Freeze it, dry it, can it:

Preserving the local bounty harvested from the sea or the land, from the wild or from one's garden, is a great way to ensure you eat well over the winter months when markedly less is growing and the waters grow less enticing for a day out fishing.

Much knowledge-from smoking salmon to canning berry jellies and jams-is passed on through friends and family who treasure and guard their secret recipes. For those wanting to try their hand at food preservation, there's another resource available to us all: University of Alaska Fairbanks Cooperative Extension Service (CES). The Southeast coordinator...