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Home Canning Tips
Canning
should be done on
:ooktup
only.
In surface cooking, the use of
cookware
extending more thau
1-inch beyond edge of cooking
element's
trim ring is not
recommended.
However,
when
calming with water-bath
or
pressure canner, larger-diameter
cookware may be used. This is
because boiling water temperatures
(even under pressure) are not
harmfifl to cooktop surfaces
surrounding
the cooking element.
HOWEVER,
DO NOT USE
LARGE
DIAMETER
CANNERS
OR OTHER LARGE
DIAMETER
UTENSILS
FOR FRYING
OR
BOILING
FOODS
OTHER
THAN WATER.
Most syrup or
sauce mixtures
and all types of
frying
cook at temperatures
nmch
higher thau boiling water. Such
temperatures
could eventually
harm cooktop surfaces
surroulMing
heating units.
Observe Following Points
in Canning
1. Be sure the calmer fits over the
center of the cooking element. If
your rauge or its location does not
allow the calmer to be centered on
the cooking element, use smaller_
diameter containers
for good
calming results.
2. Flat-bottomed
canners must be
used. Do not use calmers with
flauged or rippled bottoms (often
found in enamelware)
because they
don't make enough contact with the
solid element aim take too long to
boil water.
RIGHT
WRONG
3. When canning, use recipes and
procedures
from repmable
sources.
Reliable recipes and procedures
are
available
from the manulhcturer
of
your canner; manufacturers
of
glass jars for calming, such as Ball
aim Kerr; aim the United States
Department
of Agriculture
Extension
Service.
4. Remember
that canning
is a
process that generates large
amounts of steam. To avoid bums
from steam or heat, be careful
when calming.
NOTE: If your rauge is being
operated on low power (voltage),
calming may take longer thau
expected, even though directions
have been carefully followed. The
process may be improved by:
(1) using a pressure cauner, aud
(2) starting with HOT tap water for
fastest heating of large quantities of
water.
CAUTION:
Safe calming requires that harmflfl
n_icroorgal_isms
are destroyed
and
that the jars are sealed completely.
When calming foods in a water bath
calmer, a gentle but steady boil
nmst be maintained
contilmously
for the required time. When
calming foods in a pressure calmer,
the pressure nmst be maintained
continuously
for the required time.
Solid elements
heat up and cool
down more slowly than
conventional
elements.
Because
of this difference, 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.
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