UC Master Food Preservers of San Joaquin County

Become a UC Master Food Preserver

 

2027 UC Master Food Preserver Training Program Overview

The goal of this training program is to equip volunteers with essential food safety knowledge and core food preservation skills. Graduates will be prepared to teach the general public how to safely preserve food at home using both short-term and long-term methods.

Cost: TBD

Hybrid model: In-Person Hands-On Labs & Online Zoom Theory Sessions 

Requirements:

  • Attend mandatory information meeting
  • Have a desire to learn while having fun
  • Access to a computer and email is mandatory.
  • Pass a LiveScan Background check.
  • Attendance at all in-person and online training sessions is required.
  • Complete all assignments.
  • Participants must also pass a final exam to complete certification.

Please note: Training dates may be subject to change.

For full program details, please refer to the information provided below.

Training Format

This is a hybrid learning program consisting of:

  • Virtual learning: Pre-recorded videos, reading assignments, quizzes, live classes, and case studies completed with a mentor. Students use Google Classroom to track assignments and access class links.
  • Hands-on learning: In-person labs conducted locally at participating program offices.
  • View the 2027 Syllabus (coming soon) for details about the training program.

Applicant Requirements

Do you:

  • Live in San Joaquin County or a nearby area? (San Joaquin County residents receive priority.)
  • At least 18 years of age?
  • Have a passion for volunteering and giving back to your community
  • Love preserving food—from canning to drying, fermenting to freezing?
  • Enjoy teaching others and sharing your knowledge?

If you answer yes, we’d love to meet you!

  • Applicants must be available to attend the live online classes listed in the class schedule below.  Each local program will post its local in-person lab dates.
    • The live online 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).
  • Applicants must be comfortable navigating the web, utilizing the features of Zoom, and accessing assignments on Google Classroom; class communication is via email. 
  • Accepted applicants must be fingerprinted for DOJ clearance in California.

To take the first step toward becoming a certified UC Master Food Preserver, please complete our interest survey and attend the mandatory training information session. At this meeting, we’ll share who we are, what it means to be a UC Master Food Preserver, and how you can join our team of knowledgeable and enthusiastic volunteers serving San Joaquin County.

How to Apply

  1. Attend/watch the required information session to learn about expectations during the training process. Attend one or both of the optional Q&A sessions to address unanswered questions.
    • Required Training Information Session: 
      • Thursday, September 10, 2026: 6:30–7:30 pm
    • Optional Q&A Sessions(please attend/watch the recorded training information session before attending):
      • Thursday, October 8, 2026:  6:30–7:30 pm 
      • Friday, October 23, 2026: 2:00–3:00 pm 
  2. Submit your application by the end of Sunday, November 8, 2026. To prevent data loss, please complete the application in one session or prepare your answers in a separate document before pasting and submitting. (Application coming soon) 

Next Steps

  1. Selected applicants will be contacted for an in-person interview and short demo presentation in November or early December.
  2. If accepted, submit your training fee to your county's survey by December 2026. We'll need time to order and ship training materials before the start of training in January. 
  3. Complete the Live Scan fingerprinting process.
  4. Training begins! Attend online classes and in-person labs from January through June.
  5. Once training is complete, you will be expected to complete 50 volunteer hours in your first year as a UC Master Food Preserver. Every year thereafter, you will be expected to complete 25 volunteer hours plus 12 continuing education hours. 

2027 Class Schedule

Live online (Zoom) classes are on Thursdays from 6:30-8:30 pm or Fridays from 2:00-4:00 pm, unless otherwise specified. In-person labs are scheduled by the local programs at a county location near you. See your program's training page for more information on labs. 

Please note: class topics may shift before January 2027. 

  • Jan 7 (6:30-7:30 pm)/ Jan 8 (2-3 pm)— Zoom Preparation Class (optional)
  • Jan 14/15— Class 1: Training Orientation
  • Jan 21/22— Class 2: Food Safety
  • Jan 28/29—  Class 3: Cold Storage & Being an MFP Pt.1
  • Local program dates— Lab 1: Site Orientation & Cold Storage
  • Feb 4/5— Class 4: High-Acid Canning
  • Feb 12— Completed Fingerprint Forms Submitted
  • Local program dates— Lab 2: High-Acid Canning
  • Feb 25/26— Class 5: Educating Our Community
  • Mar 11/12— Class 6: Pickling & Fermenting
  • Local program dates— Lab 3: Pickle/Ferment/Spreads
  • Mar 18/19— Class 7: Fruit Spreads
  • Local program dates— Lab 4: Fruit Spreads
  • Apr 8/9— Class 8: Low-Acid Canning
  • Local program dates— Lab 5: Low-Acid Canning
  • Apr 22/23— Class 9: Dehydration & Being an MFP Pt. 2
  • Local program dates—Lab 6: Dehydration
  • May 6/7— Class 10: Kitchen Pest Management
  • May 20/21— Class 11: Being an MFP Pt. 3
  • Jun 3/4— Class 12: Putting it all Together
  • Local program dates— Student Presentations & Certification Ceremony

 

What are the program's goals?

The purpose of the UC Master Food Preserver Program is to extend research-based information about home food safety and home preservation to the public. In exchange for training and materials received from the UC and external experts, UC Master Food Preserver volunteers share their knowledge by offering food safety, food preservation education and support within their local community.

Steve filling jars

The UC Master Food Preserver Program has the following goals and impacts for California and its citizens:

  1. Healthy Environment
    1. Decreased food waste through the use of safe home food preservation techniques for imperfect or excess produce.
  2. Healthy Communities
    1. Decreased health care costs through the reduction of food-borne illnesses and increased consumption of fruits and vegetables.
    2. Increased engagement of cultural and ethnic communities through year-round access to culturally specific seasonal produce.
    3. Strong community partnerships through collaborative projects.
  3. Healthy Families
    1. Increased food security through access to safe and nutritious foods throughout the year.
    2. Increased food resource management skills in preparing and storing foods to maximize food dollars.

What do I need to know about the San Joaquin training?

Prior to acceptance of training applications, there will be a mandatory Informational Meeting where we will discuss the goals and expectations of the training as well as the program expectations once the training is completed. Prior to the meeting, we will send out a notice with the date, time and sign-up registration for the Informational Meeting.  Make sure to complete the MFP training interest survey (link above) so you will receive the notification.

The intensive in-person or Zoom classroom lecture sessions, as well as in-person hands-on lab classes. Training commences after the New Year. Zoom classes will meet bi-weekly. The in-person labs are at the Robert Cabral Agricultural Center, 2101 East Earhart Ave, Stockton. Please refer to the information provided for the current year's certification training for detailed information.

slicing peaches

In addition to bi-weekly classes and in-person labs, you can expect various assignments:  reading, homework, home preservation practice and quizzes, all of which need to be completed before the next class.

Master Food Preserver Trainees must pass a final examination with a minimum score of 70%, this will also prepare them to start their first year.

The training program provides a basic, general, integrated, and practical course in the following topics:

  • Food Spoilage, Foodborne Illness and Prevention
  • The Science Behind Food Preservation Principles
  • Preserving High-Acid Foods by Boiling Water and Atmospheric Steam Canning
  • Preserving Low-Acid Foods by Pressure Canning
  • Pickling and Fermenting Foods
  • Preserving Jams, Jellies, Fruit Spreads and Syrups
  • Cold Storage: Refrigeration, and Freezing
  • Dehydrating Food
  • Emergency Preparedness: Food and Water
  • Extension Teaching and Information Delivery for Outreach Education
  • Policies and Procedures

Training is taught by experts in their fields, including University of California faculty and staff, as well as experienced UC Master Food Preservers.

What are the costs?
fruit leathers

The tuition for the training course will be determined and announced at the time applications are made available.  The nonrefundable fee covers the cost of required textbooks, name badge, branded apron and miscellaneous training expenses. 

In addition, due to University policy, UC Master Food Preservers must be screened through Live Scan fingerprinting to be accepted as a certified volunteer. Fingerprinting can be done through various law enforcement agencies with their associated fees.

What is needed for the training?
  1. Email – all program correspondence is disseminated through email.
  2. Internet access – online weekly quizzes, viewing recorded lectures/demonstrations, and accessing online resources.
  3. Commitment to attend all classes, study, and complete homework.
  4. Attendance is required to obtain knowledge and skills.
What are the requirements after graduation?
  • A MFP volunteer trainee is eligible for “appointment” after becoming certified (passing the training course) and submitting the required documents.
  • First year appointment (internship) requirement – 50 hours of volunteer service in approved education outreach activities. Attendance of monthly meetings is strongly encouraged.
  • Subsequent appointment years thereafter – 12 hours of continuing education and 25 hours in approved volunteer education outreach are required in each subsequent year to remain a certified UC Master Food Preserver. Attendance at monthly meetings is strongly encouraged.
  • All Master Food Preservers will record CE (continuing education) and volunteer hours through the online Volunteer Management System Program. It is encouraged to record regularly and not less than monthly.
  • Master Food Preservers must be able to schedule time to be available for projects, effectively communicate with the public by phone, personal contact, and/or group contact, and through written language.
  • Master Food Preservers must be dependable to show up and complete tasks.
  • All in-person activities for which hours are reported as Master Food Preserver time, will represent themselves as a Master Food Preserver wearing their name badge and apron.
  • A UC Master Food Preserver will not use the UC Master Food Preserver title for commercial purposes or monetary gain.
  • Appointment is valid for a period of one year (July 1 – June 30). Annual reappointment requirements – fulfill required in-service and outreach commitment hours and signing of program documents.
  • Follow UCCE policies and procedures.
What are the volunteer activities?

Master Food Preservers volunteer in various ways:

  • Responding to questions about home food preservation and food safety that came into our help desk.
  • Staffing booths at county fairs and local farmers' markets.
  • Service on public education activities sponsored by the MFP program, including Zoom lectures, in-person workshops, and demonstrations.
  • Contributing articles for our blog/newsletter.
  • Contributing pictures and articles for social media.
  • Organizing and planning program activities.
  • Preparation of artwork, posters, fliers, displays and educational materials.
  • Service on MFP program committees.
  • Administrative and clerical work for the MFP program.
  • Service setting up and/or cleaning up for MFP events, meetings and trainings.