Master Food Preservers are trained and certified in food safety and preservation. They volunteer to conduct workshops and demonstrations and provide information at fairs, festivals, farmers markets and health fairs. They are knowledgeable, skilled and have practical advice for stretching your food dollars.
Many of the MFP volunteers have also participated in the nutrition training offered by Family & Community Health agent Stephanie Polizzi. This curriculum provides increased opportunity to meet the growing needs of our schools, families and communities in addressing obesity, disease prevention and other health issues.
The U.S. Department of Agriculture has been the major source of research-based home-canning instructions. Their recommendations are published in the Complete Guide to Home Canning. View it on National Center for Home Food Preservation web site at http://www.uga.edu/nchfp/publications/publications_usda.html
The Extension Services in Oregon, Washington, and Idaho have included USDA canning recommendations in their Pacific Northwest food preservation publications. Most of these are available on line. To access them, go to http://extension.oregonstate.edu/fch/food-preservation
Publications are available on canning fruit, vegetables, tomatoes, salsa, meat and poultry, seafood, and smoked fish as well as pickled vegetables.
The current version of the Ball Blue Book Guide to Preserving is also based on USDA recommendations. Only up-to-date editions should be used because home canning recommendations have changed through the years. USDA updated their canning recommendations in 1988 and revised them in 2009.
Ball blue books are available at the Extension office or by going to http://www.freshpreserving.com/
If you have food preservation, food preparation or safety questions, please contact our office and we will endeavor to provide you with up-to-date, research based answers.