Observe the following points in canning

Home Canning Tips

Radiant Cooktop

Observe the following points in canning

Note: Flat-bottomed canners are required for glass cooktops.

Right!

Wrong!

Pots that extend beyond 1 inch of the surface element’s circle are not recommended for most surface cooking. However, 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 elements.

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.

1.Be sure the canner fits over the center of the surface element. If your cooktop or its location does not allow the canner to be centered on the surface element, use smaller- diameter pots for good canning results.

Do not allow the canner to overlap the countertop.

2.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 elements and take a long time to boil water.

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 brand; 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 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 element if your canner is not flat.

ATTENTION :

•Pour mettre en conserve d’une manière sécuritaire, vous devez détruire les microorganismes nuisibles et sceller vos pots hermétiquement. Quand vous mettez en conserve des aliments dans un appareil de conservation à bain d’eau, vous devez faire bouillir doucement, mais sans arrêt pendant tout le temps désiré. Quand vous mettez en conserve les aliments dans un appareil de conservation à pression, vous devez conserver la pression pendant le temps désiré.

•Après avoir ajusté les contrôles, vous devez absolument vous assurer de conserver les niveaux prescrits de température ou de pression pendant le temps requis.

•Comme vous devez vous assurer de réchauffer les pots de conserve pendant le temps prescrit, sans interruption pendant toute la durée de mise en conserve, ne faites jamais cuire vos conserves sur un élément de surface de la table de cuisson si votre appareil de conservation n’est pas absolument plat.

Why do my elements cycle on and off?

Surface elements will cycle on and off to maintain the temperature you have selected.

All radiant surface elements have a temperature limiter that protects the glass cooktop from getting too hot.

The temperature limiter may cycle the elements off for a time if:

• the pan boils dry.
• the pan bottom is not flat.
• the pan is off center.
• there is no pan on the element.	15
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