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Canning should
be
clone
on the cooktop only.
HOW’13V’ER.
DO
NOT USE LARGE DIAMETER
Pots
that
extend
beyond
1
inch of the surface unit
CANNERS OR OTHER
L.ARGE
DIAMETER POTS
circle
are
not recommended
for
most surface cooking.
FOR FRYING OR BOILING FOODS OTHER
Howetcr, when cunning
wi~h
vater--bath
or pressure
THANT
WATER. Most
syrLIp
or sauce
rnixtures-
canner.
Iw-gcr-diameter
pots
may be
used.
This is
and
all
Iypes
of-
Frying—cook
ut
temperatures much
because
boiling water temperatures
(eken
under
higher than boiling
wa[cr.
Such temperatures could
pressure)
are
not
harmful to the cooktop surl’aces
eventually harm the
g]
ass cook top
surf”ace~,
surrounding
the
surface Units.
observe the Following Points in Canning
Be
sure the canner-
[’its
o~er
the
ccrrter
of
the
surfzce
3.
unit. If’ your u)oktop or its location
doc>
not
allow
the
canner to
bc
centered on
the
surface unit,
LISC
sma]
lcr
diameter
pots
for good canning results.
Flat-bottomed
canners
n~ust
be
used.
Do
not use
canners
with
ilarlgeci
or rippled bottoms (often
found
in enamelware) because they don’t make
4.
cn~)ugh
contact with the surface units and take
When
canning,
Lise
recipe\ and
procedure~
from
~“eputab]e
w)urces.
Rei
iable
recipes
and
procedures
are
a\’ai
lable
frOTTl
the
manLI
facturer
of
yoLlr
cannel”:
manufacturers of
glas~
jars
for
canning.
sLIch
as
13al
1
and
Kerr:
and
the
United
State\ Department of
A
(rr]~u
[ture
EXtcIls
ion
,$er\’
ice.
e
Remember that canning is a process that
gener-ates
large
arnoun{~
01’
~leam.
To
ayoid
burns
from
~team
too Ion:
to
boil
w:iter.
or heat,
be
careful when canning.
RIGHT
WRO%G
NOTE:
If
your
house has
low
voltage, canning may
take
]ongcr
than expected, even though directions
~=
mm
ha~e
been
careiully
followed. The process time will
be
shortened by:
(
1
)
using a pressure canner, and
(2) starting with HOT
tap
water for fastest
hea[ing
Flat-bottomed canners are required for glass cooktops.
of
large
quantities
of
w
ater.
CA II
TI[)N
:
Since j ou must make sure to process the canning
Safe canning requires that harmful nlicro-
jars for the prescribed time,
with no interruption
organisms are destroyed and that the
jars
are
in
processing time, you cannot can on any of
sealed completely. When canning foods in
a
the cooktop surface units if
~-om-
canner is not
vvater-bath canner,
a
gentle but steady boil must
flat enough.
be maintained f’or the’ required time.
;Vhen
canning foods in a pressure canner, the pressure
must
be
maintained for the required time.
After
you
ha~e ad,justed the controls, it is
~
ery important to make sure the prescribed
boil
or pressure
le~eis
are
maintained for the
required time.
l’he cooktop surface units
ha}e temperature
limiters that prevent the
glass
cooktop
f“rom
getting
too hot.
If
the bottom of’ your canner is not flat, the
surf’ace
unit can
o%erheat,
triggering the
temperature limiters
10 turn the unit off f’or a time.
This
will
stop the
boil
or reduce the pressure in
the canner.
W“hat
is
a Temperature Limiter?
7
E\ery
radiant
~urface
unit
hiis
a
Tcmperalurc
Limiter.
The
Temperature
limiter
protects
the
g
l;ls~-ce
I-am
i
c
surface
l-mm
Qett
ing
too hot.
The
“rt?lNpC[”Li(LII-C
~
imiler
may turn off’ the
element$
it’:
*
The pan boils dry.
. The pan bottom is not
tl
at,
e
The pan is
off
center.
*
There
is
no
pan
on the unit.
——
I
11