Newsletter

Henry Shaw, UC Master Food Preserver Online Program Volunteer

Pomegranate is a wonderful seasonal fruit that is available fresh in the late summer to early autumn, providing us with jewel-like “arils” that are as beautiful as they are flavorful.

Paige Weisskirch, UC Master Food Preserver Online Program Volunteer

Discover the sweet tradition of applesauce for Chanukah, rooted in Eastern European Jewish history. Learn why it became a beloved latke topping and how to make your own, with tips on apple selection and preservation. 

Earl Weak, UC Master Food Preserver Volunteer Online Program

The dried zucchini from last summer can once again be transformed for another creative use this holiday season. Zucchini can easily be made into flour.

Travis Alexander, UC Master Food Preserver Coordinator Online Program

The UC Master Food Preserver Program is seeking submissions to give the new monthly newsletter an official name.

Tim Long, UC Master Food Preserver Volunteer Online Program

This is the time of year we typically have family and friends gather to share food and celebrate the holidays. Just don’t let foodborne illnesses become part of your celebrations.

Tim Long, UC Master Food Preserver Online Program Volunteer

When it comes to preserving peaches, the type of peach you choose matters.

Henry Shaw and Marina Hsieh, UC Master Food Preserver Online Program Volunteers

One of the treats of autumn is the arrival of persimmons. The coming months are the time to stock up and preserve this fruit for culinary adventures throughout the year.

Earl Weak, UC Master Food Preserver Online Program Volunteer

One of the most commonly grown backyard vegetables, zucchini, should not be overlooked in the role it can play in soups this Fall.