- Author: Jeannette E. Warnert
"It's a rigorous program. But there was the promise of fresh fruit preserves, home-made goat cheese and perfectly canned green beans. I wanted in," she said of the intense 12-week course.
The most surprising discovery, Lutz wrote, was that the reference materials MFP trainees use in class are available to anyone who's interested. Lutz' favorites include The National Center for Home Food Preservation and the L.A. County Master Food Preservers blog.
"If I pass my final exam, I will be rewarded with the title of 'Master Food Preserver' and you'll see me and my classmates talking about food preservation techniques at local farmers markets and at the Los Angeles County Fair," she wrote.