Master Food Preserver Program

Enjoy a multi-session course and develop expertise in food preserviation: Take it all or take only the individual sessions you need. Courses are taught at Weber, Davis, Salt Lake, and Utah Counties; all provide this 20-35 hour course.

You Will Learn:

  • The latest information on food safety and food preservation
  • Prevention of food-borne illness
  • Food storage and safety
  • Canning basics
  • Canning high and low acid foods 
  • Pickled and fermented foods
  • Preserving jams and jellies
  • Freezing foods
  • Drying food products
Preserving Food

When:

Dates: June 5, 6, 7, 18, 19, 20
Time: 8 am – 2:30 pm

(The full course includes each scheduled day from June 5 - June 20th)

Where:

Mount Ogden Junior High (3260 Harrison Blvd) Directions

Cost:

$130 for the full course; $25/day; $12/half day

Registration:

Call 801-399-8207 for registration or any questions you may have.

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View All Details And Full Agenda  

Full course includes: 2 books; student manual and fact sheets; apron; and lots of samples of preserved food!

This is a 36-hour training but can be taken for just the individual subjects you may need.

Call 801-399-8207 for registration or questions.

Tues. June 5 

Part I:  Introduction, food science and microorganisms (8am-11am)

Part II:  Pickling—fermentation and fresh pack; pickled products; hands-on lab (11:30am-2:30pm)

Wed. June 6

Part I:  Canning Fruits and Pie Fillings (8am-11am)

Part II:  Jams, Jellies, and Spreads  (11:30-2:30)

Thurs. June 7

Part I: Dehydrating Fruits and Leathers and Freeze Drying

Part II: Dehydrating Veggies and Jerky

Mon. June 18

Part I: Pressure Canning Low Acid Foods

Part II: Freezing

Tues. June 19

All day:  Canning Tomatoes and Tomato Mixtures

Wed. June 20

All day:  Review and Final Exam; Pie Party (Yeah!); Pressure Lid Testing; Judging Food Preservation at the Fair; Clean Up. 

When:

Dates: July 31st - August 2nd
Time: 9am - 5pm

Where:

Utah House and Utah House Classroom (Kaysville, Ut)

Cost:

$130 for the full course; $45/day; $23/half day

Register Here

Davis Master Food Preserver

View All Details And Full Agenda  

Full course includes: 2 books; student manual and fact sheets; apron; and lots of samples of preserved food!

Each day will include light refreshments and product tasting, however participants are encouraged to bring a sack lunch.

Tues. July 31st

Check-in: 8:30-8:55am

Session 1: 9am – 12:30pm
Canning Principles & Canning Tomatoes and Tomato Products, co-taught with Melanie Jewkes, Extension Associate Professor Salt Lake County

Break: 12:30pm - 1pm Bring your own lunch, some snacks provided

Session 2: 1pm – 5pm
Canning Fruits and Pie Filling

Wed. August 1st

Session 3: 9am – 12pm
Pressuring Canning Meats and Soups, taught by Cathy Merrill, Extension Assistant Professor Utah County

Break: 12:00pm – 12:30pm Bring your own lunch, some snacks provided

Session 4: 12:30pm – 5pm
Dehydrating, freezing, and freeze dryer, taught by Cathy Merrill, Extension Assistant Professor Utah County

Thurs. August 2nd

Session 5: 9am – 11:30am
Jams & Jellies --taught by Teresa Hunsaker, Extension Educator Weber County

11:30am – 12pm lunch provided with canned products

Session 6: 12pm – 5pm
Pickles and Pickled Products --taught by Teresa Hunsaker, Extension Educator Weber County and end of series testing

Taught by Jaqueline Neid-Avila, RD, Extension Assistant Professor

If you have any questions, please call Tessa Henri 435-919-1321

When:

June 26, 27, 28 (Start and finish times are listed in the full agenda below)

Where:

Utah State Fair Park - Zion's Building

Cost:

$130 for the full course; $45/day; $23/half day

Register Here

Davis Master Food Preserver

View All Details And Full Agenda  

Full course includes: Fact sheets; apron; and lots of samples of preserved food!

Each day will include light refreshments and product tasting, however participants are encouraged to bring a sack lunch.

Tues. June 26th

Check-in: 8:30 - 8:55am

Session 1: 9am - 10:30am
Food Safety/Prevention of Foodborne Illness and Canning Basics workshop

10:30am - 1:00pm: Canning Fruits and Pie Filling workshop & hands-on lab taught by Jaqueline Neid-Avila

Break: 1:00pm - 1:30pm. Bring your own lunch, some snacks provided

Session 2: 1:30pm - 5pm
Dehydrating & Freezing workshop & hands-on lab

Wed. June 27th
Session 3: 9:00am - 12pm
Pressure Canning Meats & Soups workshop & hands-on lab taught by Cathy Merrill

Break: 12pm - 12:30pm. Bring your own lunch, some snacks provided

Session 4: 12:30pm - 5pm
Canning Tomatoes and Tomato Products workshop and hands-on lab

Thurs. June 28th
Session 5: 9:00am - 11:30am
James & Jellies workshop & hands-on lab

11:30am - 12:00pm Lunch. Provided with canned products

Session 6: 12:00pm - 4:00pm
Pickles & Pickled Products workshop and hands-on lab, taught by Teresa Hunsaker

4:00pm - 5:00pm End of series testing and canned products raffle

When:

Dates: Saturdays, June 16, 23, 30, 
Time: 8 am - 4 pm

Where:

Utah County Administration Bldg
100 E. Center Str., L-700, Provo

Cost:

$130 for the full course; $22 for individual sessions

Register Here

Utah Master Food Preserver

View All Details And Full Agenda  

June 16

Session 1: Principles of canning, canning tomatoes/salsas

Session 2: Canning fruits and pie fillings

 

June 23

Session 3: Pressure canning meats and soups

Session 4: Dehydrating, freezing and freeze-drying

 

June 30

Session 5: Jams and jellies

Session 6: Pickles and fermented products

 

For questions, call 801-851-8479.

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Utah County Shop Hop – no registration required

July 21: Juice to Jelly class. 10 am to 2 pm at IFA Provo
August 24: Salsa demonstration. 10 am to 2 pm at The Mending Shed in Orem 
August 25: 10 am to 2 pm at IFA Provo
September 8: 10 am to 2 pm at Ace Hardware in Provo

For questions, call 801-851-8479

Master Food Preserver Volunteer Opportunity

After completing the entire course, if may request to becomea Master Food Preserver Volunteer. Master Food Preserver Volunteers:

  • Provide information at local farmers’ markets, fairs, or community events.
  • Answer canning calls during canning season.
  • Teach presentations and workshops as part of a team or on your own for community groups and schools.
  • Prepare educational displays, writing articles for newsletters, newspapers.

Request more information about becoming a volunteer during the course from your USU Extension agent.