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Canning
Tips
( ompon(.'nt Cookt@ S),st(.'m
Obse Je the
Note: Flabbottomed
canners are required
tor glass surface
units,
NOTE:
Canning
cannot
be done
on the grill
component,
Safe canning _equi_ es d_a_ hmmfifl
microorg_misms
are destroyed
and d_
d_e
jars are serried completely.
When canning
foods in _ wmer-bad_ c_mner, a gende but
s_e_dy boil must be maintained
_br d_e
required
time. When canning foods in _
pressure c_mne_, the p_essure mus_ be
n_aimained for the _equi_ ed dine.
Since
):o!1
lnlls_
m_ke
sule
_o process
_he
canningjm s fo_ die presoibed
time, widl no
imer_upfion
in p_ ocessing time, do not c;m on
any _ooktop surf;_ e uni_ if your _mner is no_
flat.
l{e SllIe
the
tanner
fils
over
the
(enler
ofthe
surB_ce uniu Ifyore
(ook_op or ils locadon
does
not
allow
the
canner
to be centered
on
the surf_ce
unil,
use
smaller diameter
pols
When using tile glass ( ooktop componem,
fla_-bouomed
canners mus[ be used. 1-)o no_
use canners widl flanged
or rippDd
bo_oms
(often found in enamelware)
because
they
don'_ make enough
comac_ widl die surf_ce
units and take a long time to boil water.
Pots thai extend beyond
i inch of the surface
unit's circle are no_ recommended
for mos_
surfhce ( ooking.
Right!
Wrong!
When canning widl wa_er-badl or pressure
canner,
larger-diameter
po_s may be used.
This is because boiling wa_er _emperamres
(even under pressure)
are no_ harmfl_l _(_
die cook_op surf)_ces surrounding
die
suff_ce units.
HOWEVER,
DO NOT USE LARGE
DIAMETER
CANNERS OR OTHER
LARGE DtAMETER POTS FOR FRYIrNG
OR BOtLING FOODS OTHER THAN
WATER. Mos_ syrup oi sauce mixtures-and
all _ypes of frying-cook
at _emperamres
nmch higher dlan boiling wa_er. Such
_emperamres
could eventually
harm die
glass cook_op surfi_ces.
When canning, use recipes and procedures
flom reputable
sources. Reliable recipes
and procedures
are available fiom die
man!lf_(
[llrer
of vo!lr
canner;
Hlanllf)_cl!lrers
of' glass jars %r canning,
such as Ball and
Kerr; and die United
States l-)eparm_ent
of
Agriculture
Extension
Service.
Remember
dla_ canning
is a process dla_
generates
large amoums
of s_eam. To avoid
burns fl:om s_eam oi heat, be carefifi when
NOTE: if your house has low voltage, canning
may rake longer than expected,
even dlough
direcdons
have been carefully folh)wed. The
process time will be shortened
by:
(1) using a pressure
canner,
and
(2) smrdng _idl HOT tap wa_er for fhstest
h ea tin g of large quart _i_i e s of wa_er.
What is a
temperature
Eve_T halogen
and radiam
surface unit has a
Temperature
Limiter. The Temperature
Limi_er protects
the glass-ceramic
surfm:e flom
geuing too hoL
If die bottom
of your canner is not flat, die
surf_ce uni_ can overheaL
u:iggering die
temperature
limi_ers _o mrn die unit off for a
dine. This will s_op die boil or reduce die
pressure
in die canner.
The Temperature
Limiter m_y mrn off tile
e]emems
if:
. The [)an boils (hT.
. The pan bottom
is not flat.
' There
is no pan
on tile uniU
14
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