TOPSHAM — The public is invited to watch as master food preservers Emily Theilmann and Vivian Page of the University of Maine Cooperative Extension, prepare pickled carrots and pickled beets during the Midcoast Winter Farmers Market on Saturday morning at the Topsham Grange Hall.

According to an announcement about the special demonstration, which begins at 10 a. m., Theilmann and Page will prepare the pickled vegetables in the kitchen of the Topsham Grange Hall, 47 Pleasant St., during the farmers market. The pair will discuss acid canning techniques with market visitors and answer questions about home food preservation.

“Maine Master Food Preservers” according to the release, “ are volunteers trained by University of Maine Cooperative Extension to conduct workshops on food preservation methods.”

This event will take place during the Midcoast Winter Farmers Market, which runs from 9 a.m. to 12:30 p.m. every Saturday. A wide variety of locally grown foods, including carrots and beets, are available for purchase during the market.

“We are a producer’s market — everything sold here is grown or processed or handmade by our members,” market manager Cathy Karonis of Fairwinds Farm in Topsham said in a release.

Midcoast Winter Farmers Market vendors sell apple cider; winter vegetables; baked goods; natural beef, lamb, pork and goat meat; coffee; dried beans; candy; honey; maple syrup; frozen berries; eggs; dairy products; and whole wheat flour.

The building is accessible to people with disabilities.

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