Food Safety & Preservation

Program Contact: Adena Sabins, Extension Coordinator
(509) 684-2588 • asabins@wsu.edu

 

Pressure Canner Testing

If your canning your harvest this summer, then don’t miss one of these FREE canner testing sessions. 

Testing your pressure canner will determine whether
your canner is functioning properly and helping
you produce safe food.

Why Test? Testing your pressure canner will determine whether your canner is functioning properly and helping you produce a safe food. Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables. The risk associated with preserving these low-acid foods is botulism poisoning.   Botulism is caused by a toxin produced by bacteria called Clostridium botulinum. These bacteria are rarely if ever destroyed at boiling-water temperatures. At the higher temperatures of a pressure canner, they are easier to destroy. All lot-acid foods should be processed at temperatures of 240 to 250 degrees Fahrenheit, temperatures reached with pressure canners when operated at 10 to 15 pounds of pressure.

For more information on any of these prograns contact WSU Stevens County Extension at 509.684.2588 or email asabins@wsu.edu.