{"id":631,"date":"2014-05-19T12:00:02","date_gmt":"2014-05-19T19:00:02","guid":{"rendered":"http:\/\/ext100.wsu.edu\/stevens\/?page_id=631"},"modified":"2025-06-24T14:57:11","modified_gmt":"2025-06-24T21:57:11","slug":"food-safety-and-preservation","status":"publish","type":"page","link":"https:\/\/extension.wsu.edu\/stevens\/food-safety-and-preservation\/","title":{"rendered":"Food Safety & Preservation"},"content":{"rendered":"
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Preserving the Harvest Safely<\/h2>\n\n\n
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\"Basket
Harvested Salsa ingredients in a basket and preserved salsa in jars<\/figcaption><\/figure>\n\n<\/div>\r\n\n\n
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\"Pressure
Basic gauged Pressure Canner<\/figcaption><\/figure>\n\n<\/div>\r\n\n\n
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\"Several
Green beans before and after being pressure cooked. Completed jars in the back, fresh ones in the front.<\/figcaption><\/figure>\n\n<\/div>\r\n\n<\/div>\n\n\n

A\u00a0pressure canner<\/a>\u00a0is a very important piece of equipment when it comes to\u00a0home food preservation<\/a>. 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.\u00a0\u00a0Botulism 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.<\/p>\n\n\n\n

Pressure Canner Types<\/h3>\n\n\n\n
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\"Weighted
Weighted Pressure Canner<\/figcaption><\/figure>\n\n\n\n
\"Pressure
Pressure Canner with a Gauge<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

There are two types of pressure canners \u2013 weighted gauge and dial gauge.<\/p>\n\n\n\n

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

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

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

The USDA recommends having pressure canner dial gauges tested annually.<\/p>\n\n\n\n

Pressure Canner Gauge Testing<\/h3>\n\n\n\n

Pressure gauge accuracy<\/em> 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. <\/p>\n\n\n\n

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:<\/p>\n\n\n\n