Originally Posted by Moosetoo
I have an All American canner and live in a hard water area. The canner and the racks are always discoloring. I simmer cream of tartar in water to remove the discoloring and this works fine. My question is...can I add a spoonfull of cream of tartar to the canner while I am canning? Kinda kill two birds with one stone. Would the steam from doing this affect the lids?
Cream of Tartar is a crystalline structure which could
cause problems with lid sealing and/or removing the rings from the jars.
A better solution would be to add 3x as much white vinegar as you would cream of tartar to the water - it will not crystallize but will do the same thing.