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Canning Tips &
Information
Canning
can generate large
amounts of steam. Use
extreme caution to
prevent burns. Always
raise the lid to vent steam
away from you.
1. Use tested recipes and follow instructions carefully. Check with your local Cooperative
Agricultural Extension Service or a manufacturer of glassjars for the latest canning
information.
2. Use flat-bottomed canners only. Heat is spread more evenly when the bottom surface is
flat.
3. Center canner on the burner grate.
4. Start with hot water and a high heat setting to reduce the time it takes to bring the water
to a boil; then reduce the heat setting aslow as possible to maintain a constant boil.
5. It isbest to can small amounts and light loads.
Prevent damage to cooktop and burner grates:
I. Do not usewater bath or pressure canners that extend more than one inch beyond the
edge of the burner grate.
2. Do not leavewater bath or pressure canners on high heat for an extended amount of time.
3. Alternate surface units between each batch to allow the units and surrounding surfaces to
cool down. Tryto avoid canning on the same burner unit all day.
Safe canning requires that harmful micro-organisms are destroyed and the jars
are sealed completely. When canning in a water bath canner, a gentle but steady boil must be
maintained continuously for the required time.