Trying to store potatoes, broccoli, cauliflower, and other fruits and veggies but aren’t sure the best way to store them? Are you interested in making your own yogurt, kefir, or cheeses? In this class, we are going to talk about typical Alaska crops and how to best preserve them as long as possible.

In this alternate food storage class we will talk about dry storage, dehydrating, freezing, cold storage, ways to store extra dairy, and so much more! With a little knowledge and creativity, you can preserve your harvest for the entire winter!

I created this class to be PACKED with ways to help you stretch your food budget by using what you can harvest, source locally, or purchase in bulk while creating foods that are nutritionally dense, that your family will love. AND tons of tips to save time and money on your grocery budget. 🙂

Saturday, July 22 from 10 am – 2 pm.

The Homestead Alaska Preservation Alternate Food Storage class is taught by Tandy Hogate, lifelong food preservationist. The class will be held in-person at the Big Lake Lions Club or via Livestream. If you are choosing to watch via live stream, an email will be sent out the evening before the event with streaming information.

Class Agenda

• What is cold storage and how can you create the proper environment on the cheap
• My super quick (and super simple) blanching technique that gets a TON of food blanched and ready for the freezer in a very short time
• Learn how to simply put food by that requires dry storage
• What and how to dehydrate – and how to use your dehydrated foods
• How and why to make your own kefir, yogurt, and even simple cheese from store-bought milk or your milk share
• No Waste! We’re going to talk about how to use scraps, skins, whey, and more to extend your grocery budget, add more flavor to your foods, make your own cleaners and vinegars, and more!
• You can even take home some milk kefir and other samples for your family to try! (NOTE: The milk kefir will not be from our milk-share raw milk because that would be illegal. However, it will be from pasteurized, Alaska milk.)

NOTE: THIS CLASS DOES NOT COVER CANNING, FERMENTING, or SOURDOUGH – THOSE CLASSES ARE OFFERED SEPARATELY IN OUR STORE. However, if you’re interested in learning all of these – we have a special price to attend all four classes OR we have a one-day intensive teaching retreat that you can purchase.

Looking forward to seeing you there! Let’s take this next step toward creating self-sustaining families and communities!