As canning season winds down, it’s time to clean and store the equipment for next year. Here’s some tips for pressure canners.
- Clean the vent and safety valve with a pipe cleaner or small piece of cloth.
- Check the gasket for cracks and food debris.
- If the inside of canner has darkened, 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.
For more information, see http://nchfp.uga.edu/tips/fall/store_canning_supplies.html
