Canning Tips - GE JBP80 Use And Care & Installation Manual

Electric range with convection oven
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HOME CANNING TIPS
Canning
should be done on the surface units only.
Pots that extend beyond
1 inch of the surface unit
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 surface units.
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 a!t types of frying
cook at temperatures
much
higher than boiling water. Such temperatures
could
eventually
harm the porcelain
cooktop
surfaces
surrounding
the electric coil surface units.
Observe
the Following
Points
in Canning
l. 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 centered on the surface unit,
use smaller diameter
pots for good canning results.
2. For best results, use canners with flat bottoms.
On the glass cooktop,
flat bottomed
canners
must
be used. Canners
with flanged or rippled bottoms
(often Iimnd in enamelware)
don't make good
contact with the surface unit and take a long time
to boil water.
Flat-bottomed
canners
are recommended
for
electric coils; they are required
for glass cooktops.
3. When canning,
use recipes and procedures
from
reputable
sources. Reliable recipes and procedures
are available
from the manufacturer
of your cannel;
manufacturers
of glass jars for canning, such as
Ball and Kerr: and the United States Department
of
Agriculture
Extension
Service.
4. Remember
that canning is a process that generates
large amounts
of steam. To avoid burns from steam
or heat. be careful when canning.
NOTE:
if your house has low voltage,
canning
may
take longer than expected,
even though directions
have been carefully
followed.
The process time can be shortened
by
( 1_using a pressure
canner,
and
(2) starting with HOT tap water for fastest heating
of large quantities
of water.
Glass Cooktop Cautions:
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 glass
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.
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
surface units
if your canner
is not
flat enough.
What
is a Temperature
Limiter?
Every halogen
and radiant
surface unit has a
Temperature
Limiter, The Temperature
Limiter
protect_ the glass-ceramic
sur{'ace from getting
too hot.
The Temperature
Limiter may turn off the
elements it':
.The pan boils dly.
• The pan bottom is not fl aL
.The pan i _ off center.
• There is no pan on the unit.
12

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