Master Food Preserver Volunteers Role Description
Master Food Preserver Volunteer
The Master Food Preserver training takes place in various Cumberland county locations, however volunteer work and projects can be completed throughout the state once your training is complete.
Master Food Preservers serve to extend UMaine Extension’s educational 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.
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, applicants must meet the following qualifications:
- Attend the 10-part, 25-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
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 providing 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.
Complete the 25-hour Master Food Preserver course, including hands-on kitchen lab session, and fulfill at least 20 hours of volunteer service as a Master Food Preserver.
After the training, you will have UMaine Extension support and check-ins. 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.
- Extensive training and knowledge
- UMaine Extension as a resource and network
- Connection and group project work with other trained Master Food Preserver volunteers
- Professional development and leadership opportunities
75 Clearwater Drive, Falmouth 04105