UCCE Master Food Preservers of San Diego County

Are reusable kitchenware better than single use? It depends. In a report from the University of Michigan, the scientists found that there is an economic break-even cost that may not be met and the additional resources of energy and water to clean reusable kitchenware may result in it not being environmentally friendly.

The report is in support of environmentally conscience kitchenware but gives this advice to better reduce cost and water and electricity waste.

+Extend the reusable product’s lifetime as much as possible. The more times you use a product, the smaller your footprint.
+When washing a reusable kitchenware product, choose machine dishwashing over hand-washing. In most cases, machine washing has lower impacts.
+Reduce your overall consumption of these product types—both reusable and single-use versions. For example, some people need and benefit from drinking straws, while others could consider going strawless.
+Advocate for the integration of renewables in your local energy grid and participate in green power purchasing programs when possible. Greenhouse gas emissions tied to heating water for dishwashing will vary with the carbon intensity of the local electrical grid.

Highlights of the report can be found at this link.

https://seas.umich.edu/news/reusable-always-best-comparing-environmental-impacts-reusable-vs-single-use-kitchenware

Photo credit: Ana Lucia Cottone via unsplash.com
Photo description: Top view of many brightly colored, striped paper straws in a container.

Boiling Water Canning Class and Demonstration
Saturday, September 19, 2026
9:30 am to 11:30 am
Pre-class registration is required. Link is below.

Join us for this lecture and demo on Boiling Water Canning. 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. Instructors will share research-based information on safe high-acid canning methods, equipment and demonstrate each of the steps by making Mixed Berry Jam.

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.

University of California, Cooperative Extension Offices
9335 Hazard Way, Suite 201,
San Diego, CA

Cost $5 per participant. Limited seating.

Registration: https://surveys.ucanr.edu/survey.cfm?surveynumber=49700

Another boiling water canning recipe to make with watermelon is Zesty Watermelon Jelly. This recipe will give the taste of watermelon when it is out of season. The crushed and cooked watermelon is strained using a jelly bag (shown) or through a strainer lined with cheesecloth.

The recipe can be found at this link.

https://ucanr.edu/sites/default/files/2020-09/335004.pdf

Photo credit: Jodi Bay
Photo 1: Three half-pint jars of Zesty Watermelon Jelly.
Photo 2: A jelly bag is used to drain the liquid from the watermelon flesh into a large mixing bowl.

Have you heard of YOPI? YOPI is an acronym for

"Young - less than 5 years old
"Older" - over 65 years old
"Pregnant"
"Immuno-compromised" - people with weakened immune systems

This group comprises 20% of the population and is more highly susceptible to food bourn illnesses such as eColi, listeria and samonella.

If you or someone you know falls into one of these categories, here is information from Oregon State and the CDC on ways to reduce their risk and improve the safety of the food they eat.

https://ucanr.edu/sites/default/files/2020-12/340543.pdf
https://www.cdc.gov/food-safety/risk-factors/index.html

Photo credit : Isaac Quesada via unsplash.com
Description: Senior gentleman holding a young female child.

August 15th. Register for this online class below.

Tomato Preservation Basics: Canning, Dehydrating and More Discover safe ways to can and dehydrate tomatoes, with research-based ideas for preserving them beyond sauce and salsa.

Join us for this upcoming Event - Saturday, August 8th, 10:30 am - 11:30 am.

The UC Master Food Preservers of San Diego County will be presenting "Preserving Your Harvest" at the Georgina Cole Library in Carlsbad.

This talk will share information on best practices for handling and storing the produce from your garden for optimal freshness and longevity. Using research-based guidance from the University of California, participants will learn how proper postharvest care protects food quality, flavor and safety.

August 8, 2026
10:30 am - 11:30 am
Georgina Cole Library
1250 Carlsbad Village Drive
Carlsbad, California 92008

More information can be found here:
https://library.carlsbadca.gov/Home/Components/Calendar/Event/18696/18414?curm=8&cury=2026

Photo Credit: Alexandr Podvalny via unsplash.com
Description: Various colorful vegetables such as broccoli, peppers and squash arranged on a table.

Watermelons are in season. This delicious fruit can be preserved many ways: pickling, jelly and dehydration. Before preserving watermelon, follow this guideline for selecting a watermelon at optimum freshness from the University of Michigan.

"When picking watermelons in the garden, look for the tendril closest to the fruit. If this tendril is brown and dry, the watermelon is ready to harvest. In addition, a yellow color on the “belly,” or area of the melon that contacts the ground, indicates ripeness. Choose a watermelon that has a hard rind and feels heavy for its size. Contrary to popular belief, tapping and thumping on a watermelon does not indicate whether or not it is ripe."

The flesh and rinds of watermelon can be preserved. One of the more interesting ways is Watermelon Rind Pickles. This recipe uses the rind, with skin and flesh removed, and is a two-day recipe. The result is a boiling water canning pickle that can be used as a side dish, garnish for drinks, or as a topping for burgers.

Here is more on selecting and preserving watermelons, including the watermelon rind pickle recipe, from the University of Michigan.

https://www.canr.msu.edu/mi_fresh/uploads/files/2023%20Melons_AA.pdf

Photo credit: Jodi Bay
Photo 1: Two UC Master Food Preservers holding a cut watermelon and a container of diced watermelon rinds.
Photo 2: Filling jars with watermelon rind pickles before boiling water canning.

Join our Team! Become a UC Master Gardener.
We are accepting applications Aug. 1 - Sept. 18th for the Class of 2027.
FInd the online application here: https://ucanr.co1.qualtrics.com/jfe/form/SV_7NvifgXWrmc6uLY

Have questions? Want to meet our team? Please consider attending our Public Interest Forum. You will learn more about how you can become a UC Master Gardener, and get tips for applying.
Register to attend our Public Interest Forum here: https://forms.gle/fBfo8x5jRFmE6P666
August 27, 2026, noon to 2 PM
County Operations Center Chambers Room A
5520 Overland Avenue, San Diego 92123
Photo Credits: MGASDC
Graphic description: Become a UC Master Gardener with photos of UC Master Gardeners at different events. Words Join Our Team! Accepting Applications Aug. 1 - Sept. 18th for Class of 2027.
Register to attend our Public Interest Forum, August 27th, 2026 noon to 2 PM County Operations Center Chambers A, 5520 Overland Avenue, San Diego 92123

Is it safe to reuse resealable plastic bags? With the rate of plastic trash increasing by 14% in the last decade (Source: US EPA), many ways to reduce plastic waste are being considered.

Take a look at this short article from the University of Georgia on when reusing resealable plastic bags is safe and how to clean them to ensure safe reuse.

https://news.uga.edu/professors-share-how-to-safely-reuse-resealable-plastic-bags/

Photo credit: You Mi via unsplash.com
Photo description: A resealable plastic bag containing sandwiches.