Complete Owner's Guide

14
BEFORE SETTING SURFACE CONTROLS
Home Canning
CAUTION
Canning can generate large amounts of steam.
Use extreme caution to prevent burns. Always
raise the lid to vent steam away from you. Safe
canning requires that harmful micro-organisms
are destroyed and the jars are sealed completely.
When canning in a water bath canner, a gentle
but steady boil must be maintained continuously
for the required time.
Be sure to read and observe all the following
points when home canning with your appliance.
Check with the USDA (United States Department
of Agriculture) Web site and be sure to read all
the information they have available as well as
follow their recommendations for home canning
procedures.
Use only quality flat bottom canners when home
canning. Use a straight-edge to check canner
bottom.
Use only a completely flat bottom canner with no
ridges that radiate from the bottom center when
home canning. Heat is spread more evenly when
the bottom surface is flat.
Make sure the diameter of the canner does not
exceed 1 inch beyond the surface element markings
or burner. It is recommended to use smaller
diameter canners on electric coil and ceramic glass
cooktops and to center canners on the burner
grates.
Start with hot tap water to bring water to boil more
quickly.
Use the highest heat seating when first bringing
the water to a boil. Once boiling is achieved,
reduce heat to lowest possible setting to maintain
that boil.
Use tested recipes and follow instructions carefully.
Check with your local Cooperative Agricultural
Extension Service or a manufacturer of glass jars
for the latest canning information.
It is best to can small amounts and light loads.
Do not leave water bath or pressure canners on
high heat for an extended amount of time.
Alternate surface units between each batch to
allow the units and surrounding surfaces to cool
down. Try to avoid canning on the same burner
unit all day.