Filter
Top Products
Home Canning Tips
Component Cooktop System
14
Observe the
following
points in
canning
Note:
Flat-bottomed
canners are required
for glass surface
units.
Right! Wrong!
NOTE: Canning cannot be done on the grill
component.
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 for the
required time. When canning foods in a
pressure canner, the pressure must be
maintained 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.
Since you must make sure to process the
canning jars for the prescribed time, with no
interruption in processing time, do not can on
any cooktop surface unit if your canner is not
flat.
1 Be sure the canner fits over the center of the
surface unit. If your cooktop or its location
does not allow the canner to be centered on
the surface unit, use smaller diameter pots
for good canning results.
2 When using the glass cooktop component,
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 surface
units and take a long time to boil water.
Pots that extend beyond 1 inch of the surface
unit’s circle are not recommended for most
surface cooking.
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
glass cooktop surfaces.
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.
What is a
temperature
limiter?
Every halogen and radiant surface unit has a
Temperature Limiter. The Temperature
Limiter protects the glass-ceramic surface 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.
The Temperature Limiter may turn off the
elements if:
• The pan boils dry.
• The pan bottom is not flat.
• The pan is off center.
• There is no pan on the unit.