Putting Your Canner to Bed

canner1This is the time of year when the garden has stopped producing and it is time to think about storing your canning equipment.   If you spend time in the fall to clean and pack your canner and supplies your equipment will be ready to go when your produce is ready to harvest in the spring.

Here are some tips from the National Center for Home Food Preservation that you can do:

Begin with your canner.

  • Check and clean your vent and safety valve. Clean the vent by drawing a small cloth or string through the opening. In order for it to operate it needs to be free of any food or debris. Clean the valve by removing it if possible or by following the manufacturer’s instructions.
  • Check your gasket. The gasket is what seals the canner and keeps steam from leaking when canning. If you need to replace your gasket order a new one from a hardware store that sells canning supplies or from the manufacturer. It is better to do this now than having to wait for one to be ordered when you are ready to use your canner.
  • Dial gauge canner need to be tested yearly. Call us at AnswerLine and we will be able to tell you where you can have your canner dial gauge tested. If your gauge is off you will have time to get a new gauge ordered before spring. Weighted gauge canners do not need to be tested.
  • If the inside of your canner has turned dark fill the canner above the dark line with a mixture of 1 tablespoon cream of tartar to each quart of water. Put the canner on the stove and heat to boiling. Boil covered until the dark deposits are gone. Dump out the water and finish cleaning with soapy water. If you struggle with hard water try adding 1 tablespoon of white vinegar to the water in the canner when you are processing your jars.
  • Store your canner with crumpled clean paper towels inside. This will help absorb any moisture. Place the lid upside down on the canner. Never store it with the lid sealed.

Now check on your jars and lids.

  • Look over all of your jars for any chips or cracks. By taking the time now you can prevent jar breakage during canning.
  • Make sure to remove all rings from the home canned foods when storing them. Wash and dry them completely and store them in a dry place. Bands can be reused unless they rust.
  • The flat lids can only be used once so discard after using the jar of food. If you have some flats left over, write the date on the package. The sealing compound should be good for 3 to 5 years after purchase if stored in a cool dry place.

Remember to use your home canned foods within a year or two years at the longest.

By taking the time now to “put your canner to bed” you will be ready when the warmer days of spring come and the canning season begins again!

Beth Marrs

I graduated from Iowa State University with a degree in Adult Home Economics Education. I love to cook and entertain and spend time with my family.

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