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Canning should be done on surface units otiy.
Pots that extend beyond 1 inch of surface unit’s
drip pan are not
remmmended
for most
surfam
aking.
However, when
ting
with water-bath or pressure
canner, larger-diameter pots may be used. This is
be~use boiling water temperatures (even under
pressure) are not harmful to
cooktop
surfams
surrounding the
surfau
units.
HOWEWR,
DO NOT USE
MGE
DWETER
CANNERS OR OTHER LARGE
DWETER
POTS
FOR
FR~G
OR BOILmG FOODS OTHER
~
W~R.
Most syrup or sauce
mix~re+
and
dl
types of
frying+ok
at temperatures much
higher than boiling water. Such temperatures muld
eventually harm the
woktop
surfatis surrounding
sutiaw units.
Obseme
the
Fo~ofig
Points in Canning
1. Be sure the
~er
fits over the center of the
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
eating
results.
2. For best results, use
mers
with flat bottoms.
tinners with flanged or rippled bottoms (often
found
in
enamelware) don’t make good contact
with the
stiaee
unit and take a long time to
bofi
water.
Hat-bottomed
cannem
a~
recommended.
3. When
ting,
use recipes and proudures from
reputable sources. Reliable recipes and procedures
are
avafiable
from the manufacturer of your canner;
manufacturers of
~ass
jars forming, such as
Bdl and Kerr; and the United States Department of
Agricdture
Extension
Serviee.
4. Remember that canning is a process that generates
large amounts of
stem
To avoid burns from steam
or
heag
be careful when
ting.
NO~:
H
your house has low voltage,
ting
may
take longer than
expecte~
even though directions
have been
caretily
followed.
The
promss
time
til
be shortened by:
(1) using a pressure
~er,
and
(2) starting with HOT tap water for fastest heating
of large quantities of water.
10