Canning Season is Here! Has Your Gauge Been Tested?

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Canning Jars

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. Ball Blue Book

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.

Pressure Canner testing day