I didn't recall reading anything about this the last time I canned
with any regularity but the SETP said I (yes, me personally, Beti)
needed a flat-bottomed pot for electric stoves. My black enamel
canner has ringed indentations. How much of an issue is this? And
what is the issue exactly?

Thanks!

Beti

On 7/31/2010 12:17 PM, Beti wrote:
> I didn't recall reading anything about this the last time I canned
> with any regularity but the SETP said I (yes, me personally, Beti)
> needed a flat-bottomed pot for electric stoves. My black enamel
> canner has ringed indentations. How much of an issue is this? And
> what is the issue exactly?
>
> Thanks!
>
> Beti

I had a ridged bottom canner that I used on our electric stove and it
just took longer to heat up as far as I can remember. When we bought the
gas stove I bought an aluminum BWB canner with a flat bottom just
because I was tired of chipping the enamel on the old one. I would try
it Beti, what can it hurt other than to slow down the heating time.

In article
>,
Beti > wrote:

> I didn't recall reading anything about this the last time I canned
> with any regularity but the SETP said I (yes, me personally, Beti)
> needed a flat-bottomed pot for electric stoves. My black enamel
> canner has ringed indentations. How much of an issue is this? And
> what is the issue exactly?
>
> Thanks!
>
> Beti

AFAIC it's not an issue. I can only think that if the entire bottom
were in contact with the burner things would heat faster -- but once
it's all boiling, I don't see that it makes a difference. JMO.


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

Beti wrote:
> I didn't recall reading anything about this the last time I canned
> with any regularity but the SETP said I (yes, me personally, Beti)
> needed a flat-bottomed pot for electric stoves. My black enamel
> canner has ringed indentations. How much of an issue is this? And
> what is the issue exactly?
>
> Thanks!
>
> Beti


I've had the same black enamel canner, ringed bottom, since ~1968.
I've always had an electric stove and never had a problem.

Since moving to Denver (high altitude) I haven't canned but have
gotten back to occasional jam making. Last Christmas I asked for and
received a 16 qt. heavy-bottom stainless kettle (12 inch diameter, 9
inch high) that is a perfect fit for a round cake cooking rack and lots
of jam jars (mostly 8 oz, but some 4 and 12 oz, too.) I find this size
kettle very convenient and it heats up faster than my old canner, too.
If I hadn't gotten the new one, I'd still be using the old.

For what it's worth (FWIW) sometimes "new rules" are just a way to get
you to spend money.

gloria p

On 7/31/2010 3:39 PM, gloria.p wrote:
> Beti wrote:
>> I didn't recall reading anything about this the last time I canned
>> with any regularity but the SETP said I (yes, me personally, Beti)
>> needed a flat-bottomed pot for electric stoves. My black enamel
>> canner has ringed indentations. How much of an issue is this? And
>> what is the issue exactly?
>>
>> Thanks!
>>
>> Beti
>
>
> I've had the same black enamel canner, ringed bottom, since ~1968.
> I've always had an electric stove and never had a problem.

Wow! You must be super careful, I always dinged the enamel on the ones
I've owned. Turned them into flower pots when the rust got to be a PITA.
>
> Since moving to Denver (high altitude) I haven't canned but have
> gotten back to occasional jam making. Last Christmas I asked for and
> received a 16 qt. heavy-bottom stainless kettle (12 inch diameter, 9
> inch high) that is a perfect fit for a round cake cooking rack and lots
> of jam jars (mostly 8 oz, but some 4 and 12 oz, too.) I find this size
> kettle very convenient and it heats up faster than my old canner, too.
> If I hadn't gotten the new one, I'd still be using the old.

I've got an old 12-quart enamel stock pot that will hold four pints or
quarts, a 10-quart stainless stock pot that will hold the same, and
humongous stainless clad Regal Ware pot that would probably hold a case
of pints if I could find a cake rack that would fit it. I'll take some
pictures of my array of pots one of these days and put them up on
Tiny Pic. Impresses me that we've amassed so much "stuff" for canning
over the years. But, then, I'm easily impressed.

Whilst Miz Anne is away I am cooking and freezing breakfast stuff for
her to use once school starts again in mid-August, after all, it will be
her final year of teaching as she retires 1 June 2011, already started
the paperwork. I'm making pancakes, waffles, Bob Baron's whole berry
cranberry muffins, blueberry muffins, and I just cooked two lbs of
Wright's smoked bacon in my Presto bacon cooker in the microwave. Next
will be Snickerdoodles, oatmeal cookies, peanut butter cookies and lemon
bars for the days when it is her turn to take goodies to the staff
meeting. Damn, I'm good to that woman! Plus I'm bored to tears while she
is gone.
>
> For what it's worth (FWIW) sometimes "new rules" are just a way to get
> you to spend money.
>
> gloria p

On Jul 31, 2:06*pm, George Shirley > wrote:
> On 7/31/2010 3:39 PM, gloria.p wrote:
>
> > Beti wrote:
> >> I didn't recall reading anything about this the last time I canned
> >> with any regularity but the SETP said I (yes, me personally, Beti)
> >> needed a flat-bottomed pot for electric stoves. My black enamel
> >> canner has ringed indentations. How much of an issue is this? And
> >> what is the issue exactly?
>
> >> Thanks!
>
> >> Beti
>
> > I've had the same black enamel canner, ringed bottom, since ~1968.
> > I've always had an electric stove and never had a problem.
>
> Wow! You must be super careful, I always dinged the enamel on the ones
> I've owned. Turned them into flower pots when the rust got to be a PITA.
>
>
>
> > Since moving to Denver (high altitude) I haven't canned but have
> > gotten back to occasional jam making. Last Christmas I asked for and
> > received a 16 qt. heavy-bottom stainless kettle (12 inch diameter, 9
> > inch high) that is a perfect fit for a round cake cooking rack and lots
> > of jam jars (mostly 8 oz, but some 4 and 12 oz, too.) I find this size
> > kettle very convenient and it heats up faster than my old canner, too.
> > If I hadn't gotten the new one, I'd still be using the old.
>
> I've got an old 12-quart enamel stock pot that will hold four pints or
> quarts, a 10-quart stainless stock pot that will hold the same, and
> humongous stainless clad Regal Ware pot that would probably hold a case
> of pints if I could find a cake rack that would fit it. I'll take some
> pictures of my array of pots one of these days and put them up on
> Tiny Pic. Impresses me that we've amassed so much "stuff" for canning
> over the years. But, then, I'm easily impressed.
>
> Whilst Miz Anne is away I am cooking and freezing breakfast stuff for
> her to use once school starts again in mid-August, after all, it will be
> her final year of teaching as she retires 1 June 2011, already started
> the paperwork. I'm making pancakes, waffles, Bob Baron's whole berry
> cranberry muffins, blueberry muffins, and I just cooked two lbs of
> Wright's smoked bacon in my Presto bacon cooker in the microwave. Next
> will be Snickerdoodles, oatmeal cookies, peanut butter cookies and lemon
> bars for the days when it is her turn to take goodies to the staff
> meeting. Damn, I'm good to that woman! Plus I'm bored to tears while she
> is gone.
>
>
>
>
>
> > For what it's worth (FWIW) sometimes "new rules" are just a way to get
> > you to spend money.
>
> > gloria p

Thanks for the input. That canner was all I've ever used and never
saw a real problem with any food processed in it. I may invest in a
pressure canner down the road and just use that for everything but for
now I'll stick with the enameled one.

I found out by accident last year that there are quite a few cranberry
farms up in Long View, Washington, just a couple hours from my house.
I came in on the tail end of the season last year and only got a few
pounds. I'm looking forward to more this year. I may hit you up for
your cranberry muffin recipe, George.

On 7/31/2010 7:20 PM, Beti wrote:
> On Jul 31, 2:06 pm, George > wrote:
>> On 7/31/2010 3:39 PM, gloria.p wrote:
>>
>>> Beti wrote:
>>>> I didn't recall reading anything about this the last time I canned
>>>> with any regularity but the SETP said I (yes, me personally, Beti)
>>>> needed a flat-bottomed pot for electric stoves. My black enamel
>>>> canner has ringed indentations. How much of an issue is this? And
>>>> what is the issue exactly?
>>
>>>> Thanks!
>>
>>>> Beti
>>
>>> I've had the same black enamel canner, ringed bottom, since ~1968.
>>> I've always had an electric stove and never had a problem.
>>
>> Wow! You must be super careful, I always dinged the enamel on the ones
>> I've owned. Turned them into flower pots when the rust got to be a PITA.
>>
>>
>>
>>> Since moving to Denver (high altitude) I haven't canned but have
>>> gotten back to occasional jam making. Last Christmas I asked for and
>>> received a 16 qt. heavy-bottom stainless kettle (12 inch diameter, 9
>>> inch high) that is a perfect fit for a round cake cooking rack and lots
>>> of jam jars (mostly 8 oz, but some 4 and 12 oz, too.) I find this size
>>> kettle very convenient and it heats up faster than my old canner, too.
>>> If I hadn't gotten the new one, I'd still be using the old.
>>
>> I've got an old 12-quart enamel stock pot that will hold four pints or
>> quarts, a 10-quart stainless stock pot that will hold the same, and
>> humongous stainless clad Regal Ware pot that would probably hold a case
>> of pints if I could find a cake rack that would fit it. I'll take some
>> pictures of my array of pots one of these days and put them up on
>> Tiny Pic. Impresses me that we've amassed so much "stuff" for canning
>> over the years. But, then, I'm easily impressed.
>>
>> Whilst Miz Anne is away I am cooking and freezing breakfast stuff for
>> her to use once school starts again in mid-August, after all, it will be
>> her final year of teaching as she retires 1 June 2011, already started
>> the paperwork. I'm making pancakes, waffles, Bob Baron's whole berry
>> cranberry muffins, blueberry muffins, and I just cooked two lbs of
>> Wright's smoked bacon in my Presto bacon cooker in the microwave. Next
>> will be Snickerdoodles, oatmeal cookies, peanut butter cookies and lemon
>> bars for the days when it is her turn to take goodies to the staff
>> meeting. Damn, I'm good to that woman! Plus I'm bored to tears while she
>> is gone.
>>
>>
>>
>>
>>
>>> For what it's worth (FWIW) sometimes "new rules" are just a way to get
>>> you to spend money.
>>
>>> gloria p
>
> Thanks for the input. That canner was all I've ever used and never
> saw a real problem with any food processed in it. I may invest in a
> pressure canner down the road and just use that for everything but for
> now I'll stick with the enameled one.
>
> I found out by accident last year that there are quite a few cranberry
> farms up in Long View, Washington, just a couple hours from my house.
> I came in on the tail end of the season last year and only got a few
> pounds. I'm looking forward to more this year. I may hit you up for
> your cranberry muffin recipe, George.

Bob Baron, a regular on this newsgroup, gave it to me some time ago. If
he okays it I will send you the recipe. Most likely he will read this
and do it himself. It's a good one.