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
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.
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
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
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
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.
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.