School gardens wondering how to preserve and use all of that great locally-grown produce will benefit from learning the basics of canning, freezing and drying food so they can pass on these techniques to their students. If you plan to preserve garden surplus, be sure to get up-to-date information from the UMaine Cooperative Extension.
Information available includes freezing food techniques as well as how to properly can or dry food. For example, there are two types of canners for home canning: the boiling water-bath canner and the pressure canner. Using the pressure canner for low-acid foods such as vegetables, meats, poultry, and fish is a must to prevent botulism. The water-bath canner is used for high-acid foods such as fruits, jams, and jellies. There are lots of resources available in the form of webinars, workshops and how to videos.
If you enjoy the art and science of food preservation, you might want to develop expertise in food preservation and consider becoming a Master Food Preserver Volunteer! During the lectures, discussions and hands-on kitchen lab experiences, you will learn the latest information on food safety and food preservation; prevention of foodborne illness; food storage and safety; canning basics; canning acid foods; canning low-acid foods; freeze drying foods; pickled and fermented foods; preserving jams and jellies; freezing foods; and drying food products. Although the program costs $300, there is financial assistance available.
Want to know more?!
- The University of Maine Cooperative Extension Food Preservation webpage
- Find your local UMaine Extension office
- Call 800.287.0274 for assistance.
- “Let’s Preserve” Fact Sheets: Food Preservation (Cooperative Extension Publications)
- Food Preservation and Nutrition Webinar Resources
