Preserving Food at Home
Contributed by Julie Cascio
Preserving Carrots Naturally
With fishing underway, gardens beginning to produce vegetables, and berries and fruits budding, summer is a great source of Alaskan’s food. Canning, drying, freezing and pickling are ways to preserve fish, fruits, meats and vegetables. In-person workshops are being offered at the Matanuska Experiment and Extension Center, 1509 S Georgeson Drive, Palmer, through the University of Alaska Fairbanks Cooperative Extension Service. There is a fee for each class.
The Alaska State Fair begins in Palmer August 16, 2024. Note the entries of nonperishable items, like canned foods, crafts, photography, and more is August 2 and 3, 11 am to 7 pm.
More information is available at https://www.alaskastatefair.org/site/exhibits/
To show wonderful flowers and vegetables you’ve grown, your animals, or baked goods you’ve made check for their entry dates.
Thursday, July 18, from 1-5 p.m. Canning Fish in Jars
Learn about heat processing low-acid food in jars, how to prevent botulism, the equipment needed, types of pressure canners and how to use a pressure canner in this class. How to smoke and preserve smoked fish will also be discussed. Register at https://bit.ly/CanningFishMatSu.
Thursday, July 25, from 1-4 p.m., Canning Fruit and Tomatoes.
Using a boiling water canner, which types of jars and lids to use, the selection and preparation of fruits, and how to pack the jars and types of tomato products, including salsa, occurs in this hands-on class. Register at https://bit.ly/CanningFruitMatSu.
Tuesday, July 30, from 1-4 p.m., Pickling and Sauerkraut.
This class will go through types of pickles, the equipment needed and methods of processing and preserving pickles. The process of fermentation for making sauerkraut is also covered. Participants will make quick-pack pickles or relish using a boiling water bath canner. Register at https://bit.ly/PicklesMatSu.
On Thursday, Aug. 8, from 1-4 p.m., Dehydrating Food,
This class reviews dehydration as a food preservation technique. Methods of dehydrating food, the steps involved in drying fruits and vegetables, making fruit leather and how to store and rehydrate dried foods will be covered. Register at https://bit.ly/DehydratingMatSu.
On Thursday, Aug. 15, from 1-4 p.m., Preserve Meat and Vegetables in Jars.
This class will go through heat processing low-acid food in jars, how to prevent botulism, how to select the food, and the use and care of a pressure canner. During class, participants will can meat, poultry or vegetables in jars using a pressure canner. Register at https://bit.ly/CanningMeatMatSu.
Youth under 18 must be accompanied by an adult. The classes will be at the Matanuska Experiment Farm and Extension Center, 1509 Georgeson Road, Palmer.
For more information, contact Cascio at 907-745-3677 or jmcascio@alaska.edu.
Accommodation requests related to a disability should be made five business days in advance to Cascio. Language access services, such as interpretation or translation of vital information, will be provided free of charge to individuals with limited English proficiency upon request to amnorris2@alaska.edu.