Pressure Canner Gauge Testing

Pressure canner dial gauges need to be tested for accuracy at least once a year. The U.S. Department of Agriculture and Oregon State University recommends that if a gauge is off by more than one pound, it should be replaced because you can't adjust the pressure and be sure that the temperature inside the canner is accurate. If your gauge is off, it could result in under-processed canned products.

The Family Food Education/Master Food Preserver volunteers are testing gauges throughout the summer at the Lane County office of the OSU Extension Service, 950 West 13th Avenue, in Eugene. Cost for this service is $5, just bring in the lid on the following dates (you may also drop off your lid at 10 a.m. and pick up between 2-5 p.m.).

Besides having gauges tested, it is advisable to check the gaskets and safety plugs on the canner. They should be replaced if they are worn, cracked, or have become brittle. Clean the air vents with a pipe cleaner and heat the canner with a few inches of water in the bottom to see if everything is working correctly before you begin canning. Call the OSU Extension Service-Lane County Food Safety/Preservation Hotline at 682-4246 or 800-354-7319, if outside the local Eugene/Springfield calling area. The hotline is available from June 15 to October 15, 2009, Monday-Thursday, 9 a.m.-4 p.m. For more information on use and care of pressure canners, see our publications page.