Mustard, Summer Sausage and Jerky
3800 SW Airport Way
Redmond, OR 97756
Mustard, Summer Sausage and Jerky Public Workshop
Spice up your Oktoberfest or holiday event with home-canned mustard. Only a few recipes are safe to can at home, though. Summer sausage and jerky also have food safety risks if they aren’t prepared properly. Learn how to safely prepare and preserve mustard, summer sausage and jerky at a “hands-on” workshop taught by Glenda Hyde, Oregon State University Extension Educator and assisted by OSU Extension Master Food Preservers. The class will be on Wednesday, October 9, at the OSU Deschutes County Extension office at the Fairgrounds in Redmond, 9:00 AM to Noon. Cost of the workshop is $15.00. The registration fee includes products made in the lab and OSU publications and recipes. Class size is limited. The deadline for registration is Monday, October 7. To reserve your space, call the OSU Extension/Deschutes County office at 541-548-6088.