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I have an electric stove in my new house. I understand that it is impossible to use a pressure canner for canning foods. Any suggestions?
By Vickie from Lewes, DE
There are new burners that get hot instantly, so I wouldn't worry too much about them not getting hot fast enough. Mine seems to cook much the same and heats up faster than my parent's electric stove (old kind). I can all the time and have never had a problem of any kind. I however, do not clean mine as often as I should and you really must be careful with sugary foods because they burn and leave marks on the surface that cannot be removed later. I figure that I bought mine to use, not just to set and look nice. I cook all meals at home and use mine mercilessly. It's held up really well.
I have canned jam on mine and the only problem I have had is finding a canner (large pot) with true flat bottom. If they have a ridge at all on the bottom the "coils" on the stove do not touch the pot and it takes FOREVER to get hot enough. I ended up finding a deep pasta pot that has a flat bottom and works, but is not quite as big as a canner.
I have canned multitudes of foods on my ceramic cooktop and would NEVER go back to the old coils. I have been warned about sugar, but actually it has not been a problem no matter how many jars of jam or jelly I put up.
I use a 'Steam Canner" and have never had any problems. As for leveling other pots and pans I have used a rather tough but effectual method. Take a piece of wood that fits about 1/3 the circumference of the pan, while holding the pan upside down lay the piece of wood over the pan where it is 'unbalanced'.
I just asked yesterday at an appliance store about this--I've always heard that you shouldn't can on glass cooktops, but not sure why. The salesperson said that the heating elements under the glass are a certain size, but canning pots (I use a steamer canner) have a larger diameter, and don't have a flat bottom. These cause the delay in heating, but more importantly can crack the cooktop by heating an area outside the element. She mentioned that her friend got a separate, table-top electric burner to use on the side for canning--that sounded like a good suggestion to me. It seems to me that, if you're careful, you can heat your fruits, syrups, jams, etc. on the glass cooktop (if you're careful about the sugar--it does burn and leave a mark, but can also "pit" the stovetop), but the processing should not be done there--at least not with the steamer canner I have.