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CanningshouldbedoneontheCoilSurfaceUnits
ortheRadiantUnitsonly.
Potsthatextendbeyond1inchofthesurfaceunitarenot
recommendedformostsurfacecooking.However,when
canningwitha water-bathorpressurecanner,larger-
diametercookwaremaybeused.Thisisbecauseboiting
watertemperatures(evenunderpressure)arenot
harmfultocooktopsurfacessurroundingthesurfaceunit.
HOWEVER,DONOTUSELARGEDIAMETER
CANNERSOROTHERLARGEDIAMETERPOTS
FORFRYINGORBOILINGFOODSOTHER
THANWATER.Mostsyrupor saucemixtures—and
alltypesof frying-cook at temperaturesmuchhigher
thanboilingwater.Suchtemperaturescould
eventuallyharmcooktopsurfacessurroundingthe
modulesurfaceunits.
ObserveFolloting Poinfi in Canning
1.Besurethecannerfitsoverthecenterofthesurface
unit.Hyourcooktoporitslocationdoesnotallowthe
cannertobecenteredonthesurfaceunit,usesmdler-
diametercannersforgoodcanningresults.Besurethe
cannerorotherlargedlarneterpansdonottouchthe
controlknobsortheventgrille.Theknobsandthevent
grillewillbedamagediftouchedbyhotcookware.
2. ~at-bottomedcannersmustbeused.Donotuse
cannerswithflangedorrippledbottoms(often
foundin enamelware)becausetheydon’tmake
enoughcontactwiththesurfaceunitandtakea
longtimeto boilwater.
Flat-bottomedcannersarerecommendedfor
electriccoilsurfaceunits.Theyare
required for
glasscooktops.
3. Whencanning,userecipesandproceduresfrom
reputablesources.Reliablerecipesandprocedures
areavailablefromthemanufacturerofyourcanner;
manufacturersof glassjarsfor canning,suchas
Bdl andKerr;andtheUnitedStatesDepartmentof
AgricultureExtensionService.
4. Rememberthatcanningisaprocessthatgenerates
largeamountsof steam,Toavoidburnsfromsteam
or heat,be carefulwhencanning.
NOTE:If yourhousehaslowvoltage,canningmay
takelongerthanexpected,eventhoughdirections
havebeencarefullyfollowed.
Theprocesstimewillbeshortenedby:
(1) usingapressurecanner,and
(2) startingwithHOTtapwaterforfastest
heatingoflargequantitiesof water.
CAUTIONS:
Sinceyoumustmakesureto processthecanningjars
Safemnningrequiresthatharmfdmicroorganisms
fortheprescribedtime,withnointerruptioninprocessing
aredestroyedandthatthejarsaresealed
time,youcannotcanonglasssurfaceunitsif the
com~ietelv.Whencanningfoodsin awater-bath
bottomof yourcannerisnotflatenough.
m
canner,a ~entlebutstead~boilmustbemaintained
continuouslyfortherequiredtime.Whencanning
foodsin a pressurecanner,thepressuremustbe
maintainedcontinuouslyfortherequiredtime.
Afteryouhaveadjustedthecontrols,itis very
importanttomakesuretheprescribedboilor
pressurelevelsaremaintainedfortherequiredtime.
RADMNTGLASSCAU~ONS:
Glasssurfaceunitshavetemperaturelimitersthathelp
preventthemfromgettingtoohot.Ifthebottomof
yourcanneris notflat,thesurfaceunitcanoverheat,
triggeringthetemperaturelimiterstoturntheunitoff
foratime.Thiswillstoptheboilorreducethe
pressureinthecanner.
mat is a TemperatureLimiter?
EveryradiantsurfaceunithasaTemperatureLimiter.
TheTemperatureLimiterprotectstheglass-ceramic
surfacefromgettingtoohot.
TheTemperatureLimitermayturnoffthe
surfaceunitsifi
● Thepanboilsdry.
● Thepanbottomisnotflat.
● Thepanis offcenter.
● Thereis nopanontheunit.
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