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HOME CANNING T P$
Canning
should
be done
on the Coil Surface
Unit
modules
or the Solid
Disk modules
only.
Pots that extend beyond
1 inch of cooking element
are
not
recommended
for most
surface
cooking.
However,
when canning
with a water-bath
or pressure
canner, larger-diameter
cookware
may be used. This
is because
boiling
water
temperatures
(even
under
pressure)
are not harmful
to cooktop
surfaces
sur-
rounding
the cooking
element.
HOWEVER,
DO NOT USE LARGE
DIAMETER
CAN-
NERS
OR OTHER
LARGE
DIAMETER
POTS
FOR
FRYING
OR
BOILING
FOODS
OTHER
THAN
WATER. Most syrup or sauce mixtures--and
all types
of frying--cook
at temperatures
much
higher
than
boiling
water.
Such
temperatures
could
eventually
harm cooktop
surfaces
surrounding
heating
units.
Observe the Foflowing
Points in Canning
1. Be sure the canner
fits over the center of the cook-
ing element.
If your cooktop
or its location does not
allow the canner to be centered
on the cooking ele-
ment, use smaller-diameter
canners
for good can-
ning results
or try putting module
on opposite
side
of cooktop
(on some models)
so the larger cooking
element
is in front.
Be sure
the canner
or other
large diameter
pans do not touch the control knobs
or the vent grille. The knobs and the vent grille will
be damaged
if touched
by hot cookware.
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 solid disk element
and take
too long to boil water.
2
RIGHT
WRONG
Flat-bottomed
canners are recommended,
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 gener-
ates 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 wilt be
shortened
by:
(1) using a pressure
canner, and
(2) starting
with HOT tap water for fastest
heating
of large quantities
of water.
CAUTION:
Safe canning
requires
that harmful
microorgan-
isms
are destroyed
and that the jars are sealed
completely.
When canning foods in a water-bath
can-
ner, a gentle but steady
boil must be maintained
con-
tinuously
for the required
time. When
canning
foods
in a pressure
canner,
the pressure
must
be main-
tained continuously
for the required time.
tf a solid
disk element
is used for canning,
please
note that solid disk elements
heat up and cool down
more slowly than other electric coil 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.
The solid disk elements
have temperature
limiters that
help prevent damage
to the cooktop.
If the bottom
of
your
canner
is not flat, the solid
disk element
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 pro-
cessing
time, you cannot can on solid disk elements
if
the bottom of your canner
is not flat enough.
26
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