NEW CUMBERLAND - The West Virginia University Extension offices will be testing pressure canners at no cost in all 55 counties.
The Hancock County offices will be testing canners from 8:30 a.m. to 4:30 p.m. Monday through Friday at the offices located at 104 N. Court St., Room 203.
"Having a pressure canner tested at a local WVU Extension office allows individuals to help safeguard their canned foods, as well as the hard work and time involved with the canning process," says Litha Sivanandan, extension food safety and preservation specialist.
Pressure canner seal-in flavor and eliminates harmful microorganisms through high-heat exposure that ensures enzymes remain inactive to keep high-quality, safe fruit and vegetable preserves.
"Taking the necessary steps - like having canners tested - helps ensure that they are working properly, reducing the chance of food spoilage from faulty equipment," says Sivanandan.
A test to ensure jar lids are sealed can be used 12 to 24 hours after the canning process.
To guarantee a proper seal, the center of the jar's lid should appear concave or curved downward, and must not move when pushed with a finger.
A lid that does not seal is a typical result of a faulty pressure canner.
For information, call (304) 564-3805.