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HOME CANNING T P$
Canning should be done on the Coil Surface Unit
modules or the Solid Disk modules only.
Pots that extend beyond 1 inch of cooking element
are not recommended for most surface cooking.
However, when canning with a water-bath or pressure
canner, larger-diameter cookware may be used. This
is because boiling water temperatures (even under
pressure) are not harmful to cooktop surfaces sur-
rounding the cooking element.
HOWEVER, DO NOT USE LARGE DIAMETER CAN-
NERS OR OTHER LARGE DIAMETER 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 cooktop surfaces surrounding heating units.
Observe the Foflowing Points in Canning
1. Be sure the canner fits over the center of the cook-
ing element. If your cooktop or its location does not
allow the canner to be centered on the cooking ele-
ment, use smaller-diameter canners for good can-
ning results or try putting module on opposite side
of cooktop (on some models) so the larger cooking
element is in front. Be sure the canner or other
large diameter pans do not touch the control knobs
or the vent grille. The knobs and the vent grille will
be damaged if touched by hot cookware.
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 solid disk element and take
too long to boil water.
2
RIGHT WRONG
Flat-bottomed canners are recommended,
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 gener-
ates 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 wilt 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 microorgan-
isms are destroyed and that the jars are sealed
completely. When canning foods in a water-bath can-
ner, a gentle but steady boil must be maintained con-
tinuously for the required time. When canning foods
in a pressure canner, the pressure must be main-
tained continuously for the required time.
tf a solid disk element is used for canning, please
note that solid disk elements heat up and cool down
more slowly than other electric coil elements. Because
of this difference, 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.
The solid disk elements have temperature limiters that
help prevent damage to the cooktop. If the bottom of
your canner is not flat, the solid disk element can
overheat, triggering the temperature limiters to turn
the unit off for a time. This will stop the boil or reduce
the pressure in the canner.
Since you must make sure to process the canning jars
for the prescribed time, with no interruption in pro-
cessing time, you cannot can on solid disk elements if
the bottom of your canner is not flat enough.
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