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Canningshouldbe done on rangetop only. DO NOT CAN IN OVEN OR IN MICROWAVE
OVEN.
In surfacecooking of foods other than canning,the use of 1argediameterutensils (extending a
more than l-inch beyond edge of cooking area) is not recommended.However,whencanning
withwater-bath or pressurecanner,large-diameter u tensilsmaybe used.This is becouseboiling
water temperatures(even under pressure) are not harmful to cooktop surfaces surrounding
heating unit.
HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAM-
—
ETER UTENSILS FOR BOILING OR FRYING 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 eventuallyharm cooktop surfacessurroundingheat-
ing units.
OEEEUWE FCNAA3WING
Pmwrs IN Cmlniinm:
1. Bring waterto boil on HIGH heat, then after boiling has begun, adjust heat to lowestset-
ting to maintainboil (savesenergyand best uses surfaceunit).
2. Be
sure
cannerfitsover centerof surfaceunit.If your modelrangedoesnot allow cannerto
be centeredon surfaceunit,use smallerdiametercontainersfor good canningresults.
"~. Flat-bottomedcannersgive best canning results.Be sure bottom of canneris flat or slight
indentation fits snuglyover surfaceunit. Cannerswith flangedor rippled bottoms (often found
@
in enamelware)are not recommended.
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RIGHT
WRONG
4.
When canning,use recipesfrom reputablesources.Reliable recipes are availablefrom the
manufacturer of your canner,manufacturers of glass jars for canning,such as Ball and Kerr;
and, the UnitedStatesDepartmentof AgricultureExtensionService.
5. Remember,in followingthe recipes, canning is a process that generateslarge amountsof
~
steam.Be carefulwhile canningto preventburnsfrom steamor heat.
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NOTE: If your rangeis beingoperatedon low power (voltage), canningmay takelongerthan
expected, even though directionshave been carefullyfollowed.The processmay be improved
by: 1) Usinga pressurecanner,and 2) For fasterheatingof largewaterquantities, b eginwith
HOT tap water.
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Use minimumamountof fat for effective shallowor deep-fatfrying. Filling the pan too
full of fat can cause spilloverswhen food is added.
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Keep an eye on foods which fry at high or medium high heats.
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If a combinationof oils or fats will be used in frying, stir togetherbefore heating,or as
fats melt slowly. Always heat fat slowly, and watch fat as it heats.
@
Use deep fat thermometerwheneverpossible to prevent overheatingfat (beyond the
smokingpoint).
#
Foods for frying should be as dry as possibleon exteriorsurfaces.Frost on frozen foods
e
or moistureon fresh foods can cause hot fat to bubble up and over sides of pan.
@
Keep range and ventilatinghood free from greaseaccumulation.
17
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