Test PB Collection: FTE

How to safely change the type of pepper in canning recipes.

Information and clarifications about canning tomatoes safely.

If you use a dial-gauge pressure canner, you should have the gauge tested annually to be sure the canner is reaching a safe pressure during canning. We can test Presto gauges free of charge in the Farm Advisor's Office in Bishop. Please call (760) 873-7854 or email us at immg@ucanr.

This recipe from Colorado State Cooperative Extension was chosen for its similarity to a popular style of pickling our local Chileno peppers.* Always process peppers correctly to be safe. DO NOT OPEN KETTLE. Pickled Chileno Peppers 5 lbs chileno peppers, approx.

Information on dehydrating foods in the Eastern Sierra.

Find out about upcoming trainings and workshops hosted in Inyo and Mono counties.

Home food preservation resources and information.

Local canning wisdom from the Inyo-Mono MFPs.

Food whose pH is below 4.6 can be processed in a water-bath canner or a steam canner.

Foods with a pH above 4.6 are low-acid foods. They must be pressure canned.