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
- Can I get my pressure cooker tested? When and where? Thanks for a great service! jh
- I would like to find a recipe for canning apple pie filling that is safe for my elevation. I have looked through your web sites to no avail. Please direct me.
- Where should I put my food storage?
- How long does pectin keep if the box has not been opened?
- 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???
- 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?
- I grew up eating green beans which were pressure-canned at home. When my mother heated them for a meal, she brought them to a boil then removed the lid and let them boil for at least a minute with the lid off. She said this was necessary to be safe. Is it necessary or was that just something passed down from before pressure canning was available?