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Cooperative Extension Shasta County
1851 Hartnell Avenue
Redding, CA 96002-2217
Phone: (530) 224-4900
Fax: (530) 224-4904

Larry Forero

North State Master Food Preserver Program

Come Preserve with Us!

Come Preserve with Us! 

Do you enjoy canning or drying food? 

Do you enjoy teaching? 

Do you want to meet new people who share your food passion?


Become a North State MFP Volunteer!

2024 UC Master Food Preserver Training Program

What Is It

  • As a Volunteer of the Master Food Preserver program, you would be considered an agent of the University of California Cooperative Extension (UCCE) who educates our community about research-based food preservation techniques.
  • Education is done at public events (online and in-person), guest speaker presentations, through newspaper and newsletter articles, and at information booths at farmers markets and county fairs.
  • The goal of MFP program is to increase food security and help reduce food waste.

Who Can Apply

  • Priority given to residents living in Shasta, Trinity, or Tehama Counties. If space allows, neighboring county residents may be accepted.
  • Applicants must be comfortable using a computer and accessing the internet. Class lessons, quizzes and homework are online using Google Classroom; class communication is via email.

How to Apply

  1. Attend one of two online informational meetings to learn more about the volunteer requirements as well as the selection and training process. Each session lasts one hour and will be recorded. Attendance or viewing of the information meeting is a mandatory pre-requisite to apply. Please RSVP online to attend either training information meeting or to receive a link to the meeting recording at http://ucanr.edu/2024-mfp-training-mtg.
    • Friday, October 20: 12:00 Noon—1:00 pm
    • Thursday, November 9, 2022: 6:30 – 7:30 pm 

  2. Complete and submit the online application by the end of Sunday, November 19, 2023.

  3. In-person Meet-and-Greet will be the week of December 11.


What We’ll Do

  • Review applicants. Main criteria for acceptance: Positive attitude, excited to learn, open to new experiences, and mostly importantly a volunteer spirit!
  • Request a DOJ Clearance, including fingerprinting.
  • Offer two online training tracks to choose from either Thursday evenings from 6:30 – 8:30 or Friday afternoons from 2:00 – 4:00. Once accepted, students will choose which track they will attend throughout the training program. (Students who miss a class may join the other track to make up a missed lesson.)  Hands-on lab classes will include students from both online tracks.
  • Teach you how to preserve food successfully using scientifically researched home processes.
  • Teach you how to educate our community about safe home food preservation.
  • Provide you with plenty of fun volunteer and continuing education opportunities.


What You'll Do If Accepted

  • Pay the $250 course fee by January 4, 2024.
  • Attend the 11 classes on the dates listed, as well as the in-person labs. Only one class may be missed and must be completed outside of normal class time with a mentor.
  • Complete the Live Scan fingerprinting process by February 9, 2024. See the Live Scan Process Webpage for instructions, downloading the form and completing the process.
  • Attend at least one public class hosted by a UC Master Food Preserver Program; either in person or online, by April 19, 2024, as part of your training program.
  • Complete 50 volunteer hours your first full program year, then 25 volunteer and 12 continuing education hours each year thereafter.
  • Pass an annual food safety/preservation reappointment quiz.
  • Have fun!

Important Dates




Training Info Meeting


Training Info Meeting


Applications Due

12/11 Week

Meet and Greet



Payment Due


Pre-Class: Zoom Prep (optional)

1/11 or 1/12

Class 1: Orientation

1/18 or 1/19

Class 2: Food Safety

1/25 or 1/26

Class 3: Cold Storage


Fingerprint Forms Due

2/8 or 2/9

Class 4:High Acid Canning

2/22 or 2/23

Class 5: Pickling/ Fermenting

2/29 or 3/1

Class 6: Fruit Spreads


Lab 1: Cold Storage
Lab 2: Pickling/Fermenting

3/14 or 3/15

Class 7: Low Acid Canning


Lab 3: High Acid Canning
Lab 4: Fruit Spreads

4/4 or 4/5

Class 8: Drying


Lab 5: Low Acid Canning

4/18 or 4/19

Class 9: Kitchen Pest Management

5/2 or 5/3

Class 10: Emergency Prep


Lab 6: Dehydration
Student Presentations

5/16 or 5/17

Class 11: Being an MFP


Program Completion Celebration