Preserving the Harvest: Canning Cranberry Apple Jam

thumbnailPreserving the Harvest: Cranberry Apple Jam
UMaine Cooperative Extension
Kittery Adult Education Program, Williams Avenue, Kittery, ME
Tuesday, October 28, 2014
5:30-8:30 pm

This flavorful fall jam is great for holiday meals and gifts. Come learn safe way to preserve fall fruits with University of Maine Cooperative Extension staff and Master Food Preserver volunteers. We will learn how to safely preserve fruit using the hot water bath method. Participants will receive recipes and a jar of jam. Please bring a pot holder with you to class.

For more information:

Seacoast Food Swap, October 19

logoJoin the October Food Swap on Sunday, October 19th at Blue Moon Evolution in Exeter, NH, to swap homegrown, handmade, or foraged edible delights with like-minded food lovers from the NH Seacoast region:

October Food Swap
Seacoast Food Swap
Blue Moon Evolution, Clifford Street, Exeter, NH
Sunday, October 19, 2014
2–4 pm

What: A food swap is part silent auction/part village marketplace/part fun-loving open house where your homemade creations (breads, preserves, special concoctions, canned goods, etc.) become your own personal currency for use in swapping with other participants. Bring an assortment of your homemade edible specialties (and even a few non-edibles, such as: lip balm, soaps, etc.) to exchange for other handcrafted delights. We will provide swapping cards, name tags, and organization for the event. You will be given the opportunity to offer trades in a silent-auction type format, and you will be free to choose which trades to accept for your products.

Who: We welcome everyone, as long as you bring something you made, grew, or foraged yourself. You must pre-register at the Eventbrite link to attend. Also, remember that there is a limited number of tickets, so if for some reason you cannot make it, let us know and we can adjust the guest list accordingly. If you plan to bring a family member or friend who will be participating, we ask that they register separately. Non-swapping guests are welcome to come and observe, but please be considerate of our space limitations.

Cost: To help cover supplies, tables, venue costs, etc., we are accepting donations at the event.

On the day of the swap, please bring your crafted goods and arrive promptly at the start time. The first half-hour of the event is dedicated to swapper sign-in and set-up, and we’ll begin swapping once everyone’s settled in. If you have any questions whatsoever, please send a private message or an email to

For more information:

Preserving the Harvest: Apple Chutney, October 7

thumbnailPreserving the Harvest: Apple Chutney
University of Maine Cooperative Extension
Marshwood Adult & Community Education, Marshwood High School, South Berwick, ME
Tuesday, October 7, 2014
6 – 8:30 pm

The name “chutney” covers a wide variety of foodstuffs. The common element which makes them all “chutneys” is that they are used in cooking to add flavour; the best English “translation” of “chutney” is “relish”. Under Kevin’s direction you will learn the basics of canning and freezing, including how to use pressure and water bath canners to preserve fruits and vegetables. Learn from the experts. Please bring a potholder and your own pressure canner dial gauge to class (for a free accuracy test). A material fee of $15 will be collected at the class to cover the cost of ingredients and canning supplies. Everyone will leave with a jar of chutney to take home.

For more information:

Preserving the Harvest: All Things Herbs, October 7

Preserving the Harvest: All Things Herbs
Kate McCarty, UMaine Cooperative Extension
York Adult & Community Education, York High School, York, ME
Tuesday, October 7, 2014
5:30 – 8 pm

Join UMaine Extension staff and Master Food Preserver volunteers and learn different techniques to best preserve herbs. We will discuss freezing and drying herbs, making herb pesto, and infusing vinegars with creative herb combinations. Participants will receive recipes, enjoy samples of preserved herbs, and bundle up herbs to dry at home.

For more information:

Preserving the Harvest: Canning Tomatoes


Capture the peak of the season through learning to can tomatoes in this hands-on workshop with Master Food Preserver and farmer Jeff Benton of Orange Circle Farm:

We are officially entering into peak preserving season. It’s nice to sit back and enjoy the bounty that August has to offer, but there won’t be a better time to start preserving some of this harvest to enjoy for those colder days that we all know will be here soon enough. Pickled beets, dilly beans, bread and butter pickles, frozen peppers, frozen green beans, frozen or canned vegetable stock. It’s all available now. There’s an online form on the OCF website “Where to Buy” page that is updated weekly with produce that is available to order in bulk and preserve as you wish.

Soon to be added to the list of vegetables available in bulk: TOMATOES!!! Not sure how to can tomatoes but want to learn how? I’ll be leading a hands-on class to show you all the basics. The kind folks at the Second Christian Congregational United Church of Christ in Kittery have offered use of their kitchen for a night to host the class. We’ll be canning tomatoes from the farm and talking about other means of preservation as we go. Wednesday, August 20, 6-9pm. Cost: $12. No experience necessary. Limit of 12 students. Email me to reserve your spot now:

For more information:

Become a Master Food Preserver!

unnamedInterested in food preservation techniques? Are you looking for a new learning experience and a volunteer activity in 2014? Become a Master Food Preserver through the University of Maine Cooperative Extension, and learn the art and science of food preservation.

University of Maine Cooperative Extension is offering a 10-session Master Food Preserver training program starting June 19 and ending September 25. Lectures, discussions and hands-on kitchen lab education will be conducted 10 Thursdays, 5:30-8:30 p.m., at Gorham Middle School, 106 Weeks Road, Gorham, and at the UMaine Extension Office, 75 Clearwater Drive, Falmouth.

A Master Food Preserver is a UMaine Extension volunteer who has successfully completed the practical, research-based program on food safety and preservation. Volunteers agree to give back 20 hours of time for community-based projects within a year. Projects could include hands-on food preservation workshops, staffing educational displays and demonstrations and providing information at farmers’ markets, county fairs, and other food-related events.

May 2 is the deadline for Maine residents to apply. Fees are on a sliding scale, from $125 to $330, based on household income. For more information or to request an application or disability accommodation, call 207.781.6099 or 1.800.287.1471 (in Maine). Or, for additional information, contact Kathleen Savoie, Extension Educator,

Online applications are now available:

Store Your Harvest, Put your Garden to Bed, September 25

Enjoy your harvest through the winter months and beyond! Learn the best conditions to store and preserve your fruit and vegetables in UNH Cooperative Extension’s “Storing Your Harvest” workshop onWednesday, Sept. 25 from 7 to 9 p.m.

The final workshop in the Autumn Garden Series, “Closing Up Your Garden,” will be held on Wednesday, Oct. 2. The work you do in your garden this fall ensures a healthy garden in the spring. This hands-on workshop will show the steps necessary to prepare your garden for the winter, assess this year’s success, and plan for next year.

Ron Christie, Agriculture Program Coordinator with UNH Cooperative Extension, will present the series at the Massabesic Audubon Center, 26 Audubon Way, in Auburn. The cost is $5 per person, payable at the door. To register, call the UNH Cooperative Extension office in Rockingham County at (603) 679-5616 or email Because of limited space, registration is required.

UNH Cooperative Extension provides New Hampshire citizens with research-based education and information, enhancing their ability to make informed decisions that strengthen youth, families and communities, sustain natural resources, and improve the economy. For more information on programs in Rockingham County or the Master Gardener program, please call (603) 679-5616 or visit

Freezing, Fermenting & Dehydrating: How to Preserve Your Harvest, August 19

Freezing, Fermenting & Dehydrating: How to Preserve Your Harvest
Food and Health Forum
Blue Moon Evolution, Exeter, NH
Sunday, August 19, 2013
7 pm

What do you dowhen the tomatoes and zucchinis are piled up high on your counter? Cucumbers are crowding out the frig? Take advantage of the abundance of the harvest and save it for a rainy (or snowy) day. We’ll show you how to capture harvest at its peak without canning so you can enjoy it throughout the year.

We’ll demonstrate:
• How to make simple jams and chutneys
• What and how to freeze way beyond just berries and beans
• How to dehydrate vegetables and fruits and make things like fruit roll ups, crackers and more.
• The art of fermentation: How to ferment pickles, cabbage, beets and carrots – It’s the new (old) rage!!!
• Bring an empty jar for a take away (like pickles, or sauerkraut!)

For more information:

Water Bath Canning, August 25

Water Bath Canning
Greater Seacoast Permaculture Group
Durham Community Church, 17 Main St, Durham, NH
Sunday, August 25, 2013
1– 4 pm

Want to preserve some of this season’s bounty for the winter? High acid fruits and veggies are easy to can with a simple water bath method. Come learn how!

Canning can be a little daunting to some of us especially in a time when everyone is talking about food safety. Come practice with us. Yes, there are some rules, BUT they become a part of the routine after you have done it a couple of times. Lots of people have tested and tried many canning recipes, both traditional and contemporary, to put your mind at ease. We’ll show you the tools, can a few recipes and point you to some more resources for you to explore on your own.

You can either bring 2 wide mouth pint jars including bands or we will have some for sale at the meetup at cost. We’ll provide the produce, the jar lids, and will bring all the other equipment. You will be taking home 2 pints of canned, finished produce… the plan, which will be dependent on availability at the time, is to can peaches, and a tomato salsa!

Cost: $30-$40 sliding scale. This is a class with a lot of up-front costs so we need a deposit by August 10 in order to keep your spot for you. It will be non-refundable, though it can be transferred to someone else if you can find another person to take your place. Info on where to send your $10 deposit will be sent to you after you sign up.

Co-sponsored by NOFA-NH and the Greater Seacoast Permaculture Group.

For more information: