Our included Glass lid thermometer helps you monitor your Canning process temperature, to ensure you are using it correctly, we recommend you to wait for the thermometer to reach the red bar (180-212°F). 

Once your thermometer reach the red bar & the water is boiling, you are ready to put in Jars. Make sure to monitor with the included thermometer the temperature stays within that range for the recommended times. 

Note: The boiling water point depends on the atmospheric pressure depending on the elevation, allow a couple of minutes after boiling to ensure all the contents retain and get the desired temperature. 

* 180-212°F - Canning temperatures are used to destroy most bacteria, yeasts, and molds in acid foods. Time required to kill these decreases as temperatures increase.

* 140-180°F - Warming temperatures prevent growth, but may allow survival of some microorganisms. 

* 140°F or lower - Danger zone, this temperatures allow rapid growth of bacteria, yeast and molds. 

Guide to know if is Induction suitable - 

* Some of our canners have concave bottoms (21qt Water bath canner included in the sets), so even if its Porcelain on steel we don´t recommend to use our canners on induction cooktops.

Why? The use of a concave bottom and the flat surface, When you combine a concave bottom with a flat surface, heat, and water, there is a risk that a seal will form between the canner and the stovetop, and make it crack. 

* If the bottom is completely flat, you are able to use it. It is not recommended a full canner load of seven quart jars can be heavier that the stove top can bear, and it can still broke your glass/induction stove. 

NOTE: Some glass cooktops cycle the heat, so you are not able to hold a steady boil and be in danger of not reaching the heath penetration necessary for your preserves to be sterilized and doing a safety Canning process.