Pressure Canning Convenience Foods Workshop
Do you want to make your own convenience foods like soup or chili to store on the pantry shelf for quick, tasty meals? Having pressure canned ingredients like hydrated dry beans or meat balls on hand can result in some stress-free assembling of ingredients quickly. Taking measures for safe food preservation is important. Pressure canning is the only safe way to can vegetables, meats, fish, poultry, and wild game. Home canners must use up-to-date, tested recipes from reliable resources to avoid causing severe illness. Working with a pressure canner can be intimidating at first, but is easy to master. Improper use can result in disaster. Learn how a pressure canner works, and how to find safe recipes and processing times. Then, practice using a pressure canner safely at a workshop taught by Glenda Hyde, OSU Extension Associate Professor of Practice, assisted by Central Oregon Master Food Preservers.
Samples will be served. The cost of a workshop is $15.00 per person. Register for the pressure canning workshop by contacting the OSU Extension office in Redmond at 541-548-6088 by Friday, June 15. The class size is limited. Register by contacting our office by email or phone using the information below.
Be sure to bring your apron!
Participants will gain experience in the lab by preparing and canning soup and a vegetable. A special focus of the pressure canning workshop is to use and compare a dial-gauge canner with a weighted-gauge canner.
Participants with dial-gauge pressure canners can bring their canner lids or just the gauge, to the workshop to be tested for accuracy. All dial-gauges should be tested every year or when dropped or bumped. Free dial-gauge testing is available at all Central Oregon OSU Extension offices, all year.
3893 SW Airport Way
Redmond, OR 97756