By Joshua Salley of the DeSoto Parish Extension Office
We had a very successful Pressure Canner Testing Day at the DeSoto Parish Extension Office on May 26th. Mrs. Abigail McAlister, Nutrition Agent, was available to perform visual inspections of the canners and was able to test the pressure gauges to ensure that they were working properly.
Pressure canning is a great way to preserve foods such as vegetables, meat, fish, and poultry. They reach an interior temperature of 240 degrees, which is much higher than the 212-degree temperature of boiling water. They reach this temperature when pressure builds up to 10.5 pounds at 0 to 1,000 feet of altitude. This higher temperature kills microorganisms when applied for a sufficient period. It is important that your pressure canner is in adequate shape to perform properly to prevent food-borne illnesses such as the botulism-causing bacterium, botulinum. For more information on food preservation techniques and food safety, visit the LSU AgCenter’s website: lsuagcenter.com .
