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Coronavirus COVID-19

COVID-19 Advisory: WSU Extension is working to keep our communities safe. All Extension programming is being provided virtually, postponed, or canceled. Effective March 16, 2020, WSU Extension county offices and WSU Research & Extension Centers will be closed to the public. We are available via email, phone, and webconference.

Food Safety & Preservation

Program Contact: Adenea Thompson, Extension Coordinator
509-684-2588 • a.thompson@wsu.edu

 

Pressure Canner Gauge Testing

If you’re canning your harvest this fall, then don’t forget to get your pressure canner tested. 

This year we are scheduling testings by appointments.

Please call the office to make your appointment.

Testing your pressure canner will determine whether
your canning gauge is functioning properly and helping
you produce safe food.

Why Test? Testing your pressure canner will determine whether your canner is functioning properly and helping you produce a safe 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.   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.

Bring your lid in the day of testing with the pressure gauge attached.

For more information on any of these programs contact WSU Stevens County Extension at 509.684.2588 or email a.thompson@wsu.edu.