TIPS
(continued)
Deep Fat Frying
Wok Cooking
Do not overfill cookware with
that may spill over
when
foods bubble vigorously,
food
high temperatures. Keep the
range and hood clean from grease.
We recommend that
use
only
wok,
They are available at
retail
HOME CANNING TIPS
Canning should be done on the
only.
HOWEVER, DO NOT
USE LARGE DIAMETER
inch
the surface
Unit
OR OTHER LARGE
DIAMETER
are not recommended for most surface cooking.
FOR FRYING OR
FOODS OTHER
However, when canning with water-bath or pressure
THAN WATER. Most syrup or
mixtures-and
canner,
larger-diameter pots may be used. This is
types
frying-cook at temperatures much higher
because boiling
under
than boiling water. Such temperatures
pressure)
not harmful to the
surfaces
eventual harm the
surrounding the surface units.
Observe the Following Points in Canning
1. Be sure the
fits over the center of the
surface unit. your
or its
does
the canner to be centered on the
surface unit, use smaller diameter pots for
canning results.
2. Flat-bottomed canners must be
Do
use
canners with flanged or rippled bottoms (often
found in enamelware) because they don’t make
enough
with the surface units
take
too
to boil water.
Flat-bottomed canners are recommended.
3. When canning, use recipes
procedures
reputable sources. Reliable recipes and procedures
are available from the manufacturer
your canner;
manufacturers of glass jars for canning. such as
and Kerr; and the United States Department of
Extension
service.
4. Remember that canning is process that generates
amounts of steam. To
burns from
or heat, be careful when
i
NOTE: If your house has low voltage,
may
take
than expected. even
directions
have been carefully followed.
process time will
be shortened by:
( 1 )
a
canner,
(2)
star-tin: with HOT
water
of
quantities
CAUTION:
Safe canning requires that harmful micro-organisms
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
the required time. When canning foods in a
pressure canner, the pressure must be maintained
for the required time.
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
surface units have temperature
limiters that prevent the glass
from getting
too hot. If the bottom of your
is not flat, the
surface unit can overheat, triggering the
temperature limiters to turn the unit
for a time.
This will stop the boil or reduce the pressure in
the canner.
Since
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
surface units if your canner is not
flat enough.
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