June 5, 2020 - 12:59pm -- ufferman.1@osu.edu

OSU Extension, Morrow County will be testing dial gauge pressure canners on June 12 from 9 AM to 12:30 PM at OSUE-Morrow County office or on June 17 from 3-6 PM at OSUE-Morrow County office by appointment only. There are additional pressure canner testing events happening across the state. You can register for an appointment at https://go.osu.edu/2020pressurecannertesting or by calling 419-947-1070. Appointments are 15-minutes, so please arrive on time. You only need to bring the pressure canner lid to be tested.

Pressure Canner Testing in Morrow County Schedule:

** Date: Friday, June 12, 2020 - By Appointment Only

Time: 9:00 AM to 12:30 PM

** Date: Wednesday, June 17, 2020 - By Appointment Only

Time: 3:00 to 6:00 PM

Location: OSUE-Morrow County Office (Ag Credit Building)

Pre-registration required!  15-minute appointments

Go to go.osu.edu/2020pressurecannertesting to register or call for an appointment at 419.947.1070

Remember, home food preservation can be safe, simple and easy to learn! Contact Candace Heer, Family and Consumer Sciences Educator, for your home food preservation and food safety questions at heer.7@osu.edu or 419-94701970.

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It’s just about time to fetch canners out of the basement or garage. Fresh summer produce is on its way. When was the last time your dial gauge pressure canner was tested for accuracy?  If it’s been more than one year, it’s time for a re-check. OSU Extension will be testing dial gauge pressure canners on June 12 and June 17 at OSUE-Morrow County office (Ag Credit Building).  Register for an appointment at the link above. 

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.

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.
Get your pressure canner ready!

35 testing dates/locations across the state!

Go to go.osu.edu/2020pressurecannertesting to

register for an appointment today!