Food preservation has been a critical activity throughout the history of civilization, even pre-dating agriculture. Many of our most common means for food preservation have been used since the beginning of history and similar techniques can be found across the globe.
For more than 100 years UC Cooperative Extension advisors and specialists have worked with communities across the state to address economic, agricultural, natural resource, youth development, and nutrition issues. For more than 30 years UC Master Food Preserver volunteers have shared research-based home food preservation information with the public. The first UC Master Preserver Program started in 1982. Since these humble beginnings programs are now thriving in 16 counties across the state of California.
1887 - The Hatch Act established Experiment Stations to develop "useful and practical information ... and to promote scientific investigations and experiments.”
1982 - The first UC Cooperative Extension county-based Master Food Preserver Program started in Riverside County, San Bernardino County soon followed.
2010 - UC Master Food Preserver Programs located in three counties. A resurgence of public interest in home food preservation helps rapidly re-expand program across the state.
2014 - Officially recognized as a statewide program under UC Division of Agriculture and Natural Resources. More than 330 active UC Master Food Preserver volunteers, across 16 counties, donated more than 20,505 outreach hours.
Interested in becoming a part of the UC Master Food Preserver Program's rich history? Learn about food safety, equipment, jams and jellies, pickling, dehydration, freezing, and more - all while making an impact in your own community. Find a program near you and learn how to apply to become a certified UC Master Food Preserver!