Survey of Home Canning and Freezing Practices Among Oklahoma Home and Community Education Organization Members

Abstract

Current home canning and freezing practices in Oklahoma are unknown. This study sought to determine the prevalence of home canning and freezing in Oklahoma, what processing procedures were taking place, and the preferred method for accessing current research-based home food preservation information. A convenience sample of Oklahoma Home and Community Education (OHCE) organization members who attended their state meeting in July 2011 in Oklahoma City was utilized for this study. Participants were asked to complete a research survey and return it to a designated area prior to leaving the conference. The research survey was divided into three sections: home canning practices, home freezing practices, and demographic information. Relative frequency tables and Chi-square statistics were utilized to analyze data. Of the 220 research surveys distributed, 119 (54%) were returned and 117 were used in statistical analyses. The majority of OHCE members canned and froze food at home. Contributing factors to participation in home canning and freezing included cost savings, improved quality, utilization of home grown produce, and enjoyment. While many of the participants used instructions and preservation methods which were recommended, there was a large portion of individuals who did not use tested, research-based methods. Use of methods which are not recommended could produce unsafe products and potentially harm the individual who consumes the food. Most participants stated they would be interested in receiving information regarding home food preservation from the Oklahoma Cooperative Extension Service. The desired method for receiving information was as printed material followed, by internet. Limitations in the study design did not allow results to be generalized to all residents in Oklahoma. However, increased knowledge through education and distribution of materials on proper home canning and freezing methods is necessary among this population to ensure preservation of safe food products.