Pickled Carrot Workshop

At this free program, unlock the secrets of delicious, home-preserved foods, using a hot water bath canning method, guided by UMaine Cooperative Extension Master Food Preserver Volunteer Claire Schreiber. This lesson is designed to be informative and hands-on, perfect for both beginners and seasoned preservers. Dive into the world of pickling as you explore the techniques for crafting perfect dill carrots. Learn about the essential ingredients, proper sterilization methods, and tips for achieving that ideal aesthetic and flavor. This hands-on session will have you leaving with knowledge to recreate your own handmade pickled carrots at home and give you the knowledge and confidence to successfully try other hot water bath canning methods.

Space is limited and registration is required. 
 

About the Presenter
Claire Schreiber has been a UMaine Cooperative Extension Master Food Preserver Volunteer since 2018 and has been enjoying homemade pickles much longer than that! She lives and works in Brunswick, Maine with her family.Carrots are a member of the parsley family and have been grown in New England from the mid 1600s. Freshly grown Maine carrots are available from July through February, but you can have pickled carrots anytime! Join us to learn how to pickle carrots with a Master Food Preserver from the University of Maine Cooperative Extension. Register for the program here. Space is limited.