Food Preservation

Many of the Food Preservation resources are located on the UMS Portal. You need to log in with your Gmail user name and password. Another way to get to these resources is to go to the myCampus Portal, UMaine Extension Document Library, Documents and Media section, navigate to the Food Preservation folder, and then to the file(s) you want.

“Preserving the Harvest” Workshop Promotion Resources

• Use Extension’s marketing templates to ensure proper branding.

Food Preservation Display

• Checklist for a display (Word)

“Preserving the Harvest” Lesson Plans

• Freezing Green Beans (Word)
• Low Sugar Blueberry Spice Jam (Word)

“Preserving the Harvest” Forms

• Pre-Test (Word) (copy on pink paper)
• Post Test (Word) (copy on gold paper)
• Evaluation (Word) (copy on green paper)
• Civil Rights form (Word)
• Dial Gauge Inspection and Accuracy form (PDF)
• Workshop Attendees/County Data form (Word)

“Preserving the Harvest” Sample Packet

• Let’s Preserve Series
  • “Food Canning Basics,” Bulletin #4078
  • “Steps to Success in Home Canning,” Bulletin #4079
  • “Berries,” Bulletin #4036
  • “Jellies, Jams, Spreads,” Bulletin #4039
  • “Pickles,” Bulletin #4044
  • “Tomatoes,” Bulletin #4085
• Food Safety Facts Series
  • “Can Home-Canned Food Spoil?,” Bulletin #4277
  • “Using Home-Preserved Food Safely,” Bulletin #4273
• Other Brochures & Fact Sheets
  • “Canning Fruits & Tomatoes: In a Boiling Water Bath Canner” (PDF) (UNH Cooperative Extension)
  • “Canning Vegetables in a Pressure Canner” (PDF) (UNH Cooperative Extension)
  • “Freezing Fruit” (PDF) (UNH Cooperative Extension)
  • “Freezing Raw Tomatoes: With and Without Their Skins” (PDF) (Nebraska Cooperative Extension)
  • “Freezing Vegetables” (PDF) (UNH Cooperative Extension)
  • Jars & Lids and Measuring Headspace (Word)
  • “Let’s Preserve: Dried Herbs” (PDF)
  • Relative Position of Various Foods on pH (Acidity-Alkalinity) Scale (PDF)
  • Temps for Food Processing (PDF)
  • Types of Canners (Word)