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Home Canning Tips
Canning should be done on
surface units only.
In surface cooking,
the use of pots
extending
more than 1-inch beyond
edge of cooking element's
trim ring
is not recommended°
However,
when canning with water-bath
or
pressure
canner, larger-diametei
pots may be used. This is because
boiling water temperatures
(even
under pressure)
are not harmful to
cooktop surfaces
surrounding
the
cooking element.
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
all types of frying--
cook at
temperatures
much higher than
boiling water. Such temperatures
could eventually
harm cooktop
surfaces surrounding
heating units.
Observe Following Points
in Canning
1. Be sure the canner fits over the
center of the cooking elemenL
If
your range or its location does not
allow the canner to be centered on
the cooking element,
use smaller-
diameter
pots for good canning
results.
2. Flat-bottomed
canners must be
used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware)
because they
don't make enough contact with the
solid disk dement
and take too
long to boil water.
RIGHT
WRONG
3. 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 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 range is being
operated on low power (voltage),
canning may 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 large quantities
of
water°
CAUTION:
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
continuously
for the
required time. When canning
foods in a pressure canner, the
pressure must be maintained
continuously
for the required
time.
Solid disk dements
heat up and
cool down more slowly than
other conventional
elements.
Because of this difference,
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 solid disk elements
have
temperature
limiters
that help
prevent damage
to the cooktop.
If the bottom of your canner is
not flat, the solid disk element
can overheat,
triggering
the
temperature
Iimiters 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 solid disk
elements
if the bottom of your
canner is not fiat enough.
12
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