Smooth Seal
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I love to can but I now have a smooth top stove. Is the heat of processing too much for the surface?
I have some special recipes for bread and butter pickles and hot sauce that cannot be found in grocery stores. And I love the smells and the process and of course the eating! I have a canner which uses a hot water bath and sits on the stove. I used it on my old stove which was an electric range but now I have a countertop stove. My sister is concerned that the heat that is required for the length of time to process and seal the jars is too much for this stove top. Has anyone canned on these smooth stovetops?
This sensor does not allow the burner to maintain an even temperature high enough for a canner to work safely. By fluctuating the temperature the bacteria is not eliminated in the canning process. Unfortunately this is not something the salesmen will tell the customer when they are buying the stove and probably many of them are unaware of this.
A flat-bottomed canner alone would not solve this problem. The heat will still fluctuate and it won't get hot enough to get the big canner full of water to a full boil.
So, what can you do? Here is a simple solution: buy a simple and inexpensive single electric burner (shown below) and you can use ANY canner with it. Plus, it may come in handy when you have a lot of cooking to do and need and extra burner!
P.S.-can I have those recipes? Lol I've been looking for good ones!
Seal dancing like Michael Jackson
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