Ask a Question
Notify Me On Question Update
Email this Question
I just inherited a pressure canner. It's pretty well used and I'm a little nervous about using it. I've never done pressure canning before. Is there a place where I can get it checked out for safety, and how do I learn how to use it.
Rate This FAQ
Check with your local Extension Office. They can test the gauge and can look over the pressure canner. SOme really old models are not worth saving. New models cost as little as $80. Ask the Extension Agent if there any Master Canners in your county who could help you learn a little about canning.
Be sure and check out http://www.homefoodpreservatio
Submit Your Suggestion
Other Questions In This Topic
- I have tried pressure canning chicken 4 times now. I've done 2 batches cooked chicken and 2 batches raw chicken. All 4 times most of the water cooked out of the jars. Is this supposed to happen and is the chicken safe for us to eat?
- I have a question regarding commercially canned tomatoes. I have read on your website that the nutritional value of vegetables may not be maintained after the expiration date. I have heard somewhere that tomatoes are an exception, and there could be a problem with the tomatoes that would not be able to be detected, and that they should just be discarded at the expiration date for safety's sake. Is this true?
- Is it save to eat weevil?
- All of the recipes I can find for canning green beans require a pressure canner. Is there a safe way to can green beans using a boiler canner?
- Can you tell me what the adult form is for the weevil that I find in my flour and pasta?
- Information for Canning at High Altitudes.
- I am trying to use flour that has been stores for about 30 years. It looks ok and tastes like flour but I have baked two loaves and they will not raise. they taste ok but how nutritional would they be?
- I used the approved recipe for canning apple pie filling, including leaving a 1 inch headspace. However, after taking out the jars I noticed that filling had bubbled up out of the jars during processing. The lids seem sealed, but how can I be sure they are safe? Should I have left a larger headspace than 1 inch???