UCCE Master Food Preservers of Sacramento County

09/05/2026

Learn how to can in a Boiling Water Canner, or come to renew/refresh your skills!

08/30/2026

08/23/2026

What Lies Beneath:
Let’s Clean Up Jars for Storage
PRO TIP: mold growing on the threads of the jars can also continue to grow under the lid and cause a broken seal.
https://nchfp.uga.edu/blog/what-lies-beneath-letas-clean-up-jars-for-storage

08/23/2026

Discover safe ways to preserve peppers at home, including freezing, dehydrating, pickling and canning.

08/13/2026

Your fermentation recipe says “use bottled water.” But why?

Public drinking water is treated to control harmful microorganisms and help prevent waterborne disease. (Looking at you, cholera.) That’s exactly what we want from our drinking water.

But fermentation depends on beneficial bacteria and yeasts. Some water-treatment methods can slow them down or interfere with fermentation.

That’s why recipes often suggest bottled water. It can be an easy way to avoid treatments that may affect how well your kraut, pickles, kombucha, or sourdough ferments get going.


photo credit: P. Weisskirch, used with permission

08/10/2026

Ask questions, swap stories, and troubleshoot home food preservation with UC Master Food Preservers using safe, research-based guidance.

08/08/2026

Resources for low sugar jams and jellies
My favorite is the Ball pectin calculator. It allows for choosing the type of pectin and the amount of fruit. Very versatile!!
https://www.ballmasonjars.com/pectin-calculator.html

Pomona Pectin is also very versatile and allows for any amount of sugar or no sugar to be used for jams and jellies.

Other pectin companies such as Ball, Sure-Jell, MCP all have low sugar/no sugar pectin's for sale in boxes. See the inserts in the boxes of pectin for recipes.

08/06/2026

Making yogurt at home.
So easy, tastes great, and reduces the use of plastic.
https://pubs.extension.wsu.edu/product/yogurt-made-simple/