Canning should be done on surface units only.
Pots that extend beyond 1 inch of the Calrod@ surface unit’s trim ring are not recommended for most surface cooking. However, when canning with
Observe Following Points in Canning
1.Be sure the canner fits over the center of the surface unit. If your range or its location does not allow the canner to be centered on the cooking unit, use
2.
CAUTION:
Safe canning requires that harmful microorganisms are destroyed and that the jars are sealed completely. When canning foods in a
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.
HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER COOKWARE FOR FRYING OR BOILING FOODS OTHER THAN WATER.
Most syrup or sauce
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.
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