University of Maine Cooperative Extension educator will demonstrate techniques for freezing strawberries, and how to reduce the sugar content when making strawberry jam to increase access to a year-round supply of local foods, cut back on sugar and reduce grocery bills. Photo courtesy of UMaine Cooperative Extension

ORONO — Freezing berries in season and making low-sugar homemade jams and jellies are some of the ways to increase access to a year-round supply of local foods, cut back on sugar and reduce grocery bills.

University of Maine Cooperative Extension educator Kathy Savoie demonstrates techniques for freezing strawberries in an easy-to-follow video, as well as how to reduce the sugar content when making strawberry jam in another short video, according to a news release from the Orono-based extension.

UMaine Extension is also offering upcoming food preservation workshops, in person or by webinar, to coincide with the arrival of Maine’s seasonal foods, along with the monthly Spoonful Blog featuring recipes and bite-sized food and nutrition information.

Extension publications can provide ways to find, grow, use, store and preserve in-season fruits and vegetables.

Publications available include Let’s Preserve Strawberries; Let’s Preserve Jellies, Jams, Spreads;  Let’s Preserve: Leafy Greens; Freezing Fruits; Freezing Vegetables; and Vegetables and Fruits for Health: Peas.

Updated information, and publications to download or order, are available at extension.umaine.edu, or by calling 207-581-3188, 800-287-0274 or emailing [email protected].

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