Home Canning Tips - GE 30" Use And Care Manual

Home Canning Ti p s
Canning should be done on the cooktop only.
The use of cookware extending more than one inch
beyond the edge of the element is not recommended.
However, when canning with water-bath or pressure
canner, larger-diameter cookware may be used. This is
because boiling water temperatures (even under pressure)
will not damage cooktop finish.
Canning Tips
Bring water to boil on MAX heat. After boiling has
begun, adjust to lowest setting to maintain boil. This
saves energy.
Be sure the canner fits over the centre of the element. If
your stove or its location does not allow the canner to be
centred on the element, use smaller diameter containers
for good canning results.
When canning, use recipes from reputable sources.
Reliable recipes are available from the manufacturer of
your canner, manufacturers of canning jars and the
Department of Agriculture.
Remember that canning generates large amounts of
steam. Use care to prevent burns.
Note: If your stove is operating on low voltage, canning
may take longer than expected, even though directions
have been carefully followed. The process may be
improved by:
1) using a pressure canner
2) starting with hot tap water for faster heating of large
quantities of water.
Te m p e r a t u re Conversions
F a h r e n h e i t ˚ 1 4 0 1 5 0 1 7 0 2 0 0 2 5 0 2 7 5 3 0 0 3 2 5 3 5 0 3 7 5 4 0 0 4 2 5 4 5 0 4 7 5 5 0 0 5 2 5 5 5 0
C e l s i u s ˚ 6 0 6 5 7 5 9 5 1 2 0 1 3 5 1 5 0 1 6 0 1 7 5 1 9 0 2 0 5 2 2 0 2 3 0 2 4 5 2 6 0 2 7 5 2 9 0
WARNING
Do not use large diameter canners or other large
diameter pans for frying or boiling foods other than
water. Most syrups or sauces and all types of frying
require cooking temperatures much higher than the
temperature required to boil water. Such
temperatures will eventually damage cooktop finish.
CAUTION: 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.
When canning with a pressure canner, the pressure must
be maintained continuously for the required time.
For best results, use a flat bottom, heavy gauge canner.
Canners with rippled bottoms are not recommended
because the bottom does not make enough contact with
the element. This wastes energy and takes a long time to
boil water.
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