Sears 46521, 46525 Questions & Answers, Home Canning Tips, Observe Following Points In Canning

QUESTIONS & ANSWERS

Q. May I can foods end preserves on my surface units?

A. Yes, but only use cookware designed for canning purposes. Check the manufacturer's Instructions and recipes for preserving foods. Be sure canner Is flat-bottomed and fits over the center of your surface unit. Since canning generates large amounts of steam, be careful to avoid bums from steam or heat.

Canning should only be done on surface units. Q. Can I cover my drip pens with foil?

A. No. Clean as recommended In Cleaning Guide.

Q. Can I use special cooking equipment, like an oriental wok, on any surface units?

A. We recommend flat bottomed woks. Cookware with- out fiat surfaces Is not recommended. The life of your surface unit can be shortened and the range top can be damaged from the high heat needed for this type of cooking.

Q. Why am I not getting the heat I need from my units even though I have the knobs on the right setting?

A. After turning surface unit off and making sure it is cool, check to make sure that your plug-in units are securely fastened into the surface connection.

Q. Why does my €ookwere Uit when I place them on the surface unit?

A. Because the surface unit or the cookware Is not flat. Make sure that the "feet" on your surface units are sitting tightly In the range top indentation and the outer edge of the drip pan is flat on the range sudace.

Q. Why Is the porcelain finish on my cookware coming off?

A. If you set your surface unit higher than required for the cookware material and leave it, the finish may smoke, crack, pop or bum, depending on the pot or pan. Also, a too high heat for long periods, and small amounts of dry food, may damage the finish.

HOME CANNING TIPS

Canning should be done on cooktop only.

In surface cooking of foods other than canning, the use of large-diameter pots (extending more than 1" beyond edge of drip pan) Is not recommended. However, when canning with water-bath or pressure canner, large-di- ameter pots may be used. This Is because bulling water temperatures (even under pressure) are nat harmful to cooktop surfaces surrounding heaUng unit.

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 tem peratu res much hlgherthan boiling water. Such temperatures could eventually harm cooktop sur- faces surrounding heating units.

OBSERVE FOLLOWING POINTS IN CANNING

1.Bring water to boil on HIGH heat, then after boiling has begun, adjust heat to lowest setting to maintain boil (saves energy and best uses surface unit).

2.Be sure canner fits over center of surface unit. If your range does not allow canner to be centered on surface unit, use smaller-diameter pots for good canning results.

3.Fist-bottomed canners give best canning results. Be sure bottom of canner is flat or slight Indentation fits snugly over surface unit. Canners with flanged or

tippled bottoms (often found In enamelware) are not recommended.

RIGHTWRONG

4.When canning, use recipes from reputable sources. Reliable recipes are available from the manufacturer of your canner; manufacturers of glass jars for can- ning, such as Ball and Kerr; and the United States

Department of Agriculture Extension Service.

5.Remember, In following the recipes, that canning is a process that generates large amounts of steam. Be careful while canning to prevent burns from steam or heat.

NOTE: If your range Is being operated on low power (voltage), canning may take longer than expected, even though directions have been carefully fol- lowed. The process may be Improved by:

(1)using a pressure canner, and

(2)for fastest heating of large water quantities,

	begin with HOT tap water.
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