GE PP912 Owner's Manual page 11

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Wrong:
Note: Flat-bottomed canners are
required for glass cooktops,
Observe the Following Points in Canning
Pots that extend beyond 1" of the
smfime element's drcle are not
i'ecoI/llllellded _k)l" IllOSt StlK[;_ce
cooldng. Howevel. when canning with
wate>bath or pressure cannel, laxge>
diameter pots may lie used. This is
because boiling water temperatmes
(e\vn under
pressure) are not
hamlflll
to tile cooktop surflmes surrounding tile
surfime elements.
HOWEVEP., DO NOT USE IAP.GE-
DDdMETEI ).CANNERS OR OTHER
I._M).(;E-DL_dMETER POTS FOR
FRYING OR BOII,ING FOODS OTHER
THAN _'\;&TER.Most ssru p or sauce
mixtures--and all types of flFing---<ook
at temperatures much higher than
boiling water: Such temperatures
could eventually harm tile glass
c(5okt(sp S tll_;ices.
] Be sure the cromer fits (sver the
center (5_the sm_fitce element.
If your cooktop or its location
does not allow the canner to be
centered on tile surfi_ce element,
use smaller diameter pots fb_ good
camdng results.
] Hat-bottomed clmnei_ must be
[Ised. Do 11(51 tlSe Callllel'S with
flanged or tippled bottoms (often
fk*und in enamelwlue) because
tile)' don't make enough contact
with the surfi_ce elements and take
a long time to boil water.
[_] I_emember that c'mnin,, is "/
it i
process that generates large
alll(s/lnts ()[ steam.
To a\_sid
btlrSls
fl'om steam or heat, be caretnl
when camflng.
NOTE:If your househas low voltage,
canning may take longer than expected,
even thoughdirections have been carefully
followed. Theprocess time will be
shortened by'.
(1) using a pressure canner, and
(2) starting with HOTtap water for fastest
heating of large quantitiesof water
CAUTION:
_: Safe canningrequires that harmful
microorganismsare destroyedand
thatthe jars are sealed completely.
Whencanning foods in a water-bath
canner,a gentle but steady boil mustbe
maintainedfor the required time. When
canning foods in a pressure canner, the
pressure mustbe maintained for the
required time.
After you have adjustedthe controls,
it is very important to make sure the
prescribed boil or pressure levels are
maintainedfor the required time.
Since youmust make sure to process the
canningjars forthe prescribed time, with
no interruption in processing time, do not
can on any cooktop surface element if
your canner is not flat.
[]
\'\q_en cmming, use recipes
am-I procedm'es fl'om reputable
sources. Reliable recipes and
procedures are a\_dlable fi'om
tile illalltt_ilCttll'el" 55[
}'O[lI"
cannel';
manufhcturers (ff glass.jm_ tbr
caroling, such as Ball and Kerr
brand; and the Llnited States
Department of Agriculture
Extension Service.
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