HOME CANNING TIPS
Canning should be done on the solid disk
elements only.
Pots that extend beyond one inch of a cooking
element’s trim ring are not recommended for most
surface cooking. However, when canning with a
bath or pressure canner, larger-diameter cookware may
be used. This is because boiling water temperatures
(even under pressure) are not harmful to cooktop
surfaces surrounding the cooking elements.
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
types
of
at temperatures much higher than
boiling water. Such temperatures
eventually
harm cooktop surfaces surrounding the solid disk
elements.
Observe Following Points in Canning
Be sure the canner fits over the center of the
cooking element. If your range or its location does
not allow the canner be centered on the cooking
element, use smaller-diameter pots for good
canning results.
Flat-bottomed canners must be used. Do not use
canners with flanged or rippled bottoms (often
found in enamelware) because they don’t make
contact with the solid disk element and take
too long to boil water.
Flat-bottomed canners are recommended.
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
States Department of
Agriculture Extension Service.
4. Remember that canning is a process that generates
large amounts of steam. To avoid bums 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 will
be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for fastest heating
of large quantities of water.
CAUTION:
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
must
be maintained continuously for the required time.
When canning foods in a pressure canner, the
pressure must be maintained continuously for
the required time.
disk elements heat up and cool down more
slowly than other conventional elements. Because
of this difference, 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.
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The solid disk elements have temperature limiters
that help prevent damage to the cooktop. If the
bottom of your canner is not flat, the solid disk
element can overheat, triggering the temperature
limiters to turn the element 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 solid
disk elements if the bottom of your canner is
not flat enough.
