Canning Season is Here! Has Your Gauge Been Tested?
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Canning is a great way to preserve your garden bounty and experience delicious Summer foods all year long. How does canning work? The canning process removes oxygen; destroys enzymes; prevents the growth of undesirable bacteria, yeasts, and molds; and helps to form a high vacuum in jars. There are some risks to be aware of. Low acid foods must be pressure canned at temperatures between 240 to 250°F.
To ensure safety of home food preservation, always follow a research-tested recipe.
Below are some great resources with evidence-based recipes and information regarding canning:
–National Center for Home Food Preservation (NCHFP) Provides current research-based recommendations for most methods of home food preservation.
–USDA Complete Guide to Home Canning Provides research-tested recipes in addition to safe food preservation information.
-So Easy to Preserve – Provides research-tested recipes on preserving food: canning, pickling, making jelly/jam, freezing and drying.
–Ball Blue Book, 37th edition- Published 2020. More than 75 tested-recipes, with tips for better fresh preserving. 
Did you know that your dial gauge pressure canner should be tested each year for accuracy?
Gauges that read high cause under-processing and may result in unsafe food. Gauges that read low cause over-processing. Pressure adjustments can be made if the gauge reads up to 2 pounds high or low, however gauges that differ by more than 2 pounds will need to be replaced.
Call the N.C. Cooperative Extension, Cherokee County Center at 828-837-2210 x5 or email Marlana Baker, Extension Agent Family & Consumer Sciences, at marlana_baker@ncsu.edu to request information or arrange a time for canner testing. We have set a date for Dial Gauge Canner testing with information below, however if this does not work with your schedule, please contact us. Bring only your dial-gauge pressure canner lid.
