Dane County Food Safety and Preservation
Pressure Canner Testing
Don’t forget to have the dial gauge on your pressure canner tested. It is recommended to have this gauge tested every year. It’s also a good idea to review the “Using & Caring for a Pressure Canner” publication by the University of Wisconsin-Extension.
Extension Dane County can test your Presto® pressure canner on-site. For all non-Presto® canners, we recommend contacting the manufacturer for advice on testing your equipment. Please be aware of the following details:
- Pressure Canner Testing is available by appointment.
- Contact Claire Mance and schedule an appointment at 608-224-3699 or mance.claire@danecounty.gov.
- Our office hours are 8:00 am to 4:30 pm, Monday through Friday. We are closed major holidays.
- The charge is $3 per gauge.
- In addition to your gauge, please also bring your canner lid and gasket, as testing includes a quality assessment of both the lid and the gauge.
It is also possible to send your Presto® or non-Presto® gauge to Presto® for testing.
UW-Madison Division of Extension Food Preservation Publications
The following publications are available for free download using the links below, or print copies can be obtained through our office at Extension Dane County. Click here for more information about safe preserving recipes.
Freezing Fruits and Vegetables (B3278)
Canning Fruits Safely (B0430) – updated 2020 Caution against canning elderberries, white-fleshed peaches
Canning Meat, Wild Game, Poultry and Fish Safely (B3345)
Canning Salsa Safely (B3570)
Canning Vegetables Safely (B1159)
Tomatoes Tart & Tasty (B2605) Newly-revised in 2021!
Care and Use of a Pressure Canner (B2593)
Making Safe Jerky in a Home Dehydrator
Homemade Pickles and Relishes (B2267)
Make your Own Sauerkraut (B2087)
Jams, Jellies, and Fruit Preserves (B2909) – updated 2020 Caution against canning elderberries, white-fleshed peaches
Other Resources
If you have questions related to food businesses, contact the Wisconsin Department of Agriculture, Trade, and Consumer Protection at 608-224-4923 or datcpdfslicensing@wi.gov.
To answer all your remaining questions about preservation techniques, like “How do I freeze, dry, can, ferment, pickle, (etc.!) all my food safely?”, check out the National Center for Home Food Preservation.
More Helpful Links:
- Food Safety and Health – the premier resource for food safety & health information for Wisconsin consumers. Your source for up-to-date and research-tested information on food preservation, food safety, starting a small food business, and hot topics in food safety and health.
- Fight BAC!
- Database of Food Preservation Information Pennsylvania State University
- Links to Government Websites with Nutrition Information
- Gateway to US Government Food Safety Information
- Searchable Nutrient Composition Database From US Dept of Agriculture (USDA)
- Food and Nutrition Information From the USDA
- National Heart, Lung and Blood Institute (Part of the National Institutes for Health)
- Information from the US Centers for Disease Control and Prevention
- National Dietetic Association
- Meat HACCP – research-based help for small meat and poultry processors. Key resources on this site include: THERM a web-based program for evaluating deviations in raw product processing or handling; HACCP Model Plans – model plans jointly developed by the Wisconsin Department of Agriculture, Trade and Consumer Protection (Food Safety division) and the University of Wisconsin-Extension for use by small and very small meat processors throughout the state.
