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The UC Master Food Preserver (UC MFP) program is a volunteer-based program that has been operating in San Luis Obispo and Santa Barbara counties since 2014 and serves the community through public education, positive youth engagement, and collaborative partnerships to extend research on food safety and home…
By: Linda McClure, UCCE Master Food PreserverPreserving Herbs Fresh HerbsFresh herbs add amazing flavor, color, aroma, and nutritional value to so many recipes. The best time to preserve herbs is right before their flowers open. Flowering herbs can sometimes result in a bitter taste…
Dehydrated Zucchini Flour Lynn Pastusak, UC Master Food Preserver Volunteer I went out of town for four days and came home to massive zucchini!! What was I going to do with these monsters? I hate to throw away good food, especially beautiful home grown food.
Spring has sprung and not only are the birds and bees stirring, but humans on the Central Coast are out and about after a much-needed rainy winter season. There are parties, garden workdays and spring cleaning to attend to.
Lately, I've been experimenting with making jam the old fashioned way, which means a long cooking time and no added pectin. I'm finding that the fruit's flavor is much more concentrated and the jam has an extra layer of richness that I don't taste from jams made with added pectin.
