GE JXDD43, User Manual

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Home Canning Tips
Canning may be done on the
solid disk elements.
Pots that extend beyond 1 inch of
cooking element’s trim ring are not
recommended for most surface
cooking. However, when canning
with water-bath or pressure canner,
larger-diameter cookware may be
used. This is because boiling water
temperatures (even under pressure)
are not harmful to
surfaces surrounding the cooking
element.
HOWEVER, DO NOT USE
LARGER-DIAMETER
CANNERS OR OTHER
LARGER-DIAMETER POTS
FOR FRYING OR BOILING
FOODS OTHER 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
surfaces
surrounding cooking elements.
Observe Following
Points
in Canning
1. Be sure the canner fits over the
center of the cooking element. If
your
system or its location
does not allow the canner to be
centered on the cooking element,
use smaller-diameter canners 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 solid disk element 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.
4. Remember that canning is a
process that generates large
amounts of steam. To avoid bums
from steam or heat, be careful
when canning.
NOTE: If your 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
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
important to make sure the
prescribed boil or pressure levels
are maintained for the required
time.
The solid disk elements have
temperature limiters that help
prevent damage to the
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
elements if the bottom of your
canner is not flat enough.
of water.
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