Obseme the Following Points in Canning

Canning should be done on the solid disk surface unit’s only.

Pots that extend beyond one inch of a cooking unit’s trim ring are not recommended for most surface cooking. However, when canning with a water-bath or pressure canner, larger-diameter cookware maybe used. This is because boiling water temperatures (even under pressure) are not harmful to cooktop surfaces surrounding the cooking units.

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER POTS FOR FRYING OR BOILING FOODS OTHER

T~ WATER. Most syrup or sauce mixtures— and dl types of frying+ook at temperatures much higher than boiling water. Such temperatures could eventually harm cooktop surfaces surrounding the solid disk surface units.

1.Be sure the canner fits over the center of the cooking unit. If your range or its location does not allow the canner to be centered on the cooking 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 solid disk surface unit and take too long to boil water.

mGHT WRONG

Flat-bottomed canners are recommended.

CAUTION:
Safe canning requires that h-	microorganisms

are destroyedand that the jars are sealed completely.

When canning foods in a water-bath canner, a gentle but steady boil must be maintained continuously for the required time. When canning foods in a pressure canner, the pressure must be maintained continuously for the required time.

Solid disk surface units heat up and cool down more slowly than other electric surface units. Because of this difference, 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.

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; 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 bv:

(1)using a p~essure canner, and

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

The solid disk surface units have temperature limiters that help prevent damage to the cooktop. If the bottom of your canner is not flat, the solid disk surface unit can 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 ~nning jars for the prescribed time, with no interruption in processing time, you cannot can on solid disk surface uniti if the bottom of your canner is not flat enough.