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Ongoing research

UC Master Food Preservers of Inyo and Mono Counties: Page

Dehydration

Information on dehydrating foods in the Eastern Sierra.

UC Master Food Preservers of Inyo and Mono Counties: Page

Public Classes and Workshops

Find out about upcoming trainings and workshops hosted in Inyo and Mono counties.

UC Master Food Preservers of Inyo and Mono Counties: Page

Safe Food Preservation

Home food preservation resources and information.

UC Master Food Preservers of Inyo and Mono Counties: Page

Canning

Local canning wisdom from the Inyo-Mono MFPs.

UC Master Food Preservers of Inyo and Mono Counties: Page

High-Acid Foods

Food whose pH is below 4.6 can be processed in a water-bath canner or a steam canner.

UC Master Food Preservers of Inyo and Mono Counties: Page

Low-Acid Foods

Foods with a pH above 4.6 are low-acid foods. They must be pressure canned.

UC Master Food Preservers of Inyo and Mono Counties: Page

Freezing

Freezing is an easy, flexible, and convenient food preservation technique.

Graduate Students in Extension: Page

Previous Graduate Researchers

Margiana Petersen-Rockney Alana Siegner Aidee Guzman Reid L Johnsen

Graduate Students in Extension: Page

What We Do: Research & Extension Updates

A New Tool to Help Landowners Plan Irrigation for Pasture & Wetlands August 19th, 2016 - Nathan Van Schmidt During his winter, Graduate Student in Extension Nathan Van Schmidt interviewed landowners throughout the Gold Country region about their perspectives on irrigation, drought, wetlands, and Wes...

Invasive Shothole Borers: Page

ISHB-FD Distribution in California

This map displays areas where ISHB-FD is present or absent (positive or negative, respectively). ISHB-FD positive or negative locations are represented by different colored squares (one square mile each) that are informed by data about ISHB-FD presence in that area.