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Home Canning Tips
( ompon(.'nt Cookt@ S),st(.'m
Obse Je the
Note: Flabbottomed
canners are required
tor glass surface
units,
NOTE: Canning cannot be done on the grill
component,
Safe canning _equi_ es d_a_ hmmfifl
microorg_misms are destroyed and d_ d_e
jars are serried completely. When canning
foods in _ wmer-bad_ c_mner, a gende but
s_e_dy boil must be maintained _br d_e
required time. When canning foods in _
pressure c_mne_,the p_essure mus_ be
n_aimained for the _equi_ed dine.
Since ):o!1 lnlls_ m_ke sule _o process _he
canningjm sfo_ die presoibed time, widl no
imer_upfion in p_ocessing time, do not c;m on
any _ooktop surf;_ e uni_ if your _mner is no_
flat.
l{e SllIe the tanner fils over the (enler ofthe
surB_ce uniu Ifyore (ook_op or ils locadon
does not allow the canner to be centered on
the surf_ce unil, use smaller diameter pols
When using tile glass (ooktop componem,
fla_-bouomed canners mus[ be used. 1-)ono_
use canners widl flanged or rippDd bo_oms
(often found in enamelware) because they
don'_ make enough comac_ widl die surf_ce
units and take a long time to boil water.
Pots thai extend beyond i inch of the surface
unit's circle are no_ recommended for mos_
surfhce ( ooking.
Right! Wrong!
When canning widl wa_er-badl or pressure
canner, larger-diameter po_s may be used.
This is because boiling wa_er _emperamres
(even under pressure) are no_ harmfl_l _(_
die cook_op surf)_ces surrounding die
suff_ce units.
HOWEVER, DO NOT USE LARGE
DIAMETER CANNERS OR OTHER
LARGE DtAMETER POTS FOR FRYIrNG
OR BOtLING FOODS OTHER THAN
WATER. Mos_ syrup oi sauce mixtures-and
all _ypes of frying-cook at _emperamres
nmch higher dlan boiling wa_er. Such
_emperamres could eventually harm die
glass cook_op surfi_ces.
When canning, use recipes and procedures
flom reputable sources. Reliable recipes
and procedures are available fiom die
man!lf_( [llrer of vo!lr canner; Hlanllf)_cl!lrers
of' glass jars %r canning, such as Ball and
Kerr; and die United States l-)eparm_ent of
Agriculture Extension Service.
Remember dla_ canning is a process dla_
generates large amoums of s_eam. To avoid
burns fl:om s_eam oi heat, be carefifi when
NOTE: if your house has low voltage, canning
may rake longer than expected, even dlough
direcdons have been carefully folh)wed. The
process time will be shortened by:
(1) using a pressure canner, and
(2) smrdng _idl HOT tap wa_er for fhstest
hea tin g of large quart _i_ies of wa_er.
What is a
temperature
Eve_T halogen and radiam surface unit has a
Temperature Limiter. The Temperature
Limi_er protects the glass-ceramic surfm:e flom
geuing too hoL
If die bottom of your canner is not flat, die
surf_ce uni_ can overheaL u:iggering die
temperature limi_ers _o mrn die unit off for a
dine. This will s_op die boil or reduce die
pressure in die canner.
The Temperature Limiter m_y mrn off tile
e]emems if:
. The [)an boils (hT.
. The pan bottom is not flat.
' There is no pan on tile uniU
14
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