GE Monogram ZHU30 Manuel Du Propriétaire page 18

Observe
the following
points in
canning
18
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.
HOWEVER, DO NOT USE LARGE-DIAMETER
CANNERS OR OTHER LARGE-DIAMETER POTS FOR
FRYING OR BOILING FOODS OTHER THAN WATER.
Most syrup or sauce mixtures—and all types of
frying—cook at temperatures much higher than
boiling water. Such temperatures could eventually
harm the glass cooktop surfaces.
1 Be sure the canner fits over the center of the
surface 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.
2 Flat-bottomed canners must be used. Do not
use 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; manufacturers
of glass jars for canning, such as Ball and Kerr
brand; and the United States Department
of 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.
Using Your Cooktop
Induction Cooktop
Note: Flat-bottomed canners are
required for glass cooktops.
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:
• Safe canning requires that harmful
microorganisms 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.
• After you have adjusted the controls, it is very
important to make sure the prescribed boil or
pressure levels are maintained for the required
time.
• Since you must make sure to process the
canning 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.
Right!
Wrong!