Pick up know-how for tackling diseases, pests and weeds.
Farm bill, farm marketing, agribusiness webinars, & farm policy.
Find tactics for healthy livestock and sound forages.
Scheduling and methods of irrigation.
Explore our Extension locations around the state.
Commercial row crop production in Arkansas.
Agriculture weed management resources.
Use virtual and real tools to improve critical calculations for farms and ranches.
Learn to ID forages and more.
Explore our research locations around the state.
Get the latest research results from our county agents.
Our programs include aquaculture, diagnostics, and energy conservation.
Keep our food, fiber and fuel supplies safe from disaster.
Private, Commercial & Non-commercial training and education.
Specialty crops including turfgrass, vegetables, fruits, and ornamentals.
Find educational resources and get youth engaged in agriculture.
Gaining garden smarts and sharing skills.
Timely tips for the Arkansas home gardener.
Creating beauty in and around the home.
Maintenance calendar, and best practices.
Coaxing the best produce from asparagus to zucchini.
What’s wrong with my plants? The clinic can help.
Featured trees, vines, shrubs and flowers.
Ask our experts plant, animal, or insect questions.
Enjoying the sweet fruits of your labor.
Herbs, native plants, & reference desk QA.
Growing together from youth to maturity.
Crapemyrtles, hydrangeas, hort glossary, and weed ID databases.
Get beekeeping, honey production, and class information.
Grow a pollinator-friendly garden.
Schedule these timely events on your gardening calendar.
Equipping individuals to lead organizations, communities, and regions.
Guiding communities and regions toward vibrant and sustainable futures.
Guiding entrepreneurs from concept to profit.
Position your business to compete for government contracts.
Find trends, opportunities and impacts.
Providing unbiased information to enable educated votes on critical issues.
Increase your knowledge of public issues & get involved.
Research-based connection to government and policy issues.
Support Arkansas local food initiatives.
Read about our efforts.
Preparing for and recovering from disasters.
Licensing for forestry and wildlife professionals.
Preserving water quality and quantity.
Cleaner air for healthier living.
Firewood & bioenergy resources.
Managing a complex forest ecosystem.
Read about nature across Arkansas and the U.S.
Learn to manage wildlife on your land.
Soil quality and its use here in Arkansas.
Learn to ID unwanted plant and animal visitors.
Timely updates from our specialists.
Eating right and staying healthy.
Ensuring safe meals.
Take charge of your well-being.
Cooking with Arkansas foods.
Making the most of your money.
Making sound choices for families and ourselves.
Nurturing our future.
Get tips for food, fitness, finance, and more!
Understanding aging and its effects.
Giving back to the community.
Managing safely when disaster strikes.
Listen to our latest episode!
TEXARKANA, Ark. –
My grandmother used to give me a case of quart size, home canned green beans. I never realized the labor of love that they were until I started canning myself. To me there is nothing as beautiful as a jar of home canned produce.
Although I do not have my grandmothers pressure canner, many canners are passed down or bought at estate sales or yard sales. While there is definitely nothing wrong with that, it is important that the pressure canner be working properly.
The only way to know that is to have it tested to ensure the safety of the food being processed.
If your canner isn’t working properly the foods in the jar can be under-processed, which even in a pressure canner, can increase the chance that botulism spores may still be present in the jars!
County Extension Family Consumer Science educators are available to test consumers dial gauge pressure canners to determine accuracy of the gauge. Dial gauges should be tested annually to assure that the pressure indicated on the dial is accurate.
Pressure gauge testing is only done by appointment and only certain pressure cookers can be tested.
Call your local county extension office to get an appointment and to check if your canner is a type we test. There is no charge for this service.
Pressure canners destroy the bacterium Clostridium Botulinum which can be found in low-acid foods when they are processed at the correct time and pressure in pressure canners.
If Clostridium botulinum bacteria survive and grow inside a sealed jar of food, they can produce a poisonous toxin. Even a taste of food containing this toxin can be fatal. Using boiling water bath canners when a pressure canner is intended will pose an increased real risk of botulism poisoning.
Models made before the 1970’s were heavy-walled kettles with clamp-on or turn-on lids. They were fitted with a dial gauge, a vent port in the form of a petcock or counterweight, and a safety fuse.
Modern pressure canners are lightweight, thin walled kettles; most have turn-on lids. The older models are still safe, as long as the dial is accurate, they are just heavier.
Newer models will have a jar rack, gasket, dial or weighted gauge, an automatic vent/cover lock, a vent port (steam vent) to be closed with a counterweight or weighted gauge, and a safety fuse.
Pressure does not destroy microorganisms, but high temperatures applied for an adequate period of time do kill microorganisms. The success of destroying all microorganisms capable of growing in canned food is based on the temperature obtained in pure steam, free of air. A canner operated at a gauge pressure of 10.5 pounds of pressure provides an internal temperature of 240°F.
Green beans and tomatoes are among the most popular vegetables for home canning. Because of their low acidity, vegetables such as green beans must be processed in a pressure canner.
We also have the newest edition of So Easy to Preserve for sale in our office as well as free publications with updated U.S. Department of Agriculture recommendations for home canning. If your home canning recipes are older than 5 years old, it is time to come get new ones with the latest recommendations.
Contact your local county Extension office for recipes.
By Carla DueCounty Extension Agent - FCSU of A Division of AgricultureCooperative Extension Service400 Laurel Street, Suite 215 Texarkana AR 71854 (870) 779-3609 cdue@uada.edu
Additional Resources