In Alaska, we preserve a variety of wild harvested meats, vegetables, fruits, and berries to ensure food security and nutrition. Alaskans also preserve their garden harvests for the winter months.
University of Alaska Fairbanks Cooperative Extension Service agent Sarah Lewis will demonstrate how to preserve this bounty by canning, dehydrating, pickling, fermenting, and smoking.
There are important, simple, food safety considerations when preserving food at home. The preservation methods you will learn about (and practice in your own kitchen throughout this course) include water-bath canning, pressure canning, pickling and fermenting vegetables, dehydration, smoking fish, culturing sourdough and yogurt, and making sausage.
Lewis will teach the course online via Zoom, and participants can practice these techniques in their own kitchens. They’ll complete independent online assignments and view videos via the Canvas online course platform, which will open Jan. 10. Zoom classes will be held from 1-4 p.m. on Saturdays, Jan. 15 through Feb. 12.
The course will use “So Easy to Preserve,” sixth edition, from the University of Georgia Cooperative Extension Service. The book is included in the cost of the course and will be mailed to each student.
Students must have a home kitchen, a computer with a camera, and either a computer microphone or phone service for audio. The cost is $114 per household; fee waivers are available.
Register at bit.ly/PreservingAlaska2022. The registration deadline is Jan. 7.
For more information, contact Sarah Lewis at firstname.lastname@example.org or 907-523-3280, ext. 1.
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