Food Preservation Webinar Resources
Week 1: Freezing Fiddleheads and Spring Refrigerator Pickles
Week 2: Freezing Greens and Rhubarb
Week 3: Introduction to Boiling Water Bath Canning
Week 4: Preserving Strawberries
Week 5: Preserving Herbs
Week 6: Drinks from the Garden
Week 7: Quick-Pack Cucumber Pickles
Week 8: Fermented Cucumber Pickles
Week 9: All Things Green Beans
Week 10: Freezing Maine Seafood
Week 11: Freezing Fruit
Week 12: Atmospheric Steam Canning
Week 13: Freezing Tomatoes and Corn
Week 14: Canning Tomatoes and Salsa
Week 15: Canning Relish
Week 16: Preserving Apples
Week 17: Pressure Canning Soups/Stocks
Week 18: Fermenting Vegetables
Week 19: Dehydrating Fruits & Vegetables
Week 20: Winter Storage
Week 21: Storing Maine Grains & Repackaging Bulk Items
Week 22: Pressure Canning Meats
Week 1: Freezing Fiddleheads and Spring Refrigerator Pickles
- Facts on Fiddleheads
- Identifying and Harvesting Fiddleheads (YouTube)
- Let’s Preserve: Refrigerator Spring Pickles
Couldn’t tune in live? View the webinar on our YouTube channel.
Week 2: Freezing Greens and Rhubarb
- Let’s Preserve: Leafy Greens
- Preserving Fresh Greens
- Facts on Edible Wild Greens in Maine
- Spinach Pie (Crustless)
- Growing Rhubarb in Maine
- Vegetables and Fruits for Health: Rhubarb
- Rhubarb Orange Chutney
Couldn’t tune in live? View the webinar on our YouTube channel.
Week 3: Introduction to Boiling Water Bath Canning
- Let’s Preserve: Steps to Success in Home Canning
- Let’s Preserve: Food Canning Basics
- Maine Elevation by County
- Chart of pH of Common Foods (PDF)
Couldn’t tune in live? View the webinar on our YouTube channel.
Week 4: Preserving Strawberries
- Let’s Preserve: Strawberries
- Let’s Preserve: Jams, Jellies, and Spreads
- Frozen Strawberry Sandwiches (PDF)
Couldn’t tune in live? View the webinar on our YouTube channel.
- Preserving Herbs by Freezing or Drying
- Let’s Preserve: Dried Herbs
- Let’s Preserve: Herbal Vinegar
- Herbs and Vegetables in Oil (PDF)
- Safe Homemade Flavored and Infused Oils
- Make Your Own: A Recipe Guide
- Tips for Using Herbs and Spices
- Make Your Own: Salad Dressing
- Healthy Cooking with Fresh Herbs (PDF)
Couldn’t tune in live? View the webinar on our YouTube channel.
Week 6: Drinks from the Garden
- Tomato and Vegetable Juice Blend
- How Do I Can Fruits Berry Syrup?
- Preserving Foods: Fruit Juices & Apple Cider (PDF)
- Elderberries: Beautiful to Look at, Not for Canning
- Kombucha (Colorado State University)
- Distilled in Maine: A History of Temperance, Libations & Craft Spirits
Couldn’t tune in live? View the webinar on our YouTube channel.
Week 7: Quick-Pack Cucumber Pickles
- Let’s Preserve: Pickles
- How Do I Pickle?
- Low-Temperature Pasteurization Treatment
- Pickles for Special Diets
Couldn’t tune in live? View the webinar on our YouTube channel.
Week 8: Fermented Cucumber Pickles
- How Do I Ferment?
- Fermented Dill Pickles Recipe
- Sauerkraut Recipe
- Understanding and Making Kimchi
- Which Plastics Are Safe for Food Storage?
Couldn’t tune in live? View the webinar on our YouTube channel.
Week 9: All Things Green Beans
- Let’s Preserve Snap Beans
- Canning & Freezing Quick Guide: Freezing Vegetables
- How to Freeze Green Beans (YouTube)
- Pickled Dilled Beans
- UMaine Extension Dial Gauge Testing Service
- Burning Issue: Canning on Smooth Cooktops
- Mainely Dish Recipe: Green Bean Salad
- Maine Elevation by County
Couldn’t tune in live? View the webinar on our YouTube channel.
Week 10: Freezing Maine Seafood
- Maine Seafood Guide
- Packing Methods for Freezing Foods (PDF)
- How to Breakdown a Maine Lobster
- Fish: 2 Meals a Week for Good Health (PDF)
- Home Freezing of Seafood (PDF)
- Five Steps to Support Local Seafood
- The Best Way to Freeze Leftover Lobster Meat
- Lobster Cooking and Eating (YouTube)
Couldn’t tune in live? View the webinar on our YouTube channel.
- Let’s Preserve: Berries
- Let’s Preserve: Jams, Jams, Spreads
- Canning & Freezing Quick-Guides: Freezing Fruits
- Preserving Raspberries: Freezing, Jams & More
- Preserving with Pomona’s Pectin
- Syrups for Freezing Fruit
- Confetti Yogurt Pops
- Berry and Greens Smoothies
Couldn’t tune in live? View the webinar on our YouTube channel.
Week 12: Atmospheric Steam Canning
- Teachable Moments: Using Steam Canners
- Safe Preserving: Using a Steam Canner
- Burning Issue: Using Atmospheric Steam Canners
- Home Processing of Acid Foods in a Steam Canner (PDF)
- Pickled Dilly Beans Recipe
- Maine Elevation by County
Couldn’t tune in live? View the webinar on our YouTube channel.
Week 13: Freezing Tomatoes and Corn
- How to Freeze Tomatoes
- Let’s Preserve: Tomatoes
- Let’s Preserve: Sweet Corn
- Canning & Freezing Quick Guide: Freezing Vegetables
- Freezing Raw Tomatoes With and Without Their Skins (PDF)
- Vegetarian Chili Recipe
- COVID-19 Food Safety Information for Maine Consumers
- Safety of Frozen Foods During a Power Outage
Couldn’t tune in live? View the webinar on our YouTube channel.
Week 14: Canning Tomatoes and Salsa
- Let’s Preserve: Tomatoes
- Canning Salsa Safely
- How Do I Can Salsa?
- 2020 Recalls of Onion Food Products
- Make-Ahead Mexican Rollups
- Adherence of Food Blog Salsa Recipes to Home Canning Guidelines (PDF)
Couldn’t tune in live? View the webinar on our YouTube channel.
- How Do I Can Relish?
- How Do I Pickle Chutneys?
- Preserving Food: Canning Relishes (PDF)
- Jar Size Choices Have You Frustrated?
Couldn’t tune in live? View the webinar on our YouTube channel.
- Let’s Preserve: Apples
- How Do I Can Fruit?
- Altering Recipes for Better Health
- Barry’s Farm – ClearJel
- Food Safety Facts: Safe Homemade Cider
- Mainely Dish Fruited Slaw recipe
- Maine Heirloom Apple Guide – Portland Food Map
- Maine Pomological Society
Couldn’t tune in live? View the webinar on our YouTube channel.
Week 17: Pressure Canning Soups/Stocks
- Using Pressure Canners
- How Do I Can Meat Broth?
- How Do I Can Soup?
- UMaine Extension Dial Gauge Testing Service
- Elevation by Maine County
Couldn’t tune in live? View the webinar on our YouTube channel.
Week 18: Fermenting Vegetables
- Let’s Preserve: Sauerkraut
- How Do I Ferment?
- Sauerkraut Recipe
- Understanding and Making Sauerkraut
- Understanding and Making Kimchi
Couldn’t tune in live? View the webinar on our YouTube channel.
Week 19: Dehydrating Fruits & Vegetables
- How Do I Dry? NCHFP
- Drying Fruits and Vegetables (PDF)
- How to Dry Fruit
- How to Dry Vegetables
- How to Dry Herbs
- Mary Bell’s Complete Dehydrator Cookbook
- Safe Homemade Flavored and Infused Oils
Couldn’t tune in live? View the webinar on our YouTube channel.
- Storage Conditions: Fruits and Vegetables
- Using a Bulkhead as a Root Cellar
- Winter Squash Curing and Storage Duration Chart
- Fruit & Vegetable Postharvest & Storage Information
- Small-Scale Postharvest Handling Practices (PDF)
- Storing Beets with Wood Chips in the Root Cellar
Couldn’t tune in live? View the webinar on our YouTube channel.
Week 21: Storing Maine Grains & Repackaging Bulk Items
- Eat Well Newsletter Cost of Convenience: Grains
- Eat Well Newsletter Food Safety Corner: Bugs in the Kitchen
- Saving Money With Homemade Convenience Mixes Recipes
- Maine Grain Alliance
- Maine Grains
- FoodKeeper App
- Food Storage for Emergencies
- Storing Staple Ingredients in the Kitchen
- Dates on food products. What do they mean?
- Growing Organic Cereal Grains in New England
Couldn’t tune in live? View the webinar on our YouTube channel.
Week 22: Pressure Canning Meats
- How Do I Can Meats? NCHFP
- Chicken, Corn, and Rice Casserole Recipe
- UMaine Extension Dial Gauge Testing Service
- Eat Well Newsletter: How to cut up a whole chicken
- Cutting Boards and Food Safety (PDF)
Couldn’t tune in live? View the webinar on our YouTube channel.
Food Preservation Resources
- University of Maine Let’s Preserve series
- University of Georgia So Easy to Preserve (6th edition)
(content also available from the National Center for Home Food Preservation) - USDA Complete Guide to Home Canning (2015)
(also available as a PDF from the National Center for Home Food Preservation) - Ball Blue Book, 2015 or later, freshpreserving.com