This program offers a series of hands-on workshops focused on cooking and safely preserving food at home. Each session includes practical experience in the kitchen, where participants learn to can 15–20 recipes per group. Topics covered include food safety, canning basics, freezing, dehydrating, and pressure canning. Participants also learn to preserve a variety of foods, such as fruits, jams, pickles, and fermented items.
Program Information
Courses & Classes
Sample Marketing
- Master Food Preserver Course Flyer (Sample)
Counties Served
- Cache
- Davis
- Salt Lake
Program Leadership
Program Members
Trophy icon Award icon AWARDS Trophy icon Award icon
If you have updates to this page, please contact Jocelin Gibson at jocelin.gibson@usu.edu.