Date: May 29, 2013
Topic: Preserving Fiddleheads
Location: UMaine Regional Learning Center, 75 Clearwater Dr, Falmouth
Time: 5:30 – 8:30 PM
Cost: $15 (scholarships are available)
To register: Call Lois Elwell at 207-781-6099 or 1-800-287-1471 (in Maine) or register online
Taught by: Kate McCarty, Community Educator and Master Food Preserver Volunteers
Ever wonder how to preserve all those great garden vegetables? University of Maine Cooperative Extension’s hands-on food preservation workshops will teach you the basics of canning and freezing, including how to use pressure canners and water bath canners to preserve pickles, jam, and vegetables. Learn from the experts. We will provide fresh produce and canning jars. For a current listing of upcoming food preserving workshops go to: http://umaine.edu/food-health/food-preservation/hands-on-workshops/
University of Maine Cooperative Extension Announces March & April 2013 Cooking for Crowds workshops.
March 26 (register by March 19)
April 10 (register by April 3)
April 25 (register by April 18)
Volunteers learn up-to-date methods for safely preparing, handling and serving food for large groups such as churches, club affiliation fundraisers, PTA, food pantries, Granges, and others. This workshop meets the Good Shepherd Food-Bank Food Safety training requirements. The cost is $15.00 (scholarship available). All workshops offered at 1pm-5pm.
You may request a specific Cooking for Crowds workshop for your group.
Register online: http://umaine.edu/food-health/food-safety/cooking-for-crowds/ or call 781-6099 for more information.
Canning workshops will be taught by University of Maine Cooperative Extension’s Kate McCarty, Program Aide and Master Food Preservers Volunteers.
Location: UMaine Regional Learning Center, 75 Clearwater Dr. Suite 104, Falmouth, ME 04105
Time: 5:30 – 8:30 PM
Cost: $10 (scholarships are available)
To register: call 207-781-6099 or 800-287-1471
June 26, 2012 - Hot Water Bath Canning and Freezing: Strawberry Jam
July 10, 2012 - Hot Water Bath Canning and Freezing: Strawberry Jam
July 31, 2012 - Hot Water Bath Canning and Freezing: Dilly Beans
For more information email lois.elwell@maine.edu
Image Description: Photo by Edwin Remsberg, USDA
Preserving the Harvest─A Hands On Food Preservation Workshop
Ever wonder how to preserve all those great garden vegetables?
Kate McCarty, Program Aide, Food Preservation and other Master Food Preservers of the University of Maine Cooperative Extension will teach you the basic steps for canning and freezing.
Summer 2012 Preserving Workshops – Hot Water Bath Method
Pricing various with location. ($10 scholarship available) Contact number listed for registration information.
Preserving the Harvest June/July 2012 Schedule:
| Date | Location | time | Cost | Register |
| June 2 | Wells High School—Wells | 9:00AM-12:00PM | $15 | 207-646-4565 |
| June 26 | UMaine Regional Learning Center—Falmouth | 5:30-8:30PM | $10 | 207-781-6099 |
| July 10 | UMaine Regional Learning Center—Falmouth | 5:30-8:30PM | $10 | 207-781-6099 |
| July 24 | UMaine Cooperative Extension—South Paris | 5:30-8:30PM | $10 | 207-743-6329 |
| July 31 | UMaine Regional Learning Center—Falmouth | 5:30-8:30PM | $10 | 207-781-6099 |
| More workshops are added during the growing season. |
Here is the link: http://umaine.edu/food-health/food-preservation/hands-on-workshops/
