Washington State University

Lewis County Master Food Preserver Training 2024

The course fee is $50. We ask that you pay this before Sept30^th (the second class session). You can pay that fee by sending a check to the Lewis County Extension Office (351 NW North St. Chehalis, WA 98532 – payable to ‘WSU Extension’, please put ‘MFP training’ in memo).

Contacts

Sandy Brown, MFP Faculty Emeritus and Training Lead – browns@wsu.edu

Julie Pirtle, MFP Volunteer Coordinator – julie.pirtle@lewiscountywa.gov, (360) 740-1212

Gary Fredericks, Director of Cowlitz County Ext/ Interim Director Lewis County – garyf@wsu.edu

Course Materials:

2024 Course Syllabus – Training Outline 2024 (1)

2024 Required Material – required course materials for the MFP training that require purchasing (1)

Course Recordings:

Orientation
Week 1 –
Week 2 –
Week 3 –
Week 4 –
Week 5 –
Week 6 –
Week 7 –
Week 8 –

Weekly Lesson Plans:

Week 1- Lesson 1 resources and homework (2)
Week 2 Lesson 2 outline and resources
Week 3 – Lesson 3 outline and resources (1)
Week 4 –Lesson 4 outline and resourcesA
Week 5 – Lesson 5 outline and resourcesA
Week 6 –Lesson 6 outline and resources
Week 7-Lesson 7 outline and resources (1)

Weekly Homework:

Week 1- Homework for Week 1 (2)
Week 2 –Homework Lesson 2
Week 3 – Homework Lesson 3
Week 4 –Homework Lesson 5 Using your PNW Canning Salsas publication complete the chart (1)
Week 5 – Homework Lesson 5 (1)
Week 6-Homework Lesson 6
Week 7-Homework Lesson 7

Quizzes:

PowerPoint Files:

Orientation – 2024 MFP orientation slides
Week 1-2024 Lewis cty MFP lesson 1 updated
Week 2 – Drying 2024 slides (1) Freezing 2024 slides (1)
Week 3-2024 canning basics, fruits,tomatoes lewis cty
Week 4- Lewis Jams and Jellie 2024 LC
Week 5- Pickling PowerPoint 2024
Week 6-Lewis cty MFP Training Pressure Canning Session 1
Week 7- Terri’s merged 2021 Preserving Meat Poultry Seafood and game
Week 8-working with consumers

PNW Extension Publications (free download):

Fruits and Vegetables

Canning Fruits – PNW199 (PDF)
Canning Tomatoes and Tomato Products – PNW300 (PDF)
Canning Vegetables – PNW172 (PDF)
Drying Fruits & Vegetables – PNW0397 (PDF)
Freezing Fruits and Vegetables – PNW214 (PDF)
Fruit Pie fillings for Home Canning – PNW736 (PDF)
Harvesting and Storing Fresh Garden Vegetables – BUL 617 (PDF)
Let’s Preserve Jams, Jellies and Spreads – EB1665 (PDF)
Low Sugar Fruit Spreads – FS236E (PDF)
Making Garlic and Herb-Infused Oils at Home – PNW664 (PDF)
Making Jams, Jellies and Fruit Spreads – FS232E (PDF)
Pickling Vegetables – PNW355 (PDF)
Preserving Berries – FS233E (PDF)
Preserving Berry Syrups at Home – FS238E (PDF)
Preserving Pumpkin and Winter Squash – FS303E (PDF)
Salsa Recipes for Canning – PNW395 (PDF)
Storing Fruits & Vegetables at Home – EB1326E (PDF)

Meats, Poultry, and Seafood

Big Game from Hunt to Home – PNW517 (PDF)
Canning Smoked Fish at Home – PNW450 (PDF)
Canning Meat, Poultry and Game – PNW361 (PDF)
Canning Seafood – PNW194 (PDF)
Filleting Tuna for Canning – SP 50-739 (PDF)
Home Freezing of Seafood – PNW0586 (PDF)
Making Jerky at Home Safely – PNW632 (PDF)
Pickled Eggs – EB1104 (PDF)
Pickling Fish & Other Aquatic Foods for Home Use – PNW0183 (PDF)
Smoking Fish at Home Safely – PNW238 (PDF)
Using a Food Thermometer – MISC0513 (PDF)

Other

Canning Timer & Checklist – PNW689 (App for iOS and Android)
Controlling Stored Food Pests in the Home – FS 5501 (PDF)
Eating Away from Home and Traveling – MISC0530 (PDF)
Food Safety During Your Pregnancy – FS9372 (PDF)
Freezing Home Prepared Convenience Foods – PNW296 (PDF)
Fresh Cheese Made Safely – PNW 539 (PDF)
Pack Food Safely in Your Lunch – FS289E (PDF)
Safe Food for Children – EB 1868 (PDF)
Storing Food for Safety and Quality – PNW612 (PDF)
Using and Caring for your Pressure Canner – PNW0421 (PDF)
What You Need to Know about Botulism and Canned Foods – FS250E (PDF)
Yogurt Made Simple – FS173E (PDF)
You Can Prevent Foodborne Illness – PNW250 (PDF)

Other Resources:

Answering Food Safety and Preservation Questions (PDF)

Misc Handouts:

Apple-Maple Jam (PDF)
Apple Pie Jam (PDF)
Blubarb Jam (PDF)
Canned Pie Fillings (PDF)
Canning Wild Berries and Fruit (PDF)
Canning Wild Berries and Fruit – Wyoming (PDF)
Carrot Cake Jam (PDF)
Cranberry Pepper Jelly (PDF)
Dehydrating and Freeze Drying (PDF)
Dehydrated Veggie Candy (PDF)
Dial Gauge Canners (PDF)
Disinfecting and Sanitizing with Bleach – WA DOH (PDF)
Do’s and Don’t Successful Canning (PDF)
Drinking Water for Emergency Use – WA DOH (PDF)
Drunken Jams (PDF)
Dry Canning Vegetables is an Unsafe Practice (link)
Drying Vegetable Leathers (PDF)
Easy Step by Step Guide to Pressure Canning (PDF)
Easy Step by Step Reminder – Water Bath Canning (PDF)
Fermentation (PDF)
Flavored Vinegars (PDF)
Food Freeze Dryers (PDF)
Four Steps to Food Safety – FDA (PDF)
Freeze Ahead Items (PDF)
Fruit Leathers (PDF)
Garlic Storage and Preservation (PDF)
Green Tomato Pie Filling (PDF)
Hamburger Safety Tips (PDF)
Jar Breakage (PDF)
Molds on Food (PDF)
Noroviruses (PDF)
Nuts & Seeds (PDF)

Misc Handouts (cont’d):

Peach Pineapple Spread (PDF)
Pectin Pointers – Jam Notes (PDF)
Peppers and Pepper Recipes (PDF)
Pickle Pointers (PDF)
Pomonas Pectin (PDF)
Pouch Food Preservation (PDF)
Preserving Fruit Juices (PDF)
Preserving Washington’s Wild Berries (PDF)
Preserve Your Herbs (PDF)
Pressure Canning and Camp Stoves (PDF)
Presto Electric Canner Review (PDF)
Presto Induction Capable Canner (PDF)
Produce Purchase Guide (PDF)
Quick Tips For Freezing Food Items (PDF)
Quince Jelly (PDF)
Refrigerator Thermometers: Cold Facts About Food Safety – FDA (PDF)
Rehydrating Dried Foods (PDF)
Safe Substitutions (PDF)
Sauerkraut (PDF)
Sauerkraut in a Gallon Jar (PDF)
Shell Eggs from Farm To Table – USDA (PDF)
Steam Canners (PDF)
Steam Juicers (PDF)
Syrups from Washington Fruits (PDF)
Tips and Tricks About Dehydrating (PDF)
Tomato Salsa (PDF)
Treats from Your Food Dryer (PDF)
Using Cellulose Pulp to extract Fruit Juice (PDF)
Using Clear Gel (PDF)
Zucchini Candy Recipes (PDF)

Books Requiring Purchase:

Fundamentals of Consumer Food Safety and Preservation – WSU Extension

So Easy to Preserve – University of Georgia

Some hard copies available at Extension Office ($35)
- Contact Julie Pirtle (pirtle@lewiscountywa.gov)
Purchase online from University of Georgia ($20 + shipping)
- DVD also available (additional $20, not required)
So Easy to Preserve – 2020 Changes (PDF)

Complete Guide to Home Canning – USDA

Websites:

Bad Bug Book: http://www.fda.gov/Food/FoodborneIllnessContaminants/CausesOfIllnessBadBugBook
USDA Food Safety FSIS website – https://www.fsis.usda.gov/food-safety
University of Idaho. All About Food Thermometers https://www.webpages.uidaho.edu/thermometers/