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UCCE Master Food Preservers of San Joaquin County

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.

Dessert Toppings

black forest


Saturday, February 15th
10 am - 2 pm
$25.00 Click here to register

 Space is limited, don't miss out!

Sweet treats are just what you need for February and It’s time for your just desserts. In the February San Joaquin Master Food Preserver Workshop, each participant will prepare 2 dessert recipes: Black Forest Macaroon Conserve and Pralines Syrup. The Black Forest Macaroon Conserve is a topping that consists of a combination of chocolate, cherries and coconuts. The praline syrup is a traditional praline recipe with pecans, brown sugar and vanilla. Both recipes will be preserved in 8 oz jars using the atmospheric steam canner technique that is faster and easier than the traditional water bath canning. Lunch will be provided with dessert to sample both toppings.

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.

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