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1.
Use tested recipes and follow instructions carefully. Check with the manufacturer of glass
jars for the latest canning information.
2.
Use fiat-bottomed
canners only. Heat is spread more evenly when the bottom surface is
flat.
3.
Center canner on the burner grate.
4.
Start with hot water and a high heat setting to reduce the time it takes to bring the water
to a boil; then reduce the heat setting as low as possible to maintain a constant boil.
5.
It is best to can small amounts and light loads.
Prevent damage to cooktop and burner grates:
1.
Do not use water bath or pressure canners that extend more than one inch beyond the
edqe of the burner qrate.
2.
Do not leave water bath or pressure canners on high heat for an extended amount of
time.
3.
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.
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.
Canning Tips &
Information
Canning
can generate large
amounts of steam. Use
extreme caution to
)revent burns. Always
raise the lid to vent steam
away from you.
Z
Z
7
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