GE ZEU30R, ZEU36R owner manual Observe the following points in canning, Right!Wrong

Home Canning Tips

Radiant Cooktop

Observe the following points in canning

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

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 units.

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 unit. If your cooktop or its location does not allow the canner to be centered on the surface unit, use smaller-diameter pots for good canning results.

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 units 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.

Right!Wrong!

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 unit if your canner is not flat.

ATTENTION :

•Une bonne mise en conserve implique la destruction de tous les microorganismes et une bonne fermeture du pot. Si vous mettez en conserve des aliments dans un appareil de mise en conserve au bain-Marie, vous devez entretenir un bouillonnement léger, mais constant, pendant tout le temps requis.

•Après avoir ajusté les contrôles, vous devez absolument vous assurer que les niveaux prescrits de pression et de température soient maintenus pendant tout le temps requis.

•Comme vous devez réchauffer les pots de conserve pendant tout le temps requis sans aucune interruption pendant le temps de traitement, vous ne pouvez pas utiliser la table de cuisson de votre four pour faire des conserves si le fond de votre appareil de mise en conserve n’est pas absolument plat.

17