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Cooperative Extension: Food & Health

Master Food Preserver Volunteer Program

Do you enjoy the art and science of food preservation? Would you like to develop expertise in food preservation? Consider becoming a Master Food Preserver Volunteer.

What is a Master Food Preserver Volunteer?

Master Food Preserver Volunteers serve to extend Extension’s educational programs in food preservation to adults and youth. Master Food Preserver Volunteer serves as a resource in the community to provide the public with research-based information from the University of Maine Cooperative Extension and USDA.

Direct questions about the program to the instructor Kathy Savoie at ksavoie@maine.edu.

Who is eligible to apply?

Through an application process, any Maine resident 18 years or older is eligible to take the Master Food Preserver Volunteer course. To become a Master Food Preserver Volunteer, accepted applicants must meet the following qualifications:

Attend the 8-part, 28-hour Master Food Preserver Volunteer course including hands-on kitchen lab sessions.
Complete lab quizzes and pass the final written exam.
Complete at least 20 hours of volunteer service within a 12-month period.
Complete 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;
freeze drying foods;
pickled and fermented foods;
preserving jams and jellies;
freezing foods; and
drying food products.

What does the training cost?

$325 per person (limited financial assistance available).

What are Master Food Preserver Volunteer experiences?

After completing your training, you will have an opportunity to choose your volunteer experiences. The volunteer 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 and writing articles for newsletters, newspapers, etc.

2025 Master Food Preserver Volunteer Course

Locations:

UMaine Extension Penobscot County, 307 Maine Ave., Bangor, ME 04401
University of Maine Hitchner Hall, 7 Portage Rd., Orono, ME 04469

Dates/Topics:*

June 12, 2025: Introduction, Freeze Drying & Winter Storage Techniques
June 26, 2025: Jams & Jellies
July 17, 2025: Drying & Preserving Herbs
July 24, 2025: Pressure Canning & Freezing Vegetables
August 7, 2025: Pickling & Fermenting
August 14, 2025: Canning Acidic Foods & Freezing Fruit
August 21, 2025: Tomatoes & Tomato Products
August 28, 2025: Final Exam

Time: 1:00-4:30 p.m.

Workshop Leader: Kathy Savoie, MS, RD, Extension Educator

*Topics are subject to change based on seasonal produce availability.

To Apply:

Application and letter of recommendation are due Friday, May 2, 2025 before 4:30PM.
1. Master Food Preserver Volunteer Program Requirements*
I wish to become a University of Maine Cooperative Extension Master Food Preserver Volunteer. I understand that if I am selected, I must attend at least 7 of the 8 sessions, pay $325* by the deadline provided, and complete a minimum of 20 hours of approved volunteer work within a 12-month period to become certified as a Master Food Preserver Volunteer. In order to maintain my Master Food Preserver Volunteer certification, I understand that I'll need to continue to volunteer 10 hours every year with an approved project and submit an annual enrollment form.
Note: Participants not willing or able to complete 20 hours of volunteer service within a 12-month period following training should not apply for the Master Food Preserver Volunteer Program. *Limited financial assistance is available.
- Yes, I agree to these statements.
- No, I do not agree to these statements.
2. If I am accepted as a UMaine Extension Master Food Preserver Volunteer trainee, I will abide by the Volunteer Standards of Behavior of UMaine Extension. I understand that as a Master Food Preserver Volunteer, I am considered a volunteer of the University of Maine.*
Please review UMaine Extension Volunteer Standards of Behavior.
- Yes
- No
Type your name here to sign electronically.*
3. Personal Information*
First Last
Name
Mailing Address*
Street Address City State ZIP Code
Home or Cell Phone (###) ### - ####*
Email*
Enter Email Confirm Email
4. How did you learn about UMaine Extension's Master Food Preserver Volunteer program?*
5. Have you ever applied for UMaine Extension's Master Food Preserver Volunteer training?*
- Yes
- No
If yes, what year?
6. How many years of food preservation experience do you have?*
Please describe your food preservation experiences or training (formal or informal).
Example: I took a food preservation course through adult education.
7. Are you knowledgeable in the following food preservation methods? Please check any that apply.*
- Boiling water bath canning
- Drying
- Fermentation
- Freeze Drying
- Freezing
- Pressure canning
- Winter storage techniques
- Other
If you selected Other, please specify:*
8. Are you affiliated with any gardening or food-related groups?*
- Yes
- No
If yes, please specify which gardening or food-related groups:
9. Why do you wish to become a Master Food Preserver Volunteer?*
(Really think about this question and respond accordingly.)
10. In what ways do you think you might apply the knowledge and skills gained from this training in your future role as a Master Food Preserver Volunteer?*
11. What type(s) of volunteer work have you done? Briefly describe your history as a volunteer.*
Example: Food Co-op Volunteer, 2 hours per week, Jan. 2015—present
(Click the plus sign on the right to add more rows.)
Volunteer Type Frequency Estimated Dates
12. Please explain any experience you have with the following skills:
Working with children:
Working with people with disabilities:
Working with older adults (people over 65):
Program planning:
Teaching:
Culinary Arts:
13. What food preservation topics are you hoping to learn in this training?*
14. Reference Letter Requirement:

In addition to this application, a letter of reference is required for all Master Food Preserver Volunteer program applicants. An applicant will not be considered for the program unless a letter of reference is provided.

A letter can be emailed to extension.rlreception@maine.edu or mailed to UMaine Cooperative Extension, Attn: MFP Program, 75 Clearwater Dr., Ste. 104, Falmouth, ME 04105. All applications and reference letters must be received by Friday, May 2, 2025 at 4:30 PM.
What is the status of your reference letter?*
- A reference letter has already been submitted for me.
- A reference letter will arrive before the deadline.
Thank you for applying for the Master Food Preserver Volunteer Training Program! Applications will be reviewed during the first two weeks of May and applicants will be notified by the end of May.
Before submitting your responses, consider saving a copy of this form for your own records.

You will receive a copy of your responses via email (check your spam folder if your email notification does not appear in your inbox).
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