Pressure Gauge Testing
Appointments are required. Please call Jennifer at (509) 477-2199 or email jennifer.fees@wsu.edu to schedule. (Appointments are currently on hold until the week of April 29th.) If possible, complete and bring the Gauge Check Forms (PDF) prior to coming in for your gauge check.
We can test pressure gauges on all pressure canner models but All American.
If you rely on a pressure gauge for canning, it is important to have your pressure gauge tested for accuracy each year. Testing your pressure canner will determine whether your canner is functioning properly and will help you produce safely preserved 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. 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.
General Questions
We don’t currently have a full-time Food Preservation Specialist on staff. Please contact the Statewide Helpline at (509) 735-3551 or mfp.program@wsu.edu
Other Resources
The University of Georgia Cooperative Extension, home of the National Center for Home Food Preservation, has now published a 6th edition of its popular book, So Easy To Preserve. This publication can be purchased at WSU Spokane County Extension for $38 plus tax.
Food Preservation & Safety Publications
Extension programs and policies are consistent with federal and state laws and regulations on nondiscrimination regarding race, sex, religion, age, color, creed, national or ethnic origin; physical, mental, or sensory disability; marital status, sexual orientation, or status as a Vietnam-era or disabled veteran. Evidence of noncompliance may be reported through your local Extension office.