Cooperative Extension: Food & Health

Food Preservation - Master Food Preservers

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.

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?

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

Full or 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.

2013 Master Food Preserver Course

The application process for Master Food Preserver Class of 2013 has ended.

Please email Lois Elwell at lois.elwell@maine.edu to be notified when applications for the Class of 2014 become available.  Thank you for your interest.

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 mid-October
Time: 5:30 PM—8:30 PM
Workshop Leader: Kathy Savoie, MS, RD, Extension Educator

Application Process:

• Application packets will be mailed 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

Course Schedule:

Session I: Orientation & Overview
Session II: Jams and Jellies
Session III: Drying and Herbs
Session IV: Low-Acid Vegetables: Canning & Freezing
Session V: Freezing Fruit
Session VI:  Pickles & Relish
Session VII: Salsa & Tomato Sauce
Session VIII: Canning Acid Foods
Session IX: Winter Storage Techniques
Session X: Final Exam

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Image Description: Master Food Preserver sets a pot of water on the stove to boil

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