• Jillson’s Farm, Sabattus, 6:30 p.m. July 30; register by July 28, 1-800-287-1458; $10
• Oxford County Cooperative Extension office, Paris, 9:30 a.m. to 12:30 p.m., and 5-8:30 p.m. Aug. 18; register by Aug. 13, 1-800-287-1482; $10
• Bridgton Memorial School, Bridgton, 10 a.m. to 1 p.m. Sept. 15; register by Sept. 10, 647-5054; $30.
FMI: www.umext.maine.edu/events/preserve08.htm
Demand up for food-prep lessons
Canning and freezing are great ways for people to rely on local foods, says Kathy Savoie, a University of Maine Cooperative Extension educator.
She teaches people how in food preservation classes, and the demand is increasing.
“Normally I do one round of classes, but I’m already on my second,” she said.
With many people canning or freezing food for the first time, Savoie has a few safety tips:
• Never reuse a screw-cap lid when canning;
• Always follow a recipe specific to the kind of food being canned;
• Make sure canning jars are safe to reuse by checking for nicks or cracks;
• Learn whether to use a pressure canner (for most vegetables) or hot water bath (for highly acidic vegetables and fruits;
• Home-canned goods should be used within a year and must be stored in a cool, dark, dry place;
• Always process mixed vegetables for the time required for the vegetable with the longest processing time;
• Some foods aren’t suitable for freezing, such as potatoes and pesto;
• Use a salad spinner to remove as much water as possible before freezing;
• Most vegetables must be blanched and cooled before freezing.
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