Food preservation classes planned in Cordova
Cordova residents can learn to preserve wild fish like these fresh salmon, as well as homegrown vegetables and wild berries, in a series of Cooperative Extension Service workshops scheduled for March.
Julie Stricker
907-474-5406
Feb. 29, 2024
University of Ӱ Fairbanks Cooperative Extension Service agent Sarah Lewis will offer in-person food preservation classes over four days in Cordova.
On Thursday, March 14, from 5:30-6:30 p.m., Lewis will discuss the regulations and best practices to start a cottage foods business. The event is free. From 7-8 p.m., she will lead a class on produce safety on farms. It briefly introduces topics covered in the Produce Safety Allianceʼs Grower Training program recommended for all Ӱ gardeners and farmers. The cost is $5.
Friday, March 15, Lewis will hold a free open house from noon to 1:30 p.m. at the Cordova Center to test pressure canner gauges and answer questions about food preservation. Free publications on food preservation will be available. From 5 to 8 p.m., she will teach participants how to preserve vegetables by pickling and fermentation. The cost is $10.
Lewis will teach a class, “Cooking for Brain Health” from 10 a.m. to noon on Saturday, March 16. The cost is $10. From 2-7 p.m., she will present a workshop on preserving fruit and berries. The cost is $25.
On Sunday, March 17, Lewis will lead a class on how to include foods with bone-strengthening nutrients in your daily diet from 10 a.m. to noon. The cost is $10. From 2 to 7 p.m., she will focus on preserving wild fish, meat, and vegetables that grow in the region by pressure canning, freezing and dehydrating. The cost is $25.
All classes will be held at the Cordova High School teaching kitchen.
To sign up, visit the . Classes are free for tribal members and youths who are joined by an adult.
For more information, contact Lewis at sarah.lewis@alaska.edu, 907-455-2010.
Accommodation requests related to a disability should be made five business days in advance to Lewis.
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