Preserve the surplus harvest for the taqueria kitchen, the corner taqueria at 13900 Van Nuys Blvd, Pacoima, Los Angeles, CA 91331 (2026-08-13) (Food Preservation Cook)

More comes off this bed than the taqueria can use fresh some weeks. Pickle, dry or ferment the surplus so none of it goes to waste.

Standard: Certified/permitted-kitchen food-safety practice; SDG 2/12.3
Proof: sanitation confirm + tested-recipe/processing-time record + lid-seal verification per jar + labeled quantities

Reference method for the food_preservation_kitchen standard (USDA Complete Guide to Home Canning + National Center for Home Food Preservation methods; ServSafe food-handling basics. DIY-safe high-acid water-bath canning, drying, and fermentation; community meal prep in a permitted kitchen., ~60-150 min):
1. Photograph the source produce/ingredients and confirm they are sound (no spoilage) before starting.
2. Wash hands and sanitize surfaces and equipment; put on hair covering and clean apron.
3. Follow a tested recipe: wash, peel/cut, and prepare the food to the recipe's specification.
4. For water-bath canning of high-acid foods, fill jars to the stated headspace, remove air bubbles, wipe rims, and apply lids finger-tight.
5. Process for the full recipe time adjusted for altitude; for drying/fermenting, hold the specified temperature/time or brine ratio.
6. Cool jars undisturbed, then check every lid for a complete seal; refrigerate or discard any unsealed jar.
7. Label each item with contents and date; record quantity prepared and its destination (pantry/community meal).
8. Enter photos, recipe used, processing time/altitude, seal checks, and quantities into the proof record; sign.
Equipment: camera, food thermometer, water-bath canner + jars, new lids, bands, large pots, knives, cutting boards, tested recipe with processing times, labels + timer, hair covering, apron, gloves, hand-wash station
Done when: Hands, surfaces, and equipment sanitized before food contact, with hair covering/apron worn; A tested recipe followed with the correct headspace and full altitude-adjusted processing time; Every canned lid seal verified (unsealed jars refrigerated/discarded, not shelved); Each item labeled with contents and date, with quantity and destination recorded Where: the corner taqueria at 13900 Van Nuys Blvd, Pacoima, Los Angeles, CA 91331. Pay: $368 proposed. Not funded yet: if nobody funds it, approved proof earns provable credit rather than cash. Level: intermediate. Standard served: Food Preservation Kitchen. Builds toward: ServSafe Food Handler (National Restaurant Association). Proof that gets it approved: sanitation confirm + tested-recipe/processing-time record + lid-seal verification per jar + labeled quantities Claiming is free: you sign to prove the wallet is yours, and signing costs nothing.