Learn to preserve safe and healthy foods for home use

In Alaska, a variety of wild-harvested meats, vegetables, fruits and berries are available to ensure food security and nutrition. 

University of Alaska Fairbanks Cooperative Extension Service agent Sarah Lewis will demonstrate how to preserve this bounty by canning, dehydrating, pickling, fermenting and smoking.

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 on Saturdays from 1 to 4 p.m., 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. Registration deadline is Jan. 7. 

For more information, contact Lewis at sarah.lewis@alaska.edu or 907-523-3280 ext. 1. 

MEDIA CONTACT: Julie Stricker, jestricker2@alaska.edu, 907-474-5406.

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