Canning should be done on surface units only.
HOWEVER, DO NOT USE LARGE-DIAMETER
In surface cooking, the use of pots extending more than
CANNERS OR OTHER LARGE-DIAMETER POTS
one inch beyond the edge of the surface unit’s drip pan
FOR FRYING OR BOILING FOODS OTHER THAN
is not recommended. However, when canning with a
WATER. Most syrup or sauce mixtures—and all types
water-bath or pressure canner, large-diameter pots may
of frying-cook at temperatures much higher than
be used. This is because boiling water temperatures
boiling water. Such temperatures could eventually
(even under pressure) are not harmful to the cooktop
the cooktop surfaces surrounding the surface units.
surfaces
the surface units.
Observe Following Points in Canning
1. Be sure the canner 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 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
Flat-bottomed canners are recommended.
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.
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