A Portland Press Herald gardening column about preserving and freezing fruits and vegetables included advice from University of Maine Cooperative Extension food preservation aide Kate McCarty. McCarty suggested freezing or canning garden produce as jams, jellies, salsas or other tomato-based sauces.
Archive for the ‘Food Preservation’ Category
The blog Diary of a Tomato linked to UMaine Extension’s “How to Freeze Tomatoes” video in a post about Mastering Food Preservation: Canning Marathon — Roma, Juliet & Blush Tomatoes.
The University of Maine Cooperative Extension in Falmouth is offering “Pickle Labs” in February and April, a series of two-hour, hands-on, multi-media educational programs designed to teach children 7-12 years old about the science behind food preservation.
Program sessions, each limited to 24 participants, costs $2 per child and will be held at the Cumberland County Extension office, 75 Clearwater Drive, Ste 104, in Falmouth. Students will learn about food preservation science with pickles. In the process, they’ll dissect a pickle, identify pickle flavors through smell and taste, play pickle Jeopardy and sample different pickled products.
Sessions are scheduled Feb. 22 from 9:30-11:30 a.m. and 1:30-3:30 p.m.; Feb. 23 from 9:30-11:30 a.m. and 1:30-3:30 p.m.; April 17, 9:30-11:30 a.m. and 1:30-3:30 p.m.; and April 19, 9:30-11:30 a.m. and 1:30-3:30 p.m.
To register, call (207) 781-6099 or 1-800-287-1471 in Maine. UMaine Extension programs are open and accessible to all in accordance with program goals. Participants with special needs are asked to contact the office at least 10 days prior to the desired sessions to allow accommodations to be arranged.