Canner Dial Gauge Testing Available in Haywood
Pressure Canning is the only process recommended to safely can low acid products like vegetables, meat, poultry, spaghetti sauce, and seafood.
To reduce the risk of Botulism in low acid home-canned foods, you should follow a tested recipe using the recommended pressure and time for the product you are canning. Pressure canners have either a weighted gauge or a dial gauge used to measure the pounds of pressure during processing.
It is important for pressure canners with dial gauges to be checked once a year for accuracy. The Haywood office is now taking appointments for pressure gauge testing.
While social distancing guidelines are in place for our office you can call 828-456-3575 or email Julie_sawyer@ncsu.edu to make an appointment to have your gauge tested.