Pacific Northwest PNW 421 Using Manual - page 7
1. For each quart of water, mix in 1 tablespoon cream of
tartar.
2. Pour enough solution into the canner to cover the dis-
coloration. 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.
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
Handle canner lid gaskets carefully and clean them
according to the manufacturer's directions. Nicked or
dried gaskets will allow steam leaks during pressuriza-
tion of canners.
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