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.
Canning Meats and Poultry, Oct 1, 1 – 2:30 pm
Learn to use a pressure canner to process meat and poultry in jars. Heat processing these low acid foods in jars, botulism, use and care of a pressure canner will be discussed. Drying meat will be discussed; cutting meat for jerky, marinades and heat treatment methods, drying, conditioning and packaging jerky will also be covered. General tips for freezing meat will be included.