Gauge Testing
If you use a dial-gauge canner such as those manufactured by Presto, they should be checked annually to ensure they are accurate. Under-processing of low-acid foods can lead to botulism!
Residents of Inyo, Mono, Kern and our neighboring counties in Nevada can test your dial gauge here at our office free of charge. Please contact us at 760-873-7854 or send an email to Melissa at melyeager@ucanr.edu to set up an appointment or to arrange it by mail.
All-American Canner Owners: Although you have a dial gauge on your canner, your canner is operated like a weighted-gauge canner. Weighted gauge canners are very accurate. The dial steam gauge is there as a monitoring tool. We're glad to try to test your gauge, but sometimes we can't fit our tester on some models while attached to the lid.
UC Master Food Preservers of Inyo & Mono Counties
Our program is led by volunteers from our community. You can join us!
On this site you will find information on canning and home food preservation, along with tips and resources to help residents of the Eastern Sierra deal with our altitude and local conditions.
Canning is not a process that you should be creative with! There is a lot of testing using laboratory equipment that needs to be done to ensure safety. If you have a special something that you want to preserve, but there is no tested recipe, in most cases we recommend freezing it instead.
There is an abundance of incorrect information on the internet. This page has a list of reputable sources that you can use to compare with what you find online.
Featured Recipe
Easy Hot Sauce
This recipe from the NCHFP is simple to make and better than you probably expect. It's a good recipe for beginners. Spice levels are subjective, but I'd call it medium. Adjust spiciness by changing the pepper type, not amount.
Ingredients:
- 8 cups (64 ounces) canned, diced tomatoes, undrained
- 1½ cups seeded, chopped Serrano peppers*
- 4 cups distilled white vinegar (5%)
- 2 teaspoons canning salt
- 2 tablespoons whole mixed pickling spices
Yield
About 7 to 8 half-pint jars
Directions
- Inspect, wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
- Place mixed pickling spices in a spice bag and tie the ends firmly. Mix all ingredients in a Dutch oven or large saucepot. Bring to a boil, stirring occasionally. Simmer another 20 minutes, until tomatoes are soft.
- Press mixture through a food mill. Return the liquid to the stockpot, heat to boiling and boil for another 15 minutes.
- Fill hot sauce into clean, hot half-pint jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids. (See manufacturer's directions.)
- Process in a boiling water or atmospheric steam canner according to the recommendations listed below. Let cool, undisturbed, 12-24 hours and check for seals. Most of our residents will be processing for 15 or 20 minutes due to our altitude.
* Caution! Wear plastic or rubber gloves when handling, cutting and seeding hot peppers. Protect your eyes!
Source
https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/easy-hot-sauce/
