Become a UC Master Food Preserver

There Is Not a Current Training Open for New Volunteers.
Training is typically offered in the fall, with classes beginning early in the year, but it is not guaranteed every year. You can join our email list for updates or contact the helpline 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.

Volunteers learn, teach, and work alongside others in a hands-on, collaborative environment. In addition to serving the community, many volunteers find the experience engaging and rewarding.

What Volunteers Do

Lead workshops, classes, and demonstrations
Support outreach events such as fairs and farmers’ markets
Create and share educational materials and resources

Training Program

Applicants complete an application and interview process before enrolling. 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

Volunteer Commitment

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.