By the end of summer, many Alaskans have gardens and freezers that are overflowing with everything from root vegetables to currants.
These healthy, fresh treats can easily be enjoyed during the fall, winter and spring through methods such as canning and pickling. The task can be daunting, but there are resources to help.
The University of Alaska Fairbanks Cooperative Extension Service offers useful resources for preserving everything from wild berries to salmon. Recipes from Ball & Kerr can be filtered by ingredient and method. Alaska Master Gardeners also features online tips and tricks for how best to use your large harvest.
– Stephanie Plieness, The Alaska 100