GE JSP28 Use & Care Manual

Also see for JSP26: Owner's manual Installation instructions Owner's manual Use and care guide Use and care guide

Contents

HOME CANNING TIPSCanning should be done on surface units only. HOWEVER, DO NOT USE LARGE-DIAMETERIn surface cooking, the use of pots extending more than CANNERS OR OTHER LARGE-DIAMETER POTSone inch beyond the edge of the surface unit’s drip pan FOR FRYING OR BOILING FOODS OTHER THANis not recommended. However, when canning with a WATER. Most syrup or sauce mixtures-and all typeswater-bath or pressure canner, large-diameter pots may of frying—cook at temperatures much higher thanbe used. This is because boiling water temperatures boiling water. Such temperatures could eventually harm(even under pressure) are not harmful to the cooktop the cooktop surfaces surrounding the surface units.surfaces Surr;)unding the surface units.Observe Following Points in Canning1. Be sure the canner fits over the center of thesurf-ace unit. If your range or its location does notallow the canner to be centered on the surface unit,use smaller-diameter pots for good canning results.2. Flat-bottomed canners must be used. Do not usecanners with flanged or rippled bottoms (oftenfound in enamelware) because they don’t makeenough contact with the surface unit and take tooIorlg to boil water.3. When canning, use recipes and procedures fromreputable sources. Reliable recipes and proceduresare available from the manufacturer of your canner,manufacturers of glass jars for canning, such as Balland Kerr, and the United States Department ofAgriculture Extension Service.4. Remember that canning is a process that generateslarge amounts of steam. To avoid burns from steamor heat, be careful when canning.RIGHT WRONG NOTE: If your house has low voltage, canning maytake longer than expected, even though directionsm m~a,::.~,,;,:,,, , ...:,,;,. ,.;::,,:.:::,,. ...,$:J’.:::,~.<::;;::,~., have been carefully followed.:;:;%;.,‘::!::,*:, The process time will be shortened by:(1) ming a pressure canner, andFlat-bottomed canners are recommended. (2) starting with HOT tap water for fastest heatingof large quantities of water.—12—