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Canning cannot be done on the grill or griddle components.

Observe the 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
aIlow the canner to be centered on the surface unit,
use smaller diameter pots for good canning results.
2. On the glass cooktop, flat bottomed canners must
be used. Canners with flanged or rippled bottoms
(often found in enamelware) don’t make good
contact with the surface unit and take along time
to boil water.
Flat-bottomed canners are required for glass
cooktops.
3. Whencanning, use recipes and proceduresfrom
reputablesources. Reliable recipes and procedures
areavailable from themanufacturerof yourcanner;
manufacturersofglass jars for canning, such as
Ball andKerr;and theUnited States Department of
AgricultureExtension service.
4. Remember that canning is aprocess that generates
l~ge 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 can be shortened by:
(1) using apressure canner, and
(2) starting with HOT tap water for fastest heating
of large quantities of water.

Glass Cooktop Cautions:

Safe canning requires that harmful microorganisms Since you must make sure to process the canning
are destroyed and that thejars are sealed jars for the prescribed time, with no interruption
completely.When canning foods in awater-bath in processing time, you cannot can on any of
canner,agentle but steady boil must be maintained the cooktop surface units if your canner is not
for the required time. When canning foods in aflat enough.
pressure canner, the pressure must be maintained t
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.
The glass cooktop surface units have temperature
limiters that prevent the glass cooktop from getting
too hot. If the bottom of your canner is not flat, the
surface unit can overheat, triggering the
temperature limiters to turn the unit off for atime.
This will stop the boil or reduce the pressure in
the canner.
What is aTemperature Limiter?
Every halogen and radiant surface unit has a
Temperature Limiter. The Temperature Limiter
protects the glass-ceramic surface from getting
too hot.
The Temperature Limiter may turn off the
elements ifi
●The pan boils dry.
.The pan bottom is not flat.
.The pan is off center.
●There is no pan on the unit.
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