String beans in bowl, dilly beans in jars, garlic cloves and dill on table with dishcloth.
University of Maine Cooperative Extension is hosting a workshop for individuals interested in learning how to prepare and preserve pickled vegetables on July 27 in South Portland.

UMaine Extension offers pickling basics workshop at Fork Food Lab

July 6, 2026 Cumberland, Food and Health, In-Person, News

SOUTH PORTLAND, Maine—University of Maine Cooperative Extension will offer a workshop about pickling basics from 5:30-7:30 p.m. on Monday, July 27 at the Fork Food Lab, 97 Darling Avenue in South Portland.

This hands-on workshop will cover how to prepare and preserve pickled vegetables, including methods for maintaining crunch. The instructor will teach safe preservation techniques for pickles using the boiling water bath canning method. Participants will receive recipes and a jar of homemade pickles. Please bring a potholder with you to class.

Registration is required; the cost is $30 per workshop. For more information and to register visit the Food Preservation Workshop page. To request a reasonable accommodation, contact Kate McCarty at 207.781.6099 or kate.mccarty@maine.edu.

University of Maine Cooperative Extension

As a trusted resource for over 100 years, Extension has supported UMaine’s land and sea grant public education role by conducting community-driven, research-based programs in every Maine county. UMaine Extension seeks to build thriving communities and grow the food-based economy, focusing on aspects from production and processing to nutrition, food safety, and food security. Extension also conducts the most successful out-of-school youth educational program in Maine through 4-H, which offers hands-on projects in areas like health, science, agriculture, and civic engagement and creates a positive environment where participants are encouraged to take on proactive leadership roles.