GE JP200, Use And Care Manual

Page: 10 / 16

Home Canning Tips
Canning should be done on
surface units only.
Pots that extend beyond 1 inch of
surface unit are not recommended
for most surface cooking.
However, when canning with
water-bath or pressure canner,
larger-diameter pots may be used.
This is because boiling water
temperatures (even under pressure)
are not harmful to cooktop surfaces
surrounding the surface unit.
HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR
LARGE DIAMETER
POTS FOR FRYING OR BOILING
FOODS
THAN WATER.
Most syrup or sauce mixtures—and
all types of frying—cook at
temperatures much higher than
boiling water. Such temperatures
could eventually harm cooktop
surfaces surrounding surface units.
Observe Following Points
in Canning
1.
Be sure the fits over the
center of the surface unit. If your
cooktop or its location does not
allow the canner to be centered on
the surface unit, use
diameter pots for good canning
results.
2. Flat-bottomed canners must be
used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because they
don’t make enough contact with the
surface unit and take too long to
boil water.
RIGHT WRONG
3. 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; and the United States
Department of Agriculture
Extension Service.
CAUTION:
Safe canning requires that
harmful microorganisms 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 continuously for the
required time. When canning
foods in a pressure canner, the
pressure must be maintained
continuously 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.
4. Remember that canning is a
process that generates large
amounts of steam. To avoid burns
from steam or heat, be
when canning.
If your cooktop is being
operated on low power (voltage),
canning may take longer than
expected, even though directions
have been carefully followed. The
process time will be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for
fastest heating of large quantities
of water.
10