperative Extension System.

Dr. Andress' book So Easy to Preserve will be available on site for purchase.

 

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