Check out our upcoming food preservation classes!
Yes, You Can! Food Preservation Series
April 16 - Freezing Your Summer Harvest - Elizabeth
April 28 - Freezing Your Summer Harvest - Rockford
May 19 - Water Bath and Pressure Canning Basics - Freeport
May 28 - Dehydrating Your Summer Harvest - Elizabeth
May 30 - Preserving Practices: Jams and Jellies - Freeport
June 11 - Water Bath and Pressure Canning Basics - Rockford
June 13 - Preserving Practice: Pressure Canning Green Beans - Rockford
Get your Pressure Canner Dial Gauge Tested
Before using your pressure canner, have your dial gauge tested for accuracy. Testing will ensure your pressure canner reaches the appropriate pressure needed to process low-acid foods, such as vegetables and meats, safely. Over time, a pressure canner's dial gauge will become inaccurate, resulting in either reading too high or too low.
Testing is offered at Jo Daviess, Stephenson and Winnebago County Extension Offices. To schedule an appointment to get your Pressure Canner Dial Gauge tested, call the office nearest to you:
- Jo Daviess County - (815) 858-2273
- Stephenson County - (815) 235-4125
- Winnebago County - (815) 986-4357
Pressure Canner Lid Testing Clinics
May 28 - Elizabeth
July 1 - Elizabeth
Recorded Workshops
Boiling Water Bath Canners
Explore proper techniques to safely preserve high-acid foods such as pie filling, pickles, salsas, jams, and jellies with stovetop and electric countertop water bath canners.
Steam Canners
Steam canning is a safe alternative to boiling water bath canning for preserving many high-acid foods. Learn how to use a steam canner and become familiar with recommended food processing times.
Pressure Canners
Pressure canners provide the only safe method for preserving low-acid foods, including green beans, meat, squash, and broths. Learn how to safely can low-acid foods using a pressure canner.