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Pressure Canners

Program Contact: Toni Gwin, Extension Educator
(360) 875-9331 • tgwin@wsu.edu

Pressure canning is the only recommended method for canning meat, poultry, seafood, vegetables, and other low acid food products. It’s the only proven and tested method capable of destroying any disease-causing microorganisms that might be present.

pressure canner is a very important piece of equipment when it comes to home food preservation. Make sure it is working properly to ensure the safety of any foods preserved.

 

Weighted gauge canner Dial gauge canner
weighted gauge canner dial gauge canner

 

Pressure Canner Types

There are two types of pressure canners – weighted gauge and dial gauge.

Weighted gauges do not need to be tested. Just make sure to check rubber seals and safety plugs regularly for wear and replace when necessary.

Dial gauge canners have a sensitive pressure gauge used to measure the internal pressure of the canner. As a delicate scientific instrument they can often be damaged or off to some degree.

If the dial gauge on your pressure canner does not register correctly, you could be jeopardizing the safety of the food you preserve. To avoid any issues with the proper function of your pressure canner, you should have the dial gauge checked every year to insure it is reading correctly.

 

 

Can you use a pressure canner as a hot water bath canner?

If you have a Presto brand pressure canner, you may be able to use it as a hot water bath canner as well. Here are the Instructions from Presto (pdf).

 

Gauge testing:

WSU Pacific County Extension – 1216 Robert Bush Drive (Courthouse   Annex), South Bend, WA 98586, (360) 875-9331.
Hours: 8:30am – 1:30pm Monday, Wednesday & Thursday.