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HOME CANNING TIPS
Canning
should be done on the surface
unit only.
Pots that extend beyond one inch of the surface unit's
drip pan 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 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 cooktop surfaces
surrounding
the
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 heating
area,
use smaller-diameter
pots for good canning results.
2. For best results, use canners with flat bottoms.
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.
.
.
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.
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.
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