For new and experienced canners now is a good time to remind everyone to have their dial gauge pressure canner tested.
It is recommended to test a dial gauge pressure canner for accuracy each year. Weighted gauge canners are meant to maintain accuracy over time and do not need to be tested. If a dial gauge is out of calibration then there is a risk of under-processing food. Under-processing of food can lead to harmful toxins such as botulism, which can result in illness and even death. For low-acid foods such as vegetables, meats, poultry, and seafood the recommended method is pressure canning.
When canning the safest option is to follow research-based recipes provided from The National Center for Home Food Preservation or the So Easy to Preserve book. The book is available for purchase on the NCHFP website or at the Wilkes Extension Office.
