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Home Canning m ps
Canningshouldbe doneon
Cooktop only.
In surikcecookingof fds other
thancanning,the useof large-
diameterpots (extending more'than
l-inchbeyondedgeoftrimring)is
notrecommended. H owever, w hen
canningwithwater-bath or pressu.m
canner,large-diameter p otsmaybe
used.Thisis becauseboilingwater
temperatures(evenunderpressure)
are notharmfidto cooktopsurfaces
surroundingheatingunit.
HOWEVER,DO N~ USE
LARGEDIAMETERCANNERS
OR~HER LARGEDIAMETER
COOKWARE FORFR~G
OR
BOILINGFOODSCYI'HER
THANWATER. M ost
SJUllP
or saucemixtures-and all types
offkying-cook at temperatures
muchhigherthanboilingwater.
Suchtemperaturescouldeventually
harmcooktopsurfacessurrounding
heatingunits.
Oberve
RikwingRink
incanning
1.
Besurecannerfitsovercenter
of surfhceunit.If yourcooktopor
its locationdo notallowcannerto
be centeredon surfaceunit, use
smaller-diameter c annersforgood
canningresults.
2. Flat-bottomed cannersmust
beused. Do notusecannerswith
flangedor rippledbottoms(o&n
foundin enamelware) b ecausethey
don'tmakeenoughcontactwiththe
heatingelementandtaketoolong
to boilwater.
RIGHT
WRONG
3. Whencanning,use recipesand
proceduresfromreputablesources.
Reliablerecipesandproceduresare
available fkomthemanufacturer of
yourcanner;manufacturers of
glassjars for canning,suchas Ball
andKerr; andthe UnitedStates
DepartmentofAgriculture
ExtensionService.
4. Rememberthatcanningis
a processthatgenerateslarge
amountsof steam.Toavoidbums
from steamor heat, be carefil
whencanning.
N~E: If yourcooktopis being
operatedon lowpower(voltage),
canningmaytakelongerthan
expected,eventhoughdirections
havebeencarefullyfollowed.The
processtimewillbe shortenedby:
(1)usinga pressurecanner,and
(2) startingwithH~ tap waterfor
fastestheatingof largequantities
CAUTION:
Safecanningrequiresthat
harmfulmicroorganisms a re
destroyed andthatthejars are
sealedcomp~etely.
When canning
foodsin a waterbathcanner,a
gentlebutsteadybdl mustbe
maintained continuously for the
requiredtime.Whencanning
foodsin a pressurecanner,the
pressuremustbe maintained
continuously forthe required
time.
Afteryouhaveadjustedthe
controls,it is veryimportantto
makesurethe prescribed boiior
pressurelevelsaremaintained
forthe requiredtime.
This
cooktop hastemperature
limiters t hatprevent thecooktop
fmm gettingtoohot. If the
bottomof yourcanneris not flat,
the Calrod"unitcan overheat,
triggeringthe temperature
limitersto turnthe unitofifor
a time.Thiswillstopthe boilor
reducethe pressurein the
canner.
Sinceyoumustmakesureto
processthe canningjars for the
prescribedtime,withno
interruption in processingtime,
youcannotcanon this cooktopif
yourcanneris notflat enough.
of water.
10
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