Boiling water canning is a simple and safe method for preserving high-acid foods by processing sealed jars using a boiling water or steam canner.  This presentation is ideal for beginners and will cover boiling water canning basics so you can walk away feeling confident in getting started with high acid canning techniques and understand the equipment needed.

Stop by this lively presentation by UC Master Food Preservers to learn how to turn everyday cucumbers and onions into crisp, tangy quick pickles in no time flat. We’ll show you simple, foolproof techniques, flavor-packed variations, and food-safe tips you can use right at home—no canner required. It’s fast, fun, and full of big flavor, with plenty of “aha!” moments for beginners and seasoned cooks alike. Come for the pickles, stay for the crunch!

Join UC Master Food Preservers to learn the safe, step-by-step process of creating an all-purpose tomato sauce from garden-fresh tomatoes using tested recipes. This presentation covers proper preparation, acidity control, and boiling water canning techniques to preserve your garden harvest with confidence.

Too many lemons? Consider making Preserved Lemons: a simple fermentation method using lemons, lemon juice, salt and spices. Preserved lemons are used in many Mediterranean cuisines, side dishes and even cake. They add intense lemon flavor that turns ordinary into extraordinary.

This presentation is for gardeners and cooks who want to make the most of their herbs. UC Master Food Preservers will share practical, tested methods for extending the life of your favorite culinary herbs. Learn how to dry, freeze, and store herbs properly to maintain color, aroma, and taste.

Got food scraps? Don’t toss them—transform them! 
Join UC Master Food Preservers for a fresh, eye-opening demonstration on preserving unwanted food and reducing food waste. Learn clever, safe ways to rescue overripe, overlooked, and surplus foods and turn them into something delicious and useful. From practical preservation tips to smart storage strategies, this demo shows how saving food saves money, reduces waste, and makes a real impact—one jar, bag, or bite at a time. Come curious, leave inspired (and maybe a little hungry).

This presentation will guide you through the method to transform a gallon of milk into fresh, stretchy mozzarella. Forget the store-bought blocks. We’re showing you how to turn a simple gallon of milk into a warm, hand-stretched masterpiece right in your own kitchen.

Take the pressure out of pressure canning. Master the essentials of safe, low-acid food preservation. Learn how to transform fresh chicken into a pantry staple. Choose the right equipment, jar preparation, and proper venting to ensure shelf stable, home food storage.  You will be guided through the “raw pack” method, allowing you to create canned chicken for soups, salads and quick meals.

An active sourdough starter requires flour, water and lots of patience!  UC Master Food Preservers will discuss the fascinating history and process for creating sourdough starter.  Learn how to make your own healthy starter that can be passed down for generations.  It's the yeast you can do!

Think watermelon is only for eating fresh? Think again! Join the UC Master Food Preservers to explore a variety of creative and safe watermelon preservation methods. From tangy pickled rinds to sweet spreads and refreshing concentrates, you’ll learn practical ways to reduce waste and capture watermelon’s flavor in exciting new forms.