Online series focuses on preserving Alaska’s natural foods

Learn to safely preserve foods at home in a five-week series of online classes available statewide from Jan. 7 to Feb. 4.

Sarah Lewis, an agent with the University of Alaska Fairbanks Cooperative Extension Service, will teach the Preserving Alaska’s Bounty series. Students will learn about and practice pickling and fermenting vegetables; can fruits, berries and pickles in a boiling water bath; and preserve meat, fish and vegetables using a pressure canner. Classes will also cover dehydrating fruits and vegetables, making jerky and smoking fish. Other topics will include emergency preparedness, how to start a cottage foods business and information about harvesting wild plants.

Live instruction will be offered during a three-hour Zoom session each Saturday at 1 p.m. Students will complete assignments in their kitchens on their own schedules. Assigned readings and other activities will be accessed via the Canvas platform.  

Participants must be 16 or older (unless joining a household adult.) The registration deadline is Dec. 31. 

Registration and more class details are available at https://bit.ly/PAB2023 or by contacting Lewis at sarah.lewis@alaska.edu. The series costs $150 per household or Zoom connection and includes one class textbook, which will be mailed to students. Discounts are available if requested. Accommodation requests related to a disability should be made 10 business days in advance of the Jan. 7 start to sarah.lewis@alaska.edu.

Those who wish to become a food preservation educator in their community can complete a final exam.  

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