_For safe operation_ of your canner, clean petcock and safety-valve
openings by drawing a string or narrow strip of cloth through them. Do
this at beginning of canning season and often during the season.
_Check pressure gage._—An accurate pressure gage is necessary to get the
processing temperatures needed to make food keep.
_A weighted gage_ needs to be thoroughly clean.
_A dial gage_, old or new, should be checked before the canning season,
and also during the season if you use the canner often. Ask your county
home demonstration agent, dealer, or manufacturer about checking it.
If your gage is off 5 pounds or more, you’d better get a new one. But if
the gage is not more than 4 pounds off, you can correct for it as shown
below. As a reminder, tie on the canner a tag stating the reading to use
to get the correct pressure.