The main problem I have right now is that it is too big to clean. I can't boil it in cream of tarter because I don't have a big enough container. Right now it is soaking in vinegar/CoT/CLR solution that is cold.
You don't need to boil it the whole time, just need hot water to make it go faster. You could bring several batches up to a boil then pour it into a larger container like a tub or your old rusty garbage container. I know you know, but take the handles and gauge off before soaking.
By the way, you can still get the parts for this cooker. Buy a new sealing ring, check the gauge and you can can away. I have the 21 quart version (30 years old, just a kid) that I use a lot for canning stock and even have used it as a giant steamer to steam some Copper River Salmon filets for a family picnic once (15 people). Cooked in just a few minutes, no pressure, had some dill on them, then added a very mild, delicate, warm yogurt based curry sauce and some fresh steamed baby asparagus.
No leftovers.
Tom
