Canning can generate large amounts of steam. Use extreme caution to prevent burns. Raise the lid so that steam is vented away from you. Safe canning requires that harmful micro-organisms are destroyed and jars are sealed completely. When using a water bath canner, maintain a gentle but steady boil for the required time.
Read and observe the following precautions when home canning. Read the information on the USDA (United States Department of Agriculture) website and follow the recommendations there for home canning procedures.
Use only quality, flat-bottomed canners when home canning. Use a ruler to check the bottom of the canner for flatness.
Canners with ridges that radiate from the bottom center are not suitable for use on a ceramic glass cooktop.
The diameter of the canner should not exceed the maximum cooking element markings by more than one inch. Use smaller diameter canners on ranges with ceramic-glass or open-coil-electric cooktops.
Start with hot tap water to boil water more quickly. Bring water to an initial boil using the highest heat setting. Once the water is boiling, reduce the heat as much as possible while maintaining the boil.
It is best to can small amounts and keep the canner light enough to lift.
Do not leave the water bath or pressure canner on high heat for extended periods.
Alternate surface elements between each batch to allow the elements and surrounding surfaces to cool down. Do not can using the same element all day.