Food Preservation & Safety

New Food Preservation Updates for 2013

Check the OSU Food Preservation Website...


Pressure Canner Gauge

Pressure Canner Gauge Testing

Testing your pressure canner gauges is an important step to ensure food safety.  Gauges can drift over time and give inaccurate pressure readings which may mean that your food has not been adequately processed for safety.   Brand new gauges should also be tested to guarantee accuracy before they are used for the first time.  Gauges can be tested free of charge at The Polk County Extension office.

The Polk County Extension office in Dallas offers free testing of pressure canner gauges.  Please drop off your canner lid with the gauge attached (or the gauge only), at the Dallas office during regular office hours (weekdays from 8 am until 5 pm, excluding lunchtime noon until 1 pm).  The gauge will be tested as time allows and you will be notified when it is ready to pick up.  Please call the office at 503-623-8395 for more information.

Food Safety Hotline (1-800-354-7319)

Certified Master Food Preserver volunteers and OSU Extension staff operate a free Food Safety and Preservation Hotline.  In 2013, the toll free number is 1-800-354-7319.  The Hotline will be in operation Monday through Friday (except holidays) from June 25th through October 12th, Monday-Tuesday and Thursday-Friday hours are from 9 am until 4 pm. Wednesday hours are from 1pm to 4 pm.  You can call with all of your questions about food canning, preservation and safety.

OSU Extension Family & Community Health Food Preservation Information

OSU Extension Family and Community Health provides publications and resources to help you preserve and store food.

National Center for Home Food Preservation

The National Center for Home Food Preservation is your source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods.

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