I was thinking there was a problem with the last batch of tomatoes I was canning.
There was. Not sure what I did - or didn't do - but the pressure cooker (22 quart) has a very thick layer of scorch. Any suggestions for how to get it off? |
Try salt and vinegar.
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Do you make a paste of it and scrub the cooker with it?
Pour it in and let it soak? Proportions? |
fill to just above the scorch with water, add a goodly amount - a big handful - of automatic dishwasher powder, boil for a few mintues, and let stand a couple hours. See how much comes out, and you may have to repeat if it is very bad. I have used this on scorched burned pans for years.
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Ammonia is supposed to remove burned stuff out of pans too. Maybe put some in the pan and seal up in a plastic garbage bag overnight, then wash.
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I never canned tomatoes in a canner without them being in a jar.
I clean my burned/scorched pans with oven cleaner. Spray it on, let sit and wipe it off. Rinse throughly. |
Originally Posted by BellaBoo
I never canned tomatoes in a canner without them being in a jar. I guessing the tomatoes got passed a slow simmering temp and it sure doesn't take much heat to scorch them. I use a heat defuser under my simmering pot, even low heat is too hot.
I've scraped off a lot of the soot with a razor blade. |
Sorry I edited my post to add use oven cleaner and half of it got deleted by me I guess.
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Sorry.... Thats all I've got !! Have reheated and boiled burnt on before and it helped. (for some reason I'm thinking aluminum and tomatoes don't mix well can't remember why, I know on foil will eat a hole thru it)
But do like those pressure cookers!! Good Luck |
I only use these for canning - so food doesn't actually touch the metal - if I can get the scorch smell gone, I'll use it again - and see how it goes.
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