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

• Published in: Journal of human sciences and extension Vol. 10; no. 3; p. 1
• Main Author: Anding, Jenna D.
• Format: Journal Article
• Language: English
• Published: Mississippi State Mississippi State University, School of Human Sciences 01.01.2022; Mississippi State University
• Subjects: Boiling; canning; Coronaviruses; COVID-19; Food; Food preservation; food safety; Friendship; home food preservation; Pandemics; Preservation; Recipes; Unsafe; Vegetables; Workshops
• ISSN: 2325-5226; 2325-5226
• DOI: 10.55533/2325-5226.1432

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.