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May 2025Archived
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UC Master Food Preservers of Central Sierra: Article

Preserve it! Series: How to Use Honey When Canning Fruit

May 6, 2026
It's easy to replace a portion of sugar with honey. Whether you want to use less refined sugar, don’t have quite the amount of sugar called for in a recipe,  or just would like to add the flavor of honey in your preserved fruit products, it’s very easy to substitute a portion of the sugar for honey…
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UC Master Food Preservers of Central Sierra: Article

Preserve it! Series: Prevent Browning by Pre-Treating Fruit before Canning

May 6, 2026
Keep your canned fruit looking light and fresh. Many light-colored fruits, as well as the stem-ends of cherries and grapes, can discolor and darken when exposed to oxygen. To retain good color and flavor when canning fruit, use high-quality fruit at the proper maturity, and place prepared (peeled,…
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UC Master Food Preservers of Central Sierra: Article

Preserve it! Series: Pumpkin Butter is Unsafe for Canning

May 6, 2026
There are no safe methods for home canning pumpkin butter. Pumpkin butter is a delicious autumn fruit spread that many folks love to preserve and sometimes give as gifts for the holidays. While canning pumpkin butter was once common, decades ago scientific studies found safety issues with the home…
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Program Support Unit: Page

Contact Us

General Contact InformationProgram Support Unit 2801 Second Street Davis, CA 95618 Phone: (530) 750-1361 Fax: (530) 756-1179 Email: anrprogramsupport@ucanr.eduAlready know what you need? Fill out our PSU Request FormMeet Our TeamInternal, Research & Programmatic Events    Maya Maniar…
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UC Master Food Preservers of Central Sierra: Article

Preserve it! Series: How to Handle Raw Eggs Safely

May 6, 2026
Proper handling and preparation of eggs are important for safety.  Eggs are a wonderful, nutritious food that come so conveniently packaged in their own individual shells. But raw eggs can harbor Salmonella – both on the shell itself and inside the egg, too. Egg shells can be contaminated from…
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UC Master Food Preservers of Central Sierra: Article

Preserve it! Series: Just Say "No" to Eating Raw Batter & Dough

May 6, 2026
Be safe when handling raw flour Flour is, generally speaking, a raw agricultural product which has not undergone any treatment to kill pathogenic bacteria – such as E. coli and Salmonella – that can cause foodborne illness.  Several disease outbreaks associated with flour and flour products …
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Black, wilted blossoms affected by fire blight on a fruit tree.
Pests in the Urban Landscape: Article

Look Out for Fire Blight!

May 6, 2026
By Belinda Messenger-Sikes
A warm March followed by rain in April and May in many parts of California has set up the perfect conditions for the development of an unsightly and damaging tree disease called fire blight. Pome fruit trees like pear and apple, and other related trees like pyracantha, are all susceptible to this bacterial…
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UC Master Gardeners of Fresno County: Document

The Perennial Garden

The Perennial GardenEXTERNAL IMAGEThe Perennial Garden is a showcase for hardy, drought-tolerant plants that grow well in Fresno area gardens with average care. They are able to thrive in spite of the Valley's challenging growing conditions: Full sun, summer heat and aridity, winter frost and fog, alkaline…
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Freeze dried french onion soup and tomato skin powder in separate glass jars
UC Master Food Preserver: Event

Freeze-Drying Fundamentals: From Family Meals to Sweet Treats (Online Delivery Program)

May 19, 2026

Learn the fundamentals of freeze-drying for long-term food preservation. In this one-hour class, you’ll explore how freeze-drying works and how it helps maintain food quality over time.We’ll cover practical applications, including preserving complete meals and freeze-dried snacks such as fruit and candy. The…
UC Master Food Preserver
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UC Master Gardener Program of Contra Costa County: Article

4.1. Harvesting

May 5, 2026
By CoCoMG Helpdesk
Vegetable Gardening - Handbook for Beginners Chapter 4.1.Harvesting time is based on personal preferences. “Gourmet” or “baby” vegetables are merely vegetables harvested when they’re small. Blossoms (e.g., squash blossoms) can be harvested for use in salads or other recipes. Harvest vegetables as early…
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