In those cases, the manufacturers I contacted suggested that the cook should rely on the weighted gauge to determine when the canner reaches the proper pressure, while using the dial as a way to watch ...

This story is the third in a series on canning. In the next three weeks, we’ll cover more specifics and recipes for home preserving. We covered the basics of home ...

Today’s pressure canners may have a dial gauge for indicating the pressure or a weighted gauge, for indicating and regulating the pressure. Serious errors in processes that can result in spoilage or ...

When canning low-acid vegetables, meats and soups, they must be processed in a pressure canner in order to destroy botulism spores that can cause a deadly illness. These foods cannot be safely ...

As we enter into canning season, I am here to remind you that it’s time to have your pressure canner gauge tested. Check dial gauges for accuracy before use each year. Gauges that read high cause ...

As we enter into the canning season, I am here to remind you that it’s time to have your pressure canner gauge tested. Check dial gauges for accuracy before use each year. Gauges that read high cause ...

With the summer harvest season in full swing, many cooks are preserving produce. Here are general instructions and guidelines for water bath canning and pressure canning. Always consult a specific ...

A yearly check up for your pressure canner keeps your equipment in shape. A pressure canner is a very important piece of equipment when it comes to home food preservation. Making sure it is working ...

First published Aug. 25, 2009: Boiling water canning is a great way to preserve the harvest, but it will only take you so far. If you want to can vegetables, meat, poultry, seafood and other low-acid ...

For safe processing of low-acid foods such as meat, poultry, fish, game and vegetables, home pressure canner dial gauges must be tested every year to ensure accuracy, or if bumped or dropped. If the ...

This acidity chart tells you which foods are high in acid and which are low. High-acid foods can be canned with a water bath canner and/or a pressure canner, while low-acid foods must be canned with a ...