UCANR

Recorded Events

The UC Master Food Preserver Online Delivery Program (ODP) offers classes on a variety of food preservation and safety topics with a focus on specialty crops (i.e., fruits, vegetables, herbs, and medicinal crops, as defined by the USDA). The ODP is currently funded in whole by the USDA Specialty Crop Block Grant Program, administered by the California Department of Food and Agriculture.

Class Directory

 

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Summer 

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Fall

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Winter

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Spring

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Preservation Methods

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Ask an MFP Live

This series is not recorded, but questions can be submitted at anytime to our Statewide Helpline

Fun with Summertime Fruits (2025)

Learn different ways to extend sun-kissed summertime fruit by freezing, dehydrating, and canning.

Peach I: Jelly and a Pie Filling (2024)

Learn how to utilize your end-of-season peaches to make a savory jalapeno jelly and a sweet pie filling.

Peach II: Jammin with Pectin (2024)

Learn more about the atmospheric steamer canner and the use of high-methoxyl pectin in this class on peach jam.

Peach III: Fruit Leathering (2024)

Learn how to make homemade fruit rolls (also known as fruit leathers) using your end-of-season peaches.

Tomato I: Canning Sauces & Jams (2025)

Learn how to process tomatoes and make tested recipes for basic tomato sauce, marinara, and tomato jam.

Tomato II: Dehydration, Freezing, & Pickling (2025)

This class covers how to preserve tomatoes safely using dehydration, freezing, and pickling.

Zucchini I: Mocked and Dehydrated (2024)

Learn more about dehydrating your zucchini surplus and how to transform it into mock pineapple.

Zucchini II: The Cold Dry Facts (2024)

Learn more about using freezing and dehydration to preserve your zucchini surplus.

Apple I: Sweet Apple Cider Butter and Dehydrated Apple Rings (2025)

Learn how to turn seasonal apples into creamy apple butter and crisp, dehydrated apple rings.

Apple II: Apple Pie Filling & Frozen Apple Slices (2025)

Learn how to can apple pie filling and how to freeze apples for crisps, cobblers, and more.

Carrot, Cauliflower, and Cucumber: Spooky Fridge Pickles (2025)

Conjure up “Eye of Newt” cukes, “Brainy” cauliflower, and “Cauldron” carrots in this Halloween-themed class.
 

Herbs: Fresh Today, Flavor Tomorrow (2025)

Learn how to use simple, safe methods to preserve herbs without expensive equipment.

Holiday Food Gifts: Chutney, Marmalade, and Nuts (2025)

Learn how to create safe, homemade holiday gifts using USDA-approved preservation methods.

 

Pear I: Preserving a Favorite Fall Fruit (2025)

Learn how to make spiced pears and pear leather in this free online canning class. Get easy, safe recipes for fall flavors.

 
 

Pear II: Pear Preservers and Pie Filling (2025)

Learn to make pear preserves and pear-apple-cranberry pie filling in this canning class.

Persimmon I: Freezing and Dehydrating (2024)

Learn how to preserve persimmons for snacking, baking, and even holiday gifting!

Persimmon II: Pickles, Jams and Drying (2024)

Get recipes and learn how to preserve persimmons for your pantry, baking, and holiday gifting!
 

Pomegranate: Juice, Jelly, Molasses, & More (2025)

Learn how to freeze, dehydrate, juice, and jelly pomegranate.

Citrus I: Dehydrating, Freezing, and Salting (2025)

Learn how to dehydrate, freeze, and salt-preserve citrus.

Citrus II: Curd, Jelly, and Marmalade (2025)

Learn how to make sweet spreads from citrus.

Citrus III: Utilizing what you preserved (2025)

Learn how to utilize preserved citrus products in everyday dishes.

Garden to Glass: Winter Mocktails (2026)

Learn how to use citrus, peaches, and garden herbs to make inventive mocktails and shrubs..

Please complete this brief post-class survey: https://s.zoom.us/m/bPlRx3t4y for access to the available class handouts.

Mushroom: Dehydrate, Freeze, Pickle & Can (2026)

Learn to dehydrate, freeze, pickle, and can  mushrooms safely at home in this free, research-based online class.

Please complete this brief post-class survey: https://s.zoom.us/m/bPlRxWZuT for access to the available class handouts.

Strawberry I: Preparing, Dehydrating, & Freezing (2025)

Learn how to safely prepare, freeze, and dehydrate fresh strawberries to enjoy their sweet flavor long after the season ends.

Strawberry II: Jam and Fruit Leather (2025)

Discover creative ways to transform strawberries into tasty treats with simple techniques for making fruit leather and jam.

Canning, High-Acid (2025)

Join us for a 1-hour exploration of high-acid canning basics, including a live demo.
 

Canning, Low-Acid (2025)

Join us in this second class in the series focused on low-acid canning.

Fermentation I: Funky Cabbage (2025)

Learn about the basics of making sauerkraut and kimchi.

Fermentation II: Funky Tea (2025)

Learn about how to make kombucha, a refreshing drink made from fermenting tea.

Meals in Jars: Homemade Fast Food (2025)

Delicious, homemade meals—right from the jar.

Source URL: https://ucanr.edu/program/uc-master-food-preserver-program/recorded-events