Observe the Following Points in Canning

Canning should be clone on the cooktop only.

Pots that extend beyond 1 inch of the surface unit circle are not recommended for most surface cooking. Howetcr, when cunning wi~h vater--bath or pressure canner. Iw-gcr-diameter pots may be used. This is because boiling water temperatures (eken under pressure) are not harmful to the cooktop surl’aces surrounding the surface Units.

HOW’13V’ER. DO NOT USE LARGE DIAMETER CANNERS OR OTHER L.ARGE DIAMETER POTS FOR FRYING OR BOILING FOODS OTHER THANT WATER. Most syrLIp or sauce rnixtures- and all Iypes of- Frying—cook ut temperatures much higher than boiling wa[cr. Such temperatures could eventually harm the g] ass cook top surf”ace~,

Be sure the canner- [’its o~er the ccrrter of the surfzce unit. If’ your u)oktop or its location doc> not allow the canner to bc centered on the surface unit, LISC sma] lcr diameter pots for good canning results.

Flat-bottomed canners n~ust be used. Do not use canners with ilarlgeci or rippled bottoms (often found in enamelware) because they don’t make cn~)ugh contact with the surface units and take too Ion: to boil w:iter.

RIGHT WRO%G

~= mm

Flat-bottomed canners are required for glass cooktops.

3.When canning, Lise recipe\ and procedure~ from ~“eputab]e w)urces. Rei iable recipes and procedures are a\’ai lable frOTTl the manLI facturer of yoLlr cannel”: manufacturers of glas~ jars for canning. sLIch as 13al 1

and Kerr: and the United State\ Department of

A (rr]~u [ture EXtcIls ion ,$er\’ ice. e

4.Remember that canning is a process that gener-ates large arnoun{~ 01’ ~leam. To ayoid burns from ~team or heat, be careful when canning.

NOTE: If your house has low voltage, canning may take ]ongcr than expected, even though directions ha~e been careiully followed. The process time will be shortened by:

( 1 ) using a pressure canner, and

(2)starting with HOT tap water for fastest hea[ing of large quantities of w ater.

CA II TI[)N :

Safe canning requires that harmful nlicro- organisms are destroyed and that the jars are sealed completely. When canning foods in a vvater-bath canner, a gentle but steady boil must be maintained f’or the’ required time. ;Vhen canning foods in a pressure canner, the pressure must be maintained for the required time.

After you ha~e ad,justed the controls, it is

~ery important to make sure the prescribed boil or pressure le~eis are maintained for the required time.

l’he cooktop surface units ha}e temperature limiters that prevent the glass cooktop f“rom getting too hot. If the bottom of’ your canner is not flat, the surf’ace unit can o%erheat, triggering the temperature limiters 10 turn the unit off f’or a time. This will stop the boil or reduce the pressure in the canner.

Since j ou must make sure to process the canning jars for the prescribed time, with no interruption in processing time, you cannot can on any of the cooktop surface units if ~-om- canner is not flat enough.

W“hat is a Temperature Limiter?

E\ery radiant ~urface unit hiis a Tcmperalurc Limiter. The Temperature limiter protects the g l;ls~-ce I-am i c surface l-mm Qett ing too hot.

The “rt?lNpC[”Li(LII-C ~ imiler may turn off’ the

element$ it’:

* The pan boils dry.

. The pan bottom is not tl at,

e The pan is off center.

* There is no pan on the unit.

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