{"id":22809,"date":"2014-09-06T10:59:39","date_gmt":"2014-09-06T17:59:39","guid":{"rendered":"http:\/\/ext100.wsu.edu\/spokane\/?page_id=18156"},"modified":"2026-02-25T11:17:18","modified_gmt":"2026-02-25T19:17:18","slug":"preservation-safety","status":"publish","type":"page","link":"https:\/\/extension.wsu.edu\/spokane\/preservation-safety\/","title":{"rendered":"Consumer Food Safety"},"content":{"rendered":"
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Consumer Food Safety<\/span><\/h1>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n<\/div>\n\n\n
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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<\/a>.<\/p>\n\n<\/div>\r\n\n\n

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Free Pressure Gauge Testing<\/h2>\n\n\n\n

Appointments are required.<\/strong> Please call our office<\/a> or email foodsafety.spokane@wsu.edu<\/a> to schedule. If possible, complete and bring the Gauge Check Forms (PDF)<\/a> prior to coming in for your gauge check.<\/p>\n\n\n\n

We can test pressure gauges on all pressure canner models except<\/strong> All American.<\/p>\n\n\n\n

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.<\/em><\/p>\n\n\n\n

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.<\/em><\/p>\n\n<\/div>\r\n\n\n

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Other Resources<\/h2>\n\n\n\n