KENNEWICK, Wash. – The Washington State University Master Food Preserver Program teaches people the importance of food preservation safety at the Benton Franklin Fair.
“What we’re trying to do is educate people on safe canning practices and food drying and everything,” said Master Food Preserver Shirley Thompson. “It’s knowing that food is a science, not just something slapped together.”
The MFP judges entries at the fair to see how the food was prepared and preserved. According to Thompson, adjusting the recipe is one of the most common mistakes people make while canning.
If canning is done incorrectly, it can create a breeding ground for harmful bacteria. It’s important to update canning recipes every five years to prevent illnesses.
“If you do not pressure canned vegetables, meat or soups right they’re deadly,” Thompson said. “They can be very deadly with botulism, we don’t want that to happen.”
The MFP is run by volunteers aimed to teach the community about food safety and preservation. The MFP mainly emphasizes how important it is to safely canned food.
Contestants register in the spring to have their canned home goods judged at the Benton Franklin Fair.
MFP’s recipes and tips for canning can be found here.
