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Press Herald Report on Pickle Lab

The Portland Press Herald featured an educational program known as “pickle labs” offered by the University of Maine Cooperative Extension Service of Cumberland County during school vacation weeks. Children learned how pickling developed as a method of food preservation long before modern refrigeration, and how it still plays a role in keeping foods edible and tasty. Kate McCarty, one of the master food preservers for UMaine Extension, explained how ship captains often served pickled foods, which are high in vitamin C, in part to keep passengers and crews from getting scurvy and dying on long trips across the Atlantic.

Contact: Jessica Bloch, (207) 581-3777

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