It's almost canning season...
Imagine putting hours into harvesting, washing, and canning vegetables from your garden only to find out they are spoiled and must be thrown out. This could happen if you don’t understand the proper canning methods for low-acid foods. Low acid foods (like green beans) must be preserved using a pressure canner for a specific amount of time in order to destroy pathogens like C. botulism. You can avoid wasting time and resources and lower your risk of foodborne illness by learning the basics of canning and checking the accuracy of the gauge on your pressure canner. Low acid foods include meats, poultry, seafood, and vegetables (besides most tomatoes). While boiling water may kill some pathogens, there are others (like C. botulism) which require much higher temperatures to be destroyed. It’s important that these foods are processed using a pressure canner at the correct level of pressure in order to reach 240℉ to 250℉.
How do I monitor the pressure level of my canner?
You can monitor the pressure level by using the pressure gauge on the lid of your canner. Some canners use a weighted gauge, which is a solid piece of metal that jiggles due to the amount of pressure inside of the canner. Weighted gauges do not need to be tested as there aren’t moveable parts. Some people prefer to use a dial gauge pressure canner for the ability to see the amount of pressure on a dial. Dial gauges indicate the pressure inside the canner, but they do not regulate pressure. Dial gauges should be tested for accuracy every year before use.
Why do we need to check our gauges?
Dial gauges can lose accuracy over time through wear and tear, rough handling, or damage from storage. Using an inaccurate gauge could lead to over or under-processing. Under-processing increases the risk of botulism and other risky pathogens. Over-processing reduces the quality of food and wastes your time and energy.
When should I have my gauge checked?
The best practice is to have your gauges checked annually before you use them in the upcoming canning season. You should also have gauges checked if the canner has been dropped or damaged.
Where can I have my gauge checked?
You can get your pressure gauge checked for free at your local Extension office. If you are in the Randolph County area and would like your gauge to be checked, contact your FCS Agent at j_holmes@ncsu.edu or by calling the office to make an appointment.
Below are the brands we are able to check at the Extension office:
- Presto
- Maid of Honor
- National
- Magic Seal
Please contact your product’s manufacturer if you have any brand other than those listed above.
Where can I find tested recipes?
Besides using an accurate gauge, you also want to be sure that you are using tested recipes when you are canning. You can find a variety of tested recipes here:
- USDA Complete Guide to Home Canning: https://nchfp.uga.edu/resources/category/usda-guide
- National Center for Home Food Preservation: https://nchfp.uga.edu/h/can
Before you start this canning season, be sure that your dial gauge is accurate by having it tested. Use the best practices for canning low acid and high acid foods. If you’re not sure about these practices, visit a workshop at your local Extension Office or contact your FCS Agent. The rewards of canning are great, but safety should always come first.
