Pressure Gauge Testing
The USDA recommends pressure canners with dial gauges be tested annually. Why? Testing the gauge tells you whether your gauge is working properly. An accurate gauge is necessary to make sure your home canned foods are safe. Only dial gauges need annual testing. Weighted gauges stay accurate unless they
Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables. The risk associated with these low-acid foods is botulism poisoning, if they are not processed properly. Only pressure canning will allow food to be heated to and held for a specified time at 240 degrees Fahrenheit which is hot enough to destroy the bacterial spores that emit toxins.