Illinois Extension is offering free dial-gauge pressure canner testing to ensure the equipment works accurately at locations throughout the state.
An accurate gauge reading is crucial for food safety and ensuring proper home canning. An inaccurate gauge can lead to under or over-processing, potentially making your canned goods unsafe or reducing their quality. Under-processing can allow dangerous pathogens to survive while over-processing can result in poor texture and flavor.
“The needle on a dial-gauge pressure canner can become inaccurate,” says Caitlin Mellendorf, nutrition and wellness educator at the University of Illinois Extension. “If the dial gauge is not measuring the correct pressure, foods inside the pressure canner may be under-processed, which increases the risk of serious illness from botulism.”
Pressure canners provide the only safe heat-processing method for preserving low-acid foods, such as green beans, meats, squash and pumpkin, and stews, soups, and broths. Only pressure canners can reach the required temperature of 240 °F to kill the deadly, highly toxic pathogen Clostridium botulinum.
Along with testing, Illinois Extension offers in-person canning and preserving classes. You can also watch recorded training from the Canning with Confidence and Fill Your Pantry series at home. Read more about canning, freezing, drying and fermentation on the updated Food Preservation website.
A variety of foods can be canned at home through boiling water bath canning and pressure canning. Pressure canning is required when canning low-acid foods, particularly meats and vegetables. Having equipment checked every year is an important part of the canning process.
A variety of foods can be canned at home through boiling water bath canning and pressure canning. Pressure canning is required when canning low-acid foods, particularly meats and vegetables. Having equipment checked every year is an important part of the canning process.
Sign-up to receive an annual reminder to have your pressure gauge check.