OSU Extension seeks master food preserver volunteers

Master Food Preserver volunteers help Central Oregonians make safe food preservation choices. If you would like to get up to date on safe food handling and preservation techniques and support your community, consider becoming an Oregon State University Extension Master Food Preserver volunteer.

The Crook, Deschutes, Jefferson, Wheeler and Warm Springs Extension offices of the Oregon State University Extension Service are recruiting applicants to participate in 48 hours of in-depth food safety and preservation training on Tuesdays, April 10 – May 29, 9:00 AM to 3:00 PM. The fun, interactive training sessions will be at the OSU Extension/Deschutes County Extension office at the Fairgrounds in Redmond.

After an interview and acceptance into the program, trainees will receive an extensive resource notebook with the latest and most reliable methods for preserving food at home. “Hands on” practice in the kitchen will help participants reinforce their knowledge and skills. The program fee is $75.00.

Persons interested in becoming a Master Food Preserver volunteer should review the Master Food Preserver program information and application link at http://extension.oregonstate.edu/deschutes/food-preservation. If you have questions, contact us at 541-548-6088 or glenda.hyde@oregonstate.edu. The application deadline is February 15.

Master Food Preservers help home food preservers in Central Oregon avoid serious illness and avoid food waste. Trainees agree to spend 48 hours helping local residents learn how to handle and preserve food safely during the food preservation season. Volunteer activities include conducting or assisting with public workshops, testing pressure canner gauges, and staffing exhibit booths at county fairs.

The program benefits volunteers, who find it rewarding to learn more about food safety and food preservation, to learn new skills, make new friends with common interests, and share knowledge with others. By volunteering, MFPs able to help others, use their skills in a meaningful way, and receive reliable, up-to-date information. The program content is based on US Department of Agriculture, National Center for Home Food Preservation research.