Sears 45521 Home Canning Tips, Answers, Observe Following Points Canning, Rightwrong, NFMTC06-3

QUESTIONS

& ANSWERS

Q. May

I can

foods

and preserves

on my surface

Q. Why

am

I not

getting

the heat

I need

from

my

units?

units

even

though

I

have

the

knobs

on

the

A. Yes, but only use cookware designed for canning

right

setting?

purposes.

Check the

manufacturer's Instructions

A. After turning

surface

unit oft and making

sure It Is

and reclpas for preserving foods.

Be sure canner Is

cool, check to make sure that your plug-In units are

fiat-bottomed

and fits over the center of your surface

securely fastened into the surface connection.

unit.

Since

cenntng

generates large amounts of

Q. Why

does my

cookware

tilt

when

I place them

steam, be careful

to avoid burns from steam or heat. •

on the surface

unit?

Canning should only be done on surface units.

A. Because the surface unit or the cookware Is not flat.

Q. Can

I cover

my

drip

pans with

foil?

Make sure that the "feet" on your surface units are

A. No. CleanasrecommendedlnCleanlngTIps.

Donot

sitting tightly

In the

range top

Indentation and the

use aluminum foil to line drip pans or anywhere In the

outer edge of the drip pan is flat on the range surface.

oven except as described In this book. Misuse could

Q. Why

is

the

porcelain

finish

on

my cookware

result In a shock, fire hazard, or damage to the range.

coming

off?

Q. Can I use special cooking equipment, like an

A. If you sat the temperatura of your surface unit higher

oriental wok, on any surface units?

then required for the cookware material and leave It,

A. We recommend flat bottomedwoks.

Cookwarewith-

the finish may smoke, crack, pop or burn, depending

out flat surfaces

is not recommended.

The life of

on the pot or pan.

Also, a too

high heat for ling

your surface unit can he shortened and the range top

periods, and small amounts of dry food, may damag •

can be damaged

from the high heat needed for this

the finish.

type of cooking.

HOME CANNING TIPS

In surface cooking of foods other than canning, the use of large-diameter pots (extending more than 1" beyond edge of drip pan) is not recommended. However, when canning with water-bath or pressure canner, large-all-ameter pots may be used. This Is because boiling water temperatures (even under pressure) are not harmful to cooktop surfaces surrounding heating unit.

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER POTS

FOR FRYING OR BOILING FOODS OTHERTHAN WATER.

Most syrup or sauce mixtures --and all types of frying

--cook at temperatures much hlgherthan boiling water. Such temperatures could eventually harm cooktop sur- faces surrounding heating unIts.

OBSERVE FOLLOWING POINTS IN

CANNING

1.Bring water to boll on HIGH heat, then after boiling has begun, adjust heat to lowest setting to maintain boil (saves energy and best uses surface unit).

2. Besurecannerfitsovercenterofsurfaceunit. If your

range does not allow canner to be centered on surface unit, use smaller-diameter pots for good canning results.

3. Flat-bottomedcennersglvebestcannlngresults. Be sure bottom of canner Is flat or slight Indentation fits snugly over surface unit. Canners with flanged or

rippled bottoms (often found In enamelware) are not recommended.

RIGHTWRONG

4.When cennlng, use recipes from reputsble sources.

Reliable recipes are available from the manufacturer of your canner; manufacturers of glass jars for can- ning, such as Ball and Kerr; and the United States Department of Agriculture Extension Service.

5.Remember, In following the recipes, that canning Is s process that generates large amounts of steam. Be careful while cennlng to prevent burns from steam or heat.

NOTE: it your range Is being operated on low power (voltage), canning may take longer than expected, even though dlrsctlons have been carefully fol- lowed. The process may be Improved by:

(1)uslng a pressure canner, and

(2)beginning wlth bet tap water when heating

larger quantItles of water.

7 NFMTC06-3