Food Preservation Classes

Please see our Class Recordings and Resources below.

Ask A Master Food Preserver

Date: Mondays, July 14 - December 8, 2025
Time: 6 - 7 PM
Location: Online via Zoom
Hosted By: NMSU Master Food Preserver Online Delivery Program

Held the second Monday of the month, volunteers specializing in freezing, dehydrating, canning, and food safety will be available to answer your questions and share their tips so you can safely and successfully preserve food at home. Download the Ask An MFP Flyer (PDF).

Cranberry Craze: Tart, Tangy, and Timeless Sauce!

Date: Nov. 10
To register, click Register for Cranberry Craze. If you are unable to register online, please call (505) 243-1386 to register.

Sauerkraut Showdown: Fermenting Made Easy!

Date: Dec. 8
To register, click Register for Sauerkraut Showdown. If you are unable to register online, please call (505) 243-1386 to register.

Master Food Preserver Program (MFP) Applications

Applications for the Master Food Preserver Program (MFP) will open Oct. 1. Hosted by Bernalillo County Extension Service in collaboration with the Valencia and McKinley Counties.

Apply Now!

Registration Opens: Oct. 1
Deadline: Dec. 1 at 5 PM

Class Recordings

Smoke to Science Workshop

Date: July 9, 2025

In this engaging and empowering class, you'll learn not only how people have kept food safe for millennia, but also how to interpret and apply modern food safety science to your own kitchen. Presented by Chef Ona Lee from Clara's Canning Company.

Resources

If unable to view the recording above, please refer to this link: Smoke to Science.

Tomato Bonanza: Can, Dry, and Savor Summer’s Finest!

Date: July 14, 2025

Resources

USDA Choice Salsa Recipe - National Center for Home Food Preservation, University of Georgia
Jocelin's Spin - on the USDA Choice Salsa Recipe
Ball’s Strawberry Lemonade

If unable to view the recording above, please refer to this link: Tomato Bonanza.

Spice It Up: Chile Preservation for Bold Flavors!

Date: August 11, 2025

Resources

Master Food Preserver Program - Applications are now open in October for 2026 Program!
USDA Complete Guide to Home Canning - National Center for Home Food Preservation, University of Georgia
So Easy to Preserve - University of Georgia Cooperative Extension
Guide E-323: Salsa Recipes for Canning
Guide E-327: Using Chile to Make Ristras and Chile Sauce
Guide E-308: Canning Green Chile
Can Red Chile Sauce Be Safely Canned at Home? - YouTube video by Dr. Nancy Flores, retired Food Science and Technology Specialist

If unable to view the recording above, please refer to this link: Spice It Up.

Bean Bonanza: Preserve the Protein-Packed Harvest!

Date: Sep. 8

Class recording and resources coming soon!

Pumpkin Party: Preserve Fall’s Favorite Squash Safely!

Date: Oct. 13

Resources

Winter Squash Cubed - National Center for Home Food Preservation, University of Georgia
Preserving Pumpkin (PDF) - Washington State University Extension
Preserve Pumpkin Safely - Iowa State University Extension and Outreach
Ball's Pressure Canned Pumpkin
Preserve Smart Squash - Preserve Smart Program at Colorado State University Extension
Preserve Winter Squash & Pumpkins - North Carolina and North Carolina A&T State Universities
Preserving Pumpkins - Oregon State University
Canning Winter Squash - Michigan State University Extension
Let's Preserve: Squash & Pumpkins - Pennsylvania State University Extension
High Altitude Pumpkin Bread Recipe - Curly Girl’s Kitchen
There's No Recipe For Home Canned Pumpkin Butter - National Center for Home Food Preservation, University of Georgia

How to Puree Home-Canned Pumpkin Cubes

Strain liquid out into a bowl using a colander lined with cheesecloth. Reserve liquid.
Put pumpkin cubes into a blender. Blend using an immersion blender or a blender on low-medium until puréed.
If thick, add 1 tsp of reserved liquid to get it going. Blending and adding teaspoons of liquid until desired consistency.
1 pint jar is roughly the equivalent of a 15 oz can you’d buy in the store.
Try mixing it up by playing with different blend of dried spices like cardamom, clove, cinnamon, or nutmeg!
Make your pumpkin pie using your favorite recipe!

Roasted Green Chile Pumpkin Seeds (or Red)

Ingredients

1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch sea salt
1 - 2 tsp green (or red) Chile powder

Directions

Preheat oven to 300 degrees F (150 degrees C).
Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

If unable to view the recording above, please refer to this link: Pumpkin Party.