Food preservation classes offered

With the summer growing season well underway, the Matanuska Experiment Farm and Extension Center continues its summer series of classes and instruction on food preservation.

Whether you are new to the topic or a seasoned pro, the Extension Center offers the publication “So Easy to Preserve” as a kitchen must-have. The book covers all aspects of food preservation, including canning, pickling, making jellies and jams, freezing, and drying. The easy-to-use guide includes a list of frequently asked questions and a table of problems, causes, and ways to prevent the problem from happening again.

Food preservation is taking center stage in an ongoing summer series of classes and workshops at the Farm. On Thursday this week, the topic will be canning fruit and tomatoes.

The session will be led by Julie Cascio, a health, home, and family development agent from UAF’s Cooperative Extension Service. Participants will learn about how to choose jars and lids, select and prepare fruits, and use a boiling water canner.

Interested people can register at https://bit.ly/CanningFruitMatSu. Space is limited for the class, which runs from 1-4 p.m., and costs $20.

On July 30, pickling will be the topic in a workshop that will cover types of pickles, equipment needed, and methods of processing pickles. Cascio will lead this session, too, and will also cover the process of fermentation for making sauerkraut. Participants will make quick-pack pickles or relish using a boiling water bath canner.

This class runs from 1-4 p.m. and is $20. Space is limited. Register at https://bit.ly/PicklesMatSu

The future class schedule is:

• Aug. 8, Food Preservation: Dehydrating Food;

• Aug. 15, Food Preservation: Canning Meat and Vegetables;

• Aug. 30, Mushroom Identification Lecture;

• Aug. 30-Sept. 1, Mushroom Identification: Lecture, Field and Lab.

For questions, call 907-745-3360 or email matsu.ces@alaska.edu