Workshops offered on preserving garden fruits, vegetables

Want to preserve garden vegetables and fruits to be able to enjoy them throughout the year?

University of Maine Cooperative Extension staff and volunteers are offering hands-on Preserving the Harvest workshops that incorporate USDA-recommended food preservation methods, including hot water bath canning, pressure canning and fermenting.

Participants will make samples to take home. Fresh produce, canning jars and other canning equipment will be provided.

September workshops include:

  • Canning and Freezing Fruit Preserves, 5:30–8:30 p.m. Sept. 3, Frinklepod Farm, 244 Log Cabin Road, Arundel. Cost is $20 per person.
  • Boiling Water Bath Canning Tomato Salsa, 1–4 p.m. Sept. 4, Nezinscot Farm, 284 Turner Center Road, Turner. Cost is $25 per person.
  • Hot Water Bath Canning and Freezing, 6–9 p.m. Sept. 9, Messalonskee High School, 131 Messalonskee High Drive, Oakland. Cost is $25 per person.
  • Fermenting Vegetables, 6–8 p.m. Sept. 22, Old Orchard Beach High School, 40 E. Emerson Cummings Boulevard, Old Orchard. Cost is $24 per person.
  • Pressure Canning Vegetables, 5:30–8:30 p.m. Sept. 29, Traip Academy, 12 Williams Ave., Kittery. Cost is $25 per person.

Register at extension.umaine.edu/food-health/food-preservation/hands-on-workshops. For more information, or to request a disability accommodation, call 207.781.6099 or 800.781.6099 (toll-free in Maine).