The Lewiston Public Library plans to collaborate with the University of Maine Cooperative Extension on Thursday, Sept. 30, for D.I.Y. Pickles, a program that will teach the basics of quick pickling and fermentation.

This free program will start at 4 p.m. in Callahan Hall at the 200 Lisbon St. library, and last for approximately 2 to 2.5 hours.

This will be a hands-on food preservation workshop taught by Kate McCarty of UMaine Cooperative Extension and volunteer Sarah Davenport. There will be two different food preservation methods taught: quick pickling and fermentation.

Participants can learn the basics, such as preserving equipment, recommended recipes, and ingredients. All materials and instruction will be provided. Participants will start a batch of pickled vegetables, learn the steps towards fermentation, and be able to take home a jar of freshly-made pickles or dilly beans at the end of the program.

McCarty has been the food systems professional at UMaine Cooperative Extension since 2009, after serving in the AmeriCorps VISTA program. She has completed the Master Food Preserver program, an intensive, hands-on training in all aspects of home food preservation. She manages the volunteer efforts of the 60-plus Master Food Preserver volunteers statewide and teaches food preservation programs in six Maine counties.

Davenport has been a master food preserver for six years. Master food preserver Volunteers receive 35 hours of hands-on training in food preservation. After successful completion of the program, volunteers serve at least 20 hours of community service annually, providing public food preservation education in the form of workshops, demonstrations, and educational displays.

D.I.Y. Pickles is a program co-sponsored by the library and the UMaine Cooperative Extension.

Admission is free. Limited space is available and registration is required. To register and for more information, contact the Lewiston Public Library Adult & Teen Services desk at lplreference@lewistonmaine.gov or 207-513-3135.

 

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