UCCE Master Food Preservers of San Joaquin County
University of California
UCCE Master Food Preservers of San Joaquin County

UCCE Master Food Preservers of San Joaquin County

"To teach research-based practices of safe home food preservation to the residents of California."

Who We Are

The Master Food Preserver (MFP) program is a public service community outreach providing up-to-date information on food safety and preservation. 

Find out more about us or more about becoming a Master Food Preserver, click here.

Pickling... Beyond the Cucumber
corn relish

Learn the basics of preserving by pickling. We will make an easy, versatile and delicious corn relish and crunchy pickled carrots that you will get to take home.

Cost $25

Register here: http://ucanr.edu/june19

Registration begins at 9:30 am, class begins promptly at 10 am. Please wear comfortable shoes and bring an apron. If you have long hair, please bring something to pull it back with.

Classes are held at the Robert J. Cabral Agricultural Center, 2101 E. Earhart Ave., Stockton, CA 95206 in the Calaveras Room.

If you need assistance or accommodations, please contact the UCCE Master Food Preservers of San Joaquin County at 209-953-6100.

Why Preserve Food?

Food spoilage is the process of food becoming unsafe or unacceptable for human consumption. Spoilage is normally caused by the growth of microorganisms in foods. Other losses in quality are caused by natural activities in fresh food tissues, for example, the excessive softening in overripe fruit caused by fruit enzymes. Spoilage and quality losses are partially or completely controlled in properly preserved foods.  Food preservation is the maintenance of safe and nutritious food for an extended period of time. Examples of preserved foods include properly packaged refrigerated, frozen, canned, and dried products.

Objectives of food preservation:

• The primary objective of food preservation is to prevent food spoilage until it can be consumed. Gardens often produce too much food at one time—more than can be eaten before spoilage sets in.

• Preserving food also offers the opportunity to have a wide variety of foods year-round.

• It’s economic. The motivation for preserving fresh foods, whether from the garden, farm, or market, often includes saving money as well as satisfying personal preferences. There are many variables, however, that affect the cost of home-preserved foods. The true costs include total supplies, equipment, fresh food, human energy, and fuel energy to process and store food.

mfp logo


Newsletter sign up

Preserving Peaches & Growing and Preserving Berries
Growing and Preserving Berries - Free workshop
Informational Meeting for Becoming a Certified UCCE Master Food Preserver
June workshop & MFP Training Applications
Spring MFP Newsletter (2,490KB)
Strawberry Heaven - Lets make jam!
Repeat Tomato Workshop
March Workshop - Fermentation 101
February Workshop - Pressure Canning (318KB)
January workshop - Lemons (334KB)
Jan-March 2019 Newsletter (1,959KB)
Gifts from the Kitchen (298KB)
October & November Events - Master Food Preservers
Sign up for our September pickling class!
2018 Master Food Preserver Training Deadline
July Peach Workshop Register Today!
Summer MFP Newsletter (3,731KB)
Master Food Preserver Training for 2018
June Jams & Jellies Workshop
June Master Food Preserver Workshop
May workshop Spaces still available for this Saturday!
Master Food Preserver Training for 2018
May workshop
Spring Open Garden Day
April workshop registration is open
February Master Food Preserver workshops
MFP's will have 4 classes at the 2018 Smart Gardening Classes
January Workshop - Lemons
November workshop - Go Nuts!
October Workshop - Olive'toberfest
Fall 2017 Newsletter (2,451KB)
MFP September Class - Pie Filling! (756KB)
Tasty Tomatoes
Summer Newsletter (1,059KB)
May workshop (Jams & Jellies) and Training Application Extension!
FREE - April Canning Basic Workshops
Preservation Notes from the Northern San Joaquin Master Food Preservers (1,622KB)
Applications are now being accepted for the 2017 MFP training
Dehydrating Basics
Freezer Jam & Lemon Curd workshop - NSJ Master Food Preservers
POMEGRANATE Workshop - Master Food Preservers
Perfectly Pickled - Master Food Preserver Workshop
Basics of Dehydrating Workshop
Versatile Tomatoes - Master Food Preserver Workshop (186KB)
Appetizing Apricots - Master Food Preserver June workshop
Appetizing Apricots & Seasonal Tips
Cherries Jubilee - Master Food Preserver May Workshop
April Workshop - Pressure Canning
March workshop - Fermentation
2016 Master Food Preserver Training! (382KB)
Christmas in a Can (252KB)
Master Gardener Smart Gardening Conference with the Master Food Preservers (5,788KB)
Tomatoes!! August Master Food Preserver Workshop. Space is filling up!
Colorful Pickles - July Workshop (418KB)
Jams & Jellies -UC Master Food Preservers July Newsletter (1,270KB)
View All

UC Food Blog

Webmaster Email: mdhachman@ucanr.edu