HOME CANNING TIPS
Canning should be done
on the cooktop only.
HOWEVER, DO NOT USE LARGE DIAMETER
Pots that extend beyond 1 inch
the surface unit
CANNERS OR OTHER LARGE DIAMETER POTS
circle are not recommended for most surface cooking.
FOR FRYING OR BOILING FOODS OTHER
However, when canning with water-bath or pressure
THAN WATER. Most syrup or sauce mixtures—and
canner, larger-diameter pots may be used. This is
all types of frying—cook at temperatures much higher
because boiling water temperatures (even under
than boiling water. Such temperatures could
pressure) are not harmful to the cooktop surfaces
eventually harm the glass cooktop surfaces.
surrounding the surface units.
Observe the Following Points in Canning
1. Be sure the canner fits over the center of the
3. When canning, use recipes and procedures from
surface unit. If your cooktop or its location
reputable sources. Reliable recipes and procedures
does not allow the canner to be centered on the
are available from the manufacturer of your canner;
surface unit, use smaller diameter pots for good
manufacturers of glass jars for canning, such as
canning results.
Ball and Kerr; and the United States Department of
2. Flat-bottomed canners must be used. Do not use
Agriculture Extension
canners with flanged or rippled bottoms (often
4. Remember that canning is a process that generates
found in enamelware) because they don’t make
large amounts of steam. To avoid burns from steam
enough contact with the surface units and take
or heat, be careful when canning.
too long to boil water.
NOTE: If your house has
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
quantities of water.
Flat-bottomed canners are required for
glass
CAUTION:
Since you must make sure to process the canning
Safe canning
requires that harmful micro-
organisms are destroyed and that the
are
sealed completely. When canning
a
bath canner, a gentle but steady
must be
jars for the prescribed time, with no interruption
in processing time, you cannot can on any
of
the cooktop surface units if your canner is not
flat enough.
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 surface units have temperature
limiters that prevent the glass cooktop from getting
too hot. If the bottom of your canner is not flat, the
surface unit 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.
What is a Temperature Limiter?
Every radiant surface unit has a Temperature
Limiter. The Temperature Limiter protects the
glass-ceramic surface from getting too hot.
The Temperature Limiter may turn off the
elements if:
●
The pan boils dry.
. The pan bottom is not flat.
The pan is off center.
. There is no pan on the unit.
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