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.
Food Preservation Learning Series
To join us for one or more of these in-person sessions, click the link below to register:
Food Preservation Learning Series to register.
For a printable copy of the Food Preservation Learning Series (FPLS) Flyer, click the link below
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. Click on the link below to secure a time to have your canner tested.
Click on the link below to register for Pressure Canner Testing
Pressure Canner Testing to register
For a printable copy of the Canner Testing Flyer, click the link below: