Food Preservation

Freeze dried vegetables in jars.

Tips for Freeze Drying at Home

— 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 […]

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Miscellaneous herbs

7 Ways to Best Preserve Spring Herbs

— 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, […]

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Atmospheric steam canner

Using An Atmospheric Steam Canner Safely

— 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 […]

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3 panel image with apples and apple butter in jars.

Apple Butter: Preserved for Versatility

— By Laura Easter, Master Food Preserver Volunteer, University of Maine Cooperative Extension 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 […]

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Three pictures of zoodles. First, in the dehydrator. Second, as cooked zoodles. Third, as dehydrated zoodles.

Dehydrating Zoodles – It’s Worth It!

— 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 […]

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Plum tomatoes

Best Types of Tomatoes For Canning

— By Kate McCarty, Food Systems Professional, University of Maine Cooperative Extension and Master Food Preserver Volunteers Abbie Perry and Tyra Hatcher Mitchell Tomatoes are one of the most popular home canned products—canned tomatoes are versatile in cooking, relatively easy (if not labor-intensive), and delicious. Whether you are canning tomatoes whole, in pieces, as juice […]

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Close up of cucumbers covered in salt, pieces of garlic, and sprigs of dill

News Flash: Vinegar Concerns for Home Food Preservers

— By Kathy Savoie, Extension Professor, University of Maine Cooperative Extension As we prepare for the summer preserving season by gathering ingredients, please remember the importance of always checking that the acidity level of vinegar is 5%. The acid from vinegar helps to ensure the safety of your home canned products. The National Center for Home […]

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Beans, dill, garlic, and canned dilly beans.

Dilly Beans for Your Pantry

— By Kathy Savoie, Extension Professor, University of Maine Cooperative Extension Make the most of the upcoming bounty of green beans from your garden or local farm by preserving dilly beans! Dilly beans are typically pickled green beans, but you can also use any other variety of bush/pole beans like yellow or purple beans. The […]

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Canning jar lids in a pan on a stove with a red circle with a line through it.

No Need to Preheat Canning Jar Lids

— By Kate McCarty, Food Systems Professional, University of Maine Cooperative Extension Dome lids play an important role in home canning. They, along with a screw band, protect your food from spoilage by creating a vacuum seal that forms during the canning process. So it’s important to prepare and apply dome lids and screw bands […]

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