Preserve the Harvest Courses

2020 Program

Our In-Person 2020 Master Food Preserver Program has moved to an online Preserve the Harvest Course.

Online Lecture Series

Are you interested in preserving your garden harvest? Join USU Extension Experts online to learn all about preserving, processing, and storing seasonal produce and meats.

Register Here

Scheduled Dates, Times, and Topics

Online lecture series will take place on every Tuesday and Wednesday in July. The lectures will go from 7:30 to 9:00 p.m. (MST) on each date. See dates and topics below.

July 7

Food Safety and Food Preservation Basics

Cost: Free

July 8

Fruits and Filling

Cost: $5

July 14

Jams and Jellies

Cost: $5

July 15

Freezing and Freeze Drying

Cost: $5

July 21


Cost: $5

July 22

Pickling and Fermenting

Cost: $5

July 28


Cost: $5

July 29

Pressure Canning

Cost: $5

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.

2020 Online Class Details

When: Tuesday & Wednesday Evenings in July See Full Schedule
Where: Online
Cost: $5 each class.
The first class in the series, which covers food safety, is FREE
*Registration is required for all Classes Register
* Once you have registered for the class you will be emailed the class link. These 8 online classes feature live presentation and time for Q&A.
In each class, participants who attend live will be entered into drawing for door prizes.
Classes will be recorded and made available for those who register. Participants will also be given handouts and resources.