CERAMIC/ELECTRIC COOKTOP
Water bath canners are heated on a ceramic/electric cooktop
via coiled metal elements which are heated electronically under the tempered
ceramic glass. The temperature slowly changes (compared to gas cooktops) and
this type of cooktop is low cost to operate and easy to clean. Safety features: no open flames (or risk of gas leaks) and lights
up on the cooktop to indicate which burner/s are operating (or have residual
heat from use). Ensure elements are turned off after use. Take care not to
touch elements after turning off, as they will still be hot.
Suitability for water bath canning: yes,
if following all directions as per manufacturer (i.e. element diameter, canner
diameter, weight limit) and the canner fits under the rangehood with access to
add/remove jars whilst the canner is on the element.
Use a flat bottom water bath canner (or
large stock pot a flat exterior base, and use a jar rack inside) for this style
of cooktop. Take care not to scrape/pull the canner across the cooktop to
prevent scratching or damaging the cooktop.
PORTABLE
ELECTRIC COOKTOP
Research portable electric coil cooktop options if a
fixed cooktop is not available (or suitable). Firstly, look at the power
requirements and power access. Consider a portable cooktop that can be used on
a suitable heatproof surface (to prevent reflective heat damage) and reduce
risk of spillage. The cooktop must be secure (level and not move), a suitable
size to fit the diameter of the canner base and fit within the weight limit set
out by the manufacturer – canner, water and jars of preserves can become very
heavy very quickly! Not all portable electric cooktops can be used for water
bath canning – check the manufacturing directions before purchase (and use). We
recommend enquiring with commercial / catering equipment suppliers for a
suitable portable electric cooktop.INDUCTION COOKTOP
Magnetic water bath
canners (may have a cast iron, black metal/iron, or stainless-steel with a
magnetic grade base) are
heated on induction cooktops via high-frequency electromagnets under the
tempered glass. The temperature changes very quickly (faster than
ceramic/electric cooktops and gas cooktops) which makes induction cooktops the
most energy efficient, easy to clean, low cost to operate but often the most
expensive type of cooktop to purchase.
Safety features: no open flames (or risk of gas leaks) and
light indicator on the cooktop to show which burner/s are operating (or have
residual heat from prior use). Induction elements do not continue heating if the
pots/pans are removed, but check to ensure elements are turned off after use.
Take care not to touch elements after use, as they will remain hot for some
time.
Suitability for water bath canning: yes, if following all
directions as per manufacturer (i.e. element diameter, canner diameter, weight
limit) and the canner fits under the rangehood with access to add/remove jars
whilst the canner is on the element.
Use a magnetic flat bottom water bath canner (or large magnetic
stock pot with jar rack inside) for this style of cooktop. Check your canner
will fit under the rangehood. Take care not to scrape/pull the canner across
the cooktop to prevent scratching the cooktop.
PORTABLE INDUCTION
COOKTOP
Research portable induction cooktop options if a
fixed cooktop is not available (or suitable). First, look at the power
requirements and power access. Consider a portable cooktop that can be used on
a suitable heatproof surface (to prevent reflective heat damage) and to reduce
risk of spillage. The cooktop must be secure (level, not move / wobble), a
suitable size to fit the diameter of the magnetic canner base and fit within
the weight limit set out by the manufacturer – canner, water and jars of
preserves can become very heavy very quickly! Not all portable induction
cooktops can be used for water bath canning – check the manufacturing
directions before purchase (and use). We recommend enquiring with commercial /
catering equipment suppliers for a suitable portable induction cooktop.
GAS COOKTOPGas
cooktops heat water bath canners on the base and sides, which means they heat
FAST. Mains gas cooktops are usually turned to low or medium for this reason,
so your jars are not heated too quickly (and to the correct temperature). Turn
the gas down to keep water at a full boil to process jars correctly. If the BTU
(British Thermal Unit / heat measurement) is too high – gas is too hot - it can
damage the base of lightweight canners and affect the canning process (recipes
and food safety are calculated including the time to come to heat/boil,
processing time and cool-down time in the canner, so if it heats too quickly,
that is not processing at the correct time length as per the recipe).
Safety
feature: gas cooktops should have in-built flame failure safety device – this stops
gas supply if the flame is extinguished i.e. the water in the canner boils
over.
Suitability for water bath canning: yes, if following all
directions as per manufacturer (i.e. element diameter, canner diameter, weight
limit) and the canner fits under the rangehood with access to add/remove jars
whilst the canner is on the element.
Use a flat base or ridge base water bath canner (or large
stock pot with jar rack inside) for this style of cooktop. Check your canner
will fit under the rangehood. Check cooktop BTU.
PORTABLE BUTANE COOKER - DO NOT USE IN AN ENCLOSED AREA
When using portable
gas cooktops, consider using a cooker windscreen for protection from wind
gusts, whilst still operating cookers in a ventilated area (not enclosed) on a
suitable heatproof surface (to prevent reflective heat damage). If you already use this type of cooker for pressure
canning (which uses around 3/4 cartridge per pressure canning batch), use the
leftover cartridge to process jams and other quick processing preserves. For
longer processing we recommend a new, full cartridge to ensure processing is
accurate and canned food is kept at the correct temperature during processing
(not cooling down partway through processing when cartridges are replaced, for
example). Ensure temperature is high enough for water to boil, but also keep gas
output under 12,000 BTUs for safety (temperature) and also to prevent damaging
the canner. Dispose of 100%
EMPTY butane cartridges after use following instruction from your local waste
authority.GAS COOKER (CYLINDER) - OUTDOORS ONLY, DO NOT USE IN AN ENCLOSED AREA
When there is no suitable cooker in the kitchen
to use for canning, or the cooktop would heat up your kitchen too much perhaps,
portable gas cooktops could be suitable outdoors instead. Consider using a cooker
windscreen for protection from wind gusts, whilst still operating cookers in an
open area (not enclosed). LPG/gas bottles produce the highest amount of heat -
output must be kept under 12,000 BTUs for safety and to prevent damaging
the canner i.e. reduce heat on this cooker as required. Note: attachments for
USA butane bottles are different to AU gas bottles, so we recommend sourcing your
cooker from a local supplier and checking specifications (BTU/temperature, pot/canner
size, weight limit, time limit) with them before purchasing, to confirm it is
suitable for water bath canning and/or pressure canning.SAFETY WARNING
For all cooktops, we
recommend following the manufacturer’s advice because canners hold heat for a
long time, so it is important that the correct canner (material and diameter) and
weight limit is used, to prevent damaging any cooktop. Do not scrape or pull
canners across glass or ceramic cooktops, to prevent damage / scratches. Always
supervise canners and do not leave unattended. Always turn off heat after use. We
cannot offer advice on specific brands of cooktops to use for canning and
recommend individuals research to see which cooktop may be suitable. If
the manufacturer's directions have been followed - and problems occur - contact
the manufacturer.
Author: Megan Radaich
Image Credit: Megan Radaich (and Google Images for reference)
Publication: www.foodpreserving.org