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HOME CANNING TIPS
GEAppliances.com
Canning should be done on the Coil Surface Units or
the Radiant Units only.
Pots that extend beyond 1 inch of the surf'ace unit aJcenot
recommended
tbr most surface cooking. However, when
cmming with a water-bath or pressure cromer, larger-
diameter cookwaJce may be used. This is because boiling
water temperatures
(even under pressure) are not harmM
to cooktop surfaces surrounding the surface unit.
HOWEVER,
DO NOT USE LARGE DIAMETER
CANNERS
OR OTHER LARGE DIAMETER
POTS
FOR FRYING OR BOILING FOODS OTHER THAN
WATER. Most syrup or sauce mixtures--and
all types of
fried foods--cook
at temperatures
much higher than
boiling water. Such temperatures
could eventually hahn
cooktop surfaces surrounding the module surface units.
Observe Following Points in Canning
1. Be sure the cromer fits over the center of the surface
unit. If your cooktop or its location does not allow the
cromer to be centerext on the surface unit, use smaller-
dimneter cmmers for good cmming results or try putting
module on opposite side of cooktop (on some models)
so the larger unit is in front. Be sure the cromer or other
large diameter pmls do not touch the control knobs or
the vent grille. The knobs mid the vent grille will be
damaged if touched by hot cookwaJce.
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 a long time to
boil water.
Flat-bottomed
canners are recommended
for
electric coil surface units. They are required for
glass cooktops.
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, such as
Ball and Kerr; and the United States Department
of
Agriculture Extension Service.
4. Remember
that canning is a process that generates
lmge amounts of steam. To avoid bums 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
lmge quantities of water.
CAUTIONS:
Safe canning
requires that harmfnl
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
continuously
for the required time. When canning
foods in a pressure canner, the pressure must be
maintained
continuously
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.
RADIANT
GLASS CAUTIONS:
The radiant surface units have temperature
limiters
that help prevent them from getting too hot. If the
bottom of your canner is not fiat, the surface unit can
overheat,
triggering
the temperature
limiters to turn
the unit off for a time. This will stop the boil or
reduce the pressure in the canner.
Since you must make sure to process the canning jars
for the prescribed time, with no interruption in
processing time, you cannot can on radiant surface
units if the bottom of your canner is not fiat enough.
What is a Temperature
Limiter?
Every radimlt surface unit has a Temperature Limiter.
The Temperature
Limiter protects the glass-ceramic
surface from getting too hot.
The Temperature
Limiter may turn oft" the
surface units if:
• The pan boils dry.
• The pan bottom
is not flat.
• The pan is off center.
• There is no pan on the unit.
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