Canningshouldbe doneon theCoilSurfaceUnits
orthe RadiantUnitsonly.
Potsthatextendbeyond1inchofthesurfaceunitarenot
recommendedformostsurfacecooking.However,when
canningwitha water-bathorpressurecanner,larger-
diametercookwaremaybeused.Thisisbecauseboiting
watertemperatures(evenunderpressure)arenot
harmfulto cooktopsurfacessurroundingthesurfaceunit.
HOWEVER,DONOTUSELARGEDIAMETER
CANNERSOROTHERLARGEDIAMETERPOTS
FORFRYINGOR BOILINGFOODSOTHER
THANWATER.Mostsyrupor saucemixtures—and
all typesof frying-cook at temperaturesmuchhigher
thanboilingwater.Suchtemperaturescould
eventuallyharmcooktopsurfacessurroundingthe
modulesurfaceunits.
ObserveFolloting Poinfi in Canning
1.Besurethecannerfitsoverthecenterofthesurface
unit.Hyourcooktoporitslocationdoesnotallowthe
cannertobecenteredonthesurfaceunit,usesmdler-
diametercannersforgoodcanningresults.Besurethe
cannerorotherlargedlarneterpansdonottouchthe
controlknobsortheventgrille.Theknobsandthevent
grillewillbedamagediftouchedbyhotcookware.
2. ~at-bottomedcannersmustbe used.Do notuse
cannerswithflangedor rippledbottoms(often
foundin enamelware)becausetheydon’tmake
enoughcontactwiththe surfaceunitandtakea
longtimeto boilwater.
Flat-bottomedcannersarerecommendedfor
electriccoilsurfaceunits.Theyare
required for
glasscooktops.
3. Whencanning,userecipesandproceduresfrom
reputablesources.Reliablerecipesandprocedures
are availablefromthemanufacturerofyourcanner;
manufacturersof glassjarsfor canning,suchas
Bdl and Kerr;andtheUnitedStatesDepartmentof
AgricultureExtensionService.
4. Rememberthatcanningis aprocessthatgenerates
largeamountsof steam,Toavoidburnsfrom steam
or heat,be carefulwhencanning.
NOTE:If yourhousehaslow voltage,canningmay
takelongerthanexpected,eventhoughdirections
havebeencarefullyfollowed.
The processtimewillbe shortenedby:
(1) usinga pressurecanner,and
(2) startingwithHOTtap waterforfastest
heatingof largequantitiesof water.
CAUTIONS:
Sinceyoumustmakesureto processthecanningjars
Safemnningrequiresthatharmfd microorganisms
fortheprescribedtime,withnointerruptioninprocessing
aredestroyedandthatthejarsaresealed
time,you cannotcanon glasssurfaceunitsif the
com~ietelv.Whencanningfoodsin a water-bath
bottomof yourcanneris notflatenough.
m
canner,a ~entlebutstead~boilmustbe maintained
continuouslyfor therequiredtime.Whencanning
foodsin a pressurecanner,thepressuremustbe
maintainedcontinuouslyfortherequiredtime.
Afteryouhaveadjustedthecontrols,it is very
importantto makesuretheprescribedboilor
pressurelevelsare maintainedfor therequiredtime.
RADMNTGLASSCAU~ONS:
Glasssurfaceunitshavetemperaturelimitersthathelp
preventthemfromgettingtoohot.If thebottomof
yourcanneris notflat,thesurfaceunitcanoverheat,
triggeringthetemperaturelimitersto turntheunitoff
fora time.Thiswill stoptheboilorreducethe
pressurein thecanner.
mat is a TemperatureLimiter?
EveryradiantsurfaceunithasaTemperatureLimiter.
TheTemperatureLimiterprotectstheglass-ceramic
surfacefromgettingtoohot.
TheTemperatureLimitermayturn offthe
surfaceunitsifi
● Thepanboilsdry.
● Thepanbottomisnotflat.
● The panis offcenter.
● Thereis no panontheunit.
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