2013 Home Food Preservation Survey

SURVEY IS NOW COMPLETE, THANK YOU TO ALL PARTICIPANTS.
RESULTS WILL BE PUBLISHED SHORTLY.
   
1. Which country do you currently live in?
 Australia or New Zealand
 USA or Canada
 Other:
   
2. Which recipe source do you use the most?
 365 Days of Creative Canning
 SB Canning
 NCHFP (National Centre for Home Food Preservation)
 Canning company ie. Ball, Mrs Wages (including their books and/or websites)
 Cook Book
 Family recipe or "googled" recipe
  
3. Do you adjust canning recipes? [excluding spices/seasoning]
 Never
 Sometimes
 Regularly
   
4. What is the most common ingredient you preserve at home?
 Fruit
 Tomatoes
 Vegetables
  
5. Which method do you use to preserve fruit, vegetables (pickled), tomatoes and other high-acid food?
 Boiling water canner
 Pressure canner
 Pressure cooker
 Oven canning
 Open kettle method (no processing)
 I don't preserve high acid food at home
  
6. Which method do you use to preserve vegetables (not pickled) and other low-acid food (meat, stock, soup, etc)?
 Boiling water canner
 Pressure canner
 Pressure cooker
 Oven canning
 Open kettle method (no processing)
 I don't preserve low acid food at home
  
7. Did you experience 1 or more seal failures in the past 12 months?
 Yes
 No
  
8. Do you use commercial jars for home canning? ie recycled supermarket jars that were purchased with food in it[this question does not include new/second-hand CANNING jars]
 Always
 Sometimes
 Never
  
9. Do you re-use lids for home canning? ie. recycled jar lids or used canning jar lids [excluding Tattler, Fowlers Vacola lids or other lids specified as reuseable by the company]
 Always
 Sometimes
 Never
    
10. Thank you for taking part in this survey. Leave any comments and/or feedback in this box.
      This survey is organised by 365 Days of Creative Canning. Entries open July 1, 2013 and close July 31, 2013.