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Observe the following points in canning
Pots that extend beyond 1″ of the surface element’s circle are not recommend-
ed for most surface cooking. However, when canning with water-bath or
pressure canner, larger-diameter pots may be used. This is because boiling
water temperatures(even under pressure) are not harmful to the cooktop
surfaces surrounding the surface elements.
HOWEVER, DO NOT USE LARGE- DIAMETER CANNERS OR OTHER
LARGE-DIAME-TER POTS FOR FRYING OR BOILING FOODS OTHER
THAN WATER. Most syrup or sauce mixtures-and all types of frying-cook at
temperatures much higher than boiling water. Such temperatures could
eventually harm the glass cooktop surfaces.
1. Be sure the canner fits over the center of the surface element. If your
cooktop or its location does not allow the canner to be centered on the
surface element, use smaller-diameter pots for good canning results.
2. Flat-bottomed canners must be used. Do not use canners with flanged or
rippled bottoms(often found in enamelware) because they don’t make
enough contact with the surface elements and take a long time to boil water.
3. When canning, use recipes and procedures from reputable sources.
Reliable recipes and procedures are available from the manufacturer of your
canner; manufacturers of glass jars for canning, and the United States
Department of Agriculture Extension Service.
4. Remember that canning is a process that generates large amounts of
steam. To avoid burns from steam or heat, be careful when canning.
Note: If your house has low voltage, canning may take longer than expected,
even though directions have been carefully followed. The processing time will
be shortened by:
a. Using a pressure canner
b. Starting with HOT tap water for fastest heating of large quantities of water.
CAUTION:
• Safe canning requires that harmful microorganisms are destroyed and that
the jars are sealed completely. When canning foods in a water-bath canner, a
gentle but steady boil must be maintained for the required time. When
canning foods in a pressure canner, the pressure must be maintained for the
required time.
• After you have adjusted the controls, it is very important to make sure the
prescribed boil or pressure levels are maintained for the required time.
• Since you must make sure to process the canning jars for the prescribed
time, with no interruption in processing time, do not can on any cooktop
surface element if your canner is not flat.
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