Franklin County
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October
2009
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Mary Schroepfer,
MED |
Judy Lueders,
BS, MA |
Store canning supplies wisely
With frost on the pumpkin, many
home food preservers are storing canning equipment
until spring. Before packing up, take time to give them a little
tender loving care!
Before storing the pressure canner, clean the vent and safety valve. To
clean the vent, draw a clean string or narrow strip of cloth through the
opening. Check to make sure the safety valve is free of debris and
operates freely. Clean the valve by removing, if possible, or following
the manufacturer’s instructions.
Clean the gasket. If needed, new gaskets can be ordered from the canner
manufacturer, or found at hardware stores. Some canners do not have
gaskets and use a metal to metal seal instead.
Plan to have the dial gauge tested in the early spring. Do this well in
advance of the canning season, so that if the gauge tests off more than
1 pound of pressure at 5, 10, or 15 pounds, it can be replaced.
Do not immerse canner lids with dial gauges in water while cleaning. The
darkened surface on the inside of an aluminum canner can be cleaned by
filling it above the darkened line with a mixture of 1 tablespoon cream
of tartar to each quart of water. Place the canner on the stove, heat
water to a boil, and boil covered until the dark deposits disappear.
Empty the canner and wash it with hot soapy water, rinse and dry. (Hint:
Reduce deposits from hard water by adding 1 tablespoon of white vinegar
to the water in the canner while processing jars).
Store the canner with crumpled clean paper towels in the bottom and
around the rack. This will help absorb moisture and odors. Place the lid
upside down on the canner.
Never store a canner
with the lid on and sealed.
Once your canner is properly stored, take time to inventory jars and
two-piece lids. If properly used and stored, jars can last indefinitely.
Check jars for any chips or breaks; wash and store in a safe place. Wash
and dry the screwbands completely and put them away in a dry place.
Bands can be used over and over, unless they rust. The flat lid is used
only once and then discarded after the jar of food is opened.
Source: http://www.uga.edu/nchfp/.
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University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08 |
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