Just read every post in this section!

[Minner77]

Hello!

I am a brand new canner -- had my very first lesson this weekend and just loved it. This lady is thrilled that someone younger (ha! I'm in my 40s!) wants to learn how. She's also going to help me with dehydrating and pressure cooking and gardening -- I am just thrilled!

Imagine my dismay, then, when I read through these threads and saw that using a glass top surface is discouraged for canning. I kinda sorta pieced together that it has something to do with maintaining heat? I have used my pressure cooker several times on my stovetop without any trouble whatsoever, and my manufacturer's guide says nothing about canning.

Can anybody help?

Thanks, one and all, for all of the awesome knowledge here. My repertoire has only included freezing and batch (not quite OAMC) cooking up to this point....
~M

[ladytoysdream]

I don't have your answer about your glass top stove.
My stove is propane and easier to control the heat. I had to can
on electric in the one house we had and I did not like that stove
Glad to hear you found info here to help you with your canning adventures.
Always nice to have someone show you how

[Luckybustert]

Excessive heat radiating back onto the cooktop can damage it (cracking, discoloration and actual damage to the burner are possibilities), and also some cooktops have an automatic shut-off if the heat is excessive. This could cause your foods to be underprocessed. Have you considered a portable electric burner (looks like one of the ones on an electric stove)? That's what they used at the canning classes I went to last year at our local community college, and it worked great!

[Minner77]

I had not even heard of a portable electric burner, but I will sure check into one. Thanks so much!
~M