Photo: A. Detweiler (Cropped from original)

Face coverings: Masks are welcome, not required, per university policy.

Pressure Canning Smoked Fish, Meat, Poultry and Vegetables Workshop

3800 SW Airport Way
Building #4
Redmond, OR 97756
United States

Building 3, inside the Deschutes County Fairgrounds

Aug 30, 2022 8:30 am - 2:30 pm


Contact for questions and requests for accessibility-related accommodations
Glenda Hyde

Learn about pressure canning smoked fish, fish, meat, poultry, wild game and veggies while making products at this hands-on workshop at the Oregon State University Extension/Deschutes County office. Learn about equipment, supplies and tips for making best quality pressure canned products. Class size is limited. COVID safety protocols will be observed (masking while moving around, 6 feet distancing while seated and of course, washing our hands). Cancellations by August 28, 5:00 pm Pacific Time can get a refund. Send refund requests to [email protected]. No refunds after 5:00 pm on August 28.

Participants with dial-gauge pressure canners may bring their pressure canner dial gauges to the workshop to be tested for accuracy. Free dial-gauge testing is available at all Central Oregon OSU Extension offices.

See also

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