Report:MFP
No, MFP is not an vulgar acronym. It's short for Master Food Preserver, and later this year I will be one. OMFG!
Thanks to the encouragement of Certified Master Food Preserver Ernest Miller, I signed up for the 13-week certification course offered through the San Bernardino County UC Cooperative Extension.
There's so much to tell you about the MFP program that I hardly know where to begin, but let me just say that the reason I'm doing it—apart from my rabid ambition to be a Certified Master Food Preserver like Ernie and Linda the Great, Linda Ziedrich—is to learn the science of canning.
The third class meeting this week covered acidity and food safety, the pH of food and how to use the pH strips pictured ABOVE.
It was an exciting program and I promise to fill you in at some point soon.
Reader Comments (9)
wow!!! that is very exciting. i would absolutely love to take that course, but alas, i don't think i have that opportunity here in NYC. :(
That is something I would love to do also. I'm pretty sure there isn't one in St. Louis!
I'm signed up for the MFP course (known here as the Master Food Volunteer Program) and can't wait to get started! For those who would care to take the course check with your local state cooperative extension agent. You might find it's available even in very urban areas.
My husband and I are signed up for the Master Gardener course in the fall as well.
how exciting! i took the mfp class last summer w/ the umaine cooperative extension. glad to hear from someone else in the country taking it. you'll have to keep us posted on how you like it!
So you will be one of the special few that can make your own canning recipes where the rest of us are told not to? :P Luckyyy.
When you are officially an MFP, will you tell us if it's possible to substitute limes for the lemons that are called for in so many preserving recipes? My lemon tree is still knee high, but I have plenty of limes. I know the taste would be slightly different, but it would be lovely to know if I can make that substitution without putting the recipients of my jams at risk. Thanks!
Hi Diana -- thanks for your comment. at it happens, my MFP course has already dealt with this question. Limes are more acidic (lower pH) than lemons, so you can indeed replace lemon juice with an equal amount of lime juice. (but not necessarily vice-versa.) the flavor, as you note, will be different but with certain fruits you may actually prefer the lime juice -- myself, i think lime juice is better than lemon juice with blueberries. best, kevin
That is great: I can't wait to read all about it! Please post lots of details when you get a chance!!
Hi Kevin, Thanks for the mention of our MFP organization on your blog. I do have to say you have kept your many talents hidden, what we have done seem so "mundane" compared to some of the recipes you have under your belt. See you on Monday and can't wait for the grapefruit marmalade. Isn't Lynn's honey wonderful!!
Linda
MFP SBCO