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Customer Discussions > Canning forum

canning low acid foods with glass cooktop


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Showing 1-17 of 17 posts in this discussion
Initial post: Jul 15, 2010 5:29:59 PM PDT
create art says:
please help, I have looked everywhere. Does anyone know how to can low acid foods on a glass top stove. I would like to buy a pressure cooker/canning pot but they all seem to say not on glass stoves. So what other options do I have. Not sure I understand what the problem is with a glass stove top. Is it the weight?

Posted on Jul 17, 2010 6:56:59 PM PDT
Sharon Davis says:
It's not the weight of the pressure canner that is the issue but the amount of heat that will build-up underneath that is the problem. The bottom of most pressure canners that I have seen are bigger than the typical heat element on a glass top stove. The area around the element is in danger of being burnt out because of the heat that the canner will transfer to it. Also, the heating element is designed to cycle on and off depending on the amount of heat that it senses; most will not maintain the heat level that is needed to pressure can.
I have a glass top stove also and did not want to risk hurting the stove top in order to pressure can so I have been using the side burner on our gas grill. Or you can purchase a Bayou Classic SQ14 Single Burner Outdoor Patio Stove and connect that to a propane tank.

Posted on Jul 21, 2010 7:42:24 AM PDT
Sandi says:
I bought a Presto aluminum pressure canner and it says it's for use on smooth top stoves. I've been using it with no problem so far.

Posted on Aug 1, 2010 5:39:02 PM PDT
Gee Aitch says:
I checked with our glass top stove mfr and they confirmed that it was indeed ok to use the canner on the stove top. I've used it for 2 years now without issue.

Posted on Aug 2, 2010 12:47:04 PM PDT
Last edited by the author on Aug 11, 2010 9:53:11 AM PDT
create art says:
wow, people are nice...thanks everyone for your feedback. I learned so much, understanding what is happening is really half the battle of knowing how to be successful in canning. I think I really learned glass top stoves are for people who are medium to light cooks. Not someone that likes to do a lot of different things, It works for canning, but lets face it heavy duty use this way can always be a bit of a risk to your stove. I have tried the pressure cooker the one that does say it works on glass top stoves and it has worked fine, my stove is less than a year old...so I will continue to use this. Next stove will be gas.

Posted on Aug 6, 2010 5:03:45 AM PDT
N. Schmitz says:
I ruined one of my elements of my smooth top stove and had to get it replaced. I haven't had any trouble the past two years. But everytime is see a coil element stove on the side of the road I want to pick it up and bring it home just for canning and store it in the shed until the time is here to do the serious canning. They just don't make things like they used to. The technician says those new "fancy elements" always are burning out. But gas would work too!! Happy canning

Posted on Aug 11, 2010 10:14:25 AM PDT
create art says:
Okay, I have some news on the question to use pressure cooker or not....as I said in the beginning, my stove is just under a year old. I was canning on the stove top and heard this beeping (you know the kind when trucks are backing up) and I get this Err 30 on the stove. Well now the oven will not work. Nothing but the light turns on. Well the repair person comes out (this is a Friday, Monday my warranty runs out) he goes in where all the knobs are and resets a button. A few days later, I am canning again and it happens again. Okay, now maybe it is a true defect or canning makes everything to hot. I don't know, but it can get expensive to have your stove repaired. My repair man is going to replace the part this time, hopefully I will not have anymore problems. I still plan on canning on this stove, but as repair jobs can be expensive, I thought you should know.

Posted on Sep 6, 2010 6:40:11 PM PDT
J. Hanson says:
Thanks for the great discussion. I would like to get a new stove soon and now I know to avoid the smooth top stoves.

In reply to an earlier post on Sep 12, 2010 7:13:11 PM PDT
We detest our Whirlpool smooth top-its very pretty but heats unevenly-does not simmer--boils or nothing, even on lowest setting, takes a long time to heat to boil, then a long time to back it off. Gas not an option for us, but our old coil top worked alot better. I do use a smooth bottom presto pressure canner on it but have to watch it like a hawk to keep the pressure even-plan to get a side burner on our next gas grill for canning. And you can't use your ripply bottom enamel water canner on a smooth top.

In reply to an earlier post on Sep 13, 2010 9:35:47 AM PDT
create art says:
Okay, I may be drifting off the main subject...but I think it is important to point out to anyone that likes to do a larger amount of cooking than most people. Not just canning but the daily made from scratch cooking. Smooth top stoves are not for us. It is for those that cook occasionally. I was sucked in by how nice and clean my stove would look all the time, no messy food under the coil. Instead I found that a number of my pans (copper bottom) I have had for 30 years now are showing signs of bubbles on the bottom. I called a copper bottom manufacture to find out what's the deal. They said if you allow the temperature to get to high this can happen. Well I do not believe this is really my fault it is what Caroling Birdsong says the temperature on these stoves tend to be uneven, it reaches really hot temperatures then goes way down, more so than you really are trying to get when you turn down the stove. Point is, if you love to cook, do canning or any other thing you might use the stove for regularly. Don't wast your money on glass top stoves. I think it is really for the people that go out to eat.

In reply to an earlier post on Sep 14, 2010 3:49:29 PM PDT
The people at the Corning/Revere outlet store told me NOT to use my beloved copper bottom pots on a glass top stove-something about how the copper is electrically fused to the bottom and it is jeopardized by the high heat of a glass top. Luckily my husband had Farberware smooth aluminum bottom stainless pans and they seem to do ok. I'm sorry your copper bottoms got destroyed-someone told me everyone in Europe cooks on glass tops but I don't see how.

Posted on Sep 18, 2010 8:16:20 PM PDT
S. Lancaster says:
Wow. Glasstop stoves are not for serious cooks? I cook 2-3 meals daily for my family of five and have also used my boiling canner for several months of the past 2 years on my glass top stove. It's not perfect, but nothing really is. I have never had problems with my cookware, but we do have some extremely high-end cookware. I have never used copper-bottomed pots/pans, so I can't speak to that. I also use a ripple-bottomed water canner and have never had any problems with it. My best advice for cooking on a smooth-topped electric stove is to BE PATIENT. Do not crank your heat up to high trying to get your pan hot quickly. Start at the temperature you are going to cook and and wait for it to heat up. It takes a bit longer, but it won't burn your food that way. Given the option and an unlimited budget, I would pick a gas range over an electric. However, we have an electric stove and that's not going to change any time soon. Rather than complaining about it, I think my time has been better served learning how to use it properly.

Posted on Sep 20, 2010 9:16:10 AM PDT
create art says:
This discussion has been more of a learning thing. None of us are complaining, we are trying to give our experience with what we have personally learned to each other, in which anyone can take it however they wish. I am very happy for you that you have no problems whats-so-ever. You stated the obvious as those of us who have a glass top stove. I am not sure why you commented except to put us down. Maybe your time would be better served doing something else. We are having a harmless discussion.

Posted on Sep 27, 2010 5:16:52 PM PDT
MH444 says:
I use one of those turkey fryers hooked up to propane tank to can. you can get that water back to boiling in no time after adding your jars. Mine also has a removable steamer basket which makes blanching broccoli and cauliflower so fast and easy. ( My glass top stove was a big purchase mistake too. )

Posted on Sep 27, 2010 5:26:46 PM PDT
Sandigee says:
I have a Jenn-Air modular downdraft and I opted for the glass radiant modules. I also have a griddle and grill modules. This replaced an older Jenn-Air that had a coil top. I did have to replace my cookware -- my old Revereware would just spin around when they were heating. Now have the Emeril set made by All Clad which work perfectly. I have learned that you need to use the correct size pan for the radiant element or your burner will really cycle. I started canning recently and after using my waterbath stock pot for the past few months read that you weren't supposed to can on a glasstop! Oops! I ran home and read my Jenn-Air material and discovered that I could purchase a coil module AND a big canning element which raises the coil up and lets the air circulate under the pan -- the temperature stays constant and I even have to turn it down once it boils and it will keep a contant boil. Love it!!! I would much rather have a gas stove, but where I live electric is my only option. You might research your glasstops and see if there is such an option.

In reply to an earlier post on Sep 28, 2010 10:19:40 AM PDT
create art says:
Okay, Christmas is coming up and thought I would ask from Santa for new pots and pans, what extra information can you tell me about Emeril set. Do you find it heats up better than the old revereware pans, as I have the copper bottom ones. Interested to hear since you are also using glass top.

In reply to an earlier post on Sep 28, 2010 10:26:37 AM PDT
Sandigee says:
I love the Emeril set. Research it on line a little bit. IMO they heat up way better than the old copper pans and much easier to keep clean! I hang my pans up and my husband used to polish them for me. My new set has a copper inset on the bottom, but all you see of it is a ring of copper trim. Heat is distributed very evenly and VERY fast -- you almost have to be careful to not use too high a heat. Having glass lids is a great feature also. It is recommended that you not heat them up without anything in them. Some of the reviews said that they had a pan completely come apart which I find unbelieveable -- they are well made and that's not an issue as far as I can see. JC Penny's Cook's set has a cookware set that I liked their roundy shape, but I opted for the Emeril ware and would again. If there is a drawback -- you really should use wooden or plastic utensils as anything metal will scratch the insides.
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Discussion in:  Canning forum
Participants:  10
Total posts:  17
Initial post:  Jul 15, 2010
Latest post:  Sep 28, 2010

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