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Part 1: Freezing & Dehydrating Urban Homesteading: Food Preservation with Izetta Chambers

January 20 @ 10:00 am - 12:00 pm


This Homesteading Series consists of four 2-hour classes. The course will cover the basic principles of food preservation. The first class will cover the freezing/blanching/drying of greens or broccoli, the blanching/freezing of herbs and greens, and salting of lemons. This class uses a combination of hands-on demonstrations, lecture, and suggested reading. Several books will be available and a course syllabus that lists additional sources of online information.

If you would like to sign up for all four classes in the series, sign up and pay in advance for all four and get  $10 off.  Please use the separate total series form.  Thank you!

About the instructor: Izetta has lived in Tucson, off and on, since 1993.  She hales from the Bristol Bay region of Alaska, where her family is heavily involved in the sockeye salmon fishery.  She founded and manages Naknek Family Fisheries, LLC.  As an extension agent for the Marine Advisory Program at the University of Alaska Fairbanks, Izetta was involved in a number of local initiatives,  including the funding of a fish waste composting project in Dillingham and founding the first fish waste composting project in Bristol Bay, called Alaska Bounty.  She previously served as the Director for Baja Arizona Sustainable Agriculture and occasionally blogs for TucsonFoodie.com.

Class Registration Form

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January 20
10:00 am - 12:00 pm
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