NCHFPNational Center for Home Food Preservation (University of Georgia)
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Many folks attested that this easy method preserves fresh corn flavor for six months, though it's not among the approved processes for freezing corn listed by the NCHFP.
Upon its inception in 2000, the NCHFP immediately conducted a national survey and concluded that "a high percentage of home food processors are using practices that put them at high risk for foodborne illness and economic losses due to food spoilage," and set about the task of developing scientifically approved and tested recipes and canning protocols that would ensure the safety of home-canned foods.