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Food preservation classes offered in Fairbanks

March 7, 2019

Marmian Grimes

The University of Alaska Fairbanks Cooperative Extension Service will offer six food preservation classes in Fairbanks this spring, beginning March 16.

Photo by Edwin Remsberg. Participants in a March 16 workshop offered by the University of Alaska Fairbanks Cooperative Extension Service will practice canning their own fish, like this salmon, as well as other meats. Other classes this spring will teach more food preservation techniques.
Photo by Edwin Remsberg. Participants in a March 16 workshop offered by the University of Alaska Fairbanks Cooperative Extension Service will practice canning their own fish, like this salmon, as well as other meats. Other classes this spring will teach more food preservation techniques.


Fairbanks agent Leslie Shallcross will lead the classes. The first workshop will focus on canning fish and meat. Participants will learn the proper use of a pressure canner for jarring fish and other meat and will practice canning their own jars. The workshop will run from 10 a.m. to 2 p.m. in Room 154 of the University Park Building, 1000 University Ave.

Other upcoming hands-on classes are:

- Making Jam and Jelly, 1-4 p.m., April 6

- Making Jerky and Sausage, 5:30-9:30 p.m., April 23

- Pickles, Chutney and Sauerkraut, 1-4:30 p.m., May 4

- Making Kimchi and Kefir, 5:30-9:30 p.m., May 15

- Yogurt, Kefir and Cheese, 1-4 p.m., June 8

Participants must be 18 or older. Each class costs $20 for supplies. Additional details and registration are available at http://bit.ly/29vjcTE. For more information, contact Shallcross at 907-474-2426 or lashallcross@alaska.edu.