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Wfono I
Note: Flat-bottomed canners are
required for glass cooktops,
Observe the Following Points in Canning
Pots that extend beyond l" • 5
(2.: CH/) [] Relllelllber that c'mnin,_ is, "/
of the Stll'f_lce tulit's circle al'e lint process that ,generates l'rr_re,
Fe(Ol/llllellded f()r Hrost st/rfil(e illl/OtllltS of s[ealll. To avoid bttrllS
cooking. However, when tainting fl'om steam or heat, be carefld
with wate>bath or pressure carnie1; when canning.
large>diameter pots may be used. NOTE:Ifyour house has low voltage,
This is beca rise boiling water canning may take longer than expected,
temperatures (even under pressure) even though directions have been
are not harmhd to tire cooktop carefully followed. The process time will
- surfi, es surrounding tire sm'ti.e units, be shortened by:
HOWEVER, DO NOT USE lARGE- (1) using a pressure canner and
DI?&_ETER (;ANNERS OR OTHER (2) starting with HOTtap water for fastest
I,_M_(;E-DIAMETER POTS FOR heating of large quantities of water
FRYIN(; OR BOIl.IN(; FOODS
OTHER THAN WATER. Most syrup or CAUTION:
sauce mixtm'es--and all types of
fl'ying--cook at temperatures much
higher than boiling watel: Such
temperatures could eventually harm
the glass cooktop surfiices.
] Be sw'e the cromer fits over the
center of the surfhce refit. If xom"
cooktop or its location does not
allow the cam*er to be centered
on the surfhce unit, use smalle>
diameter pots fin" good canning
results.
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.
[]
Fiat-bottomed carolers must be
used. Do IIO[ Ilse CallIlel's x;itll
flanged or tippled bottoms (ofien
fimnd in emm_elware) because
they don't make enough contact
with the surihce milts and take a
long time to boil water.
_: Since you mustmake sure to process
the canningjars for the prescribed
time, with no interruption inprocessing
time,do not can on any cooktop
surface unit if your canner isnot flat.
[]
When camfing, use recipes and
procedures from reputable
som'ces. P.eliable recipes and
procedures are a_;dlable fl'om the
I/lalltl_;ictt/l'er of yOtlF CalllleF;
manuthctm'ers of glass ja_ fl)r
camfing, such as Ball' and Kerr'
brand; and the Llnited States
Department of Agriculture
Extension Se_Mce.
9
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