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Home Canning Tips
Canning should be done on
In surface cooking, the use of
cookware extending more than
l-inch beyond edge of cooking
element's trim ring is not
recommended. However, when
canning with 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
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 much
higher than boiling water. Such
temperatures could eventually
harm cooktop surfaces surrounding
heating units.
Observe Following Points
in Canning
1. Be sure the canner fits over the
center of the cooking element. If
your range or its location does not
allow the canner to be centered on
the cooking element, use smaller-
diameter containers for good
canning results.
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 element and take too long to
boil water.
RIGHT
WRONG
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 generates large
amounts of steam. To avoid burns
from steam or heat, be careful
when canning.
NOTE: If your range is being
operated on low power (voltage),
canning may take longer than
expected, even though directions
have been carefully followed. The
process may be improved by:
(1) using a pressure canner, and
(2) starting with HOT tap water for
fastest heating of large quantities of
water.
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CAUTION:
Safe canning requires that harmful
microorganisms are destroyed and
that the jars are sealed completely.
When canning foods in a water bath
canner, a gentle but steady boil
must be maintained continuously
for the required time. When
canning foods in a pressure canner,
the pressure must 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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