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6
Canning Tips & Information
1. Use tested recipes and follow instructions carefully. Check with the
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:
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 cau-
tion to prevent burns. Always raise the lid
to vent steam away from you.
Specialty Pans & Trivets
Woks
with flat bottoms suitable for use
on your cooktop are available in most
cookshop or hardware stores.
DO NOT use two elements (if the
cooktop is not equipped with bridge el-
ement) to heat one large pan such as
a roaster or griddle, or allow cooking
utensils to boil dry. The bottom sur-
face of the pan in either of these situa-
tions could cause discoloring or crack-
ing of the glass range surface.
Wire trivets:
Do not use wire trivets.
Cookware bottoms must be in direct
contact with the surface elements.
DO NOT use a wok if it is equipped
with a metal ring. Because this ring
traps heat, the cooktop surface
could be damaged.
For glass smoothtop models, only
flat bottomed woks (without
support rings) may be used.
Surface cooking
* Specialty pans such as lobster pots, griddles and pressure cookers may be
used but must conform to the above recommended cookware requirements.
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