I do can on my smooth top range but I use a steam canner. It looks like an upside down canner. This canner has a flat bottom which is essential in the heating process. The cleanup I do is usually from prep work not the canning process. I clean mine after each use also so has never been too bad to clean.
Originally Posted by Jo M
My stove expired today so I'll be out looking for a new one tomorrow.
I do a moderate amount of canning every year. I'm limited to an electric stove right now (gas lines expected in our area in the next few years:) ). During the process, I use heavy pressure cookers that are on simmer for several hours at a time on my coil type burners. The splatters are a pain to clean up when I'm through so I'm really kind of worried about leaving a pot that long on the glass top stove. Any advice?
:D