hawgrider
05-09-2017, 08:58 AM
1. There can be damage to the cooktop from the excessive heat that reflects back down on the surface, especially if the canners used are too large of a diameter than is intended for the burner being used. The damage can range from discoloration of white tops to actual burner damage to cracking of the glass tops to fusion of the metal to the glass top…
2. Many of these cooktops have automatic cut-offs on their burners when heat gets excessive. If that option is built in, and the burner under a canner shuts off during the process time, then the product will be underprocessed and cannot be salvaged as a canned food. The process time must be continuous at the intended temperature, or microorganisms may survive. Also, if the pressure drops quickly, most likely liquid and maybe even food will be lost from the jar (it will spill over from the area of higher pressure inside the jar to the lower pressure now in the canner around the jar).
3. Even if boiling water canning is approved by the manufacturer, it may be necessary to fashion your own canner out of a flat-bottomed stockpot with a bottom rack inserted. Many canners do not have flat enough bottoms to work well on a smooth cooktop to be able to maintain a full boil over the tops of the jars. The pot used as a canner must also be large enough to have lots of water boiling freely around the jars, and at least 1 inch over the tops of jars. If the canner is too small, then it starts boiling faster than expected and the total required heat the jars receive in the canner even before the process time begins can be too short.
http://www.theorganicprepper.ca/pressure-canning-with-a-glass-top-stove-3-solutions-10142015
2. Many of these cooktops have automatic cut-offs on their burners when heat gets excessive. If that option is built in, and the burner under a canner shuts off during the process time, then the product will be underprocessed and cannot be salvaged as a canned food. The process time must be continuous at the intended temperature, or microorganisms may survive. Also, if the pressure drops quickly, most likely liquid and maybe even food will be lost from the jar (it will spill over from the area of higher pressure inside the jar to the lower pressure now in the canner around the jar).
3. Even if boiling water canning is approved by the manufacturer, it may be necessary to fashion your own canner out of a flat-bottomed stockpot with a bottom rack inserted. Many canners do not have flat enough bottoms to work well on a smooth cooktop to be able to maintain a full boil over the tops of the jars. The pot used as a canner must also be large enough to have lots of water boiling freely around the jars, and at least 1 inch over the tops of jars. If the canner is too small, then it starts boiling faster than expected and the total required heat the jars receive in the canner even before the process time begins can be too short.
http://www.theorganicprepper.ca/pressure-canning-with-a-glass-top-stove-3-solutions-10142015