Pressure Canner Testing

 

Pressure canning is the only method for canning meat, poultry, seafood, and vegetables recommended by the USDA. The bacterium Clostridium botulinum is destroyed in low-acid foods when they are processed at the correct time and pressure in pressure canners.

The USDA recommends that pressure canner gauges be tested every year for accuracy.

The Gloucester Extension Office conducts this testing at no charge for Gloucester residents.

Dial gauges need to be checked every year for two safety reasons: safety in operation and safety in food preservation. Weighted gauges do not need to be checked. High dome canners cannot be tested.

For more information or to schedule an appointment, please contact Glenn Sturm at (804) 693-2602 or gjsturm@vt.edu