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UNIVERSITY PARK -
The women who went to Ag
Progress Days last week
may have had a brief
vacation from their canning
and freezing, but they didn’t
forget it. One of the most
popular spots in the home
living area was a booth put
together by the Department
of Food Science in Penn
State’s College of
Agriculture where qualified
people answered questions
about canning, freezing, and
drying.
The flow of people was
continuous; thousands of
pieces of literature on
preserving foods was
distributed; and literally
hundreds of very specific
questions about food
processing were answered.
Dr. Jerry Kuhn, professor
of food science, said, “We
are offering education in
step with interest. There is a
growing interest in home
drying, and perhaps the
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Canning and freezing
is more popular today
By SALLY BAIR
Staff Writer
Lancaster Farming, Saturday, September 2,1978
most unusual part is the
number of men who stopped
by the booth.” Kuhn
estimated that about six per
cent of home canners are
men. He said several men
asked precisely where to
find the materials needed to
build home dryers for food
preservation.
Kuhn complimented the
women. “Their knowledge
base has improved over the
years. They have developed
a tremendous body of good
questions about preser
ving.”
In a short tune the number
of people preserving food
has increased dramatically.
Kuhn noted, “Just five years
ago there were a fraction of
the cann~ s we have today.
Five years ago two per cent
of all the canned foods
consumed were prepared at
home. Today nearly, ten per
cent of all canned foods is
preserved at home.
One service provided by
the people at the exhibit was
testing guages for home
pressure canners. Mary
Keith, graduate student in
the Department of Food
Science, said they had tested
about 15-20 the first day of
the event. Many people said
they would have brought
theirs along if they had
known of the service. Mary
said it is recommended that
the guages be tested once a
year.
Some questions were
difficult, like the one this
reporter overheard; “How
much is a jingle?” With
understanding, Miss Keith
and Dr. Kuhn set their
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“pressure canner and showed
the young woman just what a
“jingle” is, and helped her
feel confident about her
canner.
Miss Keith said, “The
interest in food preservation
is a good trend and one
which will continue to grow.
People are coming back to
canning and preserving their
own foal because of the high
cose of food.” She said both
old and new canners stopped
and chatted, and most
people asked very specific
questions. One man, for
instance, wanted to know
every step in canning ap
plesauce.
The section devoted to
drying foods was creating
much interest. Cathy
Adams, a research
assistant, said, “There’s a
great deal of interest in
drying. It’s really coming
back in.” She said many
people stop and tell her how
they have been drying for
years, often with the use of a
wood stove.
There are advantages,
Cathy points out. “For one
thing you don’t have to
maintain a freezer. There is
not the expense of buying
jars and there isn’t the
trouble 'of canning. The
energy cost is greater than
canning, but some people
don’t want the trouble of a
pressure canner.”
Plans are available for
constructing a home dryer,
and Cathy points out that it
can be built in a day. She
said it is simply to be con
sidered another form of food
(Turn to Page 132)
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