Home Canning
Canning should be done on
Surface Unit modules
or Solid
Disk modules only.
In surface cooking, the use of pots
extending more than l-inch beyond
edge of cooking element’s trim ring
is not recommended. 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
cooking element.
HOWEVER, DO
USE
LARGE DIAMETER CANNERS
OR
LARGE DIAMETER
POTS FOR FRYING OR BOILING
FOODS
THAN WATER.
Most syrup or sauce
and all types of frying— cook at
temperatures much higher than
boiling water. Such temperatures
could eventually harm cooktop
surfaces surrounding heating units.
Observe Following
in Canning
1.
Be sure the canner fits over the
center of the cooking element. If
your cooktop or its location does
not allow the canner to be centered
on the cooking element, use
diameter canners for good canning
results or try putting module on
opposite side of cooktop so the
larger cooking element is in front.
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
solid disk element and take too
long to boil water.
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.
4. Remember that canning is a
process that generates large
amounts of steam. To avoid burns
from steam or heat, be careful
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.
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.
If a solid disk element is used for
canning, please note that solid
disk elements heat up and cool
down more slowly than other
conventional elements. Because
of this difference, after you have
adjusted the controls it is very
to make sure the
prescribed boil or pressure
levels are maintained for the
required time.
The solid disk
have -
temperature limiters that help
prevent damage to the cooktop.
If the bottom of your canner is
not flat, the solid disk element
can overheat, triggering the
temperature limiters to turn the
unit off for a time. This will stop
the boil or reduce the pressure
in 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 solid disk
if the bottom of your
canner is not flat enough.
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