Home Canning Tips
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Canning should be done on
cooktop only.
In surface cooking, the use of
cookware extending more than
1 inch beyond edge of cooking
element’s trim ring is not
recommended. However, when
canning with water-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 element.
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 cooktop surfaces
surrounding heating units.
Observe Following Points
in Canning
1.
Be sure the canner fits over the
center of the cooking element. If
your cooktop or its location does
not allow the canner to be centered
on the cooking element, use
smaller-diameter canners for good
canning results.
2. Flat-bottomed canners must be
used. Do not use canners with
~
flanged or rippled bottoms (often
found in enamelware) because they
don’t make enough contact with
the solid disk element and take too
long to boil water.
RIGHT
WRONG
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 cooktop is being
operated on low power (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 boil 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.
If a solid disk element is used
for canning, please note that
solid 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.
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
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 solid disk
elements if your canner is not
flat enough.
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