Statistics and Demographics about Home Canning and Preserving

Whether you are a journalist writing an article, a student doing research or just curious, the following research about who cans (preserves, bottles, freezes, etc.) foods at home may interest you. The results come from several surveys and were compiled by the USDA.

These surveys were performed between October 2000 and January 2001 using random telephone surveys.

Aside from the interesting aspects of who cans what, these studies show changes in the amount and types of foods canned at home, as well as methods used and of concern, the continued use of high-risk practices, including some that could lead to botulism. Unfortunately, untrained friends or relatives are the primary source of instructions for many of today's home canners (43.5% in the national survey, 55.1% in the Georgia survey), rather than tested recipes from universities, the USDA and the manufacturers of home canning equipment (note: all of the recipes for home canning presented on pickyourown.org come from these sources, unless specifically noted otherwise.

I can also provide photos of farm activities, fruits, vegetables, corn mazes, etc. If you have additional questions or prefer a verbal discussion, or need an appearance on a radio or tv program, feel free to use the feedback form to contact me.

I hope the information below is helpful!

Table 1. Demographic Characteristics of Home Canners

Characteristic

USDA Categories

USDA Sample

NCHFP & GaPOLL Categories

NCHFP Sample

GaPOLL Sample

Age

Under 25

10

18-24

7

13

25-34

21

25-34

17

18

35-49

28

35-49

30

33

50-64

24

50-64

20

26

65 and over

15

65 and over

21

9

Education

Grade school or less

17

Less than high school

16

7

High school or less

18

High School (GED)

28

26

High school graduate

36

Less than 4yr. degree

25

33

Vocational training

5

Bachelor degree

21

20

College or more

22

Post Graduate

7

15

Income

Under $5,000

14

<$14,999

4

5

$5,000-$12,499

30

$15,000-$24,999

6

6

$12,500-$19,999

27

$25,000-$34,999

7

9

$20,000 and over

11

$35,000-$49,999

16

13

Other*

16

$50,000-$74,999

14

12

$75,000 or more

13

27

Other*

41

29

Total Sample Size

901

135

179

* Other responses include Don't Know/Refused/Not Answered.

• Approximately 50-58.5% of home canners were 35-64 years of age in each survey. 28-33% were 35-49, while another 20-25.5% were 50-64 years old.
• In the USDA national sample, 39% were 50 years and older and 31% were under age 35. In the NCHFP national sample, there was a higher percentage (41.2) aged 50 years and older and a smaller percentage (24.4) under age 35. The GaPOLL sample had more canners in the younger age categories (under age 65) than the NCHFP sample.
• The numbers of home canners with at least a high school education were higher in the NCHFP (81.5%) and GaPOLL (93.1%) than in the 1975 USDA study (63%). In addition, the number of home canners with formal education beyond high school was also much higher in the more recent surveys (53.3% NCHFP and 67.3% GaPOLL versus 27% USDA ).
• The high levels of missing information on income in the NCHFP (40.7%) and GaPOLL (29.1%) surveys make it difficult to describe the true income distribution of those participating in home canning. Of those choosing to report their income, 16.3% and 19.3% ( NCHFP and GaPOLL respectively) have household incomes of less than $35,000/year; 43% and 51.6% ( NCHFP and GaPOLL respectively) have incomes of more than $35,000.

Table 2. Percentage of Households Canning Varous Products

PRODUCT	USDA	NCHFP	GaPOLL
Tomatoes	73.0	60.0	34.3
Fruits	56.0	47.4	31.5
Vegetables	51.0/18.0*	71.1	47.8
Jams/Jellies	41.0/41.0	Not asked	26.4
Pickles	48.0	Not asked	12.4
* Percent canning low acid vegetables/vegetable mixtures (separate questions in the USDA survey).

• In 1975, tomatoes were being canned by 73% of the households surveyed. Today the percentage canning tomatoes has decreased (60% and 34.3% NCHFP and GaPOLL respectively) and vegetables (71.1% and 47.8% NCHFP and GaPOLL respectively) are now the most frequently canned product.
• The increase in the percentage of households canning vegetables focuses concern on the use of improper methods for canning vegetables, which require a pressure processing method.
• The percentage of households canning fruits has decreased slightly from 1975.

Table 3. Percentage of Home Canners Using Various Sources for Instructions.

SOURCE	USDA	NCHFP	GaPOLL
USDA Publications	9.0	3.2	1.9
Extension Publications	11.0	0.8	3.1
Cookbook	42.6	16.8	15.8
Magazines or Newspapers	12.2	0.8	3.8
Friends or Relatives	60.4	43.5	55.1
Manufacturers*	9.8	11.5	7.6
Other	No Data	21.5	15.8
* Manufacturer's cookbook.

• As in 1975, the most often cited source of instructions in the NCHFP and GaPOLL surveys is friends or relatives (43.5% and 55.1% respectively).
• The percentage of home canners using the recommended USDA and Extension Service Publications in 1975 was very small but today that percentage has decreased even more.
• In 1975, 42.6% of home canners were using cookbooks as their source of instruction, but today that number has decreased (16.8% and 15.8% NCHFP and GaPOLL respectively).

Table 4. Percentages Using Various Methods for Canning Acid and Low Acid Foods.

METHODS	Fruits & Tomatoes*	Vegetables**	Fruits & Tomatoes	Vegetables	Fruits & Tomatoes	Vegetables
Boiling Water	52.8/51.5	39.2/27.9	55.0	34.4	56.4	46.3
Pressure Cooker	4.0/3.9	10.0/5.1	16.0	16.1	29.0	24.5
Pressure Canner	14.9/20.8	46.6/38.0	11.0	28.1	22.5	8.3
Oven	Less than 1%	Less than 1%	2.0	3.3	8.8	7.4
Open Kettle	43.6/35.1	13.5/24.8	14.0	13.0	21.7	15.8
Other Responses***	No Data	No Data	2.0	4.4	12.8	19.4
* Percent canning fruits/tomatoes (separate questions in the USDA survey). ** Percent canning low-acid vegetables/vegetable mixtures (separate questions in the USDA survey). *** Other Responses includes Don't Know, Refused/Not Answered.