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Linda GeistWriterUniversity of Missouri ExtensionPhone: 573-406-4933Email: GeistLi@missouri.edu
Published: Friday, Aug. 9, 2013
Vera L. Massey, 573-445-9792
COLUMBIA, Mo. – They’re popular, sleek and smooth, but may not be the best option for canning.
Many manufacturers recommend against using smooth cooktops for canning, said Vera Massey, University of Missouri nutrition and health education specialist.
Cooktop damage can occur when excessive heat reflects back down on the surface, she said. This is especially true if canners are too large. Damage can range from discoloration to cracked tops, she said.
Some manufacturer guidelines may allow canning on smooth tops, but scratching can occur if the aluminum canner is pulled or slides across the cooktop. If your stove warranty covers canning, use a flat-bottom pot. There are few of these available, Massey said, as most canner bottoms have some curvature.
Massey said another concern is that many cooktops have automatic shut-offs on their burners when the heat gets too excessive. Drops in heat and pressure may cause underprocessing, resulting in botulism and waste.
Be safe, rather than sorry, Massey said. Contact your stove manufacturer before making a decision to can and when possible, opt for conventional stovetops.
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