GE JP389BJBB Use and Care Manual - Page 21

HOME CANNING TIPS GEAppliances.com Canning should be done on the Coil Surface Units or the Radiant Units only. Pots that extend beyond 1 inch of the surf'ace unit aJcenot recommended tbr most surface cooking. However, when cmming with a water-bath or pressure cromer, largerdiameter cookwaJce may be used. This is because boiling water temperatures (even under pressure) are not harmM to cooktop surfaces surrounding the surface unit. 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 fried foods--cook at temperatures much higher than boiling water. Such temperatures could eventually hahn cooktop surfaces surrounding the module surface units. Observe Following Points in Canning 1. Be sure the cromer fits over the center of the surface unit. If your cooktop or its location does not allow the cromer to be centerext on the surface unit, use smallerdimneter cmmers for good cmming results or try putting module on opposite side of cooktop (on some models) so the larger unit is in front. Be sure the cromer or other large diameter pmls do not touch the control knobs or the vent grille. The knobs mid the vent grille will be damaged if touched by hot cookwaJce. 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 unit and take a long time to boil water. Flat-bottomed canners are recommended for electric coil surface units. They are required for glass cooktops. 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; and the United States Department of Agriculture Extension Service. 4. Remember that canning is a process that generates lmge amounts of steam. To avoid bums 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 lmge quantities of water. CAUTIONS: Safe canning requires that harmfnl 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 continuously for the required time. When canning foods in a pressure canner, the pressure must be maintained continuously 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. RADIANT GLASS CAUTIONS: The radiant surface units have temperature limiters that help prevent them from getting too hot. If the bottom of your canner is not fiat, the surface unit can overheat, triggering the temperature limiters to turn the unit off for a time. This will stop the boil or reduce the pressure in the canner. Since you must make sure to process the canning jars for the prescribed time, with no interruption in processing time, you cannot can on radiant surface units if the bottom of your canner is not fiat enough. What is a Temperature Limiter? Every radimlt surface unit has a Temperature Limiter. The Temperature Limiter protects the glass-ceramic surface from getting too hot. The Temperature Limiter may turn oft" the surface units if: • The pan boils dry. • The pan bottom is not flat. • The pan is off center. • There is no pan on the unit. 21