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Canning should be done on the surface units only.
Pots that extend beyond 1 inch
of the surface unit
are not recommended for most surface cooking.
However, when canning with water-bath
or
pressure
canner, larger-diameter pots may be used. This is
because boiling water temperatures (even under
pressure) are not harmful
to
the cooktop surfaces
surrounding the surface units.
HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER POTS
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 the porcelain cooktop surfaces
surrounding the electric coil surface units.
Observe the Following Points in Canning
1.
2.
Be sure the canner fits over the center of the
3.
surface unit.
If
your range or its location does not
allow the canner to be centered on the surface unit,
use smaller diameter pots for good canning results.
For best results, use canners with
tlat
bottoms.
On the
glass
cooktop,
tlat
bottomed canners must
be used. Canners with
flanged
or
rippled bottoms
4.
(often
found
in enamelware) don’t make good
contact
with
the surface unit and take a
long
time
When canning,
LISe
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.
Remember that canning is a process that generates
large
amounts of steam.
To
avoid burns from steam
or
heat,
be careful when canning.
to boil water.
NOTE: if your house has low voltage, canning
r-nay
n
mm
take longer than expected, even though directions
: .\.
.
have been carefully
fo]lowed.
The
process
time can
be
shortened
b}:
(
1
)
using
a
pressure canner,
and
Flat-bottomed canners are recommended for
(2) starting
with
HOT tap water for fastest heating
electric coils; they are required for glass cooktops.
of
large
quantities of water.
Glass Cooktop Cautions:
Safe canning requires that harmful microorganisms
Since you must make sure to process the canning
are destroyed and that the jars are sealed
jars for the prescribed time, with no interruption
completely. When canning foods in a water-bath
in processing time, you cannot can on any of
canner, a gentle but steady boil must be maintained
the cooktop surface units if your canner is not
for the required time. When canning foods in a
flat enough.
pressure canner, the pressure must be maintained
for the required time.
Vf’hat
is a Temperature Limiter?
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 cooktop surface units have temperature
limiters that prevent the glass cooktop from getting
too hot. If the bottom of your canner is not flat, the
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.
E\ery halogen and radiant
~urfacc
unit has
a
Temperature Limiter,
The
Temperature Limiter
protects,
the glass-ceramic
~urface
from getting
too hot.
The Temperature Limiter
may
turn off the
elements if:
● The pan boils dry.
o
The pan bottom is
no[
f]
at.
●
The pan i
\
off
cc
nter.
s
There is no pan on the unit.