Contributed by Julie Cascio
UAF Cooperative Extension Service
Whether canning is a new process for you to try, or one you are familiar with because you do it regularly, check the method to be used and the steps needed for the type of food.
Check your equipment to make sure it is in good condition. If using a pressure canner with a dial gauge, bring the dial gauge to the UAF Cooperative Extension Office (1509 S Georgeson Drive, Palmer) to be checked for accuracy. Call 907-745-3360 to find dates for this.
Or, take a class. Sign up for online classes at www.uaf.edu/ces/matsu.
July 21, 2022 Noon to 1 pm
Food Preservation Canning Fish in Jars – This class will go through the steps in heat processing fish, which are low acid food, in jars, botulism prevention, use and care of a pressure canner, and types of pressure canners.
July 28, 2022 Noon to 1 pm
Making Jelly and More –This class will go through making jellied products: Jellies, Jams, Preserves, Marmalades, and Conserves, ingredients needed for jell to occur, extracting juice for jelly, options for making low or no sugar products, canning fruit, preserving using boiling water bath canner.
August 4, 2022 Noon to 1 pm
Food Preservation Canning Vegetables, Legumes, Meat and Poultry –Heat processing low acid produce in jars, botulism prevention, use and care of a pressure canner, methods of preparing the vegetables and legumes, meat, commercial and wild game, large and small, and poultry, stock and soup.
If you have questions on food preservation, connect with Julie Cascio, Health, Home and Family Development Agent for MatSu District Cooperative Extensions Service. jmcascio@alaska.edu 907-745-3677
