Save the Season

January 2026

Welcome to the fifteenth edition of UC Master Food Preserver Program’s monthly newsletter. Our mission is to extend culturally appropriate, research-based practices for preserving food in the home.

Each month, you’ll receive recipes, how-tos, and inspiration straight to your inbox. Thank you for subscribing and feel free to reply with any food preservation questions.

We Want to Hear from You! - Deadline Extended

Have you been enjoying Save the Season newsletter?

Please let us know by filling out the survey at the link below no later than ~~January 10, 2026~~ February 12, 2026. We will select three respondents at random to receive a prize, as a token of appreciation.

Complete Survey Here

photo of Robin Martin (used with permission)

Spotlight: Robin Martin, Class of 2025 Master Food Preserver Volunteer

I grew up 10 miles west of the Twin Towers in a third-floor apartment. It wasn’t until I moved to California that I knew anyone who canned fruit or vegetables, and they were primarily farm families. In California, fresh fruit became a staple in my family’s diet. We make smoothies at home, so we’ve been freezing berries, figs, peaches, and tomatoes at their peak of perfection for years without even thinking that we were “preservers.”

I’ve always loved cooking healthy food, and froze leftovers, stock, cakes, and cookies for quick access, but not all of them came out of the freezer well, and I wasn’t sure why.

line graph illustrates that water boils at a lower temperature as altitude/elevation above sea level increases

Does Your Food Preservation Recipe Need an Altitude Adjustment?

By Maria Giovanni, UC Master Food Preserver Online Program Volunteer

When canning for food preservation, it takes longer for the product in the center of a jar to reach the temperature needed to destroy microorganisms than it does for the edges of the jar. Similarly, larger jars take longer to reach the necessary internal temperature throughout than it does for smaller jars (thus, quart jars have a longer processing time than pints). At higher altitudes, water boils at a lower temperature than at sea level, so the processing time or processing pressure must be increased to ensure the destruction of spoilage organisms and pathogens.

Pomegranates: Juicing, Freezing, and Making Molasses

By Henry Shaw, UC Master Food Preserver Online Program Volunteer

The pomegranate is a beautiful seasonal fruit that is available in autumn, offering jewel-like “arils” (the juicy, brightly colored covering of the actual pomegranate seeds) that are as stunning as they are flavorful.

This is the perfect time to preserve their essence through freezing or by making pomegranate molasses – a rich, tangy syrup.

Read More on Pomegranates

Answer from a Master Food Preserver:

Carrot greens are completely edible and delicious, especially in our favorite chimichurri recipe. Root vegetables are very versatile, as they can be steamed, chunked, mashed, roasted, or turned into soup easily.

Learn to make the most of your groceries by using more of what you have! This link will open an article with a recipe for carrot top chimichurri.

There are many advantages to getting farm-fresh vegetables in season, and if you start getting tired of them now, you can preserve them for the summer months.

Have a Question? Submit yours here

Previous Courses for Citrus and Preserving Persimmons Now On Demand

Click below to access the recordings of two recent classes, more can be found on Recorded Events page.

screenshot of YouTube video called Preserving Persimmons 2, chutney, jams, pickles and vinegar

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Upcoming Online Events (Register via: https://mfp.ucanr.edu/Upcoming Events/)

rocks glass with clear liquid and sprigs of fresh rosemary and sage

Garden to Glass: Winter Mocktails

Join us to discover how preserved lemons, winter herbs, and specialty fruits like prickly pear can bring bright, flavorful depth to your beverages.

January 31, 1:00 pm PT

Ask a Master Food Preserver: Live Q&A

A panel of volunteers will be available to answer questions and share tips so you can safely and successfully preserve food at home.

February 11, 7:00 pm PT

If you have any questions, suggestions, or comments regarding Save the Season, please email UC Master Food Preserver Program Coordinator Travis Robert Alexander at tralexan@ucanr.edu

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