Training is typically offered in the fall, with classes beginning early in the year, but it is not guaranteed every year. Stay informed by subscribing to our email list and following us online for updates. You are also welcome to contact our Helpline directly with questions.
The UC Master Food Preserver Program of San Luis Obispo and Santa Barbara Counties is a volunteer-driven program that shares research-based food safety and preservation information with the public.
Joining as a volunteer means becoming an active part of the program—learning, teaching, and working alongside others in a collaborative, hands-on environment. In addition to serving the community, volunteers often find it to be a fun and engaging experience with a strong sense of connection.
As a UC Master Food Preserver, you may:
- Lead workshops, classes, and hands-on demonstrations
- Support outreach events such as fairs and farmers’ markets
- Help create educational materials and program resources
Volunteers help:
- Promote safe food handling and preservation practices
- Share science-based, validated information with the public
- Reduce food waste and improve household food resilience
Training Program
Applicants complete an application and interview process before enrolling. The training includes more than 50 hours of instruction over approximately 12 weeks, combining online coursework with hands-on labs based on current research and public health guidance.
Training topics include:
- Food safety and knife skills
- Cold storage and food handling
- High-acid preservation (boiling water and steam canning)
- Pickling and fermentation
- Low-acid preservation (pressure canning)
- Dehydration
- Teaching and community outreach
After completing the training, certified UC Master Food Preservers volunteer a minimum of 50 hours in the first year, and at least 25 hours plus 12 hours of continuing education in each subsequent year.