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7
Canning Tips &
Information
1. Use tested recipes and follow instructions carefully. Check with your local
Cooperative Agricultural Extension Service or a manufacturer of glass jars
for the latest canning information.
2. Use flat-bottomed canners only. Heat is spread more evenly when the bottom
surface is flat.
3. Center canner on the burner grate.
4. Start with hot water and a high heat setting to reduce the time it takes to
bring the water to a boil; then reduce the heat setting as low as possible to
maintain a constant boil.
5. It is best to can small amounts and light loads.
Prevent damage to cooktop and burner grates:
1. Do not use water bath or pressure canners that extend more than one inch
beyond the edge of the burner grate.
2. Do not leave water bath or pressure canners on high heat for an extended
amount of time.
3. Alternate surface units between each batch to allow the units and surrounding
surfaces to cool down. Try to avoid canning on the same burner unit all day.
Safe canning requires that harmful micro-organisms are destroyed
and the jars are sealed completely. When canning in a water bath canner, a
gentle but steady boil must be maintained continuously for the required time.
Canning can generate
large amounts of steam. Use extreme
caution to prevent burns. Always raise
the lid to vent steam away from you.
Surface cooking
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