Master Food Preserver Program

Enjoy a multi-session course and develop expertise in food preservation: 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


Dates: June 18th-21st
Time: 8 am – 2:30 pm and 12:30pm-4:00pm

(The full course includes each scheduled day from June 18th-21st)


Mount Ogden Junior High (3260 Harrison Blvd) Directions


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


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 12-part, 36-hour training but it can be taken by individual topics you may want.

Call 801-399-8207 for registration or questions.

Tues. June 18 

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 19

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

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

Thurs. June 20

Part I: Dehydrating Fruits and Leathers and Freeze Drying

Part II: Dehydrating Veggies and Jerky

Fri. June 21

Part I: Pressure Canning Low Acid Foods

Part II: Freezing

Canning Tomatoes and Tomato Mixtures

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

Davis County will not be offering the Master Food Preserver Program this year.  A 5-class home food preservation series will be offered in its place.


Dates: Thursday, August 1st, 8th, and 15th
Time: Times varies (see agenda)


Utah House and Utah House Classroom - 920 S 50 W, Kaysville, UT


$20/class; with the purchase of one full priced ticket participants will receive a $5 discount code to attend any other class in the series.

Register Here

Davis Master Food Preserver

View All Details And Full Agenda  


Thursday, August 1st

  • 9:30-12:00 Let's Jam - Home Food Preservation Class
  • 1:30-4:30 The Basics of Pickling and Fermenting Foods at Home
    • Taught by Teresa Hunsaker, Extension FCS Educator Weber County

Thursday, August 8th

  • 9:30-12:30 Under Pressure: Pressure Canning for Beginners
    • Taught by Cathy Merrill, Extension Assistant Professor Utah County


Thursday, August 15th

  • 9:30-12:30 Basics of Canning Tomatoes
  • 1:30-4:30 Food Preservation: Basics of Canning Fruit
    • Taught by Melanie Jewkes, Extension Associate Professor Salt Lake County and Brittany Bingeman Extension Assistant Professor Salt Lake County


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


June 25, 26, 27 (Start and finish times are listed in the full agenda below)


Utah State Fair Park 155 North 1000 West - Zion's Building Directions


$130 for the full course; $45/day; $23/half dayRegister 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 25th

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
    • 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 26th

  • 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 27th

  • 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

2019 Master Food Preserver


Dates: Saturdays, June 15, 22, and 29
Time: 8 am - 4 pm


Spanish Fork Fairgrounds - High Chaparral Building

475 South Main Street, Spanish Fork, UT 84660


$130 for the full course; $25 for individual sessions

Register Here

Utah Master Food Preserver

View All Details And Full Agenda  

June 15

Session 1: 8:00-11:30 am Food Safety, principles of canning and dehydrating

Session 2: 12:00-4:00 pm Canning fruits and pie fillings


June 22

Session 3: 8:00 am-1:00 pm Pressure canning meats and soups; freezing and freeze-drying

Session 4: 1:30-4:00 pm Jams, jellies and spreads


June 29

Session 5: 8:00-11:30 am Pickling, fermenting and fresh pack

Session 6: 12:00-4:00 pm Tomatoes and salsas


For questions, call 801-851-8479.

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Utah County Shop Hop – no registration required 

2019 Shop Hops to be determined—we will keep you posted!

For questions, call 801-851-8479

Master Food Preserver Volunteer Opportunity

After completing the entire course, you may request to become a 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.