NDSU Extension - Burleigh County

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Pressure Canner Testing

Follow current recommended pressure canning procedures to ensure a safe low-acid product. High temperatures are needed to destroy heat-resistant bacteria and their spores that can spoil low-acid foods. Botulinum spores are on most fresh food surfaces. They only grow in the absence of air, so they are harmless on fresh foods. To destroy bacteria and spores, temperatures higher than the boiling point of water (212 degrees Fahrenheit) are needed.

  It’s that time of year when one needs to think about

preserving their garden produce.

Pressure Canner Guage

A person has several options.  But, if you are going to use a pressure canner how do you know it is ready to use?

Bring your pressure canner cauge into the Burleigh County Extension Office to have it tested to see how accurately it reads. Testing will only take a few minutes.   

This is a free service offered by the staff of Burleigh County Extension because food safety matters.   

Questions and Answers About Using a Pressure Canner

 

Home Canning Low-acid Vegetables

Pressure Canner diagram

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