Preservation Notes - San Joaquin Master Food Preservers

Bring bold Asian-inspired flavors to your kitchen! In this fun, hands-on make-and-take class, you’ll learn to prepare spicy Asian plum sauce, Thai hot & sweet dipping sauce, and Vietnamese Do Chua—crisp, tangy pickled carrot and daikon radish. Come ready to chop, mix, taste, and take-home delicious…

by Colleen Young, UCCE Master Food PreserverWhy I became a Master Food Preserver What interested me enough to join the 2018 Master Food Preservers (aka MFP) training class? I had been canning for years, jams, pickles, and fruit pie fillings mostly, but I had some experience with pressure canning as well…

 by Sherida Phibbs, UCCE Master Food PreserverWhen you meet Maricarmen Anaya-Rodriguez, her enthusiasm for food preservation and community connection shines through immediately. Since becoming a UC Master Food Preserver in 2018, she has been dedicated to learning and sharing safe, research-based…

 by Sherida Phibbs, UCCE Master Food PreserverEver wonder why one jar is called jelly and another jam? Or what on earth a conserve really is? You’re not alone! While all these spreads are sweet, fruity, and delicious, each has its own personality. Here’s a friendly guide to help you tell them apart—and…

By Sherida Phibbs, UCCE Master Food Preserver When autumn rolls in, we notice it right away—the crisp morning air, the golden light in the afternoons, and of course, the abundance of apples. From sweet Galas to tart Granny Smiths, orchards are bursting with fruit, and it feels like an invitation to slow…