GE JP330P warranty Home Canning Tips, Observe Following Points in Canning

Home Canning Tips

Canning should be done on cooktop only.

In surface cooking, the use of cookware extending more than 1 inch beyond edge of cooking element’s trim ring is not recommended. However, when canning with water-bath or pressure canner, larger-diameter cookware may be used. This is because boiling water temperatures (even under pressure) are not harmful to cooktop surfaces surrounding the cooking element.

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 heating units.

Observe Following Points in Canning

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

2.Flat-bottomed canners must be used. Do not use canners with ~ flanged or rippled bottoms (often found in enamelware) because they don’t make enough contact with the solid disk element and take too long to boil water.

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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 cooktop is being operated on low power (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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CAUTION:

Safe canning requires that harmful microorganisms 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 continuously for the required time. When canning foods in a pressure canner, the pressure must be maintained continuously for the required time.

If a solid disk element is used for canning, please note that solid disk elements heat up and cool down more slowly than other conventional 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 elements have temperature limiters that help – prevent damage to the cooktop.

If the bottom of your canner is not flat, the solid disk element can overheat, triggering the temperature limiters to turn the unit 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 elements if your canner is not flat enough.

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