University of Alaska Fairbanks
03/26/2026 | Press release | Distributed by Public on 03/26/2026 12:14
Food safety, preservation workshops planned for Kenai Peninsula
Food safety, preservation workshops planned for Kenai Peninsula
March 26, 2026
Photo by Katrina Paul
A series of food preservation workshops, which will include instruction on pickling and fermenting vegetables such as these carrots, zucchini, green beans and cauliflower, is scheduled for the Kenai Peninsula in April.
A series of food preservation workshops, which will include instruction on pickling and fermenting vegetables such as these carrots, zucchini, green beans and cauliflower, is scheduled for the Kenai Peninsula in April.
The University of Alaska Fairbanks Cooperative Extension Service is offering a series of food preservation and entrepreneurship workshops on the Kenai Peninsula in April.
Professor Sarah Lewis will lead the classes in Homer, Kenai and Soldotna.
On Friday, April 17, from 5-9 p.m., Lewis will lead a hands-on workshop on canning meat, vegetables and soups for the pantry shelf at Cook Inlet Keeper Community Action Studio, 35911 Kenai Spur Highway, Unit 13. The pressure canning safety and skills workshop is for people of all experience levels. The cost is $65. Register at https://bit.ly/KPClasses2026.
On Saturday, April 18, Lewis will also teach two free classes.
The first, from 9-11 a.m., is an overview of Alaska's revised homemade food rules. Knowledge of the rules will help ensure entrepreneurs are in compliance, Lewis said. Having a food safety mindset on the farm and in the packing area will help participants identify on-farm food safety strategies for market produce. The class takes place at The Goods, 45015 Kalifornsky Beach Road, Soldotna.
From 3:30-4:30 p.m., Lewis will test pressure canner gauges and answer food preservation questions at the Kenai Community Library, 210 Fidalgo Ave.
On Sunday, April 19, Lewis will teach three classes at The Classic Cook, 378 East Pioneer Ave., in Homer.
At 11 a.m. on April 19, Lewis will teach the science of pressure canning and demonstrate the safe use of pressure canners for home use. The cost is $20.
At 12:30 p.m., she will teach the basics of lacto-fermentation and vinegar pickling for tasty homemade snacks and digestive health. The cost is $25.
At 2 p.m., Lewis will review the legal requirements for selling homemade foods in Alaska. The session is designed for individuals who currently have, or are interested in starting, a home-based food business. She will also discuss homemade food risks and basic produce safety practices for farmers. The cost is $20.
Register for the Homer classes at https://bit.ly/KPClasses2026.
On Monday, April 20, Lewis will be at the Homer Public Library, 500 Hazel Ave., from 10 a.m.-noon to test pressure canner gauges and answer food preservation questions.
Contact Lewis for more information at [email protected]or 907-455-2010.
ADDITIONAL INFORMATION:Accommodation requests related to a disability should be made five business days in advance to Alda Norris at [email protected]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 [email protected].
This work is supported by the U.S. Department of Agriculture's National Institute of Food and Agriculture.
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University of Alaska Fairbanks published this content on March 26, 2026, and is solely responsible for the information contained herein. Distributed via Public Technologies (PUBT), unedited and unaltered, on March 26, 2026 at 18:14 UTC. If you believe the information included in the content is inaccurate or outdated and requires editing or removal, please contact us at [email protected]