Inyo and Mono Counties are participating in the 2026 Statewide Volunteer Training Program. The goal of the training program is to educate volunteers in food safety and core food preservation techniques, so they can teach the general public how to safely preserve food short-term and long-term at home.
2026 Training Class Information
Applications for the 2026 training class are now closed.
We are reviewing applications at this time. For reference, the process is outlined below.
Applicants need to watch the training information video (link below), complete a brief, causal interview, and pay the $275 fee before the class begins in January.
- The training program is a combination of pre-recorded videos, online quizzes, reading assignments, case studies completed with a mentor, interactive online classes, and in-person labs held in Bishop, CA.
- The interactive live classes are offered twice per topic. Applicants will sign up for either the Thursday evening track (6:30–8:30 pm) or the Friday afternoon track (2:00–4:00 pm).
- View our current syllabus draft for details about the program; the final version will be posted before the application deadline.
- Applicants must be available to attend the online classes listed below.
- Applicants must be comfortable using a variety of online platforms, including Zoom, Google Workspace, etc. Quizzes and homework are hosted on Google Classroom; class communication is via email.
- Accepted applicants must be fingerprinted for DOJ clearance in California.
Important Dates
Note for the 2026 training dates: All classes are either on Thursday evenings (6:30–8:30 pm) or Friday afternoons (2:00–4:00 pm) on Zoom. All labs will take place in-person in Bishop, CA (address TBA).
2025 | |
| Sep 18, 6:30–7:30 pm | Training Information Meeting (recorded) 👈Watch before applying. |
| Oct 3, 12:00–1:00 pm | Training Q&A Session #1 |
| Oct 17, 2:00–3:00 pm | Training Q&A Session #2 |
| Nov 20, 6:30–7:30 pm | Training Q&A Session #3 |
| Nov 23 | Applications Due |
| Dec 15 | Payment Due |
2026 | |
| Jan 9, Fri, 2–3 pm OR Jan 14, Wed, 6:30–7:30 pm | Zoom Class Preparation (optional) |
| Jan 15/16 | Class 1: Training Orientation |
| Jan 22/23 | Class 2: Food Safety |
| Jan 29/30 | Class 3: Cold Storage & Being an MFP Part 1 |
| Feb 5/6 | Class 4: High Acid Canning |
| Feb 13 | Completed Fingerprint Forms Submitted |
| Feb 21, 9:30 am-2 pm (In-Person) | Lab 1: Orientation, Cold Storage, High-acid canning |
| Feb 26/27 | Class 5: Educating Our Community |
| Mar 12/13 | Class 6: Pickling & Fermenting |
| Mar 21, 9:30 am-2 pm (In-Person) | Lab 2: Pickle/Ferment/Spreads |
| Mar 26/27 | Class 7: Fruit Spreads |
| Apr 9/10 | Class 8: Low Acid Canning |
| Apr 18, 9:30 am-2 pm (In-Person) | Lab 3: Low acid Canning + Dehydration 1 |
| Apr 23/24 | Class 9: Dehydration & Being an MFP Part 2 |
| May 7/8 | Class 10: Kitchen Pest Management |
| May 21/22 | Class 11: Being an MFP Part 3 |
| Jun 4/5 | Class 12: Putting it all Together |
| Jun 11, 6:00 pm (In-Person) | Lab 4: Dehydration 2, Student Presentations & graduation |
FAQ
Our organization is completely run by volunteers dedicated to safe food preservation practices. We're always interested in finding new members! While we offer public workshops throughout the year, we only offer the training for new volunteers every other year. We encourage you to attend our workshops, but if you have questions about joining us, most will be answered here. Contact us if you have more questions at immg@ucanr.edu.