Owner's Manual & Installation Guide

49-2001051 Rev. 0 9
USING THE RANGE: Home Canning Tips
Home Canning Tips
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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.
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cook at temperatures much higher than boiling water.
Such temperatures could eventually harm the glass
cooktop surfaces.
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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.
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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.
3. When canning, use recipes and procedures from
reputable sources. Reliable recipes and procedures
are available from the manufacturer of your canner;
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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
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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.
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important to make sure the prescribed boil or pressure
levels are maintained for the required time.
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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.
Note: Flat-bottomed canners are
required for glass cooktops.
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