GE JSP57 Owner's Manual page 9

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Observe the Following Points in Canning
Pots that extend beyond I" of
the surface unit's circle are not
recommended for most surfhce
cooking. Howevm; when canning
with ,a-ater-bath or pressure cannm,
larger<liameter pots may be used.
This is because boiling water
temperatures (even under pressure)
are not harmflal to the cooktop
surfaces surrounding the surfhce units.
Note:Flat-bottomed cannersare
required forglass cooktops. HOWEVER, DO NOT USE LARGE-
DIAMETER C_MNNERS OR OTHER
LARGE-DIAMETER POTS FOR
FRYING OR BOILING FOODS
OTHER THAN WATER. Most syrup
or sauce mixtures---and all types of
frying--cook at temperatures much
higher than boiling warm: Such
temperatures could eventually harm
the glass cooktop surfaces.
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Be sure the canner fits over the
center of tile surface unit. If your
cooktop or its location does not
allow the canner to be centered
on the surface unit, use smaller-
diameter pots for good canning
results.
[] 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. Theprocess time will
be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for fastest
heating of large quantities of water.
CAUTION:
I_;_ S afe 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.
I_;_ A fter you have adjusted the controls,
it is very important to make sure the
prescribed boil or pressure levels are
maintained for the required time.
[]
Flat-bottomed canners must be
used. Do not use canners with
flanged or rippled bottoms (often
found in enamel,a-are) because
they don't make enough contact
with the surthce units and rake
a long time to boil w-aten
I_;_ S ince you must make sure to process
the canning jars for the prescribed
time, with no interruption in processing
time, do not can on any cooktop
surface unff if your canner is not flat.
[]
When canning, use recipes and
procedures from reputable
sources. Reliable recipes and
procedures are available from the
manufacturer of your canner;
manufacturers of glass jars for
canning, such as BalU_and Kerr _
brand; and the United States
Department of Agriculture
Extension Service.
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