Due to the high price of food many people are planning on doing some canning or freezing to preserve their garden produce. Lee Sherry, University of Nebraska – Lincoln Extension Educator in Madison county states pressure canners with a dial-type pressure gauge should be tested each year for accuracy. Canning depends on accurate pressure to insure the food is preserved correctly. Lids can be tested by calling 402-370-4040 to make an appointment or check with your local UNL Extension office for their pressure lid testing times. There is a $2.00 fee to test each lid, and may vary from office to office.
To have a dial-gauge canner tested, bring the canner lid only -- the entire canner is not needed. The pressure gauge and all vents and openings in the lid will be checked for proper functioning. It is not necessary to test weighted or rocker-type pressure regulators because they cannot be adjusted and will usually remain accurate. For additional information about canning, please call Lee Sherry 370-4040. Check the UNL Madison County web site to link to the USDA canning guidelines at www.madison.unl.edu
Pressure canners for use in the home were extensively redesigned beginning in the 1970's. Models made before the 1970's were heavy-walled kettles with clamp-on or turn-on lids. They were fitted with a dial gauge, a vent port in the form of a petcock or covered with a counterweight, and a safety fuse. Modern pressure canners are lightweight, thin-walled kettles; most have turn-on lids fitted with gaskets. (At least one style has screw-down knobs around the canner and does not have a gasket, however.) They all have removable racks, an automatic vent/cover lock, a vent port (steam vent), and a safety fuse.
Today's pressure canner may have a dial gauge for indicating the pressure or a weighted gauge, for indicating and regulating the pressure. Weighted gauges are usually designed to "jiggle" several times a minute or to keep rocking gently when they are maintaining the correct pressure. Read your manufacturer's directions to know how a particular weighted gauge should rock or jiggle. Dial gauge canners will usually have a counterweight or pressure regulator for sealing off the open vent port to pressurize the canner. This weight should not be confused with a weighted gauge and will not jiggle or rock as described for a weighted gauge canner. Pressure readings on a dial-gauge-only canner are only registered on the dial and only the dial should be used as an indication of the pressure in the canner. One manufacturer now makes a dial-gauge system where either the dial or the weighted gauge may be used.
Pressure canners come deep enough for one layer of quart or smaller size jars, or deep enough for two layers of pint or smaller size jars. The USDA recommends that a canner be large enough to hold at least 4 quart jars to be considered a pressure canner for its published processes.
www.foodsafety.cas.psu.edu/canningguide.html
www.fnic.nal.usda.gov/nal_display/index.php?info_center=4&tax_level=3&tax_subject=358&topic_id=1610&level3_id=5942&level4_id=0&level5_id=0&placement_default=0
Freezing
www.lancaster.unl.edu/food/ciqo.htm
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