As fall approaches, the “canning season” window comes to a close for many. While canning can go on all year long, the majority of canning takes place from late spring to early fall when produce is most plentiful in the home garden or orchard or available at farmer’s markets. When the season comes to an end, it is time to store equipment, accessories, and perhaps left over ingredients. Those who can (canners or preppers) know the importance of having quality equipment in working order. Maintaining and properly storing canners and equipment during the off season insures that the equipment will be ready to go for the next canning season.
Canners – Pressure, Water Bath, and Atmospheric Steam
The canner is the large pot used for preserving food in jars and is an essential piece of equipment for any home canning enthusiast. To ensure that preserved food is safe, it is important to use the right canner for the food being processed–water bath or atmospheric steam canner for high acid foods; pressure canner for low acid foods (vegetables, meat, and poultry). Because different canners are needed, it may be necessary to maintain and store two or more canners. Each may require slightly different attention.
Pressure Canners. Follow these steps to prepare for storage:
- Check and clean the vent pipe. Use a string or pipe cleaner to draw through the pipe to remove debris.
- Check the safety valve/plug (overpressure or pressure plug)—the small dime-size rubber plug on the top of the lid. Make sure that it is free of debris and is soft and pliable. If necessary, remove and wash it.
- Remove the sealing ring or gasket. (All-American Canners will not have one.) Wash, if necessary, and dry thoroughly. Note the condition of the ring. If it is hard, brittle, cracked, deformed, pitted or showing wear of any kind, it should be replaced; purchase a new one and have it ready. Under normal conditions, gaskets should be replaced every two to three years. The pressure plug should be replaced at the same time; the two pieces usually are conveniently packaged together.
- Metal to metal seals (All American and like): sealing edges of lid and body should be smooth and free of grease. Clean as necessary.
- Dial gauge should be checked annually at the start of the canning season. Weighted gauges do not go out of calibration. Make sure the weights are clean and carefully stored with the canner; they are expensive to replace.
- Wash, rinse, and dry the canner body. A scrub brush may be used to thoroughly clean the inside of residue. Remove mineral deposits on the inside of the pot if necessary using cream of tartar. Fill the canner with water to above the darkened area. Add 1 tablespoon of cream of tartar to each quart of water. Bring the water to a boil and boil covered until the deposits disappear. Stubborn deposits may require additional cream of tartar. Wash, rinse, and dry the canner.
Water Bath and Atmospheric Steam Canners. Most water bath canners are aluminum or graniteware but can also be stainless steel. Atmospheric steam canners are available in stainless steal or aluminum options. In most cases, any of these canners require only a thorough washing with soap and water. Be sure to clean the basket or rack, too. If mineral deposits are present, the same cleaning procedure used for pressure canners can be used for graniteware or aluminum. Should stainless steel canners have hard water or calcium deposits, deposits can be removed using white, distilled vinegar. Cover the deposits with distilled vinegar. Bring to a boil, turn off the heat and let the hot solution dissolve the deposits. Once clean, drain the vinegar, rinse and dry.
All canners should be stored in a clean, dry location void of excess moisture to prevent rusting. Crumpled clean paper towels may be placed inside the canner to absorb moisture and odors. Lids should be placed upside down on the canner pot for ventilation; do not seal the lid.
Canning Accessories. Jars, lids, bands, funnel, jar lifters, food mills, strainers, bubble remover, etc., should be checked and thoroughly cleaned before storage. Anything showing signs of wear or disfunction should be discarded and replaced. Like canners, these accessories should be stored in a clean, dry area to prevent rusting. Clear storage boxes are excellent for this purpose as they provide protection and it is easy to see what is inside.
Leftover Ingredients. Clear Jel, pectin, citric acid, calcium chloride, canning salt, vinegars and other ingredients commonly used in food preservation can all be stored in the pantry. Pectin does have a limited shelf life; pectin used past the date on the package may not gel or work as it should. This is true for both liquid and dry pectin.
By taking these simple precautions, you can keep your canner(s) and canning accessories in good condition for many years of use.
For more information, visit the National Center for Home Food Preservation, nchfp.uga.edu/blog/putting-up-what-you-put-up-with.
