10
HOME CANNING TIPS
Canning should be done on the surface units only.
Pots that extend beyond 1 inch of the surface unit
are not recommended for most surface cooking.
However, when canning with water-bath or pressure
canner, larger-diameter pots may be used. This is
because boiling water temperatures (even under
pressure) are not harmful to the cooktop surfaces
surrounding the surface units.
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 temperatures much
higher than boiling water. Such temperatures could
eventually harm the porcelain cooktop surfaces
surrounding the electric coil surface units.
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
allow the canner to be centered on the surface unit,
use smaller diameter pots for good canning results.
2. For best results, use canners with flat bottoms.
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 a long time
to boil water.
Flat-bottomed canners are recommended for
electric coils; they are required for glass cooktops.
3. 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.
4. 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 can be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for fastest heating
of large quantities of water.
Glass Cooktop Cautions:
(on some models)
Safe canning requires that harmful microorganisms
are destroyed and that the jars are sealed
completely. When canning foods in a water-bath
canner, a gentle but steady boil must be maintained
for the required time. When canning foods in a
pressure canner, 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.
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 cycle the unit off for a
time. This will stop the boil or reduce the pressure
in the canner.
Since you must make sure to process the canning
jars for the prescribed time, with no interruption
in processing time, you cannot can on any of
the cooktop surface units if your canner is not
flat enough.
What is a Temperature Limiter?
Every radiant surface unit has a Temperature
Limiter. The Temperature Limiter protects the
glass cooktop from getting too hot.
The Temperature Limiter may cycle the units off
for a time if:
• The pan boils dry.
• The pan bottom is not flat.
• The pan is off center.
• There is no pan on the unit.
Summary of Contents for JBC17
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