UCCE Master Food Preservers of San Joaquin County
"To teach research-based practices of safe home food preservation to the residents of California."
Past Preservation Notes Newsletters
Why Preserve Food?
Food spoilage refers to the deterioration of food, rendering it unsafe or unsuitable for human consumption. This degradation typically results from the proliferation of microorganisms within food items. Additionally, natural processes within fresh food tissues, such as enzymatic activity, contribute to quality losses, exemplified by excessive softening in overripe fruit.
Efficient food preservation methods play a pivotal role in mitigating spoilage and controlling quality deterioration in food. Food preservation, as a practice, involves maintaining the safety and nutritional integrity of food over an extended duration. This encompasses various techniques, including proper packaging for refrigeration, freezing, canning, and drying.
Key objectives of food preservation include:
Preventing Spoilage: The fundamental goal is to safeguard food from spoilage, especially when there is an abundance of produce that exceeds immediate consumption capabilities.
Year-Round Availability: Preservation methods enable the availability of a diverse range of foods throughout the year, breaking free from seasonal limitations and ensuring a constant and varied food supply.
Economic Considerations: Beyond the benefits of prolonged freshness, economic factors drive the practice of food preservation. Preserving fresh produce, whether from personal gardens, farms, or markets, becomes a means of saving money while aligning with individual preferences.
However, it's essential to recognize the multifaceted nature of the costs associated with home food preservation. These costs encompass not only the materials and equipment required but also factor in fresh produce, human energy, and the energy expended in processing and storing the preserved food. An understanding of these variables contributes to a comprehensive evaluation of the economic aspects of food preservation.
Preservation Notes
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Coordinators' Updates
Fingers crossed; this is going to be another great year for San Joaquin Master Food Preservers. There are two new co-coordinators, Kathy Anderson and Colleen Young, that have lots of ideas to get you excited about participating in the program. We have...
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Harnessing the Summer Bounty: Preserving Zucchini's Versatility
As summer peaks, gardens overflow with a bountiful harvest of zucchini, presenting a delightful challenge to home gardeners and enthusiasts alike. This versatile vegetable, known for its mild flavor and tender texture, is a staple in summer dishes and a...
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Unlock the Secrets of Sourdough – Join Our Free Four-Part Virtual Series!
Have you always dreamed of mastering the art of sourdough breadmaking? Do you crave the satisfaction of creating delicious, homemade sourdough bread right in your own kitchen? Look no further! We are thrilled to announce our exclusive four-part virtual...
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Preserving Tradition: The UCCE Master Food Preserver Program
In the heart of California's agricultural abundance, a unique program has been thriving, dedicated to the art and science of food preservation and food safety. The University of California Cooperative Extension (UCCE) Master Food Preserver Program is a...
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Zucchini Overload: How to Turn Your Green Giants into Souper Gold
Are your friends and family ducking for cover when they see you coming with yet another basket of zucchini? Do those green monsters double in size overnight, turning into giant, pithy behemoths? Fear not! Instead of tossing them, turn your zucchini...
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Calendar
Event Name | Date |
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Rise to the Occassion - A Four Part Sourdough Adventure Part 3 | 8/3/2024 |
Preserving Tomatoes | 8/17/2024 |
Rise to the Occassion - A Four Part Sourdough Adventure Part 4 | 9/7/2024 |
UC Food Blog
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Could empty lots be growing food, economic opportunity?
UCCE scientists study feasibility of specialty crops for small urban growers The vacant lots around your neighborhood could be growing fruits and vegetables and making local produce more accessible – while reducing energy needed to transport and...
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Paper highlights how climate change challenges, transforms agriculture
As the climate continues to change, the risks to farming are only going to increase. That's the key takeaway from a recent paper published by a team that included UC Merced and UC Agriculture and Natural Resources researchers. The paper dives into...
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Almond crop yields threatened by disease new to California
Detection of fungus causing red leaf blotch spurs call for grower vigilance Symptoms of red leaf blotch (RLB), a plant disease caused by the fungus Polystigma amygdalinum, have been observed for the first time in California across the Northern San...