*Sigh* Canning, cooking and ceramic stovetops question

When a water bath canner boils over you get water everywhere - I didn't like mine for canning for that reason. The water runs downunder the burner deck and mopping it up out of there is like herding cats! Mine was a kennmore.

Anne

Used cast iron on mine and canned a lot. No problems. stains are a pain though, but then again, so are boil-overs in drip pans.

No problems here. I can on a flat surface just fine. Also I use cast iron with no problem. I am glad that I don't have to pull up the top of the stove to go under and soak up all the Gunk anymore.

Thanks for the responses on electric flattop cooking!

I should have said expressly that gas is out for a few reasons, the first being that running the line to the stove area would be prohibitively EXPENSIVE, and the second being that DW does not want to release the pollutants generated by gas cooking into our home. The pollutants generated by unvented gas have been implicated in her mom's lung fibrosis disease, so she's not a big fan of gas.

The worst part about an eye range is that they are now bottom-rung appliances, and so finding even a self-cleaning oven is hard, let alone convection.

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Jim Steele
Sweetpea Farms
"To avoid criticism, say nothing, do nothing, be nothing." -- Robert Gates

I rarely use cast iron (son took his pan with him when he moved out) but canned a lot this fall. I also have the presto canner.

I've had glass top stoves for about 15 years now. I'm considering getting a powerful hotplate for canning and see how that works. Problem is getting on powerful enough.

I'm in the middle of a kitchen remodel, and I really want to get an induction stove. I doubt I will be able to can on that, as the canners are usually aluminum. I've got a lot of research to to yet.

I am also planning on setting up a summer kitchen in the garden shed. That will be great for dealing with the garden produce. Won't work for a lot of later season canning (meat and such) as it's too darn cold out there this time of the year.

If I could, I'd opt for gas but that isn't an option in my current house. Mostly I would go that route for the canning concerns. I did just see a gas stove that had a neat set up to keep from having spills go down into the top. The burners were raised up above the surface of indented area of the stove (instead of having a hole in the bottom of the indented area ) looked like if you had a really big spill, it would overflow onto the stove and floor before it would get into the burner and under the stove top.

I've even considered having a cooktop for canning and a range for regular cooking/baking. I've been using my temporary kitchen setup for about four years, and have had lots of time to think about what I like and don't like.

Cathy

OK, I am going to send the link to this thread to my DW. I have one more request:

Would those of you who haven't had problems canning or using cast iron on your ranges please share the brands and models? It would help in our search.

Here is what we are looking at, and it is not inexpensive:

http://www.kitchenaid.com/catalog/pr...=115&prod=1194

I called the company, and they said there should be no problems with canning on it, but that for a number of successive batches, we might want to rotate eyes every now and then to give them a chance to cool.

DW is concerned about slow boil times, too, since we do enjoy a nice batch of spaghetti or pasta every now and then.

Thanks for all the comments so far!

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Jim Steele
Sweetpea Farms
"To avoid criticism, say nothing, do nothing, be nothing." -- Robert Gates

We use cast iron almost exclusively on our glass top stove - not certain of the brand, but it is an in-the-counter model. I have not noticed any scratches on the stovetop from using cast iron, but we are careful not to drag it across the surface. I love it and doubt I would go back to any other style.

That being said, I have never canned on it - we used a two burner propane cooker outside to can...just don't want to chance breaking our stove!

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"Every day, in every way, I am getting better and better." Emile Coue

We started to buy one when we build our house the sales lady asked if we did canning and we said yes She said it wouldn.t be good for that also said if we made jams or jellies and had a boil over it wouls stain it .

I have a Presto 16 qt canner (If I had it to do again, I'd get the bigger one). I think the "successive" batch thing only pertains to water bath and if you have multiple canners. My stove is completely cooled down by the time I can open my pressure canner so that has never been a problem. I've only done two batches in a row- but I work full time and usually do my canning a bit at a time.

I use my pressure canner for both water and pressure canning. I can't water bath quarts, that is why I wish I had the bigger one.

If you have slow boil, you have the wrong pans. I learned this the hard way - If I put on my really big flat bottomed cheap stock pot, it will never boil. I think it is too big and that messes with the sensors so it keeps shutting the burner off. I got a 12 qt pan that is exacly the right size and a good machined bottom, and it heats very fast.

When I use my canner, the base part is a bit smaller than my large burner so I have to look underneath and get it positions just right. If the burner shuts off when on high, I've not got it right. I have to keep it a bit to the back and left, it is still completely on the burner though. If I center it, the sensor will cycle the burner on and off and it takes much longer to heat.

When I am pressure canning, I put about 3 qts of hot tap water in the canner and set it on the stove. Then I will start filling my jars. The water will be boiling quick enough that I shut it off and toss my lids in to warm. They will be ready by the time I have my jars filled and rims cleaned. Then I seal everything up and put it in the canner, put on the lid and turn the heat back to high. This is where I have to watch, because in less than five mintues it will be steaming strong enough to lift the button even with no weight on the vent. It will start to wistle too. Normally once it starts to vent, I turn the heat down to about 2-3 which keeps it venting well, but is not going crazy. (BTW - I also can outdoors with an AA canner and a propane burner).

After the venting time, I put on the weight and turn the heat back up to high. My stove takes about 7 mn to get up to pressure, (I can around 11-12 lbs). Then I turn it back down to 1-2 and that keeps the weight rocking gently for the next hour and a half, or whatever it takes.

Even after all the years I have cooked on glass top stoves, I'm amazed at the performance I get using some of my new pans. I've always had decent pans, but they weren't really the right size for the stove. Correct size and FLAT is the key. I have an 8 qt pan that was great, but it warped just a bit after a few uses and isn't quite flat. However if I turn it just right, the burner sensor works like it should and does not keep shutting the burner off on me.

Also, when I use the canner I am very careful to make sure the bottom of the pan and stove are CLEAN. Once I got something stuck on the bottom of the canner and I now have my first scratch in my stove top (after 6 years). I also put the canner on something at some point that caused a bit of a burr on the bottom so I took some sandpaper to it. I also am careful to lift the pan before moving it. I don't lift it completely off, but enough so that all the weight isn't on the surface when I move it.

As soon as the timer is done, I take the canner off the stove and put it on a wooden cutting board next to the stove and leave it there until there pressure has dropped. That usually takes 20-30 mn. With waterbath, I leave it on the stove but you don't need to wait that long before taking the jars out. With water bath, I usually fill the pot full after it's on the stove, and take out some of the water before I move it. But that is because it's a bit heavy full of all that water.

Cathy

I have had a flat top for the last two years. When we bought it, I asked if I could can and use cast iron on it and was told know problem. I have had no problems. I just had a friend buy one and he was told not to use canners, cast iron or copper cookware. So as others have stated, it could depend on the stove. I love my stove, but if I had a choice I would have a gas stove. But not cost effective at our place.

I have a Kenmore Ultra Bake. It's four years old. Bought it new when we built the house. I can't find the model number, but it's got all the bells and whistles. It's a very nice range and overall, I'm pleased with it.

Aluminum pots and pans seem to conduct heat the best on this range. My stainless steel pots take f-o-r-e-v-e-r to heat or boil anything. I also quickly realized that my old cookware had warped over the years and most of it didn't sit flat on the new stove so had to purchase new pieces as I could afford it. I really like Calphalon cookware and I also have some Makers Mark, which I think is from Sam's Club, and it works great.


Oops, I just re-read your post and I think you mean what brand of canners and cast iron..... I have a Presto 23 quart canner. Works great on my flat top range. Haven't used any cast iron yet.

I like gas stoves. When we moved into our current house it had a newer electric stove with the fancy cooktop. I don't understand why anyone would want an electric stove in an area where electricity can be out for days, but can't justify replacing it.

I didn't think about ruining the cooktop with cast iron pans or not being able to pressure can with it. I use it, because I have to and it works. The best part of using the cooktop is the ease of cleaning it.

Nope, I was looking for stove brands. Aluminum cookware is out at our place, too, because of its potential health risks. Thanks for the info!

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Jim Steele
Sweetpea Farms
"To avoid criticism, say nothing, do nothing, be nothing." -- Robert Gates

Thanks! I find that here, many many people do not want gas lines inside their house. They just won't have them. Even gas furnaces are gas packs, set outside so the line does not come indoors. It's a regional perception, for some reason. So most stoves here are electric.

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Jim Steele
Sweetpea Farms
"To avoid criticism, say nothing, do nothing, be nothing." -- Robert Gates

Jim, if you haven't, you might want to check into induction cooktops. They're a bit pricey, but I think they're fairly energy efficient. Most of them have a feature where one can redirect part of the energy to one or more heating elements allowing faster heating - it reduces the available energy to the other elements, but they are still usable. You can avoid the hazards of using cast iron by getting enamel-coated pans.

I have checked into them. Not convinced very well. shrug

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Jim Steele
Sweetpea Farms
"To avoid criticism, say nothing, do nothing, be nothing." -- Robert Gates

I've written about this subject EVERYTIME it comes up....there is NO problem using flat top stove for canning. I use a big All-American canner with no problems. I set it carefully on the stove,fill with screaming hot water and proceed....basically 'cause who can lift one of those heavy canners anyhow?? Have had this stove for 10 years and no problems.

I also use cast iron frying pan daily. Cook in Martha Stewart stainless pans that are very flat bottomed. Yes, I do have a few scratches but I figure it makes my kitchen look like something happens there!!! Been using my stove for 10 years. The flat top doubles as an excellent place to roll out pie crust!

Had the Kenmore guy here fixing our frig last year and asked him specifically about all the myths on using flat top stove and he said that's just what they are...myths. Said the only cracked top he ever saw was 'cause someone's hubby was fixing cupboards above the stove and accidently stepped on the stove!

We've had this stove--a Kenmore-- 10 years and the best part of using it for canning is the easy cleanup...if you've ever had your DH boil over a pot of honey on a gas stove you'd understand! DEE

Did noone watch John and Kate Plus 8 this past Monday night. Apparently she only makes soup once a year but she broke her stovetop.

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I'm back...for now.

Our biggest concern, from a buyer's perspective, is that the replies are so split. It always turns out to be about 50/50, no matter where I research this on the Net -- some say no problem, some say oh my gosh I can't use that thing. It makes it real real hard to make an informed choice. Thanks for the input from the serviceman, that carries some weight with me.

I'd just go ahead and get another eye stove, excpet that we cannot seem to find one with a nice convection oven. They are all cheaped out now.

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Jim Steele
Sweetpea Farms
"To avoid criticism, say nothing, do nothing, be nothing." -- Robert Gates

Ever try Gardenweb's home/appliance forum? I've been doing a lot of research over there for induction stoves for about two years. It's taking this long because we aren't going very fast on the kitchen.

That site has a lot of info about stoves, but not much on "eye stoves" as they are about the last thing on anyone's list of what to get. Most of the arguments now are between induction and gas.

However, there aren't many people doing canning on that site - though there is a "harvest" subformun on the garden ones that has had this subject discussed quite a bit.

With the coil stove, you can get an extra heavy duty burner for canning. I've heard mixed reviews on whether this is worth the money or not. I think the newer coil stoves are built less tough nowdays and may not handle things so well either.

Cathy