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10
BEFORE SETTING SURFACE CONTROLS
Home Canning
CAUTION
Canning can generate large amounts of steam.
Use extreme caution to prevent burns. Always
raise the lid to vent steam away from you. Safe
canning requires that harmful micro-organisms
are destroyed and the jars are sealed completely.
When canning in a water bath canner, a gentle
but steady boil must be maintained continuously
for the required time.
Be sure to read and observe all the following points
when home canning with your appliance. Check
with the USDA (United States Department of Agri-
culture) Web site and be sure to read all the infor-
mation they have available as well as follow their
recommendations for home canning procedures.
•
Use only quality flat bottom canners when
home canning. Use a straight-edge to check
canner bottom.
•
Use only a completely flat bottom canner with
no ridges that radiate from the bottom center
when home canning. Heat is spread more even-
ly when the bottom surface is flat.
•
Make sure the diameter of the canner does
not exceed 1 inch beyond the surface element
markings or burner. It is recommended to use
smaller diameter canners on electric coil and
ceramic glass cooktops and to center canners
on the burner grates.
•
Start with hot tap water to bring water to boil
more quickly.
•
Use the highest heat seating when first bringing
the water to a boil. Once boiling is achieved, re-
duce heat to lowest possible setting to maintain
that boil.
•
Use tested recipes and follow instructions care-
fully. Check with your local Cooperative Agri-
cultural Extension Service or a manufacturer of
glass jars for the latest canning information.
•
It is best to can small amounts and light loads.
•
Do not leave water bath or pressure canners on
high heat for an extended amount of time.
•
Alternate surface units between each batch to
allow the units and surrounding surfaces to cool
down. Try to avoid canning on the same burner
unit all day.
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