Canning should be done on surface units
Pots that extend beyond 1 inch of surface unit’s
drip pan are not
for most
However, when
with water-bath or pressure
canner, larger-diameter pots may be used. This is
boiling water temperatures (even under
pressure) are not harmful to
surrounding the
units.
DO NOT USE
CANNERS OR OTHER LARGE
POTS
FOR
OR
FOODS OTHER
Most syrup or sauce
and types of
at temperatures much
higher than boiling water. Such temperatures
eventually harm the
surrounding
units.
the
Points in Canning
1. Be sure the
fits over the center of the
surface unit. If your range or its location does not
allow the canner to be centered on the surface unit,
use smaller diameter pots for good
results.
2. For best results, use
with flat bottoms.
tinners with flanged or rippled bottoms (often
found enamelware) don’t make good contact
with the
unit and take a long time to
water.
Hat-bottomed
recommended.
3. When
use recipes and
from
reputable sources. Reliable recipes and procedures
are
from the manufacturer of your canner;
manufacturers of
jars forming, such as
and Kerr; and the United States Department of
Extension
4. Remember that canning is a process that generates
large amounts of
To avoid burns from steam
or
be careful when
your house has low voltage,
may
take longer than
even though directions
have been
followed.
The
time
be shortened by:
(1) using a pressure
and
(2) starting with HOT tap water for fastest heating
of large quantities of water.
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