In a virtual room filled with greetings, laughter and chat messages, something more than a class began.

“Meat, vegetables, bread, tamales…,” participants typed as they shared what they already freeze at home. The conversation flowed easily — from forgotten food in the freezer to recipes that didn’t turn out as expected, and the familiar question: Can this still be eaten?

That exchange marked the start of the first Spanish-language pilot session of the University of California’s Master Food Preserver Program, an effort to expand access to science-based information for communities across California.

Practical science, made accessible

“Everything we share is based on science and research,” one of the instructors said at the beginning of the session.

Behind each recommendation are years of research, much of it developed at the University of California, Davis. But in this setting, science is not presented as abstract or technical. It is framed as a practical tool for everyday life.

The goal is simple: help families preserve food safely and protect their health — while building trust along the way.

Learning through experience

Rather than a lecture, the session was shaped by participants’ own experiences.

“Have you ever frozen something and ended up throwing it away?” the instructor asked.

Responses came quickly: soups, vegetables, meat with freezer burn.

Moments like these do more than spark conversation. They create opportunities to understand why food changes texture or loses quality — whether from ice crystal formation or exposure to air — and how those changes can be prevented.

More than freezing — freezing well

Participants learned that freezing is one of the most accessible ways to preserve food, but technique matters.

From blanching vegetables to maintain color and texture to using proper containers and removing air to prevent freezer burn, small steps can make a significant difference.

Food safety was also a key focus.

“Freezing doesn’t kill bacteria — it slows them down,” instructors explained, comparing the process to a bear in hibernation: not gone, just inactive.

That’s why practices like leaving food at room temperature for extended periods can pose health risks.

Culture, community and reducing waste

The program also emphasizes cultural relevance.

“We consider each community’s preferences when incorporating recipes,” instructors said.

Food preservation becomes more than a technique — it’s also a way to reduce waste and make better use of resources. Saving vegetable scraps for broth or freezing portions appropriately are small habits that can have a lasting impact.

What’s next

The Spanish-language pilot program aims to expand access to reliable, research-based information for communities across California. Organizers continue to evaluate participation and interest as they explore ways to grow the program.

Next session

Ask a University of California Master Food Preserver
April 22, 2026
1 p.m. PT
Online (Zoom)

Join a free Spanish-language Q&A session on safe, research-based food preservation methods. A panel of trained volunteers will answer questions and share practical tips on freezing, dehydrating, canning and food safety.

The session will begin with a brief overview of preservation methods and their role in food safety.

Register here:
https://ucanr.zoom.us/meeting/register/dbePqmRGT0GojZCY_NHrmA#/registration