Coronavirus (COVID-19) Advice for the Public
Excerpt from the WHO - World Health Organization
- Wash your hands frequently
- Maintain social distancing
- Avoid touching eyes, nose and mouth
- Practice respiratory hygiene - This means covering your mouth and nose with your bent elbow or tissue when you cough or sneeze. Then dispose of the used tissue immediately.
- Stay home if you feel unwell. If you have a fever, cough and difficulty breathing, seek medical attention and call in advance. Follow the directions of your local health authority.
- Stay informed and follow advice given by your healthcare provider
Wash Your Hands the Right Way
Excerpt from the CDC - Centers for Disease Control and Prevention
[Español (Spanish)]
Clean hands can stop germs from spreading from one person to another.
Follow these five steps every time.
- Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.
- Lather your hands by rubbing them together with the soap. Lather the backs of your hands, between your fingers, and under your nails.
- Scrub your hands for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.
- Rinse your hands well under clean, running water.
- Dry your hands using a clean towel or air dry them.
When you can't find soap and water, use hand sanitizer that is at least 60% alcohol.
Pickles
Pickles are foods preserved by adding acid to prevent spoilage bacteria from growing.
There are two types of pickles: fermented pickles, where acids develop over time; and quick pickles, where sufficient acid is added in the form of vinegar. Some scientifically-tested pickle recipes include safe canning instructions, for storage at room temperature.
If you missed the kimchi demonstration at the Anaheim Euclid Branch Library, or if you want to know how to make sauerkraut through lactic acid fermentation of cabbage at home, check out Fermenting Cabbage section of Preserve What's in Season, cabbages. This page also has recipes for relishes that can be preserved in a boiling-water canner.
Calendar of Events
| Event Name | Date |
|---|---|
| CANCELLED Fermentation - Sauerkraut & Kombucha | 4/6/2020 |
| CANCELLED Public Workshop: Sourdough Bread & Homemade Cheese | 4/14/2020 |
| POSTPONED Spring Garden Show - new dates pending | 4/23/2020 |
Preserve What's in Season
|
MFP Helpline
Ever wonder what questions other Food Preservers ask? Here are answers to commonly asked questions....
Have a question? Ask here.
Preserving the Season: Sourdough & Cheese making
| Date: | Tuesday, April 14, 2020 |
| Time: |
3:00-5:00 OR 6:00-8:00 (Both sessions are cancelled) |
| Location: | South Coast Research & Extension Center 7601 Irvine Blvd, Irvine 92618 |
| Cost: |
$ 25.00 |
As stewards of food safety information, we know the risks that we are associated with food-borne illnesses. The spread of coronavirus disease, COVID-19, is a new kind of challenge. The health and safety of UC Master Food Preserver volunteers, staff and our extended community is our number one priority. To the best of our knowledge, no volunteer with the UC Master Food Preserver Program has tested positive for the virus.
As of March 18, 2020, all counties with Master Food Preserver programs have been asked to postpone, reschedule or offer online options for events through April 30, 2020. This directive includes all volunteer-led youth or adult programming, meetings or gatherings.
As a result of this directive, we will have to cancel our Sourdough and Cheesemaking workshop that is scheduled for April 14th. At this time, we do not have a date for rescheduling this workshop. If you were registered for this workshop, we will be asking the Business Office at UC Davis to refund your registration fees in full.
When we are back in operations (hopefully soon), we will send out an email letting you know and will be posting information on our website: https://ucanr.edu/sites/MFPOC/.
Questions? Contact us at: uccemfp@ucdavis.edu
UCCE Master Food Preserver Program
"To teach research-based practices of safe home food preservation to the residents of California."
The UCCE Master Food Preserver Program is part of a countrywide effort by the USDA (United States Department of Agriculture) to raise public awareness and promote safe food practices.
The University of California (UC) administers California's participation through its Agriculture and Natural Resources (ANR) division. Counties active in this statewide program do so with funding & support from their county's local UC Cooperative Extension (UCCE) office.
In Orange County, volunteers are trained at the South Coast Research and Extension Center (South Coast REC). We, UCCE Master Food Preservers of Orange County (MFPOC) are certified by the University of California to extend research-based knowledge about food safety and safe ways to preserve food. We teach some hands-on classes and reach out to the greater community with demonstrations and information booths at various location through Orange County. Read more about us...
Would you like to volunteer as a Master Food Preserver of Orange County? You must reside in Orange County and complete our training course. Applications to become a Master Food Preserver are only given to individuals who attend one of our MFP Information Days.
UC ANR South Coast Research & Extension Center
7601 Irvine Boulevard
Irvine, CA 92618
Please note that this is a recent change and using directions on a mobile device will not alert you to these changes.