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Hot Water Bath Canning and Freezing

Ever wonder how to preserve all those great garden vegetables?
University of Maine Cooperative Extension’s hands-on food preservation
workshop 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.

Date: May 30, 2012
Topic: Hot Water Bath Canning and Freezing
Location: Dover-Foxcroft Congressional Church, 824 West Main Street,
Dover-Foxcroft
Time: 3:00 – 7:00 PM
Cost: $15 ($10 scholarships are available)
To register: call Amanda Miles at 207-564-3301 or email amanda.miles@maine.edu
Taught by: Jason Bolton, Extension Educator, and Felicia Dumont, Food
Preservation Program Aide

UMaine Extension programs are open and accessible to all in accordance
with program goal. Any person with a disability who needs
accommodations for this program should contact Amanda Miles at
1-800-287-1491 to discuss their needs at least 10 days in advance.
For more than 90 years, University of Maine Cooperative Extension has
supported UMaine’s land-grant public education role by conducting
community-driven, research-based programs in every Maine County.

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