Skip to main content Skip to navigation

Coronavirus COVID-19

COVID-19 Advisory: WSU Extension is working to keep our communities safe. All Extension programming is being conducted consistent with the latest official state guidance. WSU Extension county offices and WSU Research & Extension Centers are following protocols for vaccination, masking, distancing and hygiene. If this office is not open to the public, we are available during normal business hours via email, phone, and web conference.

Pressure Gauge Testing

The long winter is finally gone, temperatures are rising, and the garden has been planted.  Now is the perfect time to ensure your pressure canner is working properly, before harvesting begins!

The USDA recommends pressure canners with dial gauges be tested annually.  Why?  Testing the gauge tells you whether your gauge is working properly.  An accurate gauge is necessary to make sure your home canned foods are safe.  Only dial gauges need annual testing.  Weighted gauges stay accurate unless they are damaged.

Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables. The risk associated with these low-acid foods is botulism poisoning, if they are not processed properly.  Only pressure canning will allow food to be heated to and held for a specified time at 240 degrees Fahrenheit which is hot enough to destroy the bacterial spores that emit toxins.

Make an appointment with the WSU Okanogan County Extension Office to have your pressure canner dial gauge tested for accuracy. This is a free service, and it is best to do this annually!  Call or email Kellie to make an appointment @  509-422-7245 or okanogan.county@wsu.edu today!

pressure gauge testing