should be done on the cooktop only.
Pots that extend beyond 1 inch of the cooking zone
circle are not recommended for most surface cooking.
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 the cooktop surfaces
surrounding the cooking zones.
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 frying—cook at temperatures much higher
than boiling water. Such temperatures could
eventually harm the glass cooktop surfaces.
Observe the Following Points in Canning
1.
2.
sure the canner fits over the center of the
3.
cooking zone. If your cooktop or its location
does not allow the canner to be centered on the
surface unit, use smaller diameter pots for good
canning results.
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 cooking zones and take
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.
Remember that canning is a process that generates
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.
too long to boil water.
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:
(1) using a pressure canner, and
(2) starting with HOT tap water for fastest heating of
large quantities of water.
Flat-bottomed canners are recommended.
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 cooking zones have temperature
limiters that prevent the glass cooktop from getting
too hot. If the bottom of your canner is not flat,
the cooking zone 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 any of
the cooktop cooking
flat enough.
zones if your canner is not
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