Save the Season

October 2025

Welcome to the twelfth 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.

Spotlighted: Henry Shaw, Class of 2024 MFP Volunteer

By Henry Shaw, UC Master Food Preserver Online Program Volunteer

My love of food and cooking began as a small child at my mother’s side in the kitchen. Over the decades, both my culinary interests and kitchen skills have grown considerably. My spouse (also a member of the MFP Class of 2024) and I are avid foodies who love to garden, forage, and cook. Becoming a volunteer with the UC Master Food Preserver (MFP) Online Delivery Program has been a natural and fun way to deepen our knowledge of food preservation and share it with others through online classes and publications.

Pear-fection: Apple-Pear-Cranberry Pie Filling

By Kirsten Hansen, UC Master Food Preserver Online Program Volunteer

Make the most of the season’s produce and get a head start on holiday baking with this tasty Apple-Pear-Cranberry pie filling.

Get the Recipe Here

Applications are Now Open for the 2026 UC Master Food Preserver Training Program!

By Henry Shaw, UC Master Food Preserver Online Program Volunteer

Do you want to learn more about safe food-preservation techniques? Do you have a passion for sharing your knowledge with others? Are you willing to donate your time as a volunteer for a good cause? Would you like to help people in your community learn to preserve food safely in their homes?

If so, consider becoming a UC Master Food Preserver! Follow the link below for more information and to apply.

Learn More and Apply

Answer from a Master Food Preserver:

It is safe to use a citric acid solution (0.5 teaspoon powdered citric acid per 2 cups of water). However, ascorbic acid, known more commonly as vitamin C, is more effective than citric acid at preserving the color and flavor of dehydrated fruit. Place cut and peeled pears in an ascrobic acid solution (3.75 teaspoons powdered ascorbic acid per 2 cups of water) for 10 minutes, then set the fruit on your dehydrator trays to dry.

Have a Question? Submit yours here

Previous Courses for Tomato and Preserving Herbs Now On Demand

Click below to access the recordings of a few featured classes, via the statewide Recorded Events page.

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