Food Preservation Classes with Julie Cascio

Going through summer into fall brings the opportunity to grow and harvest produce, to fish and to hunt. While these activities provide food to enjoy at the moment, they also create an abundance to eat later in the year. Julie Cascio, Mat-Su/Copper River Valley District UAF Cooperative Extension agent, will share research-based information on ways to preserve food.

Making Jams and Jellies, Aug 6, 1 – 2 pm
Making and preserving jams and jellies will be the theme of this presentation. Extracting juice for jelly, using low or no sugar, types of pectins, and using various fruits will be covered. Equipment and the method of water bath canning jellied products will be included.

Flavoring Vinegar, Aug 6, 2:30 – 3:30 pm
Vinegar can make simple food sparkle! Infusing adds flavor to vinegar. This class will look at ways to infuse vinegars, ingredient options, supplies, and storage of the flavored vinegar.