Master Food Preserver Course Schedule/Outline for Summer 2015
June 4
Morning Session
 Introduction
 Course overview
 Introduction to food science
9:00 a.m. - 12:00 noon
June 9
Morning Session
8:00 - 11:00 a.m.
 Canning fruits
 Proper equipment, costs, correct procedures, foodborne illness,
altitude adjustments
 Preparing fruit and preserving agents: ascorbic acid, lemon juice,
vitamin C
Home Assignment:
 Fresh fruit
http://www.uga.edu/nchfp/
 Syrups and nonsugar canning
index.html
 Hot and raw pack
https://spock.fcs.uga.edu/ext/
food/nchfp_elc/
 Preparing rings and lids
Hands on water bath canning of fr uit
products: oranges, grapefruit, peaches,
pears, pineapple, applesauce or fruit in
season
June 9
Afternoon Session
11:30 a.m. - 2:30 p.m. Hands on of jams and jellies, fr uit juice
 Jams and jellies; pie fillings
and pie filling
 Skills and knowledge: pectin (liquids, powders, universal), jells, jar Hands on fr eezer jam
sterilization, juice extraction with steam juicer and preservation
®
 Use of Clear Jel and cornstarch...comparison
June 11
Morning Session
8:00 - 11:00 a.m. Hands on fr uits, vegetables and meats
 Dehydration (drying) foods
 Preparing foods by blanching and other pretreatments
 A look at food dehydrators...what to look for and consider in
purchasing
June 11
Afternoon Session
11:30 a.m. - 2:30 p.m. Hands on fr uit leather
 Dehydrating fruit and fruit leathers.
June 23
Morning Session
8:00 - 11:00 a.m. Hands on pressure canning of meats,
soups, beans and vegetables
 Pressure canning low-acid foods - using the pressure canner
 Reviewing the pH of low-acid foods
June 23
Afternoon Session
11:30 a.m. - 2:30 p.m. Hands on freezing methods for fr uits
and veggies
 Discussion on pretreatments and what methods of freezing
preparations work best for which food
June 25
All Day
Canning tomatoes and tomato mixtures
Reviewing pH, acidification
Preparing tomatoes—slipping skins
Generic salsa




8:00 a.m. - 2:30 p.m. Hands on water bath canning of canned
tomatoes, juice, other tomato products and
approved salsa varieties
June 30
Morning Session
8:00 a.m. - 1:00 p.m.
 Canning pickles and relish (fermentation) and preservation
 Using vinegar and salt
 Canning 101—Review Game
 Show and tell...judging the finished products
Master Preserver Test and Food Samples
Hands on of pickles, r elish, pickled
peppers, etc.
Make pies using our canned pie filling...eat
pies with ice cream!!!