Cooperative Extension: Food & Health

— By Jess Roberts, UMaine Extension Master Food Preserver Volunteer Autumn is upon us! Maine’s fair schedule was saturated with activities from June through October. Many fairs highlighted the annual display of Maine apples. The Common Ground Country Fair presented a lineup of the hundreds of apple cultivars growing in the state courtesy of the […]

— TerriLee Welch, UMaine Extension Master Food Preserver Volunteer In 2012, we bought a rundown two-hundred-year-old farmhouse in Sebago, aiming to restore it to its former glory. Along with two beehives, we planted large gardens, grapes, and fruit trees to benefit us and our bees. We soon realized that the harvests came all at once, filling […]

— By Tom Loder, UMaine Extension Master Food Preserver Volunteer Have you been looking for an easy way to pack and store your items in your freezer? Want to avoid bulky plastic containers and aluminum foil that never seems to prevent that pesky freezer burn? Then vacuum sealing might be the option for you! Vacuum sealing […]

— By Mary Kate Reny, UMaine Extension Master Food Preserver Volunteer Salt has been used to preserve food for centuries—salted fish, corned meat, and olives come to mind. But is salt required when preserving vegetables? I was surprised to learn that—except for fermentation—any veggie may be canned without salt. It is added for flavor only […]

— By Kate McCarty, Food Systems Professional, University of Maine Cooperative Extension July brings the first harvest of green beans ready for eating fresh, pickling, and freezing. If you find yourself with a big harvest, freezing is a great way to preserve beans for later use. Freezing results in a product with a texture that’s […]

— By Kate McCarty, Food System Professional, University of Maine Cooperative Extension Freeze drying is becoming a popular method of home food preservation as freeze dryers designed for home use are becoming more widely available. Most foods can be freeze dried, from fruits and vegetables to proteins and complete meals. Freeze drying removes up to […]

— By Kate McCarty, Food System Professional, University of Maine Cooperative Extension It’s feeling springy in Maine, and while herbs won’t be ready in Maine gardens for months, springtime feels like the season to start adding fresh flavors to your meals using herbs. But oftentimes, purchasing herbs leaves you with much more than you need, […]

— By Kate McCarty, Food Systems Professional, University of Maine Cooperative Extension Home canners will be interested to learn that there’s another type of canner recommended for preserving high-acid foods at home. An atmospheric steam canner, an appliance designed to preserve foods using steam, has been sufficiently tested by the University of Wisconsin, National Center […]

— By Laura Easter, UMaine Extension Master Food Preserver Volunteer Ahh, fall in Maine… the only thing better than the cool crisp air and the return of pumpkin spice everything is the apple harvest! And, there are so many different delicacies that one can preserve from the local apple harvest. Applesauce, apple pie filling, apple chutney, […]

— By Eva Holmes, Master Food Preserver Volunteer, University of Maine Cooperative Extension Zoodles or zucchini noodles have become a popular pasta substitute for those looking to reduce carbohydrates or calories, but the real benefit is the fun way to increase vegetables in your diet. While it is possible to make fettuccine or sheet-style zoodles […]