GE JSP60GN manual Observe the Following Points in Canning, Home Canning Tips

Canning should be done on the open coil, solid disk element or radiant modules only. Do not use the grill or griddle.

Pots that extend beyond 1 inch of the element’s diameter 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 cooktop surfaces surrounding the modules.

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 cooktop surfaces surrounding the modules.

Observe the Following Points in Canning

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

2.For best results, use canners with flat bottoms. Canners with flanged or rippled bottoms (often found in enamelware) don’t make good contact with the cooking element and take a long time to boil water.

Flat-bottomed canners are recommended.

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 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 completely sealed. 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.

●[f a solid disk or radiant element is used for canning, please note that these elements heat up and cool down more slowly than open coil elements. 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.

●The solid disk and radiant elements have temperature limiters that help prevent damage to the cooktop. If the bottom of your canner is not flat, the element can overheat, triggering the temperature limiters to turn the element 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 solid disk or radiant elements if the bottom of your canner is not flat.