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All Abstracts for presentations are presented in PDF format. Presentations are currently provided in PowerPoint and HTML format (those that are not in html format currently are in the process of being converted).
These papers represent research or other information presented in a scientific or association professional meeting format. They do not by themselves represent USDA or NCHFP recommendations for consumer food preservation at home. In many cases, they represent research in process. For our recommendations on how to preserve food at home, please see our other publications, or the How Do I.... sections of this Web site.
2017
| Title |
Abstract |
Presentation |
| Developing A Youth Curriculum to Teach Home Food Processing |
PDF |
PDF |
2007
| Title |
Abstract |
Presentation |
| Survey of Home Canning Practices and Safety Issues in the U.S. |
PDF |
PPT HTML |
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2006
| Title |
Abstract |
Presentation |
| Developing a recommendation for home-canned peaches with a sucralose sugar substitute |
PDF |
PPT HTML |
| Thermal process development to ensure the safety of a home-canned lemon curd product |
PDF |
PPT HTML |
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2004
| Title |
Abstract |
Presentation |
| Assessment of microwave blanching as a preparatory tool for home freezing of yellow squash |
PDF |
PPT HTML |
| Influence of product-entrapped air and venting on lethal effect in model domestic pressure canner studies |
PDF |
PPT HTML |
| Listeria monocytogenes survival in refrigerator dill pickles |
PDF |
PPT HTML |
| Properties of home processed Italian sausage prepared with oatmeal |
PDF |
PPT HTML |
| Studies on safe acidification of salsa for home boiling water canning |
PDF |
PPT HTML |
| Thermal process development of a home-canned salsa-type product |
PDF |
PPT HTML |
| Effects of preparation methods on the microbiological safety of home-dried jerky meat |
Journal |
Request a reprint |
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2003
| Title |
Abstract |
Presentation |
| National Center for Home Food Preservation |
PDF |
PPT HTML |
| Effects of microwave blanching vs. boiling water blanching on retention of selected water-soluble vitamins in turnip greens using HPLC |
PDF |
PPT HTML |
| Partnerships produce a national center for home food preservation research and education |
PDF |
PPT HTML |
| The Use of Microwave Blanch Technology as an Alternative Preparation Method for Freezing Collard Greens (Brassica olteracea) at Home |
PDF |
PPT HTML |
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2002
| Title |
Abstract |
Presentation |
| Current home canning practices in the U.S. |
PDF |
PPT HTML |
| A survey of practices in freezing foods at home in the U.S. |
PDF |
PPT HTML |
| Effect of fill weight and initial temperature on processing time for a home pickled jicama relish |
PDF |
PPT HTML |
| Heat penetration studies of stewed tomatoes in 6, 8, and 17 quart household pressure retorts |
PDF |
PPT HTML |
| Disseminating science-based home food preservation information on the internet |
PDF |
PPT HTML |
| An updated look at home canning |
PDF |
PPT HTML |
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2001
| Title |
Abstract |
Presentation |
| Establishing a national center for home food preservation |
PDF |
PPT |
| Microbiota of fresh herbs and whole spices used in home food preservation and effectiveness of microbial intervention methods |
PDF |
PPT |