Cool an aluminum canner gradually. Sudden changes of
temperature may cause the canner to crack or warp.
Never leave water or food in a canner; it may absorb
flavors and odors. Also, aluminum is porous and will pit.
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 two-
thirds full.
3. Seal the canner and bring the pressure to 10 pounds.
4. Remove the canner from the heat, and let it stand 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.
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 process-
ing so it will not boil dry.
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