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Deschutes County

Credit: Glenda Hyde (Cropped from original)
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Pressure Canning Vegetables, Meat, Poultry and Fish Workshop in Redmond

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

Building 3, OSU Extension Annex near parking lot H and J

Jun 4, 2025 8:30 am - 2:30 pm

$20.00. In Registration, scroll down to Password Login.
Register

Accommodation requests related to a disability should be made by May 22, 2025 to Glenda Hyde: [email protected] or 541-548-6088, option 4

Learn how to safely use a pressure canner at a hands-on workshop with Oregon State University Extension Master Food Preservers in Redmond. Participants will learn how to prepare vegetables, meat, poultry and fish for pressure canning. The registration fee includes samples, products made in the lab and OSU Extension publications and recipes. Class size is limited. Register by Sunday, June 1.

Participants with Presto dial-gauge pressure canners may bring their pressure canner dial gauge separately or on the lid to the workshop to be tested for accuracy. Free dial gauge testing is available at all Central Oregon OSU Extension offices. This service is recommended annually. Call for an appointment.

We will be working in small groups. Minimal COVID safety protocols will be observed so masking is allowed (bring a mask if you want to use one) and we will be washing our hands upon entry.

Cancellations (emailed) by May 30, 5:00 pm Pacific time can get a refund. Send requests to [email protected]. No refunds after 5:00 pm on May 30.

If you have questions or want to register in person, please contact [email protected] or visit or call OSU Extension at 541-548-6088, option 0.

See also

Canning Meat, Poultry, and Game

Canning meats is made more simple using this easy-to-follow guide! Wonderful and tasty recipes within.

Lizann Powers-Hammond | Mar 2018 | OSU Extension Catalog Peer reviewed (Orange level)

Canning Seafood

This publication provides research-tested processing recommendations for various types of seafood. It gives step-by-step instructions for canning tuna, all other fish, whole and minced clams, crab, oysters, and shrimp. It...

Jeanne Brandt | Nov 2020 | OSU Extension Catalog Peer reviewed (Orange level)

Canning Vegetables

Canning can be a great way to get full benefit from your garden vegetables. When prepared properly, foods will retain their nutrients and flavor. Done improperly, they can kill, cause serious illness, or just ...

Lizann Powers-Hammond, Carolyn A. Raab, Sandra M. McCurdy | Sep 2011 | OSU Extension Catalog Peer reviewed (Orange level)

Canning Smoked Fish at Home

This bulletin gives instructions for lightly smoking fish in preparation for canning and for the canning process itself. Fully smoked fish, in contrast, is too dry and strongly flavored after canning.

Barbara Rasco, Carolyn A. Raab, Sandra M. McCurdy | Feb 2014 | OSU Extension Catalog Peer reviewed (Orange level)

Canning tomatoes and tomato products

Get the most out of your tomatoes when you learn how to select and use equipment, complete the canning process, and store your creations safely. This guide includes six delicious recipes to try.

Jeanne Brandt | Jul 2024 | OSU Extension Catalog Peer reviewed (Orange level)

Two pressure canners, one with dial gauge and one with a weighted gauge
Credit: Glenda Hyde

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