Pressure Canning Convenience Foods Workshop
3800 SW Airport Way
Redmond, OR 97756
Pressure Canning Convenience Foods Public Workshop Offered at OSU Extension Office in Redmond
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 community educator assisted by Central Oregon Master Food Preservers.
The public workshop will be held on Thursday, October 17, 8:30 AM to 2:30 PM in the new teaching kitchen at OSU Extension office at the Deschutes County Fairgrounds in Redmond. Samples will be served. The cost of a workshop is $15.00 per person. Register by Tuesday, October 15 for the pressure canning workshop by contacting the OSU Extension office in Redmond at 541-548-6088. The class size is limited.
Participants will get recipe booklets and gain experience in the lab by preparing and canning soup and a vegetable. Other items will be demonstrated. 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.