HOME CANNING TIPS
Canning should be done on the Coil Surface Units or
the Radiant Units only.
Pots that extend beyond 1 inch of the surface unit are not
recommended for most surface cooking. However, when
canning with a water-bath or pressure canner, larger-
diameter cookware 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 OTHER LARGE DIAMETER POTS
FOR FRYING OR BOILING FOODS OTHER THAN
WATER. Most syrup or sauce mixtures—and all types of
fried foods—cook at temperatures much higher than
boiling water. Such temperatures could eventually harm
cooktop surfaces surrounding the module surface units.
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Griddle
Accessory
Griddle Cooking Guide
Home Canning
T
ips
Observe Following Points in Canning
1. Be sure the canner 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 smaller-
diameter canners for good canning results or try putting
module on opposite side of cooktop (on some models)
so the larger unit is in front. Be sure the canner or other
large diameter pans do not touch the control knobs or
the vent grille. The knobs and the vent grille will be
damaged if touched by hot cookware.
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 a long time to
boil water.
Flat-bottomed canners are recommended for
electric coil surface units. They are required for
glass cooktops.
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.
NOTE: If your house has low 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.
CAUTIONS:
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.
RADIANT GLASS CAUTIONS:
The radiant surface units have temperature limiters
that help prevent them from getting too hot. If the
bottom of your canner is not flat, the surface unit 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 radiant surface
units if the bottom of 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 Temperature Limiter may turn off the
surface units if:
• The pan boils dry.
• The pan bottom is not flat.
• The pan is off center.
• There is no pan on the unit.
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