Canning Tips & Information
Use tested recipes and follow instructions carefully. Check with a manufac-
turer of glass jars for the latest canning information.
Use flat-bottomed canners only. Heat is spread more evenly when the bottom
surface is flat.
Center canner on the surface element.
Start with hot water and a high heat setting to reduce the time it takes to bring
the water to a boil ; then reduce the heat setting as low as possible to
maintain a constant boil.
It is best to can small amounts and light loads.
Prevent damage to cooktop
Do not use water bath or pressure canners that extend more than one inch
beyond the edge of the burner grate.
Do not leave water bath or pressure canners on high heat for an extended
amount of time.
Alternate surface units between each batch to allow the units and
surrounding surfaces to cool down.Try to avoid canning on the same burner
unit all day.
Safe canning requires that harmful microorganisms are de-
stroyed and the jars are sealed completely. When canning in a water bath can-
ner, a gentle but steady boil must be maintained continuously for the required
time. When canning with a pressure canner, the pressure must be maintained
continuously for the required time.
Canning can gener-
ate large amounts of steam. Use
extreme caution to prevent burns.
Always raise the lid to vent steam
away from you.