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] F
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Note: Rat-bottomed canners are
required for glass cooktops.
Observethe 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 yourhousehaslow voltage,
canningmaytake longerthan expected,
eventhoughdirectionshavebeen carefully
followed. Theprocesstime will be
shortenedby'.
(1) usinga pressure canner,and
(2) startingwith HOTtap water for fastest
heatingoflarge quantitiesof water
CAUTION:
Safecanningrequiresthat harmful
microorganismsare destroyedand that
thejars are sealedcompletely.When
canningfoodsin a water-bathcanner,
agentle butsteadyboil mustbe
maintainedfor therequired time.When
canningfoodsin a pressurecanner,the
pressuremustbemaintainedforthe
requiredtime.
'After youhaveadjustedthecontrols,
itis very importantto makesurethe
prescribedboil or pressurelevelsare
maintainedfor therequired time.
Sinceyoumustmakesure toprocessthe
canningjars for theprescribedtime,with
no interruptioninprocessingtime,do not
can onanycooktopsurfaceelementif
yourcanneris notflat.
[] 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.
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