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1. Usetested recipes and follow instructions carefully. Check with the
manufacturer of glassjars for the latest canning information.
2. Useflat-bottomed canners only. Heat isspread more evenly when the
bottom surface isflat.
3. Center canner on the surface element.
4. Start with hot water and a high heat setting to reduce the time it takes to
bring the water to a boil; then reduce the heat setting aslow as possible to
maintain a constant boil.
5. It isbest to can small amounts and light loads.
Prevent damage to cooktop:
1. Do not usewater bath or pressure cannersthat extend more than one inch
beyond the edqe of the surface element.
2. Do not leave water bath or pressure canners on high heat for an extended
amount of time.
3. Alternate surface elements between each batch to allow the units and
surrounding surfaces to cool down. Tryto avoid canning on the same
element all day.
Safecanning requires that harmful micro-organisms are
destroyed and the jars are sealed completely. When canning in awater bath
canner, a gentle but steady boil must be maintained continuously for the
required time.
Canning Tips &
Information
Canning can generate
large amounts of steam. Useextreme
caution to prevent burns. Always raise
the lid to vent steam away from you.
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