ENGLISH

￿￿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, and the

United States Department of Agriculture Extension Service.

￿￿Remember that canning is a process that generates large amounts of steam. To avoid burns from steam or heat, be careful when canning.

CAUTION

Safe canning requires that harmful micro organisms 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 boil or pressure levels specified are maintained for the required time.

Since you must make sure to process the canning jars for the specified time, with no interruption in processing time, do not can on any cooktop if your canner is not flat.

CAUTION

Food packaged in aluminum foil should not be placed directly on the glass ceramic surface for cooking; aluminum foil can melt and cause permanent damage.

CAUTION

Plastic, paper, and cloth can melt or burn when in contact with a hot surface. Do not let these items come in contact with the hot glass.

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