GE Monogram ZEU30R manual Home Canning Tips, Observe the jbllowing points in canning, Right!Wrong

Observe the

jbllowing points in canning

Noto: Flat-bottomed

canners are required for glass cooktops.

When canning with wate>bath or pressure

cannel; largei_diameter pots may be used. This is because boiling water temperatures

(even under pressure) are not harmflfl to

tile cooktop surfaces surrounding tile surface units.

HOWEVER, DO NOT USE I,ARGE-

DIAMETER CANNERS OR OTHER I,ARGE-

DIAMETER POTS FOR FRYING OR BOII,ING

FOODS OTHER THAN _4;¢TER. Most syrup or

sauce mixtures--and all types of fl'ying--cook

at temperatures much higher than boiling

water. Such temperatures could eventually

harm tile glass cooktop surfaces.

1. Be sure tile canner fits over tile center of tile

surface unit. If your cooktop or its location

does not allow tile canner to be centered on

the surtace unit, use smallei_diameterpots

for good canning results.

2. Flat-bottomed canners must be used. Do not

use canners with flanged or rippled bottoms

(olteIl fo/lnd iI1 enaulelwai'e) because they

don't make enough contact with tile surthce

units and take a long time to boil water.

3. When canning, use recipes and procedures

from reputable sources. Reliable recipes

and procedures are available fl'oln tile

U/}lnUt_lCtllI'eI" of }'()Ill" C}llllleI'; ll/}lllllt_lCtUI'eI'S

of glass jars for canning, such as Ball and

Kerr brand; and tile United States

Department of Agriculture Extension

Service.

4.Remember that canning is a process that

generates large amounts of steam. To avoid burns ti'om steam or heat, be careflll when canning.

NOTE: (/your house has low vollag'e, caaair_t{" mc9' take lo_N'er thar_ e@ected, ever_ lhout{'h directior_s have been ca@all 3',fidh*wed. The process lime will be shorter*ed @:

(1)usb_g" a/m,,_:_u*_¢canne*; aad

(2)slartir_t{" with HOT t@ walerJbr /(I,slest healb_g" 0/la*_w quar_tities of ware*:

Home Canning Tips

Radiaat ( oohtop

Right!Wrong!

CAUTION:

•

Safe

cmmhlg

requires

that

harmful

microorgauisms

aye

destroyed

and that

the

jars

aye

sealed

completely.

When

cmming

foods

in a water-bath

cromer,

a

gentle

but

steady

boil

must

be

maintained

for

the

required

time.

When

cmnfing

foods

in

a pressure

cromer,

the

pressure

must

be

maintained

for

the

required

time.

•

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.

•Since you must make sure to process the

cmufing jars for the prescribed time, with

no interruption in processing thne, do not

cml on any cooktop surface unit if your cromer is not flat.

ATTENTION :

• Line	bonne	raise		en	conserve			implique		la
destruction		de	tous		les	microorgauismes				et
mm	bmme	fermeture				du	pot.		Si vous	mettez
en conserve		des		aliments			dans		m_ appaaceil de
raise	en conserve			au	bahl-Maxie,				vous	devez
entreteuir		m_	bouillmmement						l_ger,	maJs
constant,		pendant		tout		le	temps		requis.

• Apr_s avoir ajust6 les contr61es, vous devez

absolmnent vous assurer que les niveaux

prescrits de pression et de temperature soient

maintenus pendmlt tout le temps requis.

• Comme		vous	devez		r_chauffer			les	pots	de
conserve		pendmat			tout	le temps		requis		smas
aucm_e		interruption			pendant		le	temps		de
traitement,		vous		ne	pouvez		pas	utiliser		la
table	de	cuisson		de	votre	four pour			faire
des	conserves		si	le	fond	de	votre		appareil	de
raise	en	conserve		n'est		pas	absolmnent			plat.

17