Class series teaches how to preserve Southeast Alaska’s foods

Date: Nov. 27 - Dec.18, Saturdays
Time: 1-6 p.m.
Location: Juneau-Douglas High School

Jars of preserved vegetables sit on a table.
Image courtesy of Brooke Lark/Unsplash
Many of the foods grown, gathered and harvested in Southeast Alaska can be preserved like these for later use.

Southeast Alaska has a bounty of foods to grow, harvest and hunt, but each has its season. Extend the harvest season by learning to safely and simply preserve favorite foods such as berries, fish, wild game, fruit and vegetables in a series of in-person classes in Juneau during November and December. 

Students will learn to make sauerkraut, pickles, infused vinegars, jams and jellies, as well as how to pressure-can fish, meat and vegetables in jars, dehydrate fruit and vegetables, grind sausage, and make jerky.

Instructor Sarah Lewis is an expert who also hunts, harvests and gardens in Juneau. Lewis, the University of Alaska Fairbanks Cooperative Extension Service agent in Juneau, will teach the series of four classes at Juneau-Douglas High School on Saturdays, 1 p.m. - 6 p.m., from Nov. 27 to Dec. 18. COVID-19 restrictions limit the class size. Visit Juneau Community Schools for details and registration information.

Preregister by Nov. 22. Class fee is $120, with an additional $79 supply fee. For more information, call Suzanne Ainsworth at 907-523-1761. Lewis can be reached at