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Note: Rat-bottomed canners are
required for glass cooktops.
Observe the Following Points in Canning
Pots that extend be_md 1" of
the surIhce element's circle are not
recoilli//ended li)r i/lost S/lI]ilCe cooking.
Howe\'e_; when canning with wate_q)ath
or pressm'e canne_; lmge>dian/eter pots
may be used. This is because boiling
water tenlperatures (even under
pressure) are not hmmfld to tile
cooktop S/iFlilces S/IFI'o/Inding tile
surfi_ce elements.
HOWEVER, DO NOT USE lARGE-
DI?d'4ETER CANNERS OR OTHER
IARGE-DDd_4ETER POTS FOR
FI).YINGOR BOIl,IN(; FOODS OTHER
THAN X£&_TER.Most syrup or sauce
mixtm'es--and all _'i)es offl'ying---_'ook
at temperatm'es much higher than
boiling water: Such temperatures could
eventually haml tile glass cooktop
SIIFJ[ilces.
] Be sure tile canner fits oxer tile
center of tile surIi_ce element. If
your cooktop or its location does
not allow tile canner to be centered
on tile sm'fi_ce element, use
smalle>diamemr pots tor good
cmming results.
] Flat-bottomed canne_ must be
used. Do not use cannei5 with
flanged or rippled bottoms (often
found in emunelware) because they
don't make enough contact with
tile sm_fi_ce elements and take a
long dine to boil wam_:
[] Remember that cmming is a
I)r°cess that ,generates laroe
}llllO/Ints o1[ ste}lIl/. To avoid b/lYns
fl'om steam or heat, be careflfl
when canning.
NOTE:If your house has low voltage,
canningmaytake longerthan expected,
eventhough directions havebeen carefully
followed. Theprocess time will be
shortenedby'.
(1) usinga pressure canner,and
(2) starting with HOTtap water for fastest
heatingof large quantitiesof water
CAUTION:
Safecanningrequires that harmful
microorganismsare destroyedand that
thejars are sealed completely.When
canningfoodsin a water-bath canner,
agentle butsteadyboil mustbe
maintainedfor therequired time.When
canningfoodsin a pressurecanner,the
pressuremustbemaintainedfor the
requiredtime.
' After youhaveadjustedthe controls,
itis very importantto makesurethe
prescribedboil or pressurelevelsare
maintainedfor therequired time.
Sinceyou mustmakesure to process the
canningjars for theprescribedtime, with
no interruptioninprocessing time, do not
can onanycooktop surface elementif
yourcanner is not flat.
[]
VVhen canning, use recipes and
procedm'es fl'om reputal)le sources.
Reliable redpes and procedm'es are
available fl'om tile manufi_cturer of
VO/II" c;innei'; Ill_ln/ltilCttlI'eI's of glass
.ja_sfin" canning, such as Ball and
Kerr brand; and tile United States
Department of Agricultm'e
Extension Service.
9
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