Food Preservation - Master Food Preserver Program
Application available now. See below for application information.
What is a Master Food Preserver?
Master Food Preservers serve to extend Extension’s education programs in food preservation to adults and youth. The Master Food Preserver serves as a volunteer and resource in the community to provide the public with research-based information from the University of Maine Cooperative Extension and USDA.
Who is eligible to apply?
Through an application process, any Maine resident 21 years or older is eligible to take the Master Food Preserver course. To become a Master Food Preserver, accepted applicants must meet the following qualifications:
- Attend the 10-part, 35-hour Master Food Preserver course including hands-on kitchen lab sessions.
- Complete lab quizzes and pass the final written exam.
- Complete at least 20 hours of volunteer service as a Master Food Preserver.
- Complete quarterly reports on the number of public contacts made.
To learn more view the Master Food Preserver Volunteer Role Description
What does the training cover?
During the lectures, discussions and hands-on kitchen lab experiences, you will learn:
- the latest information on food safety and food preservation;
- prevention of foodborne illness;
- food storage and safety;
- canning basics;
- canning acid foods;
- canning low-acid foods;
- pickled and fermented foods;
- preserving jams and jellies;
- freezing foods; and
- drying food products.
What does the training cost?
$220 per person (partial scholarships are available)
What are Master Food Preserver volunteer experiences?
After completing your training, you will have an opportunity to choose your volunteer experiences. The 20-hour commitment can be fulfilled by:
- Helping others to learn, and provide research-based information from UMaine Extension.
- Providing information at local farmers’ markets, fairs, or community events.
- Conducting presentations and workshops as part of a team or on your own for community groups and schools.
- Preparing educational displays, writing articles for newsletters, newspapers, etc.
2015 Master Food Preserver Course
The 2015 Master Food Preserver course application process has closed.
Any questions regarding application may be directed to 207.781.6099 or 1.800.287.1471 or firstname.lastname@example.org
Location: Gorham Middle School, Family and Consumer Science Room, 106 Weeks Road, Gorham, ME 04038 and UMaine Cooperative Extension Cumberland County, 75 Clearwater Drive, Falmouth, ME 04105
Dates: 10 evening sessions, mid-June through September
Time: 5:30 PM—8:30 PM
Workshop Leader: Kathy Savoie, MS, RD, Extension Educator
- Applications will be available to potential participants in early April
- Application deadline is first Friday in May
- Participants are informed of their selection status the 3rd week in May
Complete the application, paying close attention to each of the questions. Your history as a volunteer is an important part of your application. You will get a confirmation of submission. If you need a printed version of the application call 207.781.6099 or 1.800.287.1471 (in Maine).
All applications and letter of reference must be received by 4:30 p.m. on Friday, May 1, 2015. All applicants will be notified by May 22, 2015. To confirm that we have received your completed application, please call 781.6099 or 1.800.287.1471 (in Maine)
2015 Course Dates and Objectives
(topics subject to change based on produce availability)
|Session I||June 18||Orientation & Overview (Falmouth)|
|Session II||June 25||Jams and Jellies|
|Session III||July 9||Drying & Herbs|
|Session IV||July 16||Low-Acid Vegetables: Canning & Freezing|
|Session V||July 30||Freezing Fruit|
|Session VI||August 6||Pickles & Relish|
|Session VII||August 13||Salsa & Tomato Sauce|
|Session VIII||August 20||Canning Acid Foods|
|Session IX||September 3||Winter Storage Techniques (Falmouth)|
|Session X||September 17||Final Exam (Falmouth)|
- Participants will become familiar with various reasons for preserving food and how various methods preserve foods at home.
- Participants will gain an understanding of the different steps needed for freezing, drying and canning acid and low acid foods at home to ensure the production of safe, high quality products.
- Participants will become familiar with the materials and equipment needed in home canning, freezing and drying.
- Participants will be able to identify and avoid problems with food preserved at home.
- Participants will be able to successfully preserve products by the methods presented.
Brand names and trade names are included to show sponsorship or for educational purposes. No endorsement is implied nor is discrimination intended against similar products or services.