My presto says to put in 3 quarts water for pressure canning, and 2 Tablespoons vinegar.
in briefly scanning the All American booklet, it says 2-3 inches water but doesn’t mention vinegar.
Would it be a good idea to use vinegar anyway, to prevent discoloration of the canner? or is the All American made of something different than Aluminum?
I wouldn’t think of using vinegar in an aluminum pot. Acids can leach the aluminum out and I would expect MORE discoloration, not less.
I use a mixture of 1:1 distilled water and tap water to fill the canner. Distilled water will pit even stainless if used by itself, so mixing it with tap water cuts the hardness of the tap water so there’s less deposit from the hard water minerals.
Yes, there is some discoloration in the bottom of the canner up to the water line, but the metal does not look pitted or corroded. I put in a couple inches BEFORE I put the jars in to make sure its enough. By the time the jars are in the water level is sometimes about 1/3 the way up the jars, but it doesn’t matter because once the canner is up to pressure, the temperature of everything is up to the 240 F mark.
I have the All American canner, too.
Going out to watch the kids pick a million (hopefully lol) potatoes from the garden to put into storage. Reminded me of the prepper thread!
I don’t do all of this prepping stuff, other than help out where I can, but will enjoy the benefits of it!
I love turnip as well! I think it’s pretty easy to grow. Goodness knows they’re difficult enough to peel, so it’s pretty hardy.....and hearty!