Extension staff and class participants learn about hot water bath canning; photo by Edwin Remsberg

Preserving the Maine Harvest: Freezing Rhubarb and Greens


Tuesday, June 2, 2020
2:00 – 2:45 PM

Join University of Maine Cooperative Extension food preservation staff for a lively discussion and demonstration on how to preserve Maine foods throughout our growing season. In this session, we will:

  • Demonstrate how to freeze rhubarb and greens like spinach, kale, and chard
  • Explain how to use frozen rhubarb and greens
  • Discuss proper storage techniques
  • Answer your questions

$5 suggested donation

Registration is required – Participants will receive the Zoom information after registering for this event.
If you need technical assistance, please contact Michele Lodgek at michele.lodgek@maine.edu or 207.949-4057.

Note: If registering more than one person, please register yourself, click Enroll, and then use the “Continue Shopping” option in your cart to add additional participants.

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Program Description

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.

Program Details


Tuesday, June 2, 2020


2:00PM – 2:45PM


Online Webinar

Contact Name

Kate McCarty, UMaine Extension staff

Contact Email


Contact Phone

207.781.6099, 1.800.287.1471 (in Maine)


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