OMAK – A workshop on canning meat and seafood will be from 6:30-8 p.m. Thursday, Oct. 22, at the Church of Jesus Christ of Latter-day Saints.
     The Washington State University Extension program offers techniques for canning meat, poultry, seafood and wild game. Information on preparing and canning special products such as chili, meat-vegetable soups and mincemeat pie filling will be included, Extension Educator Margaret A. Viebrock said.
     “This class is for people who are just learning how to preserve meat and seafood, and also for veteran food preservers who need a refresher course to be sure the food they are preserving is done safely,” Viebrock said.
     A question-and-answer session on food safety issues when canning is planned and up-to-date food preservation booklets will be available. Pressure canner gauges will be checked following the class.
     Preregistration is requested by calling WSU Extension, 422-7245. There is a $5 fee to cover the cost of publications and handouts.
     More information is available from Viebrock, 745-8531.