Come learn the process of making your own sauerkraut or kimchi through the wonders of fermentation. This hands-on food preservation workshop taught by UMaine Extension volunteers and staff will teach […]
Make and use chutney, a unique, flavor-filled condiment. You’ll learn the basic steps for canning and freezing in this hands-on food preservation workshop. You will receive recipes and a jar […]
Join us at the Fork Food Lab to learn how to preserve the Maine's apply bounty. Class fee is $30. Discount available for MOFGA and Fork Food Lab members. Bring […]
Do you enjoy the art and science of food preservation? Would you like to develop expertise in food preservation? Consider becoming a Master Food Preserver.
Join University of Maine Cooperative Extension food preservation staff for a lively discussion and demonstration on how to preserve Maine foods throughout our growing season. In this session, we will: Demonstrate how to make a fruit shrub for cocktails and mocktails Explain how to make a flavored water kefir Discuss other creative uses of fruit, […]
Join UMaine Extension food preservation staff for a lively discussion and demonstrations on how to preserve Maine foods throughout our growing season. This series will take place Tuesdays at 2:00 […]
Join UMaine Extension food preservation staff for a lively discussion and demonstrations on how to preserve Maine foods throughout our growing season. This series will take place Tuesdays at 2:00 […]
Join UMaine Extension food preservation staff for a lively discussion and demonstrations on how to preserve Maine foods throughout our growing season. This series will take place Tuesdays at 2:00 […]
Join UMaine Extension food preservation staff for a lively discussion and demonstrations on how to preserve Maine foods throughout our growing season. This series will take place Tuesdays at 2:00 […]
Join UMaine Extension food preservation staff for a lively discussion and demonstrations on how to preserve Maine foods throughout our growing season. This series will take place Tuesdays at 2:00 […]
