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EN
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When canning, use recipes and
procedures from reputable sources.
Reliable recipes and procedures
are available from the manufacturer
of your canner; manufacturers of
glass jars for canning, such as Ball
and Kerr brand; and the United
States Department of Agriculture
Extension Service.
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Remember that canning is a
process that generates large
amounts of steam. To avoid burns
from steam or heat, be careful
when canning.
CAUTION
Safe canning requires that harmful
micro organisms are destroyed and
that the jars are sealed completely.
When canning foods in a water-bath
canner, a gentle but steady boil must be
maintained for the required time. When
canning foods in a pressure canner, the
pressure must be 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.
Since you must make sure to process
the canning jars for the prescribed time,
with no interruption in processing time,
do not can on any cooktop surface unit
if your canner is not flat.
Special pans
Special pans, such as griddles,
roasters, pressure cookers, woks,
water (Use only a flat-bottom wok).
CAUTION
Food packaged in aluminum foil should
not be placed directly on the glass
ceramic surface for cooking; aluminum
foil can melt and cause permanent
damage.
CAUTION
Plastic, paper, and cloth can melt or
burn when in contact with a hot surface.
Do not let these items come in contact
with the hot glass.
