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In surfacecooking, t heuseofpots
extending morethan l-inchbeyond
tige. ofcoobng element's t rimring
is notrecommended. H owever,
when
canningwithwater-bath or
pressuretamer, larger-diameter
potsmaybeused.Thisis because
boilingwatertemperatures (even
underpressure)are notharmfulto
cooktopsurfacessurrounding the
cookingelement.
HOWEVER,
D o
Nm USE
LARGEDM.METER CANNERS
ORmHER LARGEDMMETER
Pm FORFR~G ORBOKNG
FOODSmHER THANWATER.
Mostsyrupor saucemixtures—and
all typesof frying— cookat
temperatures muchhigherthan
boilingwater.Suchtemperatures
could. e ventually harmcooktop
surfacessurrounding heatingunits.
observe
Follotiq
Poinm
in
Cadmg
1. Besurethecannerfitsoverthe
centeroftie cookingelement.If
yourrangeor i~ locationdoesnot
allowthecannerto be centeredon
tie cookingelement,usesmdler-
diameterpotsfor goodcmning
results.
2. Flat-bottomed cannersmustbe
used.Do notusecannerswith
flangedor rippledbottoms(oRen
foundin enamelware) b ecausethey
don'tmakeenoughcontactwiththe
soliddiskelementandtie too
longto boilwater.
mGm
moNG
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3. Men canning,userecipesand
proceduresfromreputablesources.
Reliablerecipesandproceduresare
available fromthe manufacturer o f
yourcanner;manufacturers o f
glassjars for cting,
suchas Bdl
andKerr; andthe UnitedStates
DepartmentofAgriculture
ExtensionService.
4. Rememberthat canningis a
processthat generateslarge
amountsof steam.Toavoidburns
from steamor heat, be careful
whencanning.
N~E: If yourrangeis being
operatedon lowpower(voltage),
canningmaytakelongerthan
expected,eventhoughdirections
havebeencarefilly followed.The
processtime willbe shortenedby:
(1)usinga pressurecanner,and
(2) startingwiti H~ tap waterfor
fastestheatingof largequantitiesof
water.
CAUTION:
\
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