Penny Pearson, UC Master Food Preserver Online Program Trainee

County of residence: Placer

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Image credit: Penny Pearson, 2025. 

Some of my earliest—and most vivid—memories are tied to jars. Not just any jars, but the gleaming, jewel-toned jars that lined the walls of my grandparents' root cellar on their Nebraska ranch (Figure 1). Walking into that dark cellar was always an adventure, equal parts wonder and terror. I'd grope through the darkness, searching for the single pull string that activated a dim incandescent bulb. When that light finally flickered on, it revealed a treasure trove: rows of sparkling reds, greens, and golds — tomatoes, green beans, peaches, pears, soups, and squash — all preserved by hand, all prepared with love. Canning wasn't a hobby for my grandmother; it was just life on the ranch. 

That tradition carried on with my mother, who made the best concord grape jelly I’ve ever tasted — Smucker’s® didn’t stand a chance. Living in Alaska, we often faced challenges finding fresh produce, but she always made it work. I still remember when the grapes arrived in a heavy cardboard shoebox. It was in Alaska that I was first introduced to pressure canning — especially for fish and game. Preserving food wasn’t just a necessity; it was a skill, a mindset, and in many ways, a family legacy. 

I've wanted to become a Master Food Preserver for years, but because there wasn’t a program in Placer County, I put that dream on hold. Imagine my delight when I discovered the new online program — finally, the stars aligned! I signed up the moment applications opened. It felt like I was coming full circle. 

There’s something deeply satisfying about knowing exactly what’s in your food — how it was prepared, and that it was made with care. As a teacher by profession, I also love that this program equips us to share our knowledge with others. Not only does it demystify the "how," but it also explains the "why” — why we follow certain processes, why we use specific equipment, and why science matters. I’ve discovered a few bad habits of my own along the way, and the program has helped me correct them with evidence-based practices. 

This isn’t just about jars on a shelf — it’s about safety, tradition, science, and sharing. And I’m honored to be part of a community that preserves more than just food — we’re preserving knowledge, care, and connection.

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Figure 1 Family root cellar in Nebraska (Image credit: Penny Pearson, 2025).