MFP news

A fantastic new class of Master Food Preservers (MFPs) graduated May 7, 2021 at Elkus Ranch! The volunteers were welcomed to the MFP community and presented with their official aprons, badges, and certificates along with a big round of applause for their accomplishments.

MFP Graduates Class of 2022

MFPs training class in session

After meeting in interactive online classes in 2021, from March to May of 2022 six Trainees completed extensive hands-on training in person while demonstrating their enthusiasm for sharing their new knowledge with community. The labs covered a wide range of topics--from food and kitchen safety/best practices to boiling water canning, freezing, dehydrating, fruit spreads, pickling, fermenting, and pressure canning.

In addition to polishing their presentation skills, the Trainees built connections with each other and the veteran MFPs who taught the class content and tackled all the behind-the-scenes work essential for a fun and effective learning experience. As part of the hands-on classes, volunteers also tasted and evaluated the quality of products they made using the judging criteria for the county fair. Some of the universal favorites were the dilly carrots (recipe below!), mixed berry fruit spread, and pressure canned yellow-eye beans.

Creating and delivering the hands-on training was a team effort through the generous support of Elkus Ranch and UC staff. The MFP Training team and new MFPs extend their thanks and gratitude to all the veteran MFPs and staff whose dedication and energy made the graduation of a new class possible.

MFP Fermentation Training Class

Fermenting Class Goods

The "Ball Complete Book of Home" Preserving has this recipe:

Dilled Carrots

(Makes about seven pint jars) 

• 6 cups white vinegar
• 2 cups water
• 1/2 cup pickling/canning salt
• 4 cloves garlic, halved
• 14 heads of dill (if fresh dill is not available use 1/2 tsp dill seeds per jar)
• 3 1/2 tsp hot pepper flakes (optional)
• 5lbs carrots (25-30 medium) peeled and cut into sticks (1 inch long and 3/4 inch wide)

1. Prepare canner, jars, and lids.
2. In a large stainless-steel saucepan, combine vinegar, water, and salt. Stir well and bring to a boil over a med-high heat, stirring to dissolve salt.
3. Place ½ clove garlic, 1 head of dill and ½ tsp. of hot pepper flakes in each hot jar. Pack carrot sticks into hot jars to within a generous ½ inch of the top of the jar. Top with second head of dill. Ladle hot pickling liquid into jar to cover carrots, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim. Center lid on jar. Screw band down to fingertip tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 min. Remove canner lid. Wait 5 minutes then remove jars, cool and store.