Jars of canned produce.

Consumer Food Safety

We don’t currently have a full-time Food Preservation Specialist on staff. For general questions, please contact the Statewide Helpline at (509) 735-3551 or mfp.program@wsu.edu.

Free Pressure Gauge Testing

Appointments are required. Please call our office or email foodsafety.spokane@wsu.edu to schedule. 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 except 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.

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 the WSU Spokane County Extension front desk for $38 plus tax.

Food Preservation & Safety Publications

TitlePub #Category
You Can Prevent Foodborne IllnessPNW0250Baking, Cooking, Food Preservation
Storing Vegetables and Fruits at HomeEB1326EBaking, Cooking, Food Preservation
Fresh Cheese Made SafelyPNW539Cooking, Food Safety
What You Need to Know About Botulism and Canned FoodsFS250EFood Preservation
Canning FruitsPNW199Food Preservation
Canning SeafoodPNW194Food Preservation
Canning Smoked Fish at HomePNW450Food Preservation
Canning Tomatoes and Tomato ProductsPNW300Food Preservation
Canning VegetablesPNW172Food Preservation
Drying Fruits & VegetablesPNW397Food Preservation
Food Preservation ResourcesC1117EFood Preservation
Freezing Convenience Foods That You've Prepared at HomePNW296Food Preservation
Freezing Fruits and VegetablesPNW214Food Preservation
Fruit Pie Fillings For Home CanningPNW736Food Preservation
Home Freezing of SeafoodPNW0586Food Preservation
Making Jams, Jellies, and Fruit SpreadsFS232EFood Preservation
Making Jerky at Home SafelyPNE0632Food Preservation
Low Sugar Fruit SpreadsFS236EFood Preservation
Pickling Fish and Other Aquatic Foods for Home UsePNW0183Food Preservation
Pickling VegetablesPNW355Food Preservation
Preserving BerriesFS233EFood Preservation
Preserving Berry Syrups at HomeFS238EFood Preservation
Preserving Pumpkin and Winter SquashFS303EFood Preservation
Remaking Soft Jams and JelliesFS253EFood Preservation
Salsa Recipes for CanningPNW395Food Preservation
Smoking Fish at Home--SafelyPNW238Food Preservation
Use, Care and Operation of Your Pressure CannerPNW421Food Preservation
Canning Meat, Poultry, and GamePNW361Food Preservation
Guardado de frutas en conserva (Canning Fruits)PNW199SFood Preservation
Recetas de salsa para guardar en conserva (Salsa Recipes for Canning)PNW395SFood Preservation
Making Garlic- and Herb-Infused Oils at HomePNW664Cooking, Food Safety
Food Preservation for Special Diets: Adjusting Sugar and Sodium When Preserving at HomeFS359EFood Preservation
Fundamentals of Consumer Food Safety and Preservation: Master HandbookEC002Food Preservation, Food Safety
Big Game from Hunt to HomePNW517Food Preservation, Food Safety
Elaboracion de conservas de tomates y productos de tomates (Canning Tomatoes and Tomato Products)PNW300SFood Preservation
Elaboracion Segura del Queso Fresco (Fresh Cheese Made Safely)PNW539SFood Preservation, Cooking, Food Safety
There Are Dangers Lurking in Your FlourPNW717Food Safety
Proper Egg Handling: From Farm or Grocery Store to TablePNW720Food Safety
Storing Food for Safety and QualityPNW612Food Safety