If you missed out on April’s series of free food preservation workshops, get in on this weekend’s second helping of classes.
April’s classes focused on herbs, jams, cottage foods and pickling. The upcoming workshops, led by University of Alaska cooperative extension agent Sarah Lewis, will cover preserving wild fish and game and canning soups and sauces.
The workshops are paid for by SEARHC and the UAF Cooperative Extension, and hosted by the Sheldon Museum.
Museum community coordinator Madeline Witek said the “Preserving Wild Meat and Fish” workshop is highly anticipated. “There is a rumor that she is going to be doing halibut sausage, which would be pretty exciting,” Witek said.
That workshop is from 3 to 6:30 p.m. Friday at the Senior Center.
Other new classes include “Canning Pantry Staples at Home,” 9 a.m. to 12:30 p.m. Saturday, and “Canning Soups and Sauces,” 3 to 6:30 p.m. Saturday. Both are at the Senior Center.
Two holdovers from the first series are back by popular demand: “How to Make Sourdough and Yogurt,” 9 a.m. to noon Sunday at the center, and canner gauge testing, which ensures canners are reaching the pressure they need to preserve food safely, 1:30 to 3 p.m. Sunday at the museum.
Not only are the workshops free, but participants will walk away with delicious goodies for their pantries and freezers, said museum director Helen Alten.
“They are completely hands-on and you get to take home food. (Instructor Lewis) buys all the food and then you work it and get to take it home,” Alten said.
Lewis also provides tested recipes for participants to take home, she said.
Registration isn’t necessary, but is appreciated. Call 766-2366.