GE JP340 Owner's Manual page 9

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] F
Righfl
Wrong'
Note: Rat-bottomed canners are
required for glass cooktops.
Observe the Following Points in Canning
Pots that extend be_md 1" of
the surIhce element's circle
are not
recoilli//ended li)r i/lost
S/lI]ilCe
cooking.
Howe\'e_; when canning with wate_q)ath
or pressm'e canne_; lmge>dian/eter pots
may be used. This is because boiling
water tenlperatures (even under
pressure) are not
hmmfld
to tile
cooktop S/iFlilces S/IFI'o/Inding tile
surfi_ce elements.
HOWEVER, DO NOT USE lARGE-
DI?d'4ETER CANNERS OR OTHER
IARGE-DDd_4ETER POTS FOR
FI).YING OR BOIl,IN(; FOODS OTHER
THAN X£&_TER. Most syrup or sauce
mixtm'es--and all _'i)es offl'ying---_'ook
at temperatm'es much higher than
boiling water:
Such temperatures
could
eventually haml tile glass cooktop
SIIFJ[ilces.
] Be sure tile canner fits oxer tile
center of tile surIi_ce element. If
your cooktop or its location does
not allow tile canner to be centered
on tile sm'fi_ce element, use
smalle>diamemr pots tor good
cmming results.
] Flat-bottomed canne_ must be
used. Do not use cannei5 with
flanged
or rippled
bottoms (often
found in emunelware) because they
don't make enough contact with
tile sm_fi_ce elements and take a
long dine to boil wam_:
[] Remember that cmming is a
I)r°cess that ,generates laroe
}llllO/Ints o1[ ste}lIl/. To avoid b/lYns
fl'om steam or heat, be careflfl
when canning.
NOTE:If your house has low voltage,
canning may take longer than expected,
even though directions havebeen carefully
followed. Theprocess time will be
shortened by'.
(1) usinga pressure canner,and
(2) starting with HOTtap water for fastest
heating of large quantitiesof water
CAUTION:
Safe canningrequires that harmful
microorganismsare destroyedand that
thejars are sealed completely.When
canning foods in a water-bath canner,
a gentle but steadyboil must be
maintainedfor 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 importantto make sure the
prescribed boil or pressure levels are
maintainedfor the required time.
Since you mustmake sure to process the
canningjars for the prescribed time, with
no interruption in processing time, do not
can on any cooktop surface element if
your canner is not flat.
[]
VVhen canning, use recipes and
procedm'es fl'om reputal)le sources.
Reliable redpes and procedm'es are
available fl'om tile manufi_cturer of
VO/II" c;innei'; Ill_ln/ltilCttlI'eI's of
glass
.ja_s fin" canning, such as Ball and
Kerr brand; and tile United States
Department of Agricultm'e
Extension Service.
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