In canning, safety comes first. Always use recipes that have been tested for food safety.
Foods high in acid content, with a pH below 4.6, can be canned using a hot water bath.
Canning low-acid foods such as meats and vegetables require a pressure canner.
Yavapai County FCHS Agent Hope Wilson coordinates classes on canning.
Yavapai County Food Preservation - Details and tested recipes
The gauge on your pressure canner should be tested once a year.
The University of Arizona Pima County Extension does not offer canning classes but can test pressure canner gauges to ensure that they are accurate. Testing is offered by appointment only*.
Testing is primarily for Presto Pressure Canners. Individuals with All American Canners must remove the gauge from the lid before arriving.
Pima Extension staff will be available on the following dates at 9 am to test pressure canner gauges:
January 12, 2024
February 2, 2024
March 1, 2024
April 5, 2024
May 3, 2024
June 7, 2024
July 12, 2024
You must email Ivonne Martinez to confirm this appointment.
If you need to schedule an alternate appointment, please contact Debbie Curley.
The process only takes 10 minutes and is offered at the Pima County office located at 4210 N Campbell Avenue – across from Trader Joe’s.