Recorded Events
The UC Master Food Preserver Online Delivery Program (ODP) offers classes on a variety of food preservation and safety topics with a focus on specialty crops (i.e., fruits, vegetables, herbs, and medicinal crops, as defined by the USDA). The ODP is currently funded in whole by the USDA Specialty Crop Block Grant Program, administered by the California Department of Food and Agriculture.
Class Categories
Summer
Fall
Preservation Methods
Ask an MFP Live
This series is not recorded.
Feedback? Use this survey
Topics for future? Survey link to come
Fun with Summertime Fruits (2025) Learn different ways to extend sun-kissed summertime fruit by freezing, dehydrating, and canning. Please complete this brief post-class survey: https://s.zoom.us/m/bZlnxTLdU for access to the available class handouts. |
Peach I: Jelly and a Pie Filling (2024) Learn how to utilize your end-of-season peaches to make a savory jalapeno jelly and a sweet pie filling. |
Peach II: Jammin with Pectin (2024) Learn more about the atmospheric steamer canner and the use of high-methoxyl pectin in this class on peach jam. |
Peach III: Fruit Leathering (2024) Learn how to make homemade fruit rolls (also known as fruit leathers) using your end-of-season peaches. |
Tomato I: Canning Sauces & Jams (2025) Learn how to process tomatoes and make tested recipes for basic tomato sauce, marinara, and tomato jam. Please complete this brief post-class survey: https://s.zoom.us/m/bPlWed7b9 for access to the available class handouts. |
Tomato II: Dehydration, Freezing, & Pickling (2025) This class covers how to preserve tomatoes safely using dehydration, freezing, and pickling. Please complete this brief post-class survey: https://s.zoom.us/m/bZECGcDif for access to the available class handouts. |
Zucchini I: Mocked and Dehydrated (2024) Learn more about dehydrating your zucchini surplus and how to transform it into mock pineapple. |
Zucchini II: The Cold Dry Facts (2024) Learn more about using freezing and dehydration to preserve your zucchini surplus. |
Apple I: Sweet Apple Cider Butter and Dehydrated Apple Rings (2025) Learn how to turn seasonal apples into creamy apple butter and crisp, dehydrated apple rings. Please complete this brief post-class survey: https://s.zoom.us/m/bZECGdlbS for access to the available class handouts. |
Apple II: Apple Pie Filling & Frozen Apple Slices (2025) Learn how to can apple pie filling and how to freeze apples for crisps, cobblers, and more. Please complete this brief post-class survey: https://s.zoom.us/m/b9D8GBGb5 for access to the available class handouts. |
Carrot, Cauliflower, and Cucumber: Spooky Fridge Pickles (2025) Conjure up “Eye of Newt” cukes, “Brainy” cauliflower, and “Cauldron” carrots in this Halloween themed class. Please complete this brief post-class survey: https://s.zoom.us/m/bPFiowQ2y for access to the available class handouts. |
Herbs: Fresh Today, Flavor Tomorrow (2025) Learn how to use simple, safe methods to preserve herbs without expensive equipment. Please complete this brief post-class survey: https://s.zoom.us/m/bPFiowQ1Q for access to the available class handouts. |
Pear I: Preserving a Favorite Fall Fruit (2025) Learn how to make spiced pears and pear leather in this free online canning class. Get easy, safe recipes for fall flavor. Please complete this brief post-class survey: https://s.zoom.us/m/bPlPcefqv for access to the available class handouts. |
Pear II: Pear Preservers and Pie Filling (2025) Learn to make pear preserves and pear-apple-cranberry pie filling in this canning class. Please complete this brief post-class survey: https://s.zoom.us/m/bPlRxyR1L for access to the available class handouts. |
Persimmon I: Freezing and Dehydrating (2024) Learn how to preserve persimmons for snacking, baking, and even holiday gifting! |
Persimmon II: Pickles, Jams and Drying (2024) Get recipes and learn how to preserve persimmons for your pantry, baking, and holiday gifting! |
Pomegranate: Juice, Jelly, Molasses, & More (2025) Learn how to freeze, dehydrate, juice, and jelly pomegranate. Please complete this brief post-class survey: https://s.zoom.us/m/bPlRxyR2b for access to the available class handouts. |
Citrus I: Dehydrating, Freezing, and Salting (2025) Learn how to dehydrate, freeze, and salt-preserve citrus. Document
|
Citrus II: Curd, Jelly, and Marmalade (2025) Learn how to make sweet spreads from citrus. Document
|
Citrus III: Utilizing what you preserved (2025) Learn how to utilize preserved citrus products in everyday dishes. Document
|
Strawberry I: Preparing, Dehydrating, & Freezing (2025) Learn how to safely prepare, freeze, and dehydrate fresh strawberries to enjoy their sweet flavor long after the season ends. No Class Handout |
Strawberry II: Jam and Fruit Leather (2025) Discover creative ways to transform strawberries into tasty treats with simple techniques for making fruit leather and jam. Document
|
Canning, High-Acid (2025) Join us for a 1 hour exploration of high acid canning basics including a live demo. No Class Handout |
Canning, Low-Acid (2025) Join us in this second class in the series focused on low acid canning. Document
|
Fermentation I: Funky Cabbage (2025) Learn about the basics of making sauerkraut and kimchi. |
Fermentation II: Funky Tea (2025) Learn about how to make kombucha, a refreshing drink made from fermenting tea. |
Meals in Jars: Homemade Fast Food (2025) Delicious, homemade meals—right from the jar. Please complete this brief post-class survey: https://s.zoom.us/m/bPlRxyR0y for access to the available class handouts. |