2026 Training Class
The UC Master Food Preserver Program trains volunteers to share research-based home food safety and preservation practices with the public. This course is how you become a certified Master Food Preserver in San Luis Obispo & Santa Barbara Counties. It is an application-based program with tuition, weekly online classes, in-person labs hosted by our local SLO/SB program, and a volunteer service commitment. Not everyone who applies will be accepted. Applicants must complete training, pass required assessments, and commit to volunteer service hours in the first year. Space is limited. | 
|
2026 Training Class Overview
- Online class tracks: Weekly, January–June 2026 — choose either Thursdays, 6:30–8:30 PM, or Fridays, 2:00–4:00 PM.
- In-person labs: Wednesdays, 12:00–5:00 PM at the UCCE Main Office Auditorium, 2156 Sierra Way, San Luis Obispo.
- Tuition: $350 (includes three training manuals, class materials, and lab supplies).
Who can apply
- Priority is given to San Luis Obispo and Santa Barbara County residents; neighboring county residents may be accepted if space allows.
- Applicants should be comfortable using Zoom, Google Classroom, and email (classes, quizzes, and homework are online).
Information meeting & Q&A sessions
Attending the September 18 information meeting (or watching the recording) is a required prerequisite before applying. Q&A sessions are optional but strongly recommended. Use the RSVP link to register: it provides access to the live session (if upcoming) or the recording (if past).
- Thu, Sept 18, 2025: Information Meeting, 6:30–7:30 PM (watch the recording)
- Fri, Oct 3, 2025: Q&A Session, 12:00–1:00 PM (watch the 9/18 info meeting recording first)
- Fri, Oct 17, 2025: Q&A Session, 2:00–3:00 PM (watch the 9/18 info meeting recording first)
- Thu, Nov 20, 2025: Q&A Session, 6:30–7:30 PM (watch the 9/18 info meeting recording first)
RSVP: Information Meeting / Recording & Q&A
Application
- Application deadline: End of day Sunday, November 23, 2025.
- Interviews: Early December 2025.
- Course fee due: December 15, 2025.
- Live Scan (fingerprinting) due: February 13, 2026 (forms provided upon acceptance).
- Volunteer requirement: 50 hours the first year; then 25 volunteer hours + 12 continuing education hours annually.
Course Schedule (January – June 2026, Online & In-Person)
| Date | Format & Time | Topic |
|---|---|---|
| Jan 9 (Fri) | Online, 2:00–3:00 PM | Zoom Class Preparation (optional) |
| Jan 14 (Wed) | Online, 6:30–7:30 PM | Zoom Class Preparation (optional) |
| Jan 15 (Thu) / Jan 16 (Fri) | Online, Thu 6:30–8:30 PM or Fri 2:00–4:00 PM | Training Orientation |
| Jan 21 (Wed) | UCCE Auditorium, 12:00–5:00 PM | In-Person Orientation |
| Jan 22 (Thu) / Jan 23 (Fri) | Online, Thu 6:30–8:30 PM or Fri 2:00–4:00 PM | Food Safety |
| Jan 29 (Thu) / Jan 30 (Fri) | Online, Thu 6:30–8:30 PM or Fri 2:00–4:00 PM | Cold Storage & Being a UC Master Food Preserver – Part 1 |
| Feb 4 (Wed) | UCCE Auditorium, 12:00–5:00 PM | Lab 1: Site Orientation & Cold Storage |
| Feb 5 (Thu) / Feb 6 (Fri) | Online, Thu 6:30–8:30 PM or Fri 2:00–4:00 PM | High Acid Canning |
| Feb 11 (Wed) | UCCE Auditorium, 12:00–5:00 PM | Lab 2: High Acid Canning |
| Feb 26 (Thu) / Feb 27 (Fri) | Online, Thu 6:30–8:30 PM or Fri 2:00–4:00 PM | Educating Our Community |
| Mar 12 (Thu) / Mar 13 (Fri) | Online, Thu 6:30–8:30 PM or Fri 2:00–4:00 PM | Pickling & Fermenting |
| Mar 18 (Wed) | UCCE Auditorium, 12:00–5:00 PM | Lab 3: Pickle/Ferment/Spreads |
| Mar 26 (Thu) / Mar 27 (Fri) | Online, Thu 6:30–8:30 PM or Fri 2:00–4:00 PM | Fruit Spreads |
| Apr 1 (Wed) | UCCE Auditorium, 12:00–5:00 PM | Lab 4: Fruit Spreads |
| Apr 9 (Thu) / Apr 10 (Fri) | Online, Thu 6:30–8:30 PM or Fri 2:00–4:00 PM | Low Acid Canning |
| Apr 15 (Wed) | UCCE Auditorium, 12:00–5:00 PM | Lab 5: Low Acid Canning |
| Apr 23 (Thu) / Apr 24 (Fri) | Online, Thu 6:30–8:30 PM or Fri 2:00–4:00 PM | Dehydration & Being a UC Master Food Preserver – Part 2 |
| Apr 29 (Wed) | UCCE Auditorium, 12:00–5:00 PM | Lab 6: Dehydration |
| May 7 (Thu) / May 8 (Fri) | Online, Thu 6:30–8:30 PM or Fri 2:00–4:00 PM | Kitchen Pest Management |
| May 21 (Thu) / May 22 (Fri) | Online, Thu 6:30–8:30 PM or Fri 2:00–4:00 PM | Being a UC Master Food Preserver – Part 3 |
| Jun 4 (Thu) / Jun 5 (Fri) | Online, Thu 6:30–8:30 PM or Fri 2:00–4:00 PM | Putting it all Together |
| Jun 10 (Wed) | UCCE Auditorium, 12:00–5:00 PM | Student Presentations |
| Jun 17 (Wed) | UCCE Auditorium, 12:00–5:00 PM | Certification Ceremony |
Dates and topics are subject to change. Online classes are hosted by the statewide UC Master Food Preserver program; in-person labs are run locally by our SLO/SB team to provide hands-on experience alongside experienced volunteers.
Questions?
Contact us or refer to the Information Meeting Recording.
Updated September 2025