University of California Agriculture and Natural Resources hosted its first Spanish-language pilot session for the UC Master Food Preserver Program on April 20. The virtual class focused on safe food preservation methods, aiming to make science-based information more accessible to diverse communities in California.
The initiative seeks to help families preserve food safely while reducing waste and promoting well-being. By providing instruction in Spanish, the program aims to reach communities that may not have had access to this information before.
During the session, participants shared their experiences with freezing foods at home and discussed common challenges such as changes in texture or quality after freezing. Ginna, an instructor with the program, said at the start of the class, “Everything we share is based on science and research.” Mary, a volunteer with the program, explained that bacteria are not destroyed by freezing but only slowed down: “Bacteria are not destroyed when frozen; they just slow down,” she said while comparing it to a bear in hibernation.
Participants learned practical techniques such as blanching vegetables before freezing them and using appropriate containers to prevent freezer burn. The instructors also emphasized including culturally relevant recipes tailored for each community’s preferences. “We take into account each community’s preferences to include culturally appropriate recipes,” they said during the session.
University of California Agriculture and Natural Resources secures funding through public contributions to support its programs, according to the official website. The organization promotes sustainable practices designed to strengthen resilient ecosystems and economic vitality according to its official website. It operates nine research and extension centers across California’s diverse ecosystems according to its official website.
The organization is recognized for linking research directly with community needs according to its official website, manages Cooperative Extension services as part of the University of California system according to its official website, conducts over 33,800 educational events annually, and engages more than 18,400 volunteers in various initiatives according to its official website.
A follow-up event is scheduled for April 22—a free online question-and-answer session where a panel will address safe food preservation methods such as refrigeration, canning, dehydration, fermentation, and freezing. Registration details are available online.