When AnswerLine clients have questions about food preservation, reference is often made to the National Center for Home Food Preservation (NCHFP). What is the National Center for Home Food Preservation? What relationship does it have with the United States Department of Agriculture (USDA) when it comes to food preservation?
The National Center for Home Food Preservation (Centro Nacional para la Conservación Doméstica de Alimentos) is a publicly-funded center for research and education for home food preservation. The center is located in Athens, Georgia at the University of Georgia® and hosted by the College of Family and Consumer Sciences. The NCHFP is your source for current research-based recommendations for most methods of home food preservation. The mission of NCHFP is to conduct and coordinate research to further develop knowledge in the field of food preservation and to share science-based recipes, techniques, and guidelines with educators and end-users to insure that foods preserved in the home are done so safely.
The Center was established in 2000 with funding from the National Institute of Food and Agriculture, U.S. Department of Agriculture (NIFA-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods. The Cooperative Extension System (CES) and USDA have long been recognized as credible sources for science-based recommendations. For more background on the USDA work in food preservation and the founding of the NCHFP, see the webinar, Welcome to the National Center for Home Food Preservation.
Dr. Elizabeth Andress, who was instrumental in founding NCHFP, became the first director in 1999. She served as director until her retirement in December 2021. During her tenure, the center researched home canning and preservation recipes and methods; published So Easy to Preserve; developed the NCHFP website; wrote current topic blogs; developed preservation curriculum and courses suitable for institutions, workshops or webinars; and revised and updated the USDA Complete Guide to Home Canning (2015). The NCHFP webinar also discusses additional work done by the center.
NCHFP is now under new leadership. In November 2021, the University of Georgia announced Dr. Carla Schwan as the new director of the NCHFP along with titles of Assistant Professor and Extension Specialist in food safety and home food preservation. Dr. Schwan recently completed her PhD and postdoctoral research at Kansas State University and began her appointment at NCHFP January 2, 2022. NCHFP has been a strong resource for home food preservation research and guidance and will continue to be there for consumers under Dr Schwan’s leadership.
The resources provided by the NCHFP have become increasingly important in recent years. Due to consumer desire to have more control over their food and the impact of COVID-19, many consumers have turned to home gardening and food preservation at home. Both factors have led to demand for science-based information to educate consumers on safe methods to preserve food.
Every consumer interested in food preservation should faithfully use the resources provided by NCHFP. If you are not familiar with the NCHFP, spend some time perusing the website or order So Easy to Preserve or USDA Complete Guide to Home Canning (2015). You’ll discover useful food preservation tips, find answers to food preservation questions, and be inspired to can, freeze, dry, pickle, jam and jelly at home safely!