Save the Season

September 2025

Welcome to the eleventh 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: Jadrian Johnson, Class of 2025 MFP Volunteer

"There is a unique alchemy in food preservation, a practice that feels just as much a form of time travel as it does domestic science. Within a simple jar, we can seal not just the fleeting sweetness of a summer peach, but the echoes of the hands that harvested it, the stories shared over a bubbling pot, and the enduring spirit of a family."

What's the Buzz: Infants and Honey

By Kirsten Hansen, UC Master Food Preserver Online Program Volunteer

I recently gave birth to my first child, which means that I have entered the world of what infants should and should not eat. One very common recommendation is that infants under a year old should not eat honey, due to the risk of infant botulism. However, I was curious about what this meant: no spoonfuls of honey, of course, but what about baked goods with honey, or preserves that use honey as an alternative sweetener? I decided to do more research.

A Delicious BBQ Sauce From Tomato Powder

By Monica Gross, UC Master Food Preserver Online Program Volunteer

Using tomato powder to make a delicious barbecue sauce delighted all of my senses! This article explains how to transform simple ingredients into a tasty sauce.

Answer from a Master Food Preserver:

One of the easiest ways to safely preserve jalapeños is to freeze them. Simply wash, remove the stem and seeds, and dice to your desired size. Spread the pieces in a single layer on a cookie sheet and place in your freezer for 4 to 6 hours to quick freeze. Once frozen, store in plastic food storage bags or other freezer-safe containers. You do not need to blanch peppers before freezing. They will last for 8 to 12 months and you can throw them directly into recipes when you're ready to cook with them (no thawing). Enjoy!

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Previous Courses for Tomato and Fruit Preserving Now On Demand

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

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