Before each use, wash the canner with hot, soapy
water, then rinse and dry it. Do not use strong cleaners like
bleach, Clorox, Drano,
sodium hydroxide or lye, Ajax, scouring powder, or baking soda.
Those can pit, corrode, darken and stain the aluminum.
After each use, wash the pressure canner with hot, soapy water
then rinse and dry it. Use fine steel wool to remove particles
from difficult-to-clean areas.
You can remove hard-water stains
on aluminum with a solution of water and cream of tartar: 1.
For each quart of water, mix in 1 tablespoon cream of tartar. 2. Pour enough solution into the canner to cover the
discoloration. Do not fill the canner more than 2/3 full. 3. Seal the canner and bring the pressure to 10 pounds. 4. Remove
the canner from the heat, and let it stand for 2 to 3 hours. 5.
Empty the canner, and scour its surface with fine steel wool.
Wash the canner with soapy water then rinse and dry it.
Basic pressure canner care tips
Cool pressure canners
gradually. Sudden changes in temperature, such as putting a hot
canner under a stream of water, may cause the canner to
crack or warp.
Never leave water or food in a canner; it may
absorb flavors and odors and since aluminum is porous that can cause
it to pit.
Care for specific parts
Each of the parts has it's own particularies!
Canner
lid
Thoroughly clean the edges of the lid, and keep it free
from food.
Do not immerse the lid of a dial-gauge pressure canner
in water. Water can make the gauge rust or corrode.
Do not tip
the lid of a dial-gauge canner upside down when it is hot.
Moisture may collect in the gauge.
Small steam leaks between the
lid and kettle of a canner will not interfere with processing if
the correct pressure can be maintained. If there are small
leaks, you may need to put extra water into the canner before
processing so it will not boil dry.
If the lid sticks or
the canner leaks steam, try rubbing the edges of the lid and
kettle with a small amount of cooking oil before sealing. If
large amounts of steam escape, check the gasket. A gasket that is
worn, stretched, or hardened should be replaced.
Gaskets and
sealing rings
Check the sealing ring, overpressure plug, and the rubber gasket
of the air vent/cover lock. Replace these parts when they become
hard, deformed, cracked, worn, pitted, or unusually soft. You can
usually order these parts online.
See
this page for replacement parts.
Handle canner lid gaskets carefully and clean them
according to the manufacturer's directions. Nicked or dried
gaskets will allow steam leaks during pressurization of canners.
After each use of the pressure canner, remove the gasket and wash
it in warm, sudsy water. Rinse, dry, and replace the gasket in
the lid.
Gaskets on older-model canners may require a light
coating of vegetable oil once per year. Gaskets on newer-model
canners are prelubricated and do not need oiling. Check your
canner's instructions if you don't know whether your gasket has
been prelubricated.
Some gaskets can be reversed after a period
of time to ensure a tighter seal. A gasket that is worn,
stretched, or hardened should be replaced with a new one.
Inexpensive replacements are available online and at most local hardware
stores or household appliance centers. They can also be ordered
from the canner manufacturer.
See this page for ordering parts.
Petcock, vents, and weights
Be
sure the petcock, vents, and weights are clean.
Take off
removable petcocks and wash and dry them.
Occasionally, soak
these parts in vinegar and then wash and dry them. You can
further clean the vent port or petcock opening by drawing a
string or narrow strip of cloth through it. Be sure to put all
parts back together correctly.
Gauge maintenance
Which type of pressure canner do you have, Dial Gauge or Pressure weight regulator? See the photo at
above right. Dial type pressure canners have a dial gauge on top.
Weight gage have either just a simple weight or a 3-piece regulator
weight.
Only the dial gauges require any maintenance. each year,
they should be tested to see if they are reading the pressure
accurately.
You should have the gauge inspected if the cover has been
submerged in water or dropped, gauge glass is broken or has fallen
out, parts are rusty, pointer is not in the "0" block, or if you
believe the gauge may not be accurate. If your dial gauge reads high
or low by more than 2 pounds when tested at 11 pounds of pressure,
it should be replaced. If the reading is off by less than 2 pounds,
follow the recommendation of the person testing your canner (see
"Dial Gauge Inspection and Accuracy," page 13). Low readings cause
over processing. If a gauge is reading lower than it should, you can
make adjustments to avoid over processing, but they are not essential
to safety. Gauges that read high cause under processing and may
result in unsafe food. Every pound of pressure is necessary to reach
the canner temperature needed for producing safe food. Accurate
gauges and adjustments to processing times are essential when a
gauge reads higher than it should.
Where to get a dial gauge tested
Gauges may be checked at many county extension offices; contact
the pressure canner manufacturer for other options.
See this
page for a list of county extension offices. If you are
unable to have your dial gauge checked locally, carefully remove the
gauge and call your canner's Consumer Service Department for
directions. If you've lost
your canner's manual,
see this page for free replacement manuals which you can download and
print.
Common Pressure Canning Problems and Solutions
Altitudes above sea level - Recipes normally
include directions for the proper pressure and processing time if you
are more than 1,000 ft above sea level.
Failure to vent trapped air - When you seal the
canner, it has water, jars and air (O2, N2, CO2, etc.) in it. The
air trapped
in a pressure canner has different thermodynamic properties than steam
(H2O) and lowers the temperature, which results in under processing.
For this reason, we vent pressure
canners for 10 minutes before the weights are put on and they are pressurized.
Dial gauge malfunctions - Dial gauges should be checked for
accuracy each year before use. If the gauge reads high or low by more
than one pound at 5, 10 or 15 pounds pressure, replace it. Weighted
gauges are always accurate. If your canner has both gauge and weight,
also go by the weight using the gauge as a guide only.
Canning jars, lids and rings - While there are many styles and
shapes of glass jars on the market, only canning jars are
recommended for home canning. canning jars are available in 1/2
pint, pint, and quart capacities with threads on which a cap may
be screwed. See the chart below for the jar capacity of your
canner. Additional information may be obtained from the
manufacturers of canning jars. CLOSURES FOR canning jars: The
two-piece vacuum cap consists of a flat metal lid held in place with a
screw band. A rubber compound on the underside of the lid forms a seal
during processing. Follow the closure manufacturer's directions for
using the two-piece cap and for testing for a proper seal. If the
closure has not sealed, completely reprocess or use the food
immediately. Refer to the closure manufacturer's directions for
additional information.
You can also find free information from the USDA in this PDF
file (it will take a while to load!) about
selecting and using canners here!
For more information, and NO obligation to buy, just click on
the links in the boxes on the left!
Pressure canners!
If you want to can low-acid foods such as red meats, sea food, poultry,
milk, and all fresh vegetables with the exception of most tomatoes,
you will need a pressure canners. These foods fit into the
low acid group since they have an acidity, or pH level, of 4.6 or
greater. The temperature which must be reached and maintained (for a
specified amount of time) to kill the bacteria is 240 F. Pressure canning is the only canning method recommended safe by
the U.S.D.A. for low-acid foods such as vegetables, meats, and fish. Ordinary water
bath canners can only reach 212 F and cannot to kill the types of
bacteria that will grow in low acid foods. This temperature can be
reached only by creating steam under pressure as achieved in quality
pressure canners.
There are several manufacturers of pressure canners. The two
leading ones are Presto and All American (Wisconsin Aluminum). They are more expensive
than water bath canners, but extremely well built - I bought
mine in 1988 and it still looks and works like new!
Presto 01781 23-Quart Pressure Cooker/Canner
This is usually one of the best-priced pressure canners. They are reliable and inexpensive. I've had mine for 40 years. There is also a 16 quart version for even less. Click on the links at left or above for more info and current pricing.
See the seller's website for features, pricing and user reviews!
All American Pressure Canner and Cooker #921
See the seller's website for features, pricing and user reviews!
5-Piece Canning Accessories Kit
Canning all sorts of fruit and vegetables, even meat with a pressure canner it's easy. And although a pressure canner
costs $100 to $200 (see this page for pressure canners models, makes and prices), they last a lifetime, and your children and grandchildren may be using
it. You can also find free information from the USDA in this PDF
file (it will take a while to load!) about
selecting and using canners here!