GE 49-8255 - Manual (Page 9)

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Canning should be done on surface units only.
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drip pan are not recommended for most surface
cooking. However, 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 cooktop surfaces
surrounding the surface units.
1. Be sure the canner fits over the center of the
surface unit, if your range or its location does not
allow the carmer to be centered on the surface unit,
use smaller-diameter pots for good canning results.
2. For best results, use canners with flat bottoms.
Canners with flanged or rippled bottoms (often found
in enamelware) don’t make good contact with the
surface unit and take a long time to boil water.
Flat-bottom canners are recommended.
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 cooktop surfaces surrounding
surface units.
Observe the Following Points In Canning
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
large 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
large quantities of water.
3,
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