Spring vegetables in Maine have a short season, so come join University of Maine Cooperative Extension staff and Master Food Preserver volunteers to learn how to preserve these tender green vegetables to enjoy year round. Learn to safely preserve pickled fiddleheads or asparagus using the boiling water bath method. Participants will receive recipes and a jar of pickles. Please bring a pot holder to class.
Masks and distancing required.
Kate McCarty, Food Preservation Community Educator at UME Cooperative Extension, served with the AmeriCorps VISTA program and has completed the Master Food Preserver Program.