Loading ...
Loading ...
Loading ...
SU~ACE
COOKING
(Con[lnllc(l)
Deep
E’at
E’rying
Wok Cooking
we
reconlnlerld
ttlil!
you
LISe
orl]y
21
tlLlt-
bottonled” wok.
They
are
av;]ilable
at
yc)LIr
local ret:li i
store.
HOME CANNING TIPS
Canning
sh{)ul(l
be
[lone
on
the surface units
only.
Pots
th~it
e;<terrci
beyr.”)nc!
1 inch of
surface
unit’s
~irip
p~ul
are
tl(~t
rec(~nlnlended
t(~r
ln(~st
surface
cc~(~king.
H[~wever.
when
c:inning
with water-bath 01.
pressure canner,
!:ilgc]-di:ll~3ete1
pots
nlay
be
used.
This is
bec:luse
b(~iiing
wtlter
tetnperatures
(even
under
pressure )
~lre
not
h;lr]nful
to
c{~oktop”
surt:~ces
surroundi
t]:
ttl~>
surf.lice
unit,
HOWEVER.
110
NOT
(JSE
LARGE
DIAhll’;’i’I-iR
CANNERS OR
OTHk;R
LARGI;
1>1
AM
HT[~f<
1>()’[,S
–
FOR
F’RYINC;
OR BOILING
FOODS
OTHER
THAN
WATEf{,
M(~st
syrup
(Jt
SLIUCC
nlixtures---
dnci
:111
types
01”
t’rying-cook”
:It
[enlper:lturcs
tnuch
higher
(htin
boiling
w:~tcr.
Sl;cll
[cnlpcr:l[urcs
c~~iild
C1’erltuill
Iy
hilrrn
co{lktop”
sur~’:iccs
surr.ouncli
ng
surf:lcc
units.
Observe the
I’ollowing
Points in
{;anning
F“lat-bottomed”
canners are
recommende~l.
3.
When
c:lnnirlg,
use
rccipcs
:Incl
pr(lcc~iurcs
tr[lnl
repLltLlble
sources.
Rel
i:lb]c
recipes
:~rlcl
proccdLIres
:Lr.c
avtii
lablc
t’rorn
the
tnanu
I’lictur.cr”
of”
your c:lnncr:
tllilllLlf:lctLlr.cr.s
ot
gltiss
j:ir.s
t’c)r
cLInn
i
ng.
sucb
iis
B;III
anci
Kerr:
;~rlcl
the
Unitc(l
S(:~(es
Dep~irtnlcrlt
ot”
Agricultut”e
Extcllsit>rl
Scrk’ice.
4.
Rcrnernber
thil[
cilnning
is
ii
pr(~cess
[hilt
gencr;ltes
l:irge
:~nl(>unts
(J!’
ste:lnl.
T()
:Ivoid
burns
tronl
steitrn
(Jr
heat, be
citret’u
1 when
c~lnrl
i
ng.
NOTE:
1(
yout.
house
h:is
low
voltage,
cilrlnin:
m:I~~
tilke
Iorlger
than
expec(cd,
e~en
th(~ugll
~iir~ctions
h:]~e
been
~ill.eflrl
Iy
t.olloweci.”
‘1’he
pr-ocess
ti
tne
w i
11
be
shor(ened
by:
(1)
using
:1
pressure
Cilllntr,
and
(~)
Still-ting
Wittl
HOT
tap
w~t~l-
tc)]-
t~stest
heating
(Jf.
large
qutintitics
oi”
w:lter.]
—
8
Loading ...
Loading ...
Loading ...