2023 Pressure Canner Gauge Testing!
FREE pressure canning gauge testing will be offered at Gogebic Community College, E4946 Jackson Road, Ironwood, at Door #1 on these dates:
Monday, May 15th from 4:00 to 6:00 PM
Wednesday, June 7th from 4:00 to 6:00 PM
If you miss these dates, call 906-307-1234 for an appointment.
Home canning can be a safe and rewarding hobby, but it is important to follow proper safety procedures to avoid foodborne illness. The most common foodborne illness associated with home canning is botulism. Botulism is a serious, potentially fatal illness caused by a toxin produced by the bacteria Clostridium botulinum. The bacteria can be found in soil, dust, and water, and it can contaminate food during canning if proper safety procedures are not followed.
To prevent botulism, it is important to:
• Use only clean, undamaged jars and lids.
• Wash all fruits and vegetables thoroughly before canning.
• Prepare foods according to tested recipes.
• Use the correct amount of acid in foods that are low in acid.
• Use a pressure canner for low-acid foods.
• Follow proper canning procedures.
• Pressure canner gauges need to be re-tested every year.
If you are unsure about any aspect of home canning, it is best to consult a reliable source of information, such as the National Center for Home Food Preservation (NCHFP). The NCHFP has a wealth of information on safe home canning practices, and they offer a variety of resources, including books, fact sheets, and videos.
Here are some additional tips for preventing foodborne illness from home canning:
• Never use a boiling water bath canner for low-acid foods.
• Store home-canned foods in a cool, dark place.
• Discard any home-canned food that shows signs of spoilage, such as mold, discoloration, or off odor.
By following these safety tips, you can help to ensure that your home-canned foods are safe to eat.
MSU Extension tells us to be prepared for canning season by making sure your pressure canner gauge is accurate to prevent foodborne illness.