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See the "Current Training" link on the left to see what will be expected for 2025 training. Give us your name and we will contact you with details about our next training. It's a great way to contribute to our community.
There are many methods for safely preserving food. Please use the links on the left to find more information about the the process you want to use. Below are links to general information about preservation and food safety. They open in a new window.
UC Master Food Preservers of Sacramento County 4145 Branch Center Road (see map below) Sacramento, CA 95827-3823 Phone: (916) 875-6913 E-mail: sacmfp@ucanr.edu Facebook Send us your questions Public Office Hours: Monday - Friday: 8 a.m. - 12 noon and 1 - 5 p.m.
Jams and jellies are among the most popular items preserved at home. Because most fruits are acidic (pH of 4.6 or lower), jam or jelly made with them can be processed in a boiling water canner. Low or reduced sugar recipes and pectins are available to meet the growing demand by consumers.
Pickled foods rely on added acid to lower the pH of the product to 4.6 or lower, which allows the food to be processed safely in a boiling water canner or steam canner. Canning makes them shelf stable for long-term storage. Pickles may also be stored in the refrigerator.
Fermentation is the process where microorganisms are encouraged to grow in foods producing desirable changes in flavor, texture and appearance. The process for vegetables begins with a salt solution and takes 2 to 7 weeks. The finished product has a pH of 4.
Dehydration is the least expensive food preservation method available--it is also the oldest. Drying removes moisture so pathogens and spoilage organisms cannot grow. Food can be dehydrated in the sun or an electric food dehydrator.
Cold temperatures slow the rate of food spoilage. Freezing extends the shelf life of food for up to a year and retains much of the flavor and nutritive value. Our first tip on refrigerators and freezers is to make sure they are keeping your products cold enough.
