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Canning should be done on surface units only.
HOWEVER, DO NOT USE LARGE DIAMETER
Pots that extend beyond 1 inch of the
Calrod@
CANNERS OR OTHER LARGE DIAMETER
surface unit’s trim ring are not recommended for
COOKWARE FOR FRYING OR BOILING FOODS
most surface cooking. However, when canning with
OTHER THAN WATER.
water-bath or pressure canner, large-diameter
jots
Most syrup or sauce mixtures-and all types of
may be used. This is because boiling water
frying--cook at temperatures much higher than
temperatures (even under pressure) are not harmful
boiling water. Such temperatures could eventually
to cooktop surfaces surrounding the surface unit.
harm cooktop surfaces surrounding surface units.
Observe Following Points in Canning
1.
Be sure the canner fits over the center of the
surface unit. If your range or its location does
not allow the canner to be centered on the cooking
unit, 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 unit and take too
long 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, such as
Ball and Kerr; 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 process time will
be shortened by:
(1)
using a pressure canner, and
(2) 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 continuously for the required
time. When canning foods in a pressure canner,
the pressure must be maintained continuously 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.
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