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Canning should be done on cooktop only.
Pots that extend beyond 1 inch of surface unit’s edge
are not recommended for most surface cooking.
However, when canning with water-bath or pressure
canner, large-diameter pots may be used. This is
because boiling water temperatures (even under
pressure) are not harmful to cooktop surfaces
surrounding surface unit.
HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER
COOKWARE 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 cooktop surfaces.
Observe Following Points in Canning
1. Be sure canner fits over center of surface unit.
If your cooktop or its location do not allow canner
to be centered on the surface unit, 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
lmake
enough
contact with the surface unit and take too
long to boil water.
RIGHT 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 by:
(1)
using a pressure canner, and
(2) starting with HOT tap water for fastest heating of
large quantities of water.
CAUTION
Safe canning requires that harmful microorganisms
are destroyed and that the jars are sealed
completely. 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.
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.
This cooktop has temperature limiters that prevent
the 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 surface 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 canning
jars for the prescribed time, with no interruption
in processing time, you cannot can on this cooktop
if
your
canner is not flat enough.
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