be done on
cooking,
the use of
pots
one inch beyond the
of the surface unit’s drip
is not
However, when canning with a
water-bath or pressure canner,
pots may
be
This is because boiling water
(even under pressure) are not harmful to the
surfaces surrounding the surface units.
DO NOT USE
OR OTHER
OR
WATER. Most syrup or sauce
types
much higher
of frying
water. Such
could
harm
the
surrounding the surface units.
I
o
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
on the surface unit,
use
pots for good canning results.
2.
canners must be
Do not use
canners with flanged or rippled bottoms (often
found in enamelware) because they don’t make
enough
with the surface unit
take too
long to boil water.
3.
When
reputable
Reliable
and
are
from the
of
manufacturers of
jars for canning, such as
and
and
United States Department of
Agriculture Extension Service.
4. Remember that canning is a
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.
If your house has low voltage, canning may
take
than
even though
have
carefully followed.
The process time will be
by:
(1) using
canner, and “
(2)
with HOT tap water for fastest heating
of large quantities of water.
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