FOOD PRESERVATION

Ohio State University Extension is dedicated to keeping you informed on how to preserve and store the fresh fruits and vegetables you grow or purchase from the many local farmer's markets in our area. We teach the basics of canning and preserving by offering workshops and demonstrations throughout the year. Our programs are based on the guidelines provided by the Ohio Department of Agriculture. We emphasize the science behind preservation so than everyone who cans or freezes fresh fruits and vegetables understands why certain procedures must be followed precisely to ensure a high-quality, safe product that they and their family can enjoy.

In addition to workshops and demonstrations, we offer pressure canner testing opportunities to ensure that your canner is operating at the proper pressure, and your seals and canner are in good operating condition. Home canning is a relatively simple process, but many variables can affect your finished product. There are so many resources with unsafe information that it is important to make sure you are following the most recent safe home canning guidelines. One guideline for home canning foods safely is using a pressure canner to process low-acid foods, such as vegetables, meat, poultry, and fish. These low-acid foods must be pressure canned at the recommended time and temperature to destroy Clostridium botulinum, the bacterium that causes botulism food poisoning. Home canning low-acid foods in boiling water canners is absolutely unsafe because 212 degrees F is not high enough to destroy botulinum bacteria.

Pressure Canner Testing

With good reason, most people have a healthy regard for the possible dangers of pressure canners. Usually this respect is based on an old story of a pressure canner “blowing up” in someone’s grandmother’s kitchen. Regardless, it is important to realize that pressure canners are safe if the safety precautions are followed and the canner is used properly. Dangers arise when the unit isn’t maintained and/or used properly. To make sure your pressure canner is working properly, all dial-gauge pressure canners should be tested for accuracy each year. Tuscarawas County Extension offers several opportunities for you to have your canner tested.

We are currently offering canner testing at our office. Please call to schedule a time to visit, or you may leave your canner with us and we will call you once testing is complete. 

 If you have concerns or questions about your canner, please feel free to call 330-339-2337 or email Rebecca Davis.