Manual

CANNING TIPS & INFORMATION
Canning can generate large amounts of steam. Use
extreme caution to prevent burns. Always raise the lid
to vent steam away from you.
Prevent damage to cooktop and burner grates:
1.
2.
3.
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.
Do not use water bath or pressure canners that
extend more than one inch beyond the edQe of the
burner qrate.
Do not leave water bath or pressure canners on
high heat for an extended amount of time.
Alternate surface units between each batch to
allow the units and surrounding surfaces to coo!
down. Try to avoid canning on the same burner
unit all day.
1. 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.
2. Use fiat-bottomed canners only. Heat is spread more
evenly when the bottom surface is fiat.
3. Center canner on the burner grate.
4. Start with hot water and a high heat setting to
reduce the time it takes to bring the water to a boil;
then reduce the heat setting as low as possible to
maintain a constant boil.
5. It is best to can small amounts and light loads.