You don’t have to be an expert, but it sure helps to know one. That’s where the University of California Master Food Preserver (UC MFP) and Master Gardener (UC MG) programs in San Luis Obispo come in. These volunteer-led programs bring evidence-based practices to community members through fun, engaging classes and workshops throughout the year. Understanding the connection between growing food and preserving your harvest, and the valuable expertise each program shares, UC MFP and UC MG took a coordinated approach to team up and co-host a class all about apples.
Class topics included the maintenance of apple trees and how to safely preserve apples using a variety of methods, such as steam canning, dehydrating, and freezing. In addition to an insightful presentation, UC MFP volunteers also conducted a live demonstration on how to make and steam-can apple conserve and provided a tasting of prepared apple conserve, dehydrated apples, and no-added sugar apple sauce. When you preserve what you grow, you’re not only granted with the true abundance of a good harvest, but you consequently help reduce food waste, stock your pantry, and boost your nutritional consumption with all those fruits and vegetables.
It was insights such as making apple powder from leftover apple skins to use as a flavor enhancer and a boost of fiber that participants appreciated, in addition to gaining valuable knowledge on how to safely preserve food at home. Twelve out of 14 attendees participated in a retrospective survey, wherein 100% reported they gained useful information and plan to use the information in the future. These community classes are one of the many ways UC Master Food Preservers and UC Master Gardeners promote sustainable food systems and resilient communities. Overall, the collaborative effort between the two programs was received with excitement, and a particular attendee stated, “OMG! Fabulous presentations! Really like the gardening + food preserving combo”.
