Equipment

There are a few key pieces of equipment required for preserving food and are dependent on what type of preserving you plan on doing.

Pressure Canners

• Questions and Answers About Using a Pressure Canner (FN1415) Pressure canning is recommended for low-acid foods. Low acid foods are not acidic enough to prevent the growth of bacteria and should be processed at temperatures of 240 degrees to 250 degrees, which is attainable with pressure canners. Low-acid foods include; red meats, seafood, poultry, milk, all fresh vegetables except for most tomatoes.
• Pressure Can It Right! (FN2064) Pressure canning is the only safe way to preserve low-acid vegetables (such as green beans, corn and carrots), meats and most mixtures of foods. As water boils to steam in a sealed pressure canner, the temperature increases to 240 F or higher, temperatures necessary to destroy the spores of Clostridium botulinum.

Pressure Gauge Testing

Many counties across North Dakota offer pressure gauge testing. Check out the "Services" section of your local county for more information. Learn More