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reconm/ended for lnost surfime cooldng.
Howe\ e*; when camfing with ware>bath
or pressure canne_; large>diameter pots
may be used. This is because boiling
water tempe_atm'es (even under
pressure) are not ham_flfl to tile
cooktop smfimes surrounding tile
surfime elements.
Note: Flat-bottomed canners are
required for glass cooktops,
Observe the Following Points in Canning
Pots that extend be}end 1" ot [] Remember that tainting is a
tile stu_hce element's circle are not I)r°cess that ,generates laroe
alllOtllltS of stealll. To avoid b[ll'llS
fi'om steam or heat, be careful
whell c'lIlllill )
HOWEVER, DO NOT USE LARGE-
DL_JMETER CANNERS OR OTHER
I,M{GE-DL_._ ETER POTS FOR
FRYING OR BOILING FOODS OTHER
THAN _;_,TER. Most syrup or sauce
mixtmes--and all t)pes of fl'ying---<ook
at temperatures much higher than
boiling water: Such temperatures could
e\ enmally hmm the glass cooktop
sur_iices.
] Be sm'e the canner fits o\er tile
center of tile surfiice element. If
your cooktop or its location does
not allow tile canner to be centered
(SIX tile stlrfitce eleIllellt, use
smalle>diameter pots fin" good
camfing results.
] Flat-bottomed c:mners must be
used. Do IIOt rise CallllelB with
flanged or rippled bottoms (oii_ell
%trod in enamelware) because they
don't make enough contact with
the surIiice elements and take a
hmg time to boil water
NOTE:If your house has low voltage,
canning may take longerthan expected,
even though directions havebeen carefufly
followed. Theprocess time will be
shortenedby:
(1) usinga pressure canne_and
(2) starting with HOTtap water for fastest
heating of large quantities of wate_
CAUTION:
_ Safe canningrequires that harmful
microorganismsare destroyed and that
thejars are sealed completely.When
canning foods in a water-bath canner,
agentle but steadyboil must be
maintainedfor the required time. When
canning foods in a pressurecanner,the
pressuremust be maintainedfor the
requiredtime.
i_'_After you have adjustedthe controls,
#is very importantto makesure the
prescribedboil or pressure levelsare
maintainedfor the required time.
::J_::Since you mustmakesure to process the
canningjars for the prescribed time, with
no interruptionin processing time, do not
can onany cooktop surface element if
your canner is not flat.
[]
_hen camfing, use recipes and
procedm'es fl'om reputable som'ces.
Reliable redpes and procedures are
a\_filable fl'om tile manufimmrer (ff
veto" cam_er; manuflmmrel_ of glass
.jm_ for canning, such as Ball and
Kerr brand; and the United States
Depamnent of Agficultm'e
Extension Service.
9
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