GE ZEU36RSFSS - Manual (Page 17)

17
Home Canning Tips
Radiant Cooktop
Observe the
following
points in
canning
Note: Flat-bottomed
canners are required
for glass cooktops.
Right! Wrong!
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 units.
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 unit. If your cooktop or its location
does not allow the canner to be centered on
the surface unit, 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
units 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.
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 unit if your
canner is not flat.
ATTENTION :
• Une bonne mise en conserve implique la
destruction de tous les microorganismes et
une bonne fermeture du pot. Si vous mettez
en conserve des aliments dans un appareil de
mise en conserve au bain-Marie, vous devez
entretenir un bouillonnement léger, mais
constant, pendant tout le temps requis.
• Après avoir ajusté les contrôles, vous devez
absolument vous assurer que les niveaux
prescrits de pression et de température soient
maintenus pendant tout le temps requis.
• Comme vous devez réchauffer les pots de
conserve pendant tout le temps requis sans
aucune interruption pendant le temps de
traitement, vous ne pouvez pas utiliser la
table de cuisson de votre four pour faire
des conserves si le fond de votre appareil de
mise en conserve n’est pas absolument plat.