Home Canning Tips - GE JP3021 Manual De Instrucciones

Home Canning Tips

Pots that extend beyond 1" of the surface element's
circle 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 elements.
HOWEVER, DO NOT USE LARGE- DIAMETER
CANNERS OR OTHER LARGE-DIAMETER POTS FOR
Right!
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Note: Flat-bottomed canners are
required for glass cooktops.
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 glass
cooktop surfaces.
1. B e sure the canner fits over the center of the surface
element. If your cooktop or its location does not allow
the canner to be centered on the surface element, use
smaller-diameter pots for good canning results.
2. F lat-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 surface elements and take a long time
to boil water.
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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 brand; 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 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
■ S afe 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.
■ A fter you have adjusted the controls, it is very
important to make sure the prescribed boil or pressure
levels are maintained for the required time.
■ S ince you must make sure to process the canning
jars for the prescribed time, with no interruption in
processing time, do not can on any cooktop surface
element if your canner is not flat.
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