Canning Season.

[Zana]

Originally Posted by taboule

Zana or anyone else who may know: which manufacturers, of the stove or of the pressure canner?

Not challenging anything here, I'm a low stress / conflict averse individual Just interested to learn: how is the canner to (glass top) stove interface any different than from a large pot to the same stove top ? I suspect that the main things to watch for are 1) the good fit between canner and heating element, and 2) no one gets rough dropping a full canner on said glass top

Any other variables that may come into play?

To be honest, I was going by what I was told in a FB canning group that only follows "the rules" and safe canning, etc. The experts were emphatic about it. Am looking for which group now....since I'm a member of quite a few wasn't sure which one off the top of my head.

I have a feeling it has a lot to do with the kind of bottom of the canner....whether it is completely flat to get a good connection to the glass top.

However, it is a moot point at the moment, as I'm almost done canning for the "season" so I don't plan on going out and purchasing a pressure canner at the moment.