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Home canning information
Center over ............. Pan
surface cooking
Surface
..............................cooking area
• Use flat-bottomed canners on all types
of cooktops, especially ceramic glass.
Canners with rippled or ridged bottoms do
not allow good contact with the surface.
• Center the canner over the largest
surface cooking area. Do not extend more
than one inch outside the surface cooking
area. Large diameter canners/pans, if not
centered correctly, trap heat and can
cause damage to the cooktop.
• Do not place your canner on two surface
cooking areas at the same time.
• The type of material the canner is made
of determines the length of heating time.
Refer to the "Characteristics of cookware
materials" chart later in this section for
more information.
• When canning for long periods of time,
allow elements and the surrounding
surfaces to cool down.
• Alternate use of the surface cooking
areas between batches or prepare small
batches at a time.
• Start with hot water, cover with a lid,
and bring to a boil; then reduce heat to
maintain a boil or required pressure levels
in a pressure canner.
• On coil element models, keep your
reflector bowls clean so that they will always
reflect heat well.
For up-to-date information on canning,
contact your local U.S. Government
Agricultural Department Extension Office
or companies who manufacture home
canning products.
Optional canning kit
(Coil element models)
Most water-bath or pressure canners have
large diameters. If you do canning with them
at high heat settings for long periods of
time, you can shorten the life of regular coil
elements. This can also damage the
cooktop. If you plan to use the cooktop for
canning, we recommend the installation of a
Canning Kit. Order the kit (Part No. 242905)
from your dealer or authorized service
company.
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