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NMSU to offer hybrid master food preserver certification course

The New Mexico State University Cooperative Extension Service is offering a master food preserver certification course for people interested in becoming certified master food preserver volunteers.


Woman using pressure canner valve
Nancy Flores, New Mexico State University Extension food technology specialist, demonstrates how to test a pressure canner valve to ensure it functions correctly before starting the canning process. Cindy Bighorse from Saginaw, Texas, watches. (NMSU photo by Jane Moorman)

Ideally, students participating in the course have already taken food preservation courses and are familiar with most preservation methods. An application must be completed and submitted to their local county Extension office to be considered for the program.

The course will be offered in two parts: an online live webinar that will take place each Friday from Jan. 24 to March 13; and a hands-on, face-to-face lab that will take place from 8 a.m.-5 p.m. March 25-26, and 8 a.m.-noon March 27, at Gerald Thomas Hall on the NMSU main campus. Both parts must be taken in order to complete the course and receive certification.

The course is offered as part of a collaborative effort by Nancy Flores, NMSU Cooperative Extension food technology specialist, and Extension Family and Consumer Sciences agents Cindy Davies of Bernalillo County, Cydney Martin of Santa Fe County, Desaree Jimenez of Los Alamos County and Kelly Knight of Otero County.

Cost of the course is $160, which includes manuals, materials and supplies needed to complete the second part of the course. Lunch, lodging and travel costs are not included. Scholarships may be available through the CES county offices.

Registration is due Jan. 13 for the online portion, and March 13 for the hands-on lab portion.

For more information, visit https://aces.nmsu.edu/ces/foodtech/foodpreserver.html.