Food Preservation
Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Maintaining or creating nutritional value, texture and flavor is important in preserving its value as food.
Pressure Canner Dial Gauge Testing
A pressure canner is necessary for canning low-acid vegetables, meats, fish and poultry. There are two types of pressure canners: dial gauge and weighted gauge. Dial gauges on pressure canners should be tested annually for accuracy before use.
Gauges that read high cause under-processing and may result in unsafe food. Low readings cause over-processing. Pressure adjustments can be made if the gauge reads up to 2 pounds high or low. Gauges that differ by more than 2 pounds should be replaced.
Testing is free and takes only a few minutes. Schedule your appointment with UT Extension Sullivan County. Bring the lid and/or gauge with you!
FOOD PRESERVATION CLASSES
Canning College is held in the late spring and mid summer.
– Classes are developed to help participants learn necessary skills to follow safe food practices guidelines while preserving their harvest.
– Canning items include: tomatoes, jellies/jams, green beans and pickles, other surprise foods can be offered.
UPCOMING CLASSES
May 11th | 9-11 a.m. | Strawberry Jam Workshop
(Kingsport Farmers Market, Kingsport)
May 31st | 9:30-2:00 p.m. | Water bath and pressure canning
(Sullivan County Extension Office, Blountville)
July 11th | 9:30-2:00 p.m. | Water bath and pressure canning
(Sullivan County Extension Office, Blountville)
Nutrition
