Serving Gogebic, Iron and Ontonagon Counties
Serving Gogebic, Iron and Ontonagon Counties
Glen Ackerman-Behr, director of workforce development at GCC and a canning enthusiast, returns a pressure gauge canning lid to its owner and gives them the results of the testing, along with suggestions on what the owner should do to rectify any problems with it on Monday afternoon. If a gauge doesn't pressurize correctly, it can lead to foodborne illness, such as botulism.
By CHARITY SMITH
Ironwood - Locals interested in canning foods got some assistance making sure their equipment was operating properly as Gogebic Community College hosted a pair of drive-thru events on Friday and Monday to allow those interested in pressure canning to have their gauges tested to make sure they are reading properly.
Food that is not pressurized correctly can lead to many food-borne illnesses, such as botulism.
The college worked in conjunction with the Michigan State University and University of Wisconsin extension offices, which were unable to provide the testing at their locations this year because of COVID-19 regulations and staffing issues, according to Glen Ackerman-Behr, GCC's director of workforce development and a canning enthusiast.
He said that organizers used personal protective equipment, such as gloves and face masks, and practiced social distancing "to keep everyone safe."
"I think the community members appreciated being able to wait in their car," Ackerman-Behr said.
During the two clinics, they were able to inspect 19 pressure canner lids, only four of which were perfectly fine. Three needed to be replaced entirely and 11 people needed to make adjustments to the canning pressure as the gauges were slightly off.
"That's not unusual. We know that adjustments are necessary and that is why testing is done," said Ackerman-Behr.
One of the lids that was brought in did not need a pressure adjustment, as it was a weighted lid, but was in need of a vent repair. Ackerman-Behr said the weighted lid situation was scary because if the owner had used it without having it tested, the weight would have "jiggled" but the food would not have been safe to eat.
"Several newcomers to the area that are experienced canners were using 10 psi instead of 11 psi for low acid foods. Their prior canning knowledge does not apply at our elevation of 1,500 to 1,600 feet," said Ackerman-Behr.
The elevation of the area that someone is canning in affects the amount of pressure that is needed to can food safely. He said that some people might be recently retired and moving "back home," which comes with an elevation change and thus a pressure change to their canner.
Ackerman-Behr said another issue is that many people are rebellious and like to think of themselves as "rebel canners, who do not want the government telling them how to can, so they do not get their gauge tested. He said that the "rebel canners" refuse even if they can things that are lacking data to prove they are safe.
Anyone who was unable to make it to the canning gauge testing, but would still like to get their guage tested can contact Ackerman-Behr at 906-307-1234 and he will arrange testing. The next community gauge testing event is scheduled for June 14, 2021.
