Interest in home food preservation has surged since the COVID-19 pandemic, with Oregon ranking ninth nationally for home canning–related Google searches. Yet many Oregonians struggle to find reliable, research-based information. Oregon State University Extension Service offices report that requests for food preservation guidance have outpaced staff capacity — and some community members are turning to unsafe or outdated sources as a result.
For over 40 years, OSU Extension has trained Master Food Preserver (MFP) volunteers to promote safe, effective home food preservation. But in recent years, the number of active volunteers declined, just as interest in food preservation grew.
By training a more diverse group of volunteers, the program extends Extension’s reach into underserved communities — supporting food security, local economies and public health across the state.
In 2023, a group of Extension faculty and staff from 10 Western Oregon counties came together to revitalize the program. With input from food systems stakeholders, the team modernized the MFP course to improve access and better serve Oregon’s diverse communities. The redesigned program aimed to strengthen local food resilience, improve community food safety, and equip a new generation of volunteers to support neighbors, friends and food security programs statewide.
The new hybrid format allowed participants to complete lectures and assignments online while attending weekly hands-on labs at one of eight locations: Roseburg, Cottage Grove, Eugene, Tangent, Independence, Oregon City, and St. Helens. Some labs were held on evenings and weekends to accommodate working adults. The flexible structure drew in a broader range of participants — including younger individuals and those from racially and ethnically diverse backgrounds — and improved accessibility through features like closed captioning.
Over seven weeks in October and November, 66 trainees completed the course — a 35% increase in the total number of MFP volunteers statewide. Participants learned to safely can fruits, vegetables, meats and seafood, and practiced techniques including fermentation, freezing, drying, pickling and smoking. They also completed a final presentation and written exam and practiced answering food safety questions from the public.
According to post-course surveys, participants reported a 30% increase in knowledge, with the largest gains in fermentation, steam canning, dehydrating and pressure canning. One hundred percent of respondents said they would use what they learned at home, and 22% said they were interested in selling preserved foods — creating more local food products and potential income streams.
After certification, trainees immediately began planning 2024 volunteer activities. Brainstormed ideas included preservation equipment libraries, gleaning programs, cooking classes for households with limited tools, and workshops for underserved communities. Extension faculty will support and guide these volunteers as they help expand safe, community-based food preservation across Oregon.
The revitalized Master Food Preserver program equips Oregonians with the knowledge and confidence to safely preserve seasonal foods at home, reducing waste and increasing year-round food access. By training a more diverse group of volunteers, the program extends Extension’s reach into underserved communities — supporting food security, local economies and public health across the state.
