Master Food Preserver Training

The Penn State Extension Master Food Preserver training is for Extension Educators and qualified volunteers.
Master Food Preserver Training - Workshops
Skill Level: Intermediate
Length: 20 hours
Language: English

Starting at FREE

Starting at FREE

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When: May 15, 2018 12:00 PM to May 17, 2018 2:30 PM

Where: Rodney Erickson Food Science Building
Room 252
University Park, Pennsylvania 16802-2504

registration deadline: May 1, 2018
5:00 p.m.

The Penn State Extension Master Food Preserver Training is designed for new Extension Educators and selected volunteer candidates. The training is required for all individuals identified as potential Master Food Preserver (MFP) Volunteers.

The Penn State MFP will serve as a resource person in the county where they are volunteering. They will help to extend Penn State Extension's capacity to provide educational programs on home food preservation.

The program selects a limited number of volunteers to receive training, based on qualifications, geographic need and availability of a Food Safety/Nutrition Educator.

Who is this for?
  • New Extension Educators with food safety responsibilities or other Educators as identified.
  • Selected and qualified volunteers for the Master Food Preserver program.
What will you learn?
  • Science around home food preservation which includes canning, freezing and drying
  • Research based guidelines for canning, freezing and drying foods for safety and quality
  • Application of home food preservation principles through lecture and hands-on participation in labs
  • Testing dial gauge canners
  • Requirements and responsibilities of a Penn State Extension Master Food Preserver Volunteer


Tuesday, May 15, 2018

Day 1 - 1:00 pm

Welcome and Introductions

1:30 pm

Science of Canning

2:30 pm

Application Water Bath Basics and Atomospheric Canning

3:15 pm

Kraut and Pickles

4:00 pm

Jams and Jellies

4:45 pm

Wrap up

Day 2
8:00 am

Lab assigments


Water Bath Labs

10:45 am

Pressure Canning

11:15 am

Science of Freezing

11:45 am

Application of Freezing

1:15 pm

Pressure Canning Labs

4:00 pm

Wrap up

Day 3
8:30 am

Science of Drying

9:30 am

Mini Labs

11:00 am

MFP Requirements/Roles etc.

12:45 pm

Final Review

1:15 pm


2:00 pm

Test Review

2:15 pm

Wrap up


Food Safety Retail Food Safety for Volunteer Groups Home Food Preservation Home and Consumer Food Safety Nutrition

More by Sharon McDonald, MEd, RD, LDN 


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