About Canning & the Master Food Preserver Program
Many people find it difficult to provide healthy meals at home, and when they do, much of the fresh, truly healthy ingredients are wasted. Studies show the average American wastes a pound of food per day!
Canning is a method of preserving food to extend its shelf-life. It typically provides an extended life ranging between 1 and 5 years. A 1997 study found that canned fruits & veggies provide as much dietary fiber and vitamins as the same corresponding fresh or frozen foods, and in some cases, even more (canned tomatoes have a higher available lycopene content.)
Rachael Narrins of Los Angeles Times Food reported last week: After a 10-year hiatus, and with lots of excitement, the Master Food Preserver program has officially re-launched in Los Angeles. Los Angeles Master Food Preservers are trained and certified by the University of California Cooperative Extension in food preservation. They are volunteers who provide information and technical assistance to home preservationists in L.A. County.
If you have questions about canning or any other food preservation, the L.A. County Master Food Preservers will have a website and Facebook page up soon.
In the meantime, enjoy this informative home canning basics video: