Obse~e Fo~otig Pointi in Canning, Ca~Ons

Canning should be done on the Cofl Surface Unik, the Solid Disk Units or the Radiant Units ody.

Pots that extend beyond 1 inch of the surface unit are not recommended for most surface cooking. However, when -g with a water-bath or pressure canner, larger- diameter mokware maybe used This is because boding water temperatures (even under pressure) are not ~ to cooktop surfaces smounding the surface unit.

Obse~e Fo~otig Pointi in Canning

1.Be sure the canner fits over the center of the surface unit. H your cooktop or its location does not Wow the canner to be centered on the surface unit, use smMer- diarneter cannem for good cannin g results or try putting modde on opposite side of cooktop (on some models) so the larger unit is in front. Be sure the canner or other large diameter pans do not touch the mntrol knobs or the vent @e. The knobs and the vent @e W be damaged M touched by hot mkware.

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 solid disk surface unit and take a long time to boil water.

~at-bottomed canners are recommended for electric coil surface units. They are required for so~d disk surface units and glass cooktops.

CA~ONS:

Safe canning requires that harmti microorganisms are destroyed and that the jars are sealed completely. When canning foods in a water-bath canner, a gende but steady boil must be maintained continuously for the required time. men canning foods in a pressure canner, the pressure must be maintained continuously 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.

RAD~ GLASS AND SOHD DISK CA~ONS: The glass and solid disk surface units have temperature limiters that help prevent them from getting too hot. If the bottom of your canner is not flat, the surface unit a 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.

Since you must make sure to process the canning jars for the prescribed time, with no interruption in processing time, you cannot can on glass or solid tisk surfam units if the bottom of your canner is not flat enough.

HOWE~R, DO NOT USE LARGE DNETER CANNERS OR OTHER LARGE DWETER POTS FOR FR~G OR BOIL~G FOODS OTHER THAN W~R. Most syrup or sauce rnixture%and dl types of frying~ook at temperatures much higher than boiling water. Such temperatures could eventually harm cooktop surfaces surrounding the module surface units.

3.When canning, use recipes and procedures from reputable sources. Reliable recipes and procedures are available from the manufacturer of your canner; manufacturers of @ass jars for canning, such as Ball and Kerr; and the United States Department of A@culture Extension Service.

4.Remember that canning is a process that generates large amounts of steam. To avoid burns from steam or heat, be careti when canning.

NO~: If your house has low voltage, canning may take longer than expected, even though directions have been caretily followed.

The prouss time wfll be shortened by:

(1)using a pressure canner, and

(2)starting with HOTtap water for fastest heating of large quantities of water.

SOLID DISK CA~ONS:

If a solid disk surface unit is used for canning, please note that solid disk surface units heat up and mol down more slowly than other electric coil surfaw units. Because of this difference, after you have adjusted the @ntrols it is very important to make sure the prescribed bofl or pressure levels are maintained for the required time.

What is a Temperature Limiter?

Every solid disk and radiant surface unit has a Temperature Limiter. The Temperature Limiter protects the ~ass~rarnic surface from getting too hot

The Temperature Limiter may turn off the surface units if:

●The pan boils dry.

●The pan bottom is not flat.

●The pan is off center.

“There is no pan on the unit.