Consider becoming a Master Food Preserver, and serve as a volunteer and resource in your community! This 20-hour course offered through the UMaine Cooperative Extension meets over 10 Thursday evening sessions, June 21st through October 4th, with locations in Gorham and Falmouth, ME. This hands-on course is limited to 12 people; applications are now available online, deadline to apply is May 4th:
2012 Master Food Preserver Course
University of Maine Cooperative Extension
Gorham and Falmouth, ME
Thursdays, June 21 – October 4
5:30 – 8:30 p.m.
Sliding scale
Master Food Preservers serve to extend Extension’s education programs in food preservation to adults and youth. The Master Food Preserver serves as a volunteer and resource in the community to provide the public with research-based information from the University of Maine Cooperative Extension and USDA.
The Master Food Preserver Training is an extensive food preservation course comprised of over 30 hours of classroom, kitchen lab, computer and hands-on learning. In 2012, the 10-part training will take place on scheduled Thursday evenings from 5:30 PM to 8:30 PM beginning June 21 and ending October 4 at Gorham Middle School Home Ec Room, 106 Weeks Rd. in Gorham. The first class and a few other classes meet at the UMaine Extension office in Falmouth.
Who is eligible to apply? Through an application process, any Maine resident 21 years or older is eligible to take the Master Food Preserver course. To become a Master Food Preserver, accepted applicants must meet the following qualifications:
• Attend the 10-part, 30-hour Master Food Preserver course including hands-on kitchen lab sessions.
• Complete lab quizzes and pass the final written exam.
• Complete at least 20 hours of volunteer service as a Master Food Preserver.
• Complete quarterly reports on the number of public contacts made.
What does the training cover? During the lectures, discussions and hands-on kitchen lab experiences, you will learn: the latest information on food safety and food preservation; prevention of foodborne illness; food storage and safety; canning basics; canning acid foods; canning low-acid foods; pickled and fermented foods; preserving jams and jellies; freezing foods; and drying food products.
What does the training cost? We offer a sliding scale course fee based on household income:
• $125 for an income of $40,000 or less per year
• $220 for an income of $40,001 to $70,000 per year
• $330 for an income of $70,000 or more per year
• Full or partial scholarships are available.
For more information: http://umaine.edu/food-health/food-preservation/master-food-preservers/