Q: Are you testing pressure canner gauges again this summer?

A: Yes, we are. We have two Extension Master Food Volunteers who will be testing the dial pressure gauges on canners in July. They will be available to check pressure canners and dial gauges and answer any food preservation questions that you may have from 9 a.m. to noon July 7 at the K-State Research & Extension-Douglas County Office, at the Douglas County 4-H Fairgrounds. On July 8, the Master Food Volunteers will be at the Lawrence Farmers Market, 824 N.H., from 7 a.m. to 11 a.m. to test dial gauges and hand out up-to-date food preservation information.

All dial pressure gauges should be tested annually for accuracy, so this is a great time to mark your calendar to get your canners checked. All that you need to bring is your gauge; however, if you want to bring the gauge attached to your canning lid, that’s fine, too. There is no charge to have your canners checked. For answers to additional canning questions, please don’t hesitate to call 843-7058.

Q: I purchased a pressure canner without an instruction book at a garage sale. Since I haven’t canned for several years, I need instructions on how to pressure can. Will you help me?

A: Sure. For successful pressure canning, follow these steps:

¢ Put 2 to 3 inches of hot water in the canner. Place filled jars on the rack, using a jar lifter. Fasten the canner lid securely.

¢ Leave the weight off the vent port or open the petcock. Heat at the highest setting until the steam flows from the petcock or vent port.

¢ Maintain a high heat setting, exhaust the steam for 10 minutes, and then place the weight on the vent port or close the petcock. The canner will pressurize during the next 3 to 5 minutes.

¢ Start timing the process when the pressure reading on the dial gauge indicates that the recommended pressure has been reached or when the weighted gauge begins to jiggle or rock.

¢ Regulate the heat under the canner to maintain a steady pressure at or slightly above the correct gauge pressure. Quick and large pressure variations during processing may cause unnecessary liquid losses from the jars. Weighted gauges on Mirro canners should jiggle about 2 to 3 times per minute. On Presto canners, they should rock slowly throughout the process.

When the timed process is completed, turn off the heat, remove the canner from heat if possible, and let the canner depressurize. Do not force ‘ cool the canner. Forced cooling may result in food spoilage. Cooling the canner with cold running water or opening the vent port before the canner fully depressurizes will cause a loss of liquid from the jars and seal failures. Force-cooling may also warp the canner lid of older model canners, causing steam leaks.

Depressurization of older model canners should be timed. Standard-size, heavy-walled canners require about 30 minutes when loaded with pints and 45 minutes with quarts.