The University of California’s Master Food Preserver Program held its first Spanish-language pilot session in a virtual format on April 21, aiming to expand access to science-based food preservation information for communities across California.
The initiative seeks to help families preserve food safely and protect their health by providing practical knowledge grounded in research. The program also aims to build trust and cultural relevance within diverse communities.
During the session, instructors emphasized that “everything we share is based on science and research.” They explained that much of this guidance is developed at the University of California, Davis, but presented as useful tools for everyday life. Participants engaged actively by sharing their experiences with freezing foods such as meat, vegetables, bread, and tamales. The class encouraged open discussion about common challenges like freezer burn or changes in texture after freezing.
Instructors highlighted that proper techniques—such as blanching vegetables before freezing or using airtight containers—can improve results and reduce waste. “Freezing doesn’t kill bacteria — it slows them down,” instructors said during the class, likening the process to a bear in hibernation: inactive but not gone. This point was used to explain why leaving food at room temperature can pose health risks even if it will be frozen later.
Cultural considerations were integrated into the curriculum as well. “We consider each community’s preferences when incorporating recipes,” instructors said during the session. Attendees learned strategies for reducing waste by saving vegetable scraps for broth or portioning meals appropriately before freezing.
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 aimed at strengthening resilient ecosystems and economic vitality according to its official website. It utilizes nine research and extension centers representing California’s diverse ecosystems according to its official website, conducts more than 33,800 educational events annually with over 18,400 volunteers involved according to its official website, has gained recognition for linking research with community needs according to its official website, and manages Cooperative Extension services within the University of California system according to its official website.
Looking ahead, organizers plan additional sessions based on participation levels and interest from Spanish-speaking communities across California. A free online Q&A event is scheduled for April 22 where trained volunteers will answer questions about safe methods for freezing, dehydrating, canning, and other preservation techniques.