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Righfl
Observethe Following Points in Canning
_hen canning with wate>badl or [] Remember that ("mnino, _ is, a
process that generates largepressure canner, large>diameter pots
may be used. This is because boiling
water temperatures (even under
p)essm'e) are not hamdul to the
cooktop surthces surrounding tile
surthce elements.
HOWEVER, DO NOT USE IARGE-
Wrong! DIAMETER CANNERS OR OTHER
I,ARGE-DIAMETER POTS FOR
Note:Flat-bottomedcannersare
FRYING OR BOII,ING FOODS
required for glass cooktops,
OTHER THAN _%¢TER. Most syrup
or sauce mixtures--and all types (d
fi'ying--cook at temperatures much
higher than boiling water. Such
temperatures coukl eventually harm
the glass cooktop surthces.
] Be st/re tile caroler fits over the
center of tile surfiJce element.
If your cooktop or its location
does not allow tile canner to be
centered on tile sm'thce element,
use smalle>diameter pots fin"
good canning results.
] Flat-bottomed carolers must be
used. Do )lot t)se ca)lllers vvith
flanged or tippled bottoms (often
found in enamelware) because
they don't make enough contact
with tile surfitce elements and
take a long time to boil water.
[] XAhen c'mniw*,_, use, recipes
and procedures from reputable
sources. P,eliable recipes and
procedures are ax;dlable ti'om
tile )llalltli;_cttlrer of yOtlr Callller;
manufhcturers of glass jars it)r
canning, such as Ball and Kerr
brand; and the ljnited States
Department of Agriculture
Extension Se_Mce.
amounts of steam. To avoid burns
f/"om steam or heat, be careful
when calming.
NOTE:If yourhouse has low voltage,
canning may take longer than expected,
even though directions havebeen
carefufly followe& Theprocess
time will be shortened by'.
(1) using a pressure canner, and
(2) starting with HOTtap water for fastest
heating of large quantities of water
CAU_O_
_ Safe canning requires that harmful
microorganisms are destroyed and
that thejars are sealed completely.
Whencanning 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.
;;Ji::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.
_ 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 element if your canner
is not flat.
1/
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