Starting in July, Cumberland County Extension will be conducting new short-term 4-H programs for any interested youth. Current 4-H enrollment is not necessary for participation. The Kids Can Can program will meet once a week on Thursdays, July 20 – August 17, 9:00- 11:00 AM, for five weeks at the UMaine Garden at Tidewater Farm and UMaine Extension Office in Falmouth. Registration ends July 6th or when the course is full.
Strawberry jam, pickles, and salsa—all of these foods can be made from scratch with fruits and vegetables grown in your own garden. Join UMaine Extension staff and volunteers in this hands-on, interactive program that will teach youth participants how to grow and preserve the garden’s harvest. Each session will begin in the Gardens at Tidewater Farm as we harvest the fruits and vegetables needed to make jam, pickles, salsa, and more. Then we’ll move to the kitchen and prepare a batch of delicious preserved foods. Each participant will take home a jar of what we make.
For more information about all of our Summer 4-H offerings, please visit the Cumberland County 4-H Summer SPIN Programs website.
For more information about our general 4-H program please visit the Cumberland County 4-H Program website.
If you are a person with a disability and need an accommodation to participate in this program, please contact Allison Pollock at allison.pollock@maine.edu or 207.781.6099 or 800.287.1471 (in Maine) to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however all requests will be considered.
The course covers:
For more information visit the FSPCA Preventive Controls for Human Food Certification Training page.
If you are a person with a disability and need an accommodation or need a translator to participate in this program, please contact Theresa Tilton at theresa.tilton@maine.edu or 207.942.7396 to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request. However, all requests will be considered.
In complying with the letter and spirit of applicable laws and pursuing its own goals of diversity, the University of Maine System does not discriminate on the grounds of race, color, religion, sex, sexual orientation, transgender status, gender, gender identity or expression, ethnicity, national origin, citizenship status, familial status, ancestry, age, disability physical or mental, genetic information, or veterans or military status in employment, education, and all other programs and activities. The University provides reasonable accommodations to qualified individuals with disabilities upon request. The following person has been designated to handle inquiries regarding non-discrimination policies: Director of Equal Opportunity, 101 Boudreau Hall, University of Maine, Orono, ME 04469-5754, 207.581.1226, TTY 711 (Maine Relay System).
Image Description: FSPCA Food Safety Preventative Controls Alliance
Looking to make your own homemade jams and jellies? University of Maine Cooperative Extension’s hands-on food preservation workshop will teach you the basics of making local fruit jam and jelly, including how to use a boiling water bath canner to preserve jam. Learn from the experts. We will provide fresh produce and canning jars. Please bring a pot holder to the workshop.
For more information about hands-on food preservation workshops, visit the UMaine Extension Food & Health website.
REFUND POLICY: No refunds or credits of any payment will be made for notification of withdrawal within 5 days of the start of the class. Prior to that time, we will refund your registration fee minus a $5 service fee. Course and material fees will be refunded in full if a class is cancelled.
If you are a person with a disability and need an accommodation to participate in this program, please call Eavan Sibole at 207.781.6099 or 1.800.287.1471 (in Maine) to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however all requests will be considered.
June 8 – Low-Sugar Jams and Jellies
July 27 – Fermenting Pickles
August 31 – Canning Salsa Safely
September 21 – Preserving Meat
October 19 – Preserving Winter Squash & Pumpkins
For more information about food preservation workshops, visit the UMaine Extension Food & Health website.
If you are a person with a disability and need an accommodation to participate in this program, please call Kate McCarty at 207.781.6099 or 800.287.147 (in Maine) to discuss your needs. Receiving requests for accommodations at least 7 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
The University of Maine Cooperative Extension will be offering its popular half-day workshop, Recipe to Market, which is a multi-disciplinary workshop that covers the business and food aspects of starting a food business in Maine. This workshop is intended for entrepreneurs and/or farmers interested in starting a home-based, specialty food business. This program does not cover herbal supplements or commercial processing (including beverage or juice manufacturing). Products that will be discussed, include but are not limited to, canned shelf-stable products (jams/jellies/preserves, baked goods, condiments, salsas, sauces, dessert sauces), dry mixes, and candies/confections. Topics include the business basics, an overview of the product development process, licensing/regulations, and food safety.
If you are a person with a disability and need accommodation to participate in this program, please call 207.581.2788 or email melissa.libby1@maine.edu to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
ServSafe® Food Protection Manager Course and Exam
Course description:
This 8-hour ServSafe® Course helps prepare you for the ServSafe® Food Protection Manager Certification exam.
The course covers these topics:
The exam will immediately follow the course.
Students will receive the ServSafe® Manager Book 7th Ed., diagnostic exam, and practice exam approximately 2 weeks prior to the course. No refunds for the course will be issued.
If you are a person with a disability and need an accommodation to participate in this program, please contact our office at extension.rlreception@maine.edu or 207.781.6099 or 1.800.287.1471 (in Maine) to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
ServSafe® Food Protection Manager Course and Exam
Course description:
This 8-hour ServSafe® Course helps prepare you for the ServSafe® Food Protection Manager Certification exam.
The course covers these topics:
The exam will immediately follow the course.
Students will receive the ServSafe® Manager Book 7th Ed., diagnostic exam, and practice exam approximately 2 weeks prior to the course. No refunds for the course will be issued.
If you are a person with a disability and need an accommodation to participate in this program, please contact our office at extension.rlreception@maine.edu or 207.781.6099 or 1.800.287.1471 (in Maine) to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.