Sears 46725, 46729 manual Home Cannuhg T P$, OBSERV FOLLOWING POINTS liN CANHiNG

HOME CANNUHG T P$

Canning sttoulld 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 boiling water temperatures (even under pressure) are not harmful to cooktop surfaces surrounding heating unit.

HOWEVER, DO NOT USE LARGE DIAMETER

CAHNERS OR OTHER LARGE DIIAMETER POTS

FOR FRYBNG OR BOILIHG 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 sur- faces surrounding heating units.

OBSERV FOLLOWING POINTS liN CANHiNG

1o Bring water to boll on HIGH heat, then after bolting has begun, adjust heat to lowest setttng to maintain boil (saves energy and best uses surface unit),

2.Be sure cannerftts overcenterofsurface unit, If your range does not allow canner to be centered on

surface unit, use smaller-diameter pots for good canning results.

. Flat-bottomed canners give best canning results. Be sure bottom of canner Is flat or sltg ht Indentation fits snugly over surface unit. Canners with flanged or rippled 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), cannlng 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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