Local food movement drives interest in home food preservation

The UC Master Food Preserver program is teaching Californians how to safely preserve their summer bounty for winter consumption, reported Pamela Kan-Rice in Edible Sacramento magazine.

In years past, canning knowledge was passed down from grandmothers and mothers to children. Access to commercially canned and frozen fruits and vegetables put home food preservation on the back burner. The Master Food Preserver program was established in the 1980s, but is now seeing a surge in interest as consumers want more control over the sources and additives in their food.

"The UC Master Food Preserver Program serves as a reliable resource for research-based information on home food preservation," said Missy Gable, who overseas the program for UC Agriculture and Natural Resources.

Improperly preserved food can cause serious illness. Meats, vegetables and any food containing meats or vegetables - such as soup or spaghetti sauce - must be pressure-canned to prevent potentially fatal botulism. Incorrect procedures can allow micro organisms to spoil canned foods.

"Each UC Master Food Preserver volunteer understands food safety and the steps needed to safely preserve and store foods," Gable said. "They also understand the science behind home food preservation and help the public identify the best food preservation methods for the items they would like to store."

The Master Food Preserver Program is available in 10 California counties. Learn more about food preservation and find a local program on the UC ANR Master Food Preserver website.

Read more