I've been hesitant to can on my new induction range in case I damaged the cooktop. Plus, my usual canning pots aren't induction friendly.
Despite the local heatwave, I canned a batch of Apricot & Tonka bean jam yesterday. Success!
Ended up using my le creuset dutch oven to make the jam, and 10 litre pressure cooker as the boiling water boiler.
The best thing about using induction is that it gets things boiling instantly, and responds just as quickly when I turn the heat down.
No mess to clean up on the cooktop, either - I put paper towels between the pot & the burner.
When it comes to pressure canning, I think I'll just get a separate burner/hotplate.
Despite the local heatwave, I canned a batch of Apricot & Tonka bean jam yesterday. Success!
Ended up using my le creuset dutch oven to make the jam, and 10 litre pressure cooker as the boiling water boiler.
The best thing about using induction is that it gets things boiling instantly, and responds just as quickly when I turn the heat down.
No mess to clean up on the cooktop, either - I put paper towels between the pot & the burner.
When it comes to pressure canning, I think I'll just get a separate burner/hotplate.