Store Your Canner Wisely

Do a little maintenance before putting your canner away at season’s end.

First, clean the vent and safety valve. Draw a clean string or pipe cleaner through the vent opening. Examine the safety valve to see if it is free of debris and operates freely. Clean the valve if necessary, following the manufacturer’s instructions.

Remove and clean the gasket, following the manufacturer’s directions. 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.)

Mark your calendar to have your dial gauge canner tested in early spring at your county
extension office. If the gauge tests off more than 1 pound of pressure at 6, 11, or 16 pounds, it should be replaced. Weighted gauge canners do not need testing.

To clean the inside of an aluminum canner, fill it above the darkened line with at 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. Sometimes stubborn deposits may require the addition of more cream of tartar. Empty the canner and wash it with hot soapy water, rinse and dry. (Hint: To prevent hard water deposits, add 1 tablespoon of white vinegar to the water in the canner while you process your 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 put the lid on the canner and seal it as the lid may become very difficult to remove. Store canner in a clean, dry place.

 

Other September 2006 Articles:
   Pick a Peck of Apples for Later Enjoyment
   Apple Butter
   Store Canned Foods in a Dry, Cool Place
   Sterilizing Jars
   May I Can Pumpkin Butter?