I sit within five feet of the stove until everything is done. When you
are pressure canning it doesn't pay to wander off. Even with a gas stove
you need to stay nearby Michael. Take a book with you or move a tv into
the area but stay alert and watch what's happening.

The first time with an electric stove is a learning experience. I
fiddled with mine until such time as I learned exactly how to adjust the
temperature controls to reach and hold the pressure needed on the gauge.

George

Michael Horowitz wrote:

> It wasn't simply because of my interest in canning, but it added to
> the push to get away from my electric cooktop and move to gas.
> I have four burners ranging in size from 1 1/2" to 4".
> So, my copy of BBB finally came in and I'm canning chili on the new
> cooktop.
> Started off on the major burner to make steam for :10 and get me up to
> 10psi. Then off to the smallest burner to keep the psi steady.
> I'm having the dickens of a time finding that knob position that will
> keep the needle steady at 10.5 psi.
> And I want to go downstairs and watch WestWing, but I'm concerned that
> unless I find that sweetspot where heat loss=heat added, the needle
> will roll one way or the other like a lumberjack on a logroll.
> I know that if I go below the target psi I need to start from the
> beginning with my timing, so I'm jumping up every :05 to see what's
> up.
> How do you handle the temp. adjustment business? - Mike
>
>