GE JBP15 Use And Care Manual page 8

HOME CANNINGTWS
Canning should be done on surface units only.
In surface cooking, the use of pots extending more
than one inch beyond the edge of the surface unit's
drip pan is not recommended. However, when
canning with a water-bath or pressure canner, large-
diameter pots may be used. This is because boiling
water temperatl!res(even under pressure) are not
harmful to the cooktop surfaces surrounding the
surface units.
HOWEVER, DO NOT USE LARGE-DIAMETER
CANNERS OR OTHER LARGE-DIAMETER POTS
FOR FRYING OR BOILING FOODS OTHER
THAN WATER. Most syrup or sauce mixlures-
and all types of frying—cook at temperatures much
higher [ban boiling water. Such temperatures co(ild
eventually harm the cooktop surfaces surrounding the
surface units.
Observethe FollowingPoints in Canning
1. Be sure the canner fits over the center of the
surface unit. If your range or its location doe! not
allow the canner to be centered on the surface unit,
use smaller-diameter ~nts 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 surface unit and take too
long to boil water.
Flat-bottomed canners are recommended.
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 cdnning, 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 house has low 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.
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