Home canning is a great way to preserve a variety of food!

Dial-gauge pressure canners need to be tested once a year. Over time, a dial gauge’s calibration can become inaccurate and show an incorrect pressure. If the pressure is even slightly lower than recommended, the internal temperature of the food will not be high enough to kill harmful bacteria and microorganisms, which can lead to spoilage or build-up of toxins from Clostridium botulinum.

For questions, email the nutrition and wellness team.