Master Food Preservers

Already a Master Food Preserver?

What is the

Master Food Preserver Program?

 The Master Food Preserver program trains individuals to become food preservation educators  for their communities. The course uses researched-based methods and information and hands-on experience to train volunteers on proper food preservation techniques.

Anyone interested in learning more about food preservation can attend! No previous experience is required.

Upon completion of the course participants will:

  • Receive certification as a Master Food Preserver from Utah State University Extension.
  • Be able to produce high-quality preserved foods through mastery of food preservation procedures.
  • Have the opportunity to give back to the community by providing food preservation information to others.


Canning Jars and Sppons

Outline of the Course

The Master Food Preserver program consists of six hands-on classes.  A typical class will consist of a lecture and hands-on practice in the food preservation lab.  

 Course topics include:

  • Canning fruits & tomatoes
  • Canning low-acid foods
  • Making jams and jellies
  • Freezing and dehydration
  • Canning pickles and relishes

To receive certification, participants must attend 80 percent of the classes, complete lab quizzes, pass a final examination and commit to giving volunteer service in their community. 


How much does the course cost?

The cost is $150 (or $200 with no volunteer hours) and covers canning supplies, food, learning materials, name badge, apron, and training by Utah State University Extension faculty. (Cost may be subject to change.)


 Volunteer Commitment

Participants who enroll as volunteers are expected to contribute at least 20 hours of service in their first year as Master Food Preservers. Volunteers can teach or provide a variety of activities that deal with many areas of food preservation. 




Classes will be held at the Utah County Extension office:  100 E Center Street, L700 - L800, Provo, Utah  84606.



The 2015 Series:  May 5, 12, 19, 26 and June 16, 23, 30 from 5 pm to 9 pm.

 Class is limited to 14. 

Take the pre-assessment course. 

Full canning jars