Observe The Following Points In Canning - GASLAND chef Pro Series Installation Instruction

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Observe the following points in canning

Pots that extend beyond 1" of the surface element's circle are not recommended
for most surface cooking. However, when canning with water-bath or pressure
canner, larger-diameter pots may be used. This is because boiling water tempera-
tures(even under pressure) are not harmful to the cooktop surfaces surrounding
the surface elements.
HOWEVER, DO NOT USE LARGE- DIAMETER CANNERS OR OTHER
LARGE-DIAME-TER POTS FOR FRYING OR BOILING FOODS OTHER THAN
WATER. Most syrup or sauce mixtures-and all types of frying-cook at tempera-
tures much higher than boiling water. Such temperatures could eventually harm
the glass cooktop surfaces.
1. Be sure the canner fits over the center of the surface element. If your cooktop
or its location does not allow the canner to be centered on the surface element,
use smaller-diameter pots 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 elements and take a long time to boil water.
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 canning, 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:
a. Using a pressure canner and
b. Starting with HOT tap water for fastest heating of large quantities of water.
CAUTION:
• Safe canning requires that harmful microorganisms are destroyed and that the
jars are sealed completely. When canning foods in a water-bath canner, a gentle
but steady boil must be maintained for the required time. When canning foods in
a pressure canner, the pressure must be maintained for the required time.
• After you have adjusted the controls, it is very important to make sure the
prescribed boil or pressure levels are maintained for the required time.
• Since you must make sure to process the canning jars for the prescribed time,
with no interruption in processing time, do not can on any cooktop surface
element if your canner is not flat.
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