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6 from UOG, GCC certified as master food preservers

6 from UOG, GCC certified as master food preservers

6 from UOG, GCC certified as master food preservers


1/18/2023
(From left) UOG Extension Associate Phoebe Wall; Ken Love, president and instructor, Hawaii Master Food Preservers; UOG Extension Specialist Bob Barber; UOG Extension Associate Rynette Perez; Jane Tai, vice president and instructor, Hawaii Master Food Preservers; UOG Research Associate Chieriel Desamito; UOG Extension Agent Mark Acosta; and Paul Kerner, culinary professor, Guam Community College.
UOG Extension Specialist Bob Barber pours marinara made from locally grown tomatoes into a sterilized jar while taking the Hawaii Master Food Preservers course on Dec. 15 at the University of Guam’s Agriculture and Life Sciences building.
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Island residents can now get guidance locally in food preservation following the certification last week of five University of Guam faculty and staff and a Guam Community College culinary professor as Hawaii Master Food Preservers (MFPs).

The group was certified after 64 hours of hands-on instruction and an exam in canning, pickling, dehydration, and freezing of locally grown produce and meats.

Their certifications mean they are qualified to conduct workshops and one-on-one consultations. Four received trainer-level certifications that also allow them to certify others as master food preservers.

Pickled wingbeans and long beans
Wing beans and long beans and many other locally grown vegetables can be preserved by pickling.
“Different foods grow abundantly in Guam at certain times of year, and a lot of it goes to waste. But by canning, pickling, and dehydrating, we can extend the shelf life of produce, and even meat, to be available year-round,” said Bob Barber, extension specialist and professor of sustainable agriculture at UOG, who coordinated the training with the Hawaii Master Food Preservers program.

From turning calamansi into jams and jellies to pickling okra, long beans, and wing beans to high-pressure canning of poultry, game, and seafood, food can be preserved by home gardeners, farmers or small-business entrepreneurs.

Earning certification as Hawaii Master Food Preserver Trainers were:

  • Mark Acosta, Extension Agent I/Assistant Instructor for Sustainable Agriculture & Community Wellness
  • Bob Barber, Extension Specialist/Professor of Sustainable Agriculture 
  • Chieriel Desamito, Research Associate II
  • Rynette Perez, Extension Associate II/Assistant Coordinator, Community Nutrition Education Program

Earning certification as Hawaii Master Food Preservers were:

  • Paul Kerner, Culinary Professor (Guam Community College)
  • Phoebe Wall, Extension Associate III for Gardening & Plant Production

“During the pandemic, we experienced a small glimpse of how fragile Guam’s food supply system can be, and more so just how important sustainable food practices are,” Perez said.

The team will soon begin conducting public workshops.

The training was funded by the Western Region Sustainable Agriculture Research & Education Program of the U.S. Department of Agriculture and the Smith-Lever capacity grant through UOG Cooperative Extension & Outreach.

Interested in food preservation?

Contact Dr. Bob Barber at (671) 787-7391 or bbarber@triton.uog.edu. Residents can view upcoming events at www.uog.edu/extension or sign up to receive email notices:

Join the UOG Cooperative Extension mailing list