GE PP945 Serie Manual De Instrucciones página 11

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Observe the Following Points in Canning
_hen canning with wate>badl or [] Remember that ("mnino, _ is. a
process that generates large pressure canner, large>diameter pots
may be used. This is because boiling
water temperatures (even under
p)essm'e) are not hamdul to the
cooktop surthces surrounding tile
surthce elements.
HOWEVER, DO NOT USE IARGE-
Wrong!
DIAMETER CANNERS
OR OTHER
I.AI_.GE-DIAMETER POTS FOR
Note: Flat-bottomed cannersare
FRYING OR BOII,ING FOODS
required for glass cooktops,
OTHER THAN _%¢TER. Most syrup
or sauce mixtures--and all types (d
fi'ying--cook at temperatures much
higher than boiling water. Such
temperatures coukl eventually harm
the glass cooktop surthces.
] Be st/re tile caroler fits over the
center of tile surfiJce element.
If your cooktop
or its location
does not allow tile canner to be
centered on tile sm'thce element,
use smalle>diameter pots fin"
good canning results.
] Flat-bottomed carolers must be
used. Do )lot t)se ca)l,lers _itll
flanged or tippled bottoms (often
found in enamelware) because
they don't make enough contact
with tile surface elements and
take a long time to boil water.
[] XAhen c'mniw*,_, use, recipes
and procedures from reputable
sources. P,eliable recipes and
procedures are ax;dlable ti'om
tile )llan,li;_ct,lrer of yOtlr canner;
manufhcturers
of glass jars it)r
canning, such as Ball and Kerr
brand; and tile United States
Department of Agriculture
Extension Se,Mce.
amounts ofsteam. To avoid burns
f/"om steam or heat, be careful
wile,) canning.
NOTE:If your house has low voltage,
canning may take longer than expected,
even though directions have been
carefufly followed Theprocess
time will be shortened by'.
(1) using a pressure canner, and
(2) starting with HOTtap water for fastest
heating of large quantities of water
CAU_O_
_ 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.
;;Ji:: 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.
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