Get Your Canner Tested Annually! The USDA recommends dial gauges on pressure canners be tested annually. Have your dial gauge tested for free to make sure it is operating properly by calling your local Wyoming Extension office to set up an appointment.
Pressure Canner Updates Let’s explore an induction-compatible pressure canner and digital pressure canners, and clear up continuing misinformation about pressure canners versus cookers. Source: Penn State Extension
Checklist for Water Bath Canning Organize yourself, the work area, equipment, and supplies before you begin the canning process. Follow research-based directions for canning high-acid foods in a water bath canner. Source: Penn State Extension
Making Garlic and Oil-Infused Oils at Home There is some food safety concern because introducing garlic into oil creates a low acid, anaerobic environment which is a great place for botulism bacteria to germinate and produce their toxin. Extension Educators at the University of Idaho did research on how to make such oils safely for use at home. Read their findings and recommendations. Source: University of Idaho Extension
Is Canning on a Portable Burner Safe? A portable burner may be a suitable alternative to a cooktop stove for water bath canning if certain specifications are met. However, it may not work for pressure canning. Source: Penn State Extension
Flavored Vinegars Easy-to-make flavored vinegars add elegance and interest to entrées and salads. Flavorings may include herbs, fruits, vegetables, and spices. Source: Penn State Extension
Foods that are Not Safe to Can Some commercially canned foods cannot be replicated by the home food preserver. Learn which ones are not safe to can because of harmful microorganisms or quality issues. Source: Penn State Extension