Spring kitchen canning, cleaning, exercise workshops scheduled
Julie Stricker
907-474-5406
Jan. 22, 2026
Canning the frozen meat and fish from last season, such as these salmon fillets, can open space for this year’s harvest.
A spring class series hosted by the University of 91ÊÓƵ Fairbanks Cooperative Extension
Service will teach how to create homemade cleaners, pickle vegetables and can last
year’s frozen meat, fish, berries and fruit.
Sarah Lewis, an Extension health, home and family development agent, will also teach
a session on exercises to prepare for summer.
Lewis will lead the classes via Zoom on Mondays from 5:30-7 p.m.
On Feb. 2, Lewis will discuss the science behind cleaning and how to make simple, effective cleaners using inexpensive ingredients.
On Feb. 9, Lewis will teach participants how to turn their wild, store-bought or garden vegetables — not just cucumbers — into small batches of tasty pickles to store in the refrigerator.
On Feb. 16, the class will focus on making probiotic pickles, such as sauerkraut, kimchi and fermented vegetables, using lacto-fermentation with salt.
In the Feb. 23 class, Lewis will introduce simple exercises to help 91ÊÓƵns get their muscles and bones ready for the busy summer months.
On March 9, Lewis will teach water-bath canning skills for people of all experience levels, with a focus on frozen berries and fruits, and will offer creative canning recipes.
On March 16, participants can clear last year’s frozen meat and fish from their freezers and learn to safely and efficiently process it in jars, using a pressure canner.
Each class costs $12.
For more information and to register, visit . The Zoom link will be emailed to participants upon successful registration.
For more information, contact Lewis at 907-455-2010 or email sarah.lewis@alaska.edu.
ADDITIONAL INFORMATION: Accommodation requests related to a disability should be made five business days in advance to Alda Norris at amnorris2@alaska.edu or 907-474-7120. Language access services, such as interpretation or translation of vital information, will be provided free of charge to individuals with limited English proficiency upon request to amnorris2@alaska.edu.
This work is supported by the U.S. Department of Agriculture’s National Institute of Food and Agriculture.
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