Inspect jars, lids, pressure gauges, vents, racks and heat-source compatibility, then assemble the recipe and operating instructions for the next canning batch.
Record the maker and model. Locate its operating manual and a tested recipe that uses this canner type. Check the heat-source restrictions and that a pressure canner meets the capacity required by USDA processes.
Check the vent, gasket or metal seal, safety plug and gauge according to the manual. Arrange a dial-gauge accuracy test before the season and after damage. Weighted gauges require the manufacturer’s inspection and operating procedure; an online calculator cannot test either type.
Reject cracked jars and chipped sealing rims. Inspect compatible lids and bands, follow current lid-preparation instructions, and check the rack, jar lifter, funnel, bubble remover, headspace measure and timer.
Place the actual recipe, jar size, elevation and canner manual beside the workspace. For pressure canning, look up only the pressure pattern matching that recipe and gauge. Resolve damaged or missing parts before starting.
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UGA Extension calls for a dial-gauge check at least annually before use and after relevant damage. A gauge more than 2 lb high or low at the tested pressures needs replacement; obtain the tester’s correction guidance for smaller errors.
Keep a physical inventory of usable jars by size, compatible lids, spare manufacturer-approved parts and needed repairs. Use the full water-bath or pressure-canner instructions for the equipment actually in use.
Write down the gauge test date and result, replacement part numbers and the next check.
Set a protected cooling surface and jar lifter beside the canner before heating starts.