Montana Food Preservation Profiles

Home food preservation is the process of keeping quality, nutritious, and tasty foods for longer. Specifically, preserving foods can decrease spoilage and support food safety for later consumption. Preserved foods have cultural significance across the globe and have served as a critical food security resource since the dawn of agricultural communities.

Statewide Survey

We heard from 302 Montanans across the state representing a mix of generations, rurality, educational background, race, and socioeconomic status. Respondents were a convenience sample recruited through Montana State University, (MSU) Extension, MSU graduate students, and food-related community partners. They responded to questions about the scope of preservation interest, future engagement, current practices, and safety knowledge in a 58-question multiple-choice or multiple-select online survey.

85% White
6% Native Amercian
4% African Amercian
5% Other

22.9% High School Degree or Less
73.9% Bachelor’s Degree or Some College
21.3% Post-Bachelor’s Degree

71.5% Female
29.5% Male

50.3% Rural
35.4% Urban
24.3% Surburban

50% Eligible for Food Assistance such as: SNAP, Commodity Supplemental Food Programs, FDPIR, WIC, Food Pantry, Other Food Assistance
50% Not Eligible

24.5% Indicated at least one disability condition that substantially limits one or more major life activities

27.7% Gen Z (born 1995-2012)
38.3% Millennials (born 1980-1994)
16.3% Gen X (born 1965-1979)
17.7% Baby Boomer (born 1946-1964)

Differences in respondents’ self-reported experience and consumption of home-preserved foods were statistically categorized into profiles. Each profile had unique demographic characteristics and outreach considerations.

Long-Timer: Extensive Experience/Extensive Consumption, Rural, Older, Higher Indigenous representation

Newly Dedicated: Recent Experience/Extensive Consumption, Millennial with some college, High food assistance

Testing the Waters: Recent Experience/Some Consumption, Younger, College or post-bachelor education

Enjoys the Process: Extensive Experience/Some Consumption, Rural, older, and younger, High School or less, High Food assistance

Nostalgic Preserver: Historical Experience/Some Consumption, Rural, Higher Indigenous representation

Limited: Outliers, Urban, Younger, Split female and male, High Food assistance, High disability

Respondents Indicated using these preservation methods

Safe home recipes available:

  • Refrigeration 71.4%
  • Freezing 74.1%
  • Water Bath Canning 42.5%
  • Atmospheric Steam Canning 9.3%
  • Pressure Canning 28.3%
  • Pickling (Canned and Refrigerator) 33.7%
  • Dehydration 39.2%
  • Sun Drying 19.3%
  • Fermenting Food 27.7%
  • No Research-tested home recipes
  • Fermenting beverage 16.3%
  • Vacuum Sealing 31.6%
  • Smoking/Curing meats 29.2%
  • Freeze Drying 13.3%
  • Wax Seal Canning 11.4%
  • Open Kettle Canning 12.3%
  • Dry/Oven Canning 14.5%
  • Egg Glassing 6.9%
  • Aspirin Canning 1.8%

98.7% of respondents indicate at least one form of home food preservation

80% of respondents indicated they either refrigerate or freeze foods to preserve them

86.8% use safe methods other than freezing or refrigeration (water-bath canning, pressure canning, pickling, dehydrating, or fermenting)

22.5% use methods with no or limited research-tested home recipes (fermented beverages, vacuum sealing, freeze drying, smoking/curing)

31.8% use methods that research has proven unsafe (wax seal, open kettle, dry, aspirin canning, and egg glassing)

Potentially Unsafe Preservation Practices

Adapt or Improvise Recipes (Percent of Profile Group)

  • Long-Timer: 58.4%
  • Newly Dedicated: 64.4%
  • Testing the Waters: 46.2%
  • Enjoys the Process: 53.9%
  • Nostalgic Preservers: 47.2%
  • Limited: 44.2

Using Not Tested Methods (Percent of Profile Group)

  • Long-Timer: 67.1%
  • Newly Dedicated: 60.4%
  • Testing the Waters: 58.5%
  • Enjoys the Process: 50%
  • Nostalgic Preservers: 37.8%
  • Limited: 48.1

Participants could select up to three reasons why they preserve foods in their home. Overall, the top selected reasons were:

  • “To save money or stretch food dollars” at 49%,
  • “To reduce food waste” at 43.7%, and
  • “To know where my food comes from or what is in my food” at 43.4% of all respondents.

Respondent profiles indicated diversity in these motivating reasons to preserve though.

Reasons for Home Food Preservation (% of respondents)
Cluster
Save Money
Know where food comes from
Continue Tradition
Preferred Taste or Quality
Extend Access or Availability
Long-Timer
46.2
52.6
39.7
38.5
37.2
Newly Dedicated
62.2
35.6
22.2
40
35.6
Testing the Waters
52.6
52.6
13.2
44.7
34.2
Enjoys the Process
19.2
34.6
38.5
65.4
42.3
Nostalgic Preserver
48.6
37.1
31.4
34.3
31.4
Limited
53.2
40.3
24.7
29.9

41.6
continued...(% of respondents)
Cluster
Reduce Food Waste
Fun or Hobby
Improve Physical or Mental Health
Food Business
Potential Emergency Needs
Reduce Future Prep Time
Long-Timer
32.1
34.6
12.8
5.1
14/3
24.4
Newly Dedicated
62.2
26.7
6.7
4.4
24.4
26.7
Testing the Waters
42.1
34.2
13.2
5.3
31.1
26.3
Enjoys the Process
38.5
34.6
19.2
7.7
15.8
11.5
Nostalgic Preservers
45.7
17.1
5.7
5.7
11.5
40
Limited
48.1
19.5
19.2
6.5
20
26

68.2% of respondents agree or strongly agree that canning food at home with increase their household’s access to food throughout the year. 

59.9% of respondents thought in an average year their household saved or gained $100 or more from canning food.

Where respondents are getting their canning ingredients relates to what and why they might be preserving foods. These locations of food distributors can also identify opportunities for connecting with different audience profiles.

Ingredients to Preserve Come From: (% of respondents)
Cluster
Home Garden
Local Producer/Farmers Market
Grocery Store
Bulk Distributor
Free or Low Cost from friend, community garden, or food bank
Long-Timers
73.4
57
38
19
19
Newly Dedicated
52.1
58.3
43.8
22.9
37.5
Testing the Waters
43.9
36.6
36.6
17.1
19.5
Enjoys the Process
34.6
61.5
53.8
34.6
11.5
Nostalgic Preserver
32.4
35.1
29.7
5.4
18.9
Limited
19.5
36.4
29.9
18.2
10.4

 

Where respondents found preservation information or recipes (% of respondents):
Cluster
Family or Friends
USDA or Governments
Extension or University
Social Media Linked Recipes
Ball Blue Book
Long-Timer
47.4
34.6
38.5
37.2
46.2
Newly Dedicated
57.8
40
40
51.1
46.7
Testing the Waters
34.2
31.6
39.5
31.6
18.4
Enjoys the Process
26.9
19.2
53.8
23.1
46.2
Nostalgic Preserver
51.4
8.6
14.3
37.1
20
Limited
18.2
11.7
9.1
14.3
14.3

 

continued (% of respondents)
Cluster
Manufacturer
Magazine or Newspaper
Generic Cookbook, not otherwise listed
Web or Internet Recipe, not otherwise listed
Long-Timer
35.9
20.5
25.6
33.3
Newly Dedicated
42.4
28.9
26.7
42.2
Testing the Waters
28.9
21.1
21.1
21.1
Enjoys the Process
38.5
15.4
15.4
19.2
Nostalgic Preserver
25.7
5.7
14.3
37.1
Limited
13
13
7.8
19.5

We explored respondents’ reported sources from the last two years to understand where respondents might already be motivated to find information on home food preservation.

38.4% got information or recipes from friends or family (top source)

29.5% got information from Extension or University sources

Across 5 respondent profiles, 53-69.2% trust Extension Agents or Specialists “a lot”. The limited respondent profile is slightly lower at 44.2%.

When asked about how they might like to receive future information on home food preservation, email (39.7%), in-person workshops (38.1%), and short video clips (37.7%) were the top selected options overall.

Receiving Future Home Food Preservation Supports (% of respondents)
Receipt Method
Long-Timer
Newly Dedicated
Testing the Waters
Enjoys the Process
Nostalgic Preserver
Limited
Across All Participants
Mail
28.2
15.6
15.8
50
22.9
26
23.5
Email
43.6
51.1
23.7
34.6
37.1
40.3
38.3
Social Media Discussion
25.6
35.6
36.8
23.1
31.4
48.1
31.9
Social Media Post
16.7
40
31.6
15.4
17.1
27.3
22.9
Short Clip (1-5 min)
30.8
51.1
52.6
34.6
37.1
32.5
36.1
In Person
41
40
50
30.8
31.4
32.5
36.1
Virtual Recorded
29.5
24.4
44.7
30.8
28.6
23.4
23.2
Virtual Live
19.2
15.6
21.1
19.2
28.6
24.7
19.9
Virtual Live Workshop Only
6.4
4.4
0
11.5
5.7
7.8
5.4
Virtual Live Discussion Only
1.3
2.2
2.6
3.8
11.4
11.7
5.1
Live Expert Chat
2.6
11.1
7.9
3.8
5.7
9.1
6.3

When considering barriers to future learning about home food preservation, respondents indicated both lack of time (41.7%) and lack of storage space (41.7%) as top concerns.

Of the methods currently indicated as safe or where safe recipes could be tested and developed, overall respondents indicated they would be most interested in pressure canning (36.1%), freeze-drying (33.8%), and dehydrating (32.5%).31.4

Home Preservation Methods of Future Interest (% of respondents)
Methods
Long Timer
Newly Dedicated
Testing the Waters
Enjoys the Process
Nostalgic Preserver
Limited
Refrigeration
5.1
20
10.5
3.8
20
18.2
Freezing
15.4
26.7
31.6
7.7
25.7
24.7
Water Bath Canning
20.5
35.6
36.8
19.2
31.4
32.5
Atmospheric Steam Canning
21.8
46.7
23.7
15.4
25.7
18.2
Pressure Canning
30.8
55.6
44.7
34.6
31.4
28.6
Pickling
17.9
22.2
39.5
11.5
25.7
32.5
Dehydrating
28.2
40
39.5
19.2
34.3
33.8
Fermenting
33.3
31.1
42.1
11.5
14.3
24.7
Vacuum Sealing
5.1
35.6
18.4
7.7
17.1
22.1
Freeze Drying
39.7
37.8
31.6
53.8
14.3
28.6
Low Sugar/Sodium Recipes
12.8
13.3
26.3
7.7
20
26

 

Long-Timer: Know where food comes from and save money focus; Frequent home gardening; Information from family, friends, and Ball Blue Book; Prefer email and in-person; Interested in freeze-drying and pressure canning

Newly Dedicated: Save money and reduce food waste focus; Broad strategies to access ingredients; Information from family, friend and internet; Prefer email and short video clips; Interested in pressure canning and AST canning

Testing the Waters: Save money and know where food comes from; High access of free and low cost ingredients; Information from Extension and friends, family; Prefer short videos, in-person, or virtual recordings; Interested in pressure canning and fermenting

Enjoys the Process: Preferred taste or quality focus; Frequently purchase ingredients; Information from Extension and Ball Blue Book; Prefer mail, email, and short video clips; Interested in Freeze drying

Nostalgic Preserver: Save money, reduce food waste and time saving focus; Information from family, friends and internet, Prefer short video clips and email; Interested in dehydration, pressure and AST canning

Limited: Save money, reduce food waste, and extend access focus; Prefer social media discussion, email, and short video clips; Broad interests

Disclaimer: this survey was primarily distributed by MSU Extension and community partners, so results may not be representative of the whole state with a more Extension-aware audience skew. 

Citation: Routh, B. (2024). Montana Home Food Preservation Profiles [Report]. Montana State University Extension. https://www.montana.edu/extension/nutrition/food-safety-preservation/mt_food_preservation_report_2024.html

Acknowledgments: Thanks to Extension, community partners and students in HHD512: Research Methods for Dietetics in Fall 2023 for help in collecting this data. Thanks to the National Center for Home Food Preservation and Dr. Carla Schwann for helping to move this pilot survey to a national survey.

The U.S. Department of Agriculture (USDA), Montana State University and Montana State University Extension prohibit discrimination in all of their programs and activities on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital and family status.

View, download and/or print the 2024 Montana Food Preservation Survey Report here

image of the first page of the MT Food Preservation Survey Report 2024