HOME CANNING TIPS

Canning should be done on the open coil, solid disk HOWEVER, DO NOT
USE LARGE DIAMETER
element or radiant modules only.

Do not use the

CANNERS OR OTHER LARGE DIAMETER
grill or griddle. POTS FOR FRYING OR BOILING
FOODS OTHER
Pots that extend beyond 1 inch
of
the element’s THAN WATER. Most syrup
or
sauce mixtures—and
diameter are not recommended for most surface
all types of frying-cook at temperatures much higher
cooking. However, when canning with water-bath or than boiling water. Such temperatures
could
eventually
pressure canner, larger-diameter pots may be used.
harm cooktop surfaces surrounding the modules.
This is because boiling water temperatures (even
under pressure) are not harmful to cooktop surfaces
surrounding the modules.
Observe the Following Points in Canning
1. Be sure the canner fits over the center of the
3.
element. If your range or its location does not
allow
the canner to be centered on the element, use
smaller-diameter pots for good canning results.
2. For best results, use canners with flat bottoms.
Canners with flanged or rippled bottoms (often
found in enamelware) don’t make good contact
4,
with the cooking element and take a long time to
boil water.
Flat-bottomed canners are recommended.
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.
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.
CAUTION:
● Safe canning requires that harmful microorganisms
●
The solid disk and radiant elements have temperature
are destroyed and that the jars are completely sealed. limiters that help prevent damage to the cooktop. If
When canning foods in a water-bath canner, a gentle the bottom of your canner is not flat, the element can
but steady boil must be maintained continuously for overheat, triggering the temperature limiters to turn
the required time. When canning foods in a pressure the element off for a time. This will stop the boil or
canner, the pressure must be maintained continuously reduce the pressure in the canner.
for the required time.
● Since you must make sure to process the canning
● [f a solid disk or radiant element is used for canning,
jars for the prescribed time, with no interruption
please note that these elements heat up and cool in processing time, you cannot can on solid disk
down more slowly than open coil elements. Because or radiant elements if the bottom of your canner is
of this difference, after you have adjusted the not flat.
controls, it is very important to make sure the
prescribed boil or pressure levels are maintained for
the required time.
10