Colorado State University Extension
SafeFood Rapid Response Network
SAFEFOOD NEWS - Summer 2002 - Vol 6, No. 4
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Current U.S. Home Canning: Many Don't Follow Safe Practices
Are consumers following safe home canning methods these days? To find out, the National Center for Home Food Preservation contracted with the Survey Research Center at the University of Georgia to conduct a nationwide telephone survey with consumers who engage in some form of food preservation. Of the 5,259 numbers called, 1,244 households were eligible based on a positive response to being asked if anyone in the household had either canned food or frozen food, other than food purchased at the grocery store, during 1999. Of these, 501 agreed to complete interviews, resulting in a 40.3% cooperation rate. Here is a synopsis of the results:
- 135 of the 501 respondents canned food at home in 1999 (27%).
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Almost half of these respondents (48%) used canning instructions obtained from friends or relatives and 19% referred to a cookbook.
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Two-thirds said they used the canning instructions "as is", while 29% said they adapted them for use.
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Vegetables were the food item most commonly canned (71% of respondents), tomatoes and tomato products took a close second (60% of respondents), and fruit and fruit products were canned by 47% of respondents.
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The USDA advises using a boiling water or pressure canner for canning fruits and tomatoes; 58% of those canning these items reported using the boiling water method, 15.5% used a pressure canner, and 18% used a pressure cooker. A surprising number (21%) reported using the "open-kettle" method (which has no processing after filling the jars), and almost 4% used the oven.
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The USDA advises using a pressure canning for vegetables other than tomatoes and for other low-acid foods. 30% of those who canned vegetables used a pressure canner and 29% used a pressure cooker. Unfortunately, many people reported using methods that put them at high risk for foodborne illness, such as botulism: 39% used the boiling water method, 15% used the open-kettle method, and 3% used the oven.
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62% said they had no seal failures on jars, while 38% reported having some jars that did not seal properly.
The results of the survey indicated that many people do not know how to properly handle food after it is canned. Almost 40% of participants reported that they kept canned food for more than a year, and only about half believed that food could be spoiled without showing signs of spoilage. Less than 40% of participants said they brought vegetables to a boil before serving them, and 13% served them without any heat treatment.
This survey demonstrates the need for education of home canners regarding appropriate and safe canning methods. Educational materials should address issues such as altitude adjustments, use of science-based canning instructions, and most importantly, use of pressure canners for low acid foods like vegetables.
Adapted from:
Andress, EL, D'sa EM, Harrison MA, Kerr WL, Harrison JA, Nummer BA. Current Home Canning Practices in the US. Poster from the Departments of Food Science and Technology and Foods and Nutrition at the University of Georgia.
See also:
www.homefoodpreservation.com
Updated Monday, August 29, 2011
