Gas & Electric Range & Cooktop - Canning

When canning on a Range or Cooktop, the first step is to use a good quality canner. Next, consider what type of fuel type and burner you're using. Lastly, make sure you're following reputable recipes, following the steps accurately, and using the canner properly (as instructed by the canner manufacturer).

Canning on Electric Burners

Radiant Burners (Glass Cooktops)

With most cooking, you should not use a pot or pan that extends more than 1" beyond the burner. When canning with a water-bath, pressure canner, or pressure cooker, you can use larger diameter pots. The boiling water temperatures don't normally affect the cooktop surface the same way as other types of cooking.

Coil Burners

This information pertains to electric coil burners (including Sensi-Temp burners) as well as glass cooktop surfaces.

Observe the Following Points When Canning

• Do not use large diameter canners or other large diameter pots for frying or boiling foods other than water.

• Flat bottomed canners must be used.

• When canning, use recipes and procedures from reputable sources. These are available from canning jar manufacturers and county extension offices.

• Remember that canning is a process that generates large amounts of steam and heat. Use extreme caution.

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