Released November 9, 2009
ORONO, Maine — With fall comes the arrival of local cranberries and many Mainers believe that no fall or winter holiday table would be complete without at least one cranberry item.
Cranberries can be added to countless dishes, from quick breads, yeast breads, salads, relishes, salsas and chutneys to soups, grain-based entrees and desserts. As cranberries become available, it’s a good idea to buy extras and freeze them for use later on.
University of Maine Cooperative Extension publishes information to help consumers find, grow, use, preserve and store in-season fruits and vegetables in Maine.
Visit http://www.extension.umaine.edu/ to order or download bulletins to fit the season, including November favorites such as Canning and Freezing Quick Guides, Let’s Preserve Apples, and Vegetables and Fruits for Health: Cranberries, Winter Squash and Pumpkins as well as Safe Home Cider Making.
Extension Educator Kathy Savoie from the UMaine Extension Cumberland County office cautions that consumers should get up-to-date information before canning food. Over the years there have been changes in scientific expertise as well as canning equipment, so there is new information on the best methods, canners, jars, and seals to use to ensure a safe result.
Updated recommendations are as close as one’s local UMaine Extension office: visit http://www.extension.umaine.edu or call 800-287-0274 to find an local offices and food preservation workshops.
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http://extensionnews.blogspot.com/2009/11/extension-advice-on-maine-food-for.html
Editor: Jennifer O'Leary at (207) 353-5550, joleary@umext.maine.edu
