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Canning should be done on tmcdi-
toponly.
In surface cooking of foods other
than canning, the use of large-
diameter utensils (extending more
than l-inch beyond edge of trim
ring) is not recommended. How-
ever, when canning with water-bath
or pressure canner, large-diameter
utensils may be used. This is
because boiling water temperatures
(even under pressure) are not harm-
ful to cooktop surfaces surrounding
heating unit.
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 tempera-
tures could eventually harm cook-
top surfaces surrounding heating
units.
observeFmn’fvingPoints
incanning:
1. Bring water to boil on HIGH
heat, then after boiling has begun,
adjust heat to lowest setting to
maintain boil (savesenergy and
best uses surface unit.)
2. Be sure canner fits over center of
surface unit. If your model surface
section does not allow canner to be
centered on surface unit, use
smaller-diameter containers for
good canning results.
3. Flat-bottomed canners givebest
canning results. Be sure bottom of
canner is flat or slight indentation
fits snugly over surface unit. Can-
ners with flanged or rippled bot-
toms (often found in enamel-ware)
are not recommended.
RIGHT
WRONG
4. When canning, use recipes from
reputable sources. Reliable recipes
are available from the manufac-
turer of your canner; manufacturers
of glassjars for canning; such as
Ball and Kerr; and, the United
States Department of Agriculture
Extension Service.
5. Remember, in following the
recipes, canning is a process that
generates large amounts of steam.
Be careful while canning to prevent
burns from steam or heat.
NOTE: If your surface section is
being operated on low power (volt-
age), 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) for
fastest heating of large water quan-
tities, begin with HOT tap water.
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