The USDA recommends having Pressure Canner Gauges tested annually. Why Test? 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.
WSU Spokane County Extension offers pressure gauge testing for a nominal fee (waivers are available, please ask).
Please call to make an appointment: (509) 477-2195.
Please complete and bring the following forms prior to coming in for your gauge check: Gauge Check Forms