Master Food Preserver Program

Enjoy a multi-session course and develop expertise in food preservation. Take the entire series or take only the individual sessions you need. Courses are taught at Weber, Davis, Salt Lake, and Utah Counties; all provide a 20-32 hour course. If the current schedule does work for you add your name to our Interest List to receive updates about future classes. Interest List

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 23-26
Time: 8 am – 11:30 pm and 12:00pm - 3:00pm

(The full course includes each scheduled day from June 23-26)

Where:

Roy High School (2150 W 4800 S) 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 12-part, 32-hour training but it can be taken by the individual topics you may want.

Call 801-399-8207 for registration or questions.

Tues. June 23 

Part I:  Introduction, food science and microorganisms (8:00am-11:30am)

Part II:  Canning Fruits and Pie Fillings, Freeze Dryer Prep (12:00-3:00pm)

Wed. June 24

Part I:  Jams, Jellies, and Spreads (8:00am-11:30am)

Part II:  Dehydrating Fruits, Leathers, Veggies and Jerky  (12:00pm-3:00pm)

Thurs. June 25

Part I: Pressure Canning Low Acid Foods (8:00am-11:30)

Part II: Pickling and Fermentation (12:00pm-3:00pm)

Fri. June 26

Part I: Canning Tomatoes and Tomato Mixtures (8:00am-2:00pm)

Review and Final Exam; Product samples; Pressure Lid Testing; Judging; Clean Up. 

Davis County  Master Food Preserver Program TBA

When:

Dates: TBA
Time: Times varies (see agenda)

Where:

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

Cost:

TBA

Register Here

Davis Master Food Preserver

View All Details And Full Agenda  

 

TBA

  • 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

TBA

  • 9:30-12:30 Under Pressure: Pressure Canning for Beginners 

TBA

  • 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

 

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

When:

Date:  July 7-9, 2020

Time:  Start and finish time are listed in the Full Agenda

Where:

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

Cost:

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

Davis Master Food Preserver

View All Details And Full Agenda  

Full course includes: 2 canning books, student manual, 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 7

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. July 8

  • Session 3: 9:00am - 12pm
    • Pressure Canning Meats & Soups workshop & hands-on lab
    • 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. July 9

  • Session 5: 
    • 9:00am - 11:30am Jams & 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

When:

Dates: TBA

Where:

Spanish Fork Fairgrounds - High Chaparral Building

475 South Main Street, Spanish Fork, UT 84660

Cost:

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

Register Here

Utah Master Food Preserver

View All Details And Full Agenda  

TBA

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

 

TBA

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

 

TBA

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.