UCCE Master Food Preservers of San Joaquin
University of California
UCCE Master Food Preservers of San Joaquin

UCCE Master Food Preservers of San Joaquin

"To teach research-based practices of safe home food preservation to the residents of California."

Who We Are

mfp1
The Master Food Preserver (MFP) program is a public service community outreach providing up-to-date information on food safety and preservation. 

Find out more about us or more about becoming a Master Food Preserver, click here.

November Workshop - Go Nuts!
almond-butter1

Want to go nuts? Come join us. Master Food Preservers will be making delectable nut butters. We will show you how to make an array of your own fancy nut butters that are nutritional and packed with delicious flavors. They will make great holiday gifts! 

This class will be a demo. We will be making nut butters, talking about freezing to preserve them and in the end we will be sampling them!

 

Saturday, November 18th  
Class time: 10:00 am to 12:00 pm
Cost: $10   Click here to register

Check in begins at 9:30 am. Class begins at 10 am sharp.

Classes are held at the Robert J. Cabral Agricultural Center, 2101 E. Earhart Ave., Stockton, CA 95206 in the Calaveras Room.

Space is limited!

If you need assistance or accommodations, please contact the UCCE Master Food Preservers of the Northern San Joaquin Valley at 209-953-6100.

Featured Monthly Recipe

Seasonal Tips

Why Preserve Food?

Food spoilage is the process of food becoming unsafe or unacceptable for human consumption. Spoilage is normally caused by the growth of microorganisms in foods. Other losses in quality are caused by natural activities in fresh food tissues, for example, the excessive softening in overripe fruit caused by fruit enzymes. Spoilage and quality losses are partially or completely controlled in properly preserved foods.  Food preservation is the maintenance of safe and nutritious food for an extended period of time. Examples of preserved foods include properly packaged refrigerated, frozen, canned, and dried products.

Objectives of food preservation:

• The primary objective of food preservation is to prevent food spoilage until it can be consumed. Gardens often produce too much food at one time—more than can be eaten before spoilage sets in.

• Preserving food also offers the opportunity to have a wide variety of foods year-round.

• It’s economic. The motivation for preserving fresh foods, whether from the garden, farm, or market, often includes saving money as well as satisfying personal preferences. There are many variables, however, that affect the cost of home-preserved foods. The true costs include total supplies, equipment, fresh food, human energy, and fuel energy to process and store food.

Webmaster Email: mdhachman@ucanr.edu