FALMOUTH — UMaine Extension is offering hands-on food preservation workshops this month in Paris, Lisbon Falls, Falmouth and Kennebunk.

Techniques for hot water bath and pressure canning, fermentation, drying of herbs, fruits and vegetables will be taught.

The cost is $15 for materials.

July 8, 2 to 4 p.m.: Refrigerator Pickling and Drying Fruits, Vegetables and Herbs at Kennebunk To register contact Brick Store Museum at 207-985-4802.

July 15, 5:30 to 8:30 p.m.: Hot Water Bath Canning and Freezing: Pickled Green Beans at UMaine Extension, South Paris.

July 18, 2 to 4 p.m.: Drying Fruits, Vegetables, and Herbs at Little Ridge Farm, 101 Gould Road, Lisbon Falls.

July 29, 5:30 to 8:30 p.m.: Hot Water Bath Canning and Freezing: Pickled Green Beans at UMaine Extension, Falmouth.

July 31, 5:30 to 8:30 p.m.: Hot Water Bath Canning and Freezing: Pickled Green Beans at UMaine Extension, Lisbon Falls.

For information or to register, call 207-781-6099 or 1-800-287-1471, or register online at umaine.edu/food-health/food-preservation/hands-on-workshops.