ANNUAL REPORT, 1945-46 49 



New home canning jars, as purchased, were found to be relatively free of 

 bacteria compared with jars which had been used and then stored for use the 

 following season. These findings point to the desirability of thoroughly washing 

 home canning jars after they have been emptied and before they are put away, 

 and of washing them in hot soapy water prior to use the following season. 



Investigation of Processing Methods for Home Canned Fruits. (Cooperative 

 project with the Bureau of Human Nutrition and Home Economics, U. S. De- 

 partment of Agriculture.) (J. E. W. McConnell, W. B. Esselen, Jr., D. Ander- 

 son, I. Powers, F. Johnson, and M. Mrowkowski.) During the summer of 1945, 

 heat penetration and processing data were obtained for home-canned rhubarb, 

 strawberries, cherries, raspberries, blueberries, peaches, apple sauce, tomatoes, 

 .and tomato juice. In most cases the data were obtained on the products packed in 

 both pint and quart jars and processed in a boiling water bath and in a steam 

 pressure canner at 1, 5, and 10 pounds steam pressure. The initial temperature 

 is important in processing home-canned fruits because of the lethal rate of the 

 micro-organisms concerned, the rate of heat penetration into the product, and 

 the short process time usually employed. Processing at 1 pound steam pressure 

 in a pressure canner was found to be similar in sterilizing value and heating rate 

 of products to processing in a boiling water bath. Any slight differences were 

 in favor of the pressure canner. 



Home Freezing. (A. S. Levine, W. B. Esselen, Jr., K. M. Lawler, N. Glazier 

 and C. R. Fellers.) An investigation of the suitability of different varieties of 

 fruits and vegetables, as grown in Massachusetts, for freezing is being continued. 

 Samples of raw material for freezing have been obtained through the cooperation 

 of the Olericulture and Pomology Departments. A survey and study have also 

 been made in an effort to ascertain the role and importance of home freezing in 

 Massachusetts. This study has included a suggested freezing program based on 

 Massachusetts products, the economic aspects of freezing certain products, home 

 freezing costs, and a comparison of freezing and canning as methods of home 

 food preservation. 



Since relatively little meat is raised in Massachusetts It is questionable whether 

 the freezing of meat is practical. At the present time there is considerable in- 

 terest in this subje'ct as a means of having meat on hand when the supply is short; 

 but under ordinary conditions meat may be purchased as needed. With the 

 large number of poultry flocks In Massachusetts, poultry may well be frozen. 



It has been suggested that such foods as eggs, lard, butter, and citrus juices 

 may be purchased when the price is low and frozen in sufficient quantities to be 

 used throughout the \ear. It would appear, however, that the saving which 

 results is completely offset by the cost of packaging and of the freezing storage 

 and by the amount of space required in the home freezing unit. 



The rental of a freezer locker is definitely less expensive than an equivalent 

 amount of freezer capacity in the form of a home freezer, but Is also less con- 

 venient. Home freezing is definitely more expensive than home canning. On a 

 basis of equipment cost and depreciation, power, containers, and storage, the 

 unit cost of preserving food by freezing is four to five times that of canning. 

 With good management the freezing cost may be reduced somewhat. 



Home freezing is a particularly good method of preservation for strawberries, 

 raspberries, broccoli, greens, corn, and meats. On a basis of quality such products 

 as tomatoes and tomato juice, green beans, carrots, beets, and peaches can be 

 preserved equally well, if not better, by canning, as shown by comparative tests 

 carried out during the past three years. 



