FREE pressure canner gauge testing
The USDA recommends having pressure canner gauges tested annually. Testing your pressure canner will determine whether it is functioning properly and will help you produce safely preserved food.
- Use, Care and Operation of Your Pressure Canner – PNW421
- Call us at 509-735-3551 to schedule an appointment to test your gauge.
At home food preservation can be a rewarding experience, but proper steps must be followed in order to ensure safety. It can be tempting to try that old recipe passed down through the generations, but we don’t recommend it! Many of those old recipes are no longer safe by today’s standards. It’s not worth taking the chance of making your family and friends sick!
You can trust that all of the resources listed on these pages are chock full with current research-based information, and every recipe has been lab tested to ensure it’s safety for your family.
Extension Publications
- You Can Prevent Foodborne Illness – PNW250
- Now You’re Cooking – Using a Food Thermometer – MISC0513
- Storing Food for Safety & Quality – PNW612
- Freezing Convenience Foods That You’ve Prepared at Home – PNW296
- Fundamentals Master Handbook – EC002
Fruits & Vegetables
- Canning Fruits – PNW199
- Fruit Pie Fillings for Home Canning – PNW736
- Preserving Berries – FS233E
- Preserving Berry Syrups at Home – FS238E
- Low Sugar Fruit Spreads – FS236E
- Making Jams, Jellies, and Fruit Spreads – FS232E
- Remaking Soft Jams and Jellies – FS253E
- Salsa Recipes for Canning – PNW395
- Canning Tomatoes and Tomato Products – PNW300
- Canning Vegetables – PNW172
- Freezing Fruits and Vegetables – PNW214
- Pickling Vegetables – PNW355
- Drying Fruits and Vegetables – PNW397
Meats & Seafood
- Big Game From Hunt to Home – PNW517
- Canning Meat, Poultry and Game – PNW361
- Making Jerky at Home Safely – PNW632
- Canning Seafood – PNW194
- Canning Smoked Fish at Home – PNW450
- Home Freezing of Seafood – PNW586
- Smoking Fish at Home Safely – PNW238
Cheese, Eggs & Oils
- Fresh Cheese Made Safely – PNW539
- Pickling Eggs – EB1104
- Making Garlic and Herb Infused Oils at Home – PNW664
Safely Can & Preserve Food
- Safe Handling of Produce
- Food Preservation for Special Diets Adjusting Sugar & Sodium (pdf)
- Safely Canning Foods: Pressure Canners, Pressure Cookers, and Electric Pressure Cookers
- Common Canning Errors (pdf)
- Understanding Processing Times for Home Canned Foods (pdf)
- So Easy to Preserve
- National Center for Home Food Preservation FAQ’s
- USDA Complete Guide to Home Canning
Tips for Success
- Use research-based, laboratory tested, up-to-date recipes from the resources on this page.
- Follow directions carefully, including the appropriate use of water bath canners and pressure canners.
- Date and store home-canned foods no more than 12 months between 50-70 degrees F. Avoid direct sunlight.
Still have a question?
Master Food Preserver volunteers:
- Respond to food safety/preservation inquiries.
- Teach classes or mentor new canners to help assure safety of foods processed at home.
- Utilize personal connections and social media to provide information on safe food handling and preservation.
- Partner with community groups, agencies, and organizations to promote safe food handling practices.