USDA National Center for Home Food Preservation
E1045984
The USDA National Center for Home Food Preservation is a U.S. government-supported resource that develops and disseminates research-based recommendations and educational materials on safe home food preservation methods.
All labels observed (1)
| Label | Occurrences |
|---|---|
| USDA National Center for Home Food Preservation canonical | 1 |
How this entity was disambiguated
This entity first appeared as the object of triple T13497772 — resolving that mention is where its identity was fixed. The disambiguator weighed these candidate entities and picked the highlighted one (or “None”, minting a new entity). This is how homonymy is resolved: the same surface form can point to different entities.
NED1
Entity disambiguation (via context triple)
gpt-5-mini-2025-08-07
Target entity: USDA National Center for Home Food Preservation Context triple: [UC Master Food Preserver Program, usesGuidelinesFrom, USDA National Center for Home Food Preservation]
-
A.
UC Master Food Preserver Program
The UC Master Food Preserver Program is a University of California Cooperative Extension volunteer education program that trains community members to safely preserve food and reduce waste through research-based home food preservation practices.
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B.
Center for Food Safety and Applied Nutrition
The Center for Food Safety and Applied Nutrition is a branch of the U.S. Food and Drug Administration responsible for ensuring the safety and proper labeling of food, dietary supplements, and cosmetics.
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C.
Food and Nutrition Information Center
The Food and Nutrition Information Center is a U.S. government resource that provides science-based information and educational materials on food, nutrition, and dietary guidance to professionals and the public.
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D.
Food Safety Promotion Board
The Food Safety Promotion Board is a cross-border public body on the island of Ireland responsible for promoting food safety awareness, education, and research to protect public health.
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E.
Lake Placid Conferences on Home Economics
The Lake Placid Conferences on Home Economics were a series of late-19th- and early-20th-century meetings that helped define and professionalize the field of home economics in the United States.
- F. None of above. chosen
- G. Unsure - the case is ambiguous/there is not enough information to decide.
NED2
Entity disambiguation (via description)
gpt-5-mini-2025-08-07
Target entity: USDA National Center for Home Food Preservation Target entity description: The USDA National Center for Home Food Preservation is a U.S. government-supported resource that develops and disseminates research-based recommendations and educational materials on safe home food preservation methods.
-
A.
UC Master Food Preserver Program
The UC Master Food Preserver Program is a University of California Cooperative Extension volunteer education program that trains community members to safely preserve food and reduce waste through research-based home food preservation practices.
-
B.
Center for Food Safety and Applied Nutrition
The Center for Food Safety and Applied Nutrition is a branch of the U.S. Food and Drug Administration responsible for ensuring the safety and proper labeling of food, dietary supplements, and cosmetics.
-
C.
Food and Nutrition Information Center
The Food and Nutrition Information Center is a U.S. government resource that provides science-based information and educational materials on food, nutrition, and dietary guidance to professionals and the public.
-
D.
Food Safety Promotion Board
The Food Safety Promotion Board is a cross-border public body on the island of Ireland responsible for promoting food safety awareness, education, and research to protect public health.
-
E.
Lake Placid Conferences on Home Economics
The Lake Placid Conferences on Home Economics were a series of late-19th- and early-20th-century meetings that helped define and professionalize the field of home economics in the United States.
- F. None of above. chosen
Statements (46)
| Predicate | Object |
|---|---|
| instanceOf |
educational organization
ⓘ
food safety organization ⓘ research center ⓘ |
| aimsTo |
promote science-based home food preservation practices
ⓘ
reduce risk of foodborne illness from home-preserved foods ⓘ |
| country |
United States of America
ⓘ
surface form:
United States
|
| emphasizes |
proper processing times and temperatures
ⓘ
tested recipes for canning and preserving ⓘ use of pressure canners for low-acid foods ⓘ |
| field |
food safety
ⓘ
food science ⓘ home food preservation ⓘ |
| focusesOn |
curing and smoking foods at home
ⓘ
fermented foods ⓘ freezing of foods at home ⓘ home food drying ⓘ jams and jellies ⓘ pickling ⓘ safe canning practices ⓘ safe storage of preserved foods ⓘ |
| hasWebsite | https://nchfp.uga.edu ⓘ |
| language | English ⓘ |
| provides |
home food preservation instructions
ⓘ
online educational resources ⓘ printable publications ⓘ |
| publishes |
educational fact sheets
ⓘ
frequently asked questions on home food preservation ⓘ guidelines for home canning ⓘ guidelines for home drying ⓘ guidelines for home freezing ⓘ online tutorials ⓘ tested recipes for home food preservation ⓘ |
| purpose |
develop research-based recommendations for home food preservation
ⓘ
disseminate safe home food preservation information ⓘ provide educational materials on home food preservation ⓘ |
| sector | public sector ⓘ |
| supportedBy | United States Department of Agriculture NERFINISHED ⓘ |
| targetAudience |
consumers
ⓘ
extension educators ⓘ home food preservers ⓘ |
| topic |
acidification of foods for safe canning
ⓘ
botulism prevention in home canning ⓘ equipment selection for home food preservation ⓘ safe storage duration for preserved foods ⓘ |
| uses |
laboratory-tested preservation methods
ⓘ
research-based processing times ⓘ |
How these facts were elicited
The pipeline generated the facts above by prompting gpt-5.1 with this entity's name + description and the instruction below.
Instruction
You are a knowledge base construction expert. Given a subject entity and a description of it, return factual statements that you know for the subject as a JSON list of dictionaries(triples), where keys must be "subject", "predicate" and "object". The number of facts may be very high, between 25 to 50 or more, for very popular subjects. For less popular subjects, the number of facts can be very low, like 5 or 10. # Requirements - If you don't know the subject at all, return an empty list. - If the subject is not a named entity, return an empty list. - Include at least one triple where predicate is "instanceOf". - Do not get too wordy. - Separate several objects into multiple triples with one object.
Input
Subject: USDA National Center for Home Food Preservation Description of subject: The USDA National Center for Home Food Preservation is a U.S. government-supported resource that develops and disseminates research-based recommendations and educational materials on safe home food preservation methods.
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.
UC Master Food Preserver Program
→
usesGuidelinesFrom
→
USDA National Center for Home Food Preservation
ⓘ