Canning should be done on surface units otiy.
Pots that extend beyond 1 inch of surface unit’s
drip pan are not remmmended for most surfam aking. However, when ting with
HOWEWR, DO NOT USE MGE DWETER CANNERS OR OTHER LARGE DWETER POTS FOR FR~G OR BOILmG FOODS OTHER
~W~R. Most syrup or sauce mix~re+ and dl types of frying+ok at temperatures much higher than boiling water. Such temperatures muld eventually harm the woktop surfatis surrounding sutiaw units.
Obseme the Fo~ofig Points in Canning
1.Be sure the ~er fits over the center of the surface unit. If your range or its location does not allow the canner to be centered on the surface unit, use smaller diameter pots for good eating results.
2.For best results, use mers with flat bottoms. tinners with flanged or rippled bottoms (often found in enamelware) don’t make good contact with the stiaee unit and take a long time to bofi water.
3.When ting, use recipes and proudures from reputable sources. Reliable recipes and procedures are avafiable from the manufacturer of your canner; manufacturers of ~ass jars forming, such as Bdl and Kerr; and the United States Department of Agricdture Extension Serviee.
4.Remember that canning is a process that generates large amounts of stem To avoid burns from steam or heag be careful when ting.
NO~: H your house has low voltage, ting may take longer than expecte~ even though directions have been caretily followed.
The promss time til be shortened by:
(1)using a pressure ~er, and
(2)starting with HOT tap water for fastest heating of large quantities of water.
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