Tomatoes have taken over flower gardens, beans are sprouting next to the bee balm, and more lawns and backyards are now filled with vegetables. Even small gardens can produce an overabundance of vegetables at the peak of their harvest season. Preserving the overflow can help you store high-quality food for later use. Whether you’re preserving food for the first time or have many years of experience, it’s important to make sure you are using current, research-based methods and recipes.

Alice Mullen, UNH Cooperative Extension Field Specialist, will cover the latest research-based methods and recipes, answer questions, and share experiences about preserving food safely at home, jams and jellies, pickling, canning fruits and vegetables, and freezing food.

The workshop will be held on Monday, August 5, from 10 AM to noon at Granite State College, Room 103, 25 Hall Street, Concord. Pre-registration is required. Contact Lynn Harrison at 679-5616 or Lynn.Harrison@nullunh.edu. Registration fee is $5 per person, pay at the door.