WSU Extension > Stevens County > Food Safety & Preservation

Food Safety & Preservation

Preserving the Harvest Safely

Basket with produce harvested for salsa ingredients and jars of preserved salsa
Harvested Salsa ingredients in a basket and preserved salsa in jars
Pressure Canner with Gauge and 3 jars of preserved food next to it
Basic gauged Pressure Canner
Several jars of canned green beans. Darker beans in completed jars in the background and brighter green beans in jars that have not been pressure canned yet.
Green beans before and after being pressure cooked. Completed jars in the back, fresh ones in the front.

A pressure canner is a very important piece of equipment when it comes to home food preservation. 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.  Botulism is caused by a toxin produced by bacteria called Clostridium botulinum. These bacteria are rarely if ever destroyed at boiling-water temperatures. At the higher temperatures of a pressure canner, they are easier to destroy. All low-acid foods should be processed at temperatures of 240 to 250 degrees Fahrenheit, temperatures reached with pressure canners when operated at 10 to 15 pounds of pressure.

Pressure Canner Types

Weighted Pressure Canner surrounded by jars of canned food
Weighted Pressure Canner
Pressure Canner with Gauge and 3 jars of preserved food next to it
Pressure Canner with a Gauge

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. Over time, as the canner lid is handled, bumped, or just used, the calibration of a dial gauge can become inaccurate. Even gauges on new canners and replacement gauges need to be tested before use.

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 it checked.

The USDA recommends having pressure canner dial gauges tested annually.

Pressure Canner Gauge Testing

Pressure gauge accuracy is critical to proper food processing. Testing your pressure canner annually will determine whether your canner is functioning properly and helping you to produce safe food.

Only Certified Food Safety Advisors are qualified to test your pressure canner gauge. Our WSU Extension office in Stevens County has 3 certified testers (one who works in the office), and we offer testing as a FREE service! You can have your gauge/lid tested 2 ways:

  • Drop off at the office (call ahead to see if tester is available or pick up when done)
  • Watch our E-newsletter or our Events page for listed testing events, such as:
    • Farmers Market WSU booth
    • Library events
    • Other special events

More Information

Program Icon.

Program Contact

Linda Teller, Extension Coordinator
Phone Number509-684-2588 Email Address • linda.teller@wsu.edu