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WFono I
Note: Flat-bottomed canners are
required for glass cooktops,
Observethe Following Points in Canning
Pots that extend beyond 1" of the
surfiice unit's circle are not
l'ecol/llllellded _k)r l/lost st/r_ilce
cooking. However, when camdng
with wate>bath or pressure carnie1;
large>diameter pots may be used.
This is because boiling water
temperatures (even under pressure)
are not harmful to the cooktop
- stu'fiwes surrotmding the snriitce units.
HOWEVER, DO NOT USE lARGE-
DL_dMETER ( ;ANNERS OR OTHER
I,_M{t;E-DIAMETER POTS FOR
FRYING OR BOIliNG FOODS
OTHER THAN _'X%_,TER.Most syrup or
sauce mixtures--and all types of
fl'ying--cook at teinperatures much
higher than boiling watel: Such
temperatures could eventually harm
the glass cooktop sttrfilces.
] Be sure the cromer fits over the
center of the sm'ihce unit. If your
cooktop or its location does not
allow the cam_er to be centered
on the surthce unit, use smalle>
diameter pots for good cmming
results.
[] Remember that c'mniw,_ is, "/
process that ,generates l'u'oe,
all/Otlnts of stealll. To avoid brims
fl'om steam or heat, be carefld
when canning.
NOTE: If your house has low voltage,
canning may take longer than expected,
even though directions have been
carefufly followed The process time will
be shortened by:
(1) using a pressure canner and
(2) starting with HOTtap water for fastest
heating of large quantities of water
CAO_O_
_ Safe canning requires that harmful
microorganisms are destroyed and that
thejars are sealed completely. When
canning foods in a water-bath canner,
a gentle but steady boil mustbe
maintained for the required time. When
canning foods in a pressure canner, the
pressure mustbe maintained 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.
[]
Flat-bottomed carolers must be
used. Do llO[ ilse Callners xdth
flanged or tippled bottoms (oiten
found ill enalnelware) because
they don't make enough contact
with the surthce units and take a
long time to boil water.
_; Since you mustmake sure to process
the canningjars for the prescribed
time, with no interruption in processing
time,do not can on any cooktop
surface unit if your canner isnot flat.
[]
When cmming, use recipes and
procedures from reputable
sources. P,eliable recipes and
procedures are a_;dlable fl'om the
I/lantl_;lctt/rer of VOtlr callner;
manufhcturers of glassjai_ fi)r
camdng, such as Ball' and Kerr'
brand; and the United States
Department of Agriculture
Extension Se_Mce.
9
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