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.
Pickling, Sept 10, 1-2 pm
Mixing spices, sugar and vinegar with fruits and vegetables in pickles creates a crisp, firm texture and pungent, sweet flavor. Types of pickles, brining options, quick pack methods, relishes, sodium reduced and no-sugar-added options will be included. Processing pickles, water bath canning, and storage options will be discussed.
Making Sauerkraut September 10, 2:30 pm – 3:30 pm
Preparing vegetables for sauerkraut, fermentation vessels and methods will be covered in this session on making sauerkraut.