CTAHR Food Preserver Program

Home food preservation remains an important and popular cultural activity. It is critical that those who practice preserving and processing foods at home have access to the most reliable information available concerning food safety and food quality. The Cooperative Extension System (CES) and USDA have long been recognized as credible sources for science-based recommendations. (National Center for Home Food Preservation)
 Mahalo for applying to the summer program. We are processing the applications and will send notification by June 5th. 

(CTAHR) is growing their Food Preservation Programs under the direction of the Youth Development/4-H and Family and Community Extension faculty and staff. Through training programs for both youth and adults (to be added) certified volunteers will work to extend food preservation knowledge to the community.

Participants will learn a variety of processes and skills through hands-on learning in topic areas such as:

Basic Course (Summer 2026)

    • Basics of Food Preservation
    • Hawaii Specific Food Safety
    • Dehydration
    • Jams, Jellies, & Soft Spreads
    • Pickling
    • Water Bath Canning (High Acid Foods)
Advance Course (2027)

  • Fermentation
  • Freeze Drying
  • High Pressure Canning (Low Acid Foods)

Key Dates

  • Applications open: April 15, 2026
  • Application deadline: May 15, 2026
  • Participants notified: June 5, 2026 New Date
  • Complete DOH Food Handler’s Certificate:
    July 1, 2026
  • Program dates: July 13–24, 2026
  • Monthly studio days: August–November 2026
  • Keiki Open Market: December 2026

Applicants will be selected based on:

  • Demonstrated interest and commitment
  • Quality of written responses
  • Prioritization of underserved youth
  • Availability for full program participation

Questions? Or need more information?

Contact:
Tina Mueller
tinamm@hawaii.edu
808-429-5182

Hawai’i State 4-H Military Program Coordinator
Hawai’i Master Food Preserver Instructor
Youth, Family, and Community Extension Education
University of Hawaiʻi at Mānoa, College of Tropical Agriculture and Human Resilience

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