The WSU Master Food Preserver (MFP) program is a volunteer outreach program designed to bring research-based education to the public. The program began in Washington State in 1976, as a pilot project in King and Yakima counties. For the first time ever, a group of volunteers was trained to assist the county Extension faculty in providing up-to-date food safety/preservation information to the general public. At the end of the first year, the program was deemed a success
and is still in operation today.

Applications are available at the WSU Benton County Extension office, 7102 W. Okanogan Place, Suite 102, Kennewick, WA 99336 or you can print it below. For more information call Lizann Powers-Hammond, Extension Faculty at (509) 735-3551 or by email at: powers@wsu.edu  Applications are due by Tuesday, April 17, 2018.

2018 Training Schedule

• April 17th
  Orientation and Overview of Program Requirements
  Basics of Spoilage and Preservation
• April 24th
  Cause and Prevention of Foodborne Illness
• May 1st
  Cold Storage:  Guidelines for Refrigeration & Freezing
• May 8th
  Canning Basics (Fruit & Fruit Products)
• May 15th
  Canning Vegetables – Meat, Fish & Poultry
• May 17th
  New Volunteers Only
  Laboratory #1 – Hands on Boiling Water Canning & Pressure Canning
  Apple Pie Filling and Chili
• May 22nd
  Preparation of Pickles & Pickled Products
  Take Home Exam Distributed
• May 24th
  New Volunteers Only
  Laboratory #2 – Hands on Pickles and Drying
  Marinated Mushrooms/Meat Jerky/Infused Oils
• May 29th
  The Ancient Art of Drying
• June 5th
  Tomatoes and Tomato Products
• June 12th
  Jams, Jellies, and Preserves
• June 14th
  New Volunteers Only
  Laboratory #3 – Sauerkraut
  Fruit Spreads, Low Sugar Fruit Spreads, and Syrup
• June 19th 
  Last Class Session – Wrap Up
• June 29th
  Take Home Exams Due by 4:00 p.m.