University of Maine Cooperative Extension will hold a hands-on class to discuss and demonstrate preserving meat. Learn the best practices for canning, dehydrating, and freezing moose, venison, poultry, pork, fish, and seafood, 6–9 p.m. Aug. 18 at the UMaine Extension office, 57 Houlton Road, Presque Isle. Resources provided, as well as recipes for using your preserved foods. Lisa Fishman, Extension nutrition education and food safety professional, will lead the class.
Pre-registration is required and class size is limited. Register here: https://extension.umaine.edu/register/product/preserving-meat-class/
