Graduate Thesis Or Dissertation
 

Home preservation practices and knowledge of Alberta homemakers

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https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/pz50gz808

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  • The rationale for this study lies in the upsurge of home food preservation which has occurred as a result of the unprecedented rise in food prices and, concommitantly, the danger and economic loss entailed in the use of faulty methods. A sample of 200 non-urban homemakers in the province of Alberta who do food preservation were examined on their practices and knowledge with regard to canning, drying, making sauerkraut, pickling, smoking and root cellar storage. The demographic characteristics of the sample population were delineated as to age, education, income, and size of family still living at home. These general demographic differences were not reflected in the food preservation methods used, in general. Cookbooks, some of which may have been government bulletins, were the most important source of information followed by family and district home economists. Unsafe practices followed by these homemakers were the use by 12% of the open kettle method for processing foods other than jams and jellies and the use by 76% of the boiling water bath rather than pressure processing for the low acid foods. These unsafe practices were made more serious by incorrectly evaluating the safety of food and the inability of the respondents to relate acidity classification of the food with its safety. The recommendation is made that canning publications provide the rationale for approved methods. More effective communication methods to reach homemakers are needed.
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