• 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.