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:
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:
What does the training cost?
We offer a sliding scale course fee based on household income:
$125 for an income of $40,000 or less per year
$220 for an income of $40,001 to $70,000 per year
$330 for an income of $70,001 or more per year
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
2014 Master Food Preserver application process is closed. If you are interested in 2015 Master Food Preserver course or need additional information contact Tel. 781-6099 or 1-800-287-1471 or email Lois Elwell at 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
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, e-mail email@example.com or call 781.6099.
All applications and letter of reference must be received by 4:30 p.m. on Friday, May 2, 2014. All applicants will be notified by May 23, 2014. To confirm that we have received your completed application, please call 781.6099 or 1.800.287.1471 (in Maine) or e-mail firstname.lastname@example.org.
2014 Course Dates and Objectives:
|Session I||June 19||Orientation & Overview (Falmouth)|
|Session II||June 26||Jams and Jellies|
|Session III||July 17||Drying & Herbs|
|Session IV||July 24||Low-Acid Vegetables: Canning & Freezing|
|Session V||August 7||Freezing Fruit|
|Session VI||August 14||Pickles & Relish|
|Session VII||August 21||Salsa & Tomato Sauce|
|Session VIII||August 28||Canning Acid Foods|
|Session IX||September 11||Winter Storage Techniques (Falmouth)|
|Session X||September 25||Final Exam (Falmouth)|
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.
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