Mat-Su Extension to lead food preservation series

Time: 2-6 p.m. May 11, June 8, July 13, Aug. 10 and Sept. 21; and 4:30-6 p.m. Oct. 4
Location: Room 208 of Kerttula Hall at the Matanuska Experiment Farm

The University of Alaska Fairbanks Cooperative Extension Service  will offer a monthly food preservation series in Palmer that begins May 11.

Palmer Extension agent Julie Cascio will teach the classes, which include a combination of instruction and hands-on food preservation activities. Participants may choose which classes they wish to attend or take all six classes and become a master food preserver.

Classes will take place in Room 208 of Kerttula Hall at the Matanuska Experiment Farm. The first class will meet from 2 to 6 p.m. May 11 and will cover methods of preservation, causes of food spoilage, root cellars, cold storage and freezing. Participants will also make jelly.

Other classes in the series will include:

  • June 8, Can Low-Acid Food: Fish
  • July 13, Can Fruits and Tomatoes
  • Aug. 10, Pickles and Sauerkraut
  • Sept. 21, Can Meat and Vegetables
  • Oct. 4, Master Food Preserver

Participants will learn about using a pressure canner, steps for smoking and canning fish, cold and hot pack options, use of a boiling water canner, pickling, and using a pressure canner to process meat, poultry and vegetables in jars.

The cost is $25 per class. More information and registration for the first two classes are available at http://bit.ly/cesworkshops. Signup for the rest of the series will be available after June 30. For more information, call the district office at 907-745-3360.

ADDITIONAL CONTACT: Debbie Carter, 907-474-5406, dscarter@alaska.edu