Use and Care Manual

14
Home Canning
Be sure to read and observe all the following
points when home canning with your appliance.
Check with the USDA (United States Department
of Agriculture) Web site and be sure to read all
the information they have available as well as
follow their recommendations for home canning
procedures.
• Use only a completely flat bottom canner with
no ridges that radiate from the bottom center
when home canning. Heat is spread more
evenly when the bottom surface is flat. Use a
straight-edge to check canner bottom.
• Make sure the diameter of the canner does
not exceed 1 inch beyond the surface element
markings or burner.
• It is recommended to use smaller diameter
canners on electric coil and ceramic glass
cooktops and to center canners on the burner
grates.
• Start with hot tap water to bring water to boil
more quickly.
• Use the highest heat setting when first bringing
the water to a boil. Once boiling is achieved,
reduce heat to lowest possible setting to
maintain that boil.
• Use tested recipes and follow instructions
carefully. Check with your local Cooperative
Agricultural Extension Service or a
manufacturer of glass jars for the latest canning
information.
• It is best to can small amounts and light loads.
• Do not leave water bath or pressure canners on
high heat for an extended amount of time.
BEFORE SETTING SURFACE CONTROLS
CAUTION
Canning can generate large amounts of steam.
Use extreme caution to prevent burns. Always
raise the lid to vent steam away from you. 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.