Mary Nazara UC Master Food Preserver Online Program Volunteer
County of residence: Los Angeles
Mary Nazara, used with permission.
I started preserving in the summer of 2022 after a phone call from my sister. She had a tree full of ripe plums and didn’t want them to go to waste. I already had a canner I’d bought years earlier on clearance, still sitting unopened in my pantry because, honestly, I was too nervous to use it. I had read through the Ball canning books, watched videos, and done plenty of research—but I just couldn’t bring myself to start.
That all changed the day my sister and I made plum jam together. We spent the afternoon laughing, learning, and cheering every time we heard that satisfying “ping” of a sealing jar. It was such a fun day, and from that moment, I was hooked! After that first batch, I started canning on my own—mostly jam and tomatoes at first.
Before long, I wanted to try pressure canning. I loved the idea of having ready-to-eat meals on the shelf and not being limited to just high-acid foods. While researching safe recipes, I came across a YouTube video where someone mentioned wishing their state had a Master Food Preserver program. That got me curious, so I did some digging and found an online program I could apply for. I knew right away it was exactly what I wanted to do.
The Master Food Preserver program gave me the knowledge and confidence to safely preserve food for my family—and to help others feel comfortable doing the same. I love canning, freezing, and even a little dehydrating, but pressure canning is still my favorite! Being part of the Master Food Preserver community has been such a fun and rewarding experience.