When the rain stops, planting begins.  The next step is to determine the best way to preserve the fruits and vegetables for consumption later.  Turn to OSU Extension for the most current information.  Here is the information you need to know. 

Pressure Canner Dial Gauge Testing - $10.00

It is important for the safety of your home canned products to have your pressure canner dial gauge checked every year for accuracy.  If your gauge isn't accurate, you may not be getting the proper temperature in your pressure canner.  OSU Extension, Montgomery County provides dial gauge testing.  Make an appointment to have your gauge tested by contacting Pat Holmes, Extension Educator, Family & Consumer Sciences (holmes.86@osu.edu or 937-224-9654, ext 122).  Cost is $10.00 per gauge. 

Home Food Preservation

Are you interested in learning how to can green beans?  Tomatoes?  Peaches?  This discussion seminar (not a hands-on class) will prepare you to can and freeze the fruits and vegetables of the season.  There is a $10.00 per person fee for this class.  The instructor is Pat Holmes, Extension Educator, Family & Consumer Sciences.  To register, send $10.00 (payable to OSU Extension, Montgomery County) to 580 Calumet Lane, Dayton, Ohio 45417.

Home Canning Guide

Thinking about doing some home canning this summer?  Then make sure you are using the most current recommendations.  Home canning has changed greatly in the 180 years since it was introduced as a way to preserve food.  Scientists have found ways to produce safer, higher quality products.  It is critical to understand the scientific principles on which canning techniques are based, canning equipment needs, and proper processing times and techniques.  The USDA Complete Guide to Home Canning (Bulletin #539) includes chapters on the principles of home canning; selecting, preparing, and canning fruit and fruit products; selecting, preparing, and canning tomatoes and tomato products; selecting, preparing, and canning vegetables and vegetable products; preparing and canning poultry, red meats, and seafood; preparing and canning fermented foods and pickled vegetables; and preparing and canning jams and jellies.  The guide is available for $10 plus tax and shipping at the Extension office.