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Extension to offer recipes for freezing berries, making jam, jelly

Extension to offer recipes for freezing berries, making jam, jelly

University of Maine Cooperative Extension lecturer will demonstrate strawberry freezing techniques and how to lower the sugar content of strawberry jam making to increase access to a year-round supply of local foods, reduce sugar and lower grocery bills . Photo Courtesy of UMaine Cooperative Extension

ORONO — Freezing in-season berries and making homemade low-sugar jams and jellies are some of the ways to increase access to a year-round supply of local foods, reduce sugar and lower grocery bills.

University of Maine Cooperative Extension lecturer Kathy Savoie demonstrates strawberry freezing techniques in a easy to follow videoand how to lower the sugar content when making strawberry jam in another short videoaccording to a press release from the Orono-based extension.

UMaine Extension also offers upcoming food preservation workshops, in person or via webinar, to coincide with the advent of Maine’s seasonal foods, along with the monthly Spoonful Blog featuring recipes and bite-sized food and nutritional information.

Expansion publications can provide ways to find, grow, use, store and preserve seasonal fruits and vegetables.

Available publications include Let’s Preserve Strawberries; Let’s save jelly, jam, spreads; Let’s save: leafy greens; freezing fruits; freezing vegetables; and Fruits and vegetables for health: peas.

Updated information and publications to download or order are available at: extension.umaine.edu, or by calling 207-581-3188, 800-287-0274 or emailing [email protected]

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