Robin Martin, a volunteer with the UC Master Food Preserver (MFP) Online Program and resident of Sacramento County, has shared her journey into food preservation as part of the Class of 2025. Martin grew up near New York City and recalls her family’s preference for fresh or frozen vegetables over canned ones. It was only after moving to California in 1995 that she encountered home canning, primarily among farm families.
Martin explained that fresh fruit became a regular part of her family’s diet after relocating to California. She began freezing various fruits and leftovers but did not initially consider herself a food preserver. This changed during her interview at UC Agriculture and Natural Resources (UC ANR), when Program Director Sue Mosbacher told her, “Have you ever frozen anything? Then you’re a food preserver!”
After three years with UC ANR, Martin developed an appreciation for the MFP program and decided to participate more actively. As part of the 2025 training class, she learned new preservation techniques including steam canning, boiling-water canning, pressure canning, dehydrating, and gained insight into why some foods freeze better than others. She particularly enjoyed the hands-on labs and cited steam canning jam and jelly as a favorite activity.
Following graduation from the program, Martin prepared over 30 jars of jam as party favors for a bridal shower themed “bubbles and berries.” Her volunteering efforts have mainly been behind the scenes so far, such as designing and writing for the newsletter Save the Season. Looking ahead to 2026, she hopes to become more involved in classes by starting as a Q&A monitor and eventually teaching class segments.
“I hope to see you in a class!” Martin said.
