To learn more, visit Master Food Preservers and view the Master Food Preserver Volunteer Role Description. How to Apply: Through an application process, any Maine resident 21 years or older is eligible to take the Master Food Preserver course. To become a Master Food Preserver, apply online or contact: Kathleen Savoie Extension Educator. Master Food Preservers - UC Cooperative Extension Humboldt, Eureka, California. 765 likes 12 talking about this 5 were here. The Master Food. The 4-H beginning food preservation project sheet outlines activity ideas for youth at beginning, intermediate, and advanced levels of skill. Download PDF. Garlic: Safe Methods to Store, Preserve, and Enjoy. This manual can get you started making your own table wine at home. Chapters cover spoilage and stability problems, juice and wine. Master Food Preserver Program Preserve Today, Relish Tomorrow! UC Master Food Preservers (MFPs) are dedicated volunteers who are trained to assist the UC Cooperative Extension staff and provide up-to-date, research based food safety and preservation information to the public.
FAQ
UC Master Food Preserver Program. Recipes Recipes and Preservation Information. There are many resources with recipes and instructions on home food preservation available online. When practicing home food preservation is important to follow the instructions and use a credible research-based source.
Our organization is run by completely volunteers dedicated to safe food preservation practices. We're always interested in finding new members! While we offer public workshops throughout the year, we only offer the training for new volunteers every other year. We encourage you to attend our workshops, but if you have questions on joining us, most will be answered here. Contact us if you have more questions at [email protected].
When is the next training?
Our inaugural training class was held in Spring, 2014. The next class will be winter 2020 beginning in February. (We train on even-numbered years.)
Applications are due September 30, 2019. 2020 MFP Application
What does the training program include?
The University of California provides approximately 50 hours of training in food safety and preservation. Preservation methods addressed include canning, dehydrating, and freezing. Safe food handling and storage will be an important component of the class as well. We include food for the lessons, a manual, name tag, and apron.
Where do the classes take place?
Classes will be Bishop, CA at a location with a kitchen.
Why are the classes on weekdays?
Since our trainings are hands-on, we need access to appropriate kitchen space. Unfortunately there is a shortage of available kitchen space at an affordable price in the Eastern Sierra, especially on weekends. We would have to charge closer to $600 to be able to offer this weekends. We do try to make sure most public workshops are held during weekends and evenings. Thanks for your understanding.
Is the class fun!
You bet! But we do cover some serious topics like food safety and food-borne illness.
Who can apply?
The program is open to residents of Inyo & Mono Counties. Prior experience in food preservation is helpful but not required. We seek people with a strong volunteer ethic and desire to make a long-term commitment to the program. A past history of volunteering in the community is one of the main qualifications we look for in applicants; past volunteer activities do not need to be related to food preservation. Applicants must have a desire to serve their community through leading workshops, answering questions from the public, and writing articles.
What are the responsibilities of Master Food Preserver volunteer instructors?
Upon completing all sessions and passing a written exam by 85%, volunteers will be certified as agents of the University of California to provide instruction in food safety and preservation. Volunteers will be responsible for leading public classes and demonstrations on food preservation throughout Inyo & Mono counties. To maintain Certified Instructor status, volunteers must complete both of the following annual requirements:
I am interested in taking the class but do not wish to become a Certified Instructor. Can I still take the class?
While priority will be given to those who enroll to become Certified Instructors, there may be room for individuals to audit the class, space permitting. Upon completion of the training, auditors receive a Certificate of Completion but are not authorized by the University of CA to provide instruction in food safety and preservation. As auditors are not agents of the University, they are not subject to the annual volunteer requirement. Taking the class as an auditor is contingent upon available space and is offered at a higher cost. Auditors must attend all classes to earn the Certificate of Completion.
I am unable to attend all sessions. Can I attend just a few days?
Sorry, no. We need our Instructors to be well-versed in all aspects of food safety and preservation, and therefore attendance at each session is essential. If you are unable to commit to all sessions, you may be interested instead in attending public workshops on food preservation. These classes will be shorter than those provided at the Instructor Training, but they will cover the basics of each preservation technique.
If you are interested in taking the entire Instructor Training, we recommend applying to the program when you are able to attend all sessions.
I am only interested in learning about canning. Can I just go to that session?
No. Please see previous answer. You may wish to attend a public workshop that focuses on canning.
I am vegetarian/vegan. Is there instruction in meat or fish preservation, and if so, do I have to attend that portion of the training?
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The canning section may include presentations on how to preserve meat, and there is also a section on jerky. While students must attend all presentations to become Certified Instructors or receive a Certificate of Completion, no one will be required to handle or process ingredients that make them uncomfortable. Students who do not wish to process meat do not have to do so in the lab portion of the class, but they must watch how it is prepared (by others) so that they are ready to answer questions from the public.
Is there a cost to take the training class?
Yes. Class price varies with each class but usually ranges from $150 to $220.
Where else can I learn about safe methods of home food preservation?
The National Center for Home Food Preservation offers a free, self-paced, online course for those wanting to learn more about home canning and preservation. You may sign up for this online class at http://nchfp.uga.edu/.
The Inyo-Mono Counties Extension office also has a small library with books from the University of Georgia Cooperative Extension and the U.S. Department of Agriculture. If you're interested in checking them out, stop by our office at 207 W. South Street in Bishop.
Our volunteers offer several workshops each year to the public on a variety of preservation topics. We usually announce these via email and in local media.
If you have additional questions, please contact us at (760) 873-7854.
You have seen us at the County Fair! You may have even attended one of our FREE Food Preserving classes. UCCE Master Food Preserver volunteers are agents of the University of California and work through the UC Cooperative Extension to educate the community on the safe practices of food preservation, including pickling, sausages, preserves and much more.
This website is designed to help you find information about food safety and information about your local Master Food Preservers.
Food Preserver MachineHave You Purchased A New Mirro Weighted Gauge Canner?The newest version of the Mirro weighted gauge canner looks like this, and has three separate selective control weights, one for 5, 10 and 15 psi. The instructions for this model say to set the stove temperature to allow the pressure control to gently rock or jiggle continuously while processing.
But that’s not how the redesigned canner works. Unfortunately the canner was updated but the canning instructions were not. The Mirro weighted gauge canner now hisses once every 15-20 seconds instead of rocking continuously when it is at pressure. That’s kind of important to know.
There are several other differences between the instructions and actual operating procedures. Click here to download updated instructions for steps 10-17 to make sure you operate your new Mirro weighted gauge canner correctly.
Canning on Smooth Cooktops
UCCE Master Food Preserver volunteers are frequently asked about canning on smooth cooktop stoves. It depends on the manufacturer's recommendation. Get more information from the National Center for Home Food Preservation about preserving on smooth cooktop stoves.
Local Employment Opportunity
Get Ready: Perishable Food and Power Outages
Master Food Preservers Sacramento
With the possibility of extended power outages in multiple locations in California, there are several options for keeping refrigerated and frozen food safe if you don’t have a generator. Prep now to buy dry ice or ice blocks for your refrigerator; food will only stay cold for 4-6 hours once the power goes out. A full freezer will stay frozen about 2 days, as long as you keep it closed. Click here for suggestions from the USDA about preparing perishable food before the power goes out, during the power outage and when the power comes back on. You still have time to freeze some of your perishables, to crank down the temperature, and to fill your fridge and freezer with frozen water bottles. Click on the image to see the full-sized image and text.
Master Food Preservers Orange County
Click on the button above to make a gift to the UCCE Master Gardeners of Amador County.
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