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I think I'm having a problem with my pressure canner. I have used it only once before about 8 yrs ago, at that time I bought a new seal for it and I haven't used it since. Sunday night I canned my first potatoes. It seemed to take awhile before my canner valve was jiggling the way it should, but it finished and my potatoes look okay. Last night I put in another batch. It took about 1- 1 1/2 hrs before the canner was hot enough to start the timer. Then about 5 minutes before my timer went off, it smelled like I was burning something, it smelled awful! When things cooled down and I could open it, my jars were fine. There was still some water in the bottom of the canner, but it was all brown. My question is, did I do something wrong? Is my seal too old even though it has only had 1 use in 8 yrs? I do this on a smooth-top, is it the uneven heating that might be delaying the cooking time? Not quite sure what to do next ...
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