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Canning should be done on the Cofl Surface Unik,
the Solid Disk Units or the Radiant Units ody.
Pots that extend beyond 1 inch of the surface unit are not
recommended for most surface cooking. However, when
diameter mokware maybe used This is because boding
water temperatures (even under pressure) are not
1. Be sure the canner fits over the center of the surface
unit. H your cooktop or its location does not Wow the
canner to be centered on the surface unit, use smMer-
so the larger unit is in front. Be sure the canner or other
large diameter pans do not touch the mntrol knobs or
the vent @e. The knobs and the vent @e W be
damaged M touched by hot mkware.
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 surface unit
and take a long time to boil water.
electric coil surface units. They are
Safe canning requires that harmti microorganisms
are destroyed and that the jars are sealed
completely. When canning foods in a water-bath
canner, a gende but steady boil must be maintained
continuously for the required time. men canning
foods in a pressure canner, the pressure must be
maintained continuously for the required time.
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 glass and solid disk surface units have
temperature limiters that help prevent them from
getting too hot. If the bottom of your canner is not
flat, the surface unit a 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 processing
time, you cannot can on glass or solid tisk surfam
units if the bottom of your canner is not flat enough.
CANNERS OR OTHER LARGE DWETER POTS
FOR FR~G OR BOIL~G FOODS OTHER
THAN W~R. Most syrup or sauce rnixture%and
than boiling water. Such temperatures could
eventually harm cooktop surfaces surrounding the
module surface units.
3. When canning, use recipes and procedures from
reputable sources. Reliable recipes and procedures
are available from the manufacturer of your canner;
manufacturers of @ass jars for canning, such as
Ball and Kerr; and the United States Department of
4. Remember that canning is a process that generates
large amounts of steam. To avoid burns from steam
or heat, be careti when canning.
take longer than expected, even though directions
have been caretily followed.
The prouss time wfll be shortened by:
(1) using a pressure canner, and
(2) starting with HOTtap water for fastest
for
required
SOLID DISK
If a solid disk surface unit is used for canning,
please note that solid disk surface units heat up and
units. Because of this difference, after you have
adjusted the @ntrols it is very important to make sure
the prescribed bofl or pressure levels are maintained
for the required time.
What is a Temperature Limiter?
Every solid disk and radiant surface unit has a
Temperature Limiter. The Temperature Limiter
protects the ~ass~rarnic surface from getting too hot
The Temperature Limiter may turn off the
surface units if:
heating of large quantities of water.
The pan bottom is not flat.
The pan is off center.
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