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Canning should be done on the solid disk surface
unit’s only.
Pots that extend beyond one inch of a cooking unit’s
trim ring are not recommended for most surface
cooking. However, when canning with a water-bath
or pressure canner, larger-diameter cookware maybe
used. This is because boiling water temperatures
(even under pressure) are not harmful to cooktop
surfaces surrounding the cooking units.
HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER POTS
FOR FRYING OR BOILING FOODS OTHER
T~ WATER.Most syrup or sauce mixtures—
and dl types of frying+ook at temperatures much
higher than boiling water. Such temperatures could
eventually harm cooktop surfaces surrounding the
solid disk surface units.
Obseme the FollowingPoints in Canning
1. Be sure the canner fits over the center of the
cooking unit. If your range or its location does not
allow the canner to be centered on the cookingunit,
use smaller-diameter pots 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 disk surface unit and
take too long to boil water.
mGHT 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 house has low voltage, canning may
take longer than expected, even though directions
have been carefully followed. The process time will
be shortened bv:
Flat-bottomed canners are recommended.
(1) using a p~essurecanner, and
(2) starting with HOT tap water for fastest heating
of large quantities of water.
CAUTION:
Safe canning requiresthat h- microorganisms
aredestroyedandthat thejars are sealedcompletely.
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 disk surface units heat up and cool down
more slowly than other electric surface units.
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 surface units have temperature
limiters that help prevent damage to the cooktop.
If the bottom of your canner is not flat, the solid disk
surface unit 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 ~nning
jars for the prescribed time, with no interruption
in processing time, you cannot can on solid disk
surface uniti if the bottom of your canner is not
flat enough.
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