Canning season is fast approaching! Are you ready? Have you had your pressure canner gauge tested lately? Did you know it should be tested yearly to ensure accuracy?

Pressure canners are the only safe home food preservation method to destroy the harmful microorganisms that can result in foodborne illnesses, such as botulism poisoning. Pressure canners can reach a temperature of 240 degrees Fahrenheit. When held under pressure and processed for a specified amount of time, they can destroy the bacteria and toxic bacterial spores produced by Clostridium botulinum.

Therefore, pressure canner gauges should be tested yearly for accuracy, or if they have been dropped or if you suspect they are not coming up to pressure. 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, reading too high or too low.

If the gauge reads too high, this will lead to under-processing. When low-acid foods are under-processed, food becomes unsafe. However, if the dial gauge reads too low, your product is over-processing; thus, the food quality deteriorates, and foods may become mushy. If a dial gauge reads up to two pounds high or low, slight pressure adjustments can be made without replacing the gauge. However, gauges differing by more than two pounds must be replaced.

The only way to know if your pressure gauge is accurate is to have it tested. University of Illinois Extension is holding Pressure Canner Testing Clinics beginning this May and will run through July. These events will be held at the local County Extension offices, with several dates to choose from. Bring in your pressure canner lid with the gauge attached. Staff will inspect the lid, gasket, and gauge for accuracy and provide you with an assessment. Weighted gauge pressure canners do not have gauges, so they need not be tested. However, we can inspect your canner and answer any questions you may have.

Register today to ensure your spot during clinic hours by visiting our website at go.illinois.edu/jsw or calling our office at (815) 858-2273. If you cannot attend our clinic hours, you can call ahead to drop off the canner lid, complete the intake form, and pick it up later.

University of Illinois Extension also offers several food preservation workshops beginning this spring and going into the summer months. To learn more, visit us at go.illinois.edu/jsw or call (815) 858-2273.