Seafood Preservation Under Pressure

Kayla Desroches/KMXT

University of Alaska Cooperative Extension Service agent Linda Tannehill, visiting Kodiak from Soldotna, taught a class Tuesday night to volunteers who later this week will help local canners get ready to put up this summer’s bounty.

On pressure cookers used in canning, Tannehill says the dial gauge is an important tool when processing certain foods, and that was the focus of last night’s class.

“It creates the temperature inside to 240 to 250 degrees so that it will kill the Clostridium botulinum spores in low acid food like meat fish and vegetables,” Tannehill said. “And that’s what those spores can cause. Botulism.”

The volunteers are now prepared to assist the public with calibrating the gauges on pressure cookers. You can bring them to the Kodiak Seafood and Marine Science Center Thursday night from 6 to 7 p.m.

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