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 10, 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 8 th . To reserve your space, call the OSU Extension/Deschutes County office at
541-548-6088.