GE JP345, Use And Care Manual

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HOME CANNING TIPS
Pots that extend beyond 1 inch the surface unit’s HOWEVER, DO NOT USE LARGE DIAMETER
circle are not recommended for most surface cooking.
CANNERS OR OTHER LARGE DIAMETER POTS
However, when canning with water-bath or pressure FOR FRYING OR BOILING FOODS OTHER
canner, larger-diameter pots may be used. This is
THAN WATER. Most syrup or sauce
because boiling water temperatures (even under and types of frying—cook temperatures much
pressure) are not harmful to the cooktop surfaces
higher than boiling water. Such temperatures could
surrounding the surface units.
eventually harm the glass cooktop surfaces.
Observe the Following Points in Canning
1. Be sure the canner fits over the center of the 3. When canning, use recipes and procedures from
surface unit. your cooktop or its location does not reputable sources. Reliable recipes and procedures
allow the canner to be centered on the surface unit,
are available from the manufacturer of your canner;
use smaller diameter pots for good canning results.
manufacturers of glass jars for canning, such as
2. Flat-bottomed canners must be used. Do not use
Ball and Kerr; and the United States Department of
canners with flanged or rippled bottoms (often
Agriculture Extension Service.
found in enamelware) because they don’t make
4. Remember that canning is a process that generates
enough contact with the surface units and take large amounts of steam. To burns from steam
a long time to boil water. or heat, be careful when canning.
NOTE: If your house has low voltage, canning may
RIGHT
WRONG
take longer than expected, even though directions
have been carefully followed. The process time will
be shortened by:
Flat-bottomed canners are required
(1) using a pressure canner, and
—
for glass cooktops.
(2) starting with HOT tap water for fastest
heating of large quantities of water.
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 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.
The cooktop surface units have temperature
limiters that prevent the glass cooktop from
getting too hot. If the bottom of your canner is
not flat, the surface unit can overheat, triggering
the temperature limiter to cycle the unit off for a
time. This
stop the boil or reduce the pressure
the canner.
Since you must make sure to process the canning
jars for the prescribed time, with no interruption
in processing time, you cannot can on any of the
cooktop surface units if your canner is not
flat enough.
What is a Temperature Limiter?
Every radiant surface unit has a Temperature
Limiter. The Temperature Limiter protects the
glass-ceramic surface from getting too hot.
The Limiter may cycle the units
off for a time if:
●
The pan boils dry.
●
The pan bottom is not
●
The pan off center.
●
There is no pan on the unit.