pointsevenout 1 year, 3 months ago said: Pressure Canners In my research of pressure canners I came upon some disturbing information.
Glass top or ceramic top stoves (smooth top stoves) have a temperature sensor built into them to keep the temperature below where the glass or ceramic tops will crack. The elevated temperature of the steam in the pressure canner radiates the elevated temperature back into the stove surface, especially when the canner bottom diameter is larger than the heater element diameter, which shuts down the heater element until the temperature lowers to a safe level to protect the stove top.
The end result being not a complete kill of bacteria in the food.
Does anyone have any practical experience in this matter or additional information? Is anyone using a pressure canner on a flat top stove? Is this just a concern that has been blown out of proportion?
I don't know what the crack point temperatures for glass or ceramic top stove surfaces are anyhow.
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pointsevenout 1 year, 3 months ago said:
Pressure Canners
In my research of pressure canners I came upon some disturbing information.
Glass top or ceramic top stoves (smooth top stoves) have a temperature sensor built into them to keep the temperature below where the glass or ceramic tops will crack. The elevated temperature of the steam in the pressure canner radiates the elevated temperature back into the stove surface, especially when the canner bottom diameter is larger than the heater element diameter, which shuts down the heater element until the temperature lowers to a safe level to protect the stove top.
The end result being not a complete kill of bacteria in the food.
Does anyone have any practical experience in this matter or additional information? Is anyone using a pressure canner on a flat top stove? Is this just a concern that has been blown out of proportion?
I don't know what the crack point temperatures for glass or ceramic top stove surfaces are anyhow.