UCCE Master Food Preservers of Orange County
University of California
UCCE Master Food Preservers of Orange County


Congraulations to the MFP Class of 2014!

Fall 2014 class



UCCE Master Food Preservers Public Class

UCCE Master Food Preservers Present -

Gifts from the Kitchen

Date:         Thursday, December 4, 2014

Time(s)      6:30-8:30 p.m.  (SESSION ONE - 3:00-5:00 IS SOLD OUT)

Location:    South Coast Research Extension Center

                  7601 Irvine Blvd

                  Irvine, CA 92618


Cost:          $25

Class Size:  24 per session - due to space and equipment limitations

Session 1 is SOLD OUT, Session 2 from 6:30-8:30 still has spaces left.  Please choose  6:30-8:30 as the time slot on the registration survey. 

Register at: http://ucanr.edu/survey/survey.cfm?surveynumber=13378

In this hands-on class, we will be sharing some great gift ideas for the upcoming holiday season. You will learn to make a beautiful pomegranate jelly, infused vinegars and a seasoned finishing salt.

Handouts with additional instructions and recipes will be provided. This is also a great opportunity to bring all your questions for our Master Food Preservers! The class is limited to the first 24 registrants per session. Please register and pay online by December 2, 2014. If you have any questions, please email us at: uccemfp@ucdavis.edu

Join us for this class and take home three products and the knowledge to create more in your own home.


Flyer for the class: PublicClass-December2014

Map to our location: 

south coast rec



'Preserving' Thanksgiving

Preserving’ Thanksgiving

The holidays are with us once again!  It is a wonderful time to spend with family and friends for a Thanksgiving feast.  It is a fun time of baking, cooking and laughing with family in the kitchen.  What are you planning on having this year?  And, what do you do with the leftover turkey and bones? 

Besides the traditional turkey, comfort foods such as mashed potatoes, sweet potatoes, corn bread stuffing, green beans, salads, you may want to introduce something a little different – a twist on the traditional to your family.

Try -

Cranberry chutney

Kale salad with Pecans and Preserved Berries Dressing:

Arugula, Fennel & Preserved Lemon Salad

Best of all – when you have eaten your turkey down to the bones, it is time to make turkey stock!  Turkey stock, as with any bone stock, is so good for you and can be used in so many ways throughout the year – most notably in soups.  It also makes a great liquid to use instead of water when making quinoa, rice or any of your favorite grains. 

It does require some time to prepare and the use of a pressure canner, but so worth it!   See specific instructions at the National Center for Home Food Preservation Site.

From the Helpline

Ever wonder what questions other Food Preservers ask?  Here are answers to commonly asked questions....

Page Last Updated: November 19, 2014

If you can't find the answer on the site, don’t despair!  We also have the capacity to assist you through our helpline.  Just contact us by email or by phone (voicemail) at 714.708.1606 ext.300 and we will respond to your inquiry.

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