Pressure Canning & Lid Testing

— Written By Jessica Zucchino and last updated by Vonda Vaughn
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Pressure Canning & Lid Testing
Spring has sprung, and if all of our dreams come true, we’ll be covered up in produce before we know it! Canning is a wonderful way to keep foods around beyond their harvesting season. Did you know there is more than one method of canning? Depending on the type of food, you can use the boiling water process or the pressure canning method.
Pressure canning should be practiced with any low acid foods, such as green beans, carrots, corn, and potatoes to name a few. Combination foods, such as soups, stews, and meat sauces should also be pressured canned, as well. As you make plans for what foods you may want to can and store, be sure to test that your pressure canning equipment functions properly.
The N.C. Cooperative Extension of Mitchell County office offers free dial gauge pressure canner testing. All you need to bring is the lid of your pressure canner with the dial attached. The testing process takes less than 5 minutes. Schedule an appointment with Jessica Zucchino by calling 828-688-4811. Also, feel free to reach out to Jessica with questions regarding pressure canning or other methods of home food preservation. For more online information about home food preservation, visit Pressure Canning.