The University of Maine Cooperative Extension has several food preservation workshops scheduled for July. The workshops teach techniques for hot water bath and pressure canning, fermentation and drying of herbs, fruits and vegetables.
The cost is $15 per person for materials. For more information, call 781-6099, or register at umaine.edu/food-health/food-preservation/hands-on-workshops.
Here’s a list of upcoming workshops:
JULY 15
University of Maine Extension, South Paris
5:30-8:30 p.m. Hot water bath canning and freezing: pickled green beans
JULY 18
Little Ridge Farm, 101 Gould Road, Lisbon Falls
2-4 p.m. Drying fruits, vegetables and herbs
JULY 29
University of Maine Extension, Falmouth
5:30-8:30 p.m. Hot water bath canning and freezing: pickled green beans
JULY 31
University of Maine Extension, Lisbon Falls
5:30-8:30 p.m. Hot water bath canning and freezing: pickled green beans
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