You can a ceramic stovetop safely when canning fruits, tomatoes and pickled vegetables and you will appreciate the stovetop's ease of cleaning when dealing with sticky fruit jams and jellies. By canning organic produce, you will be able to enjoy these healthy preserved fruits and vegetables all the year round. Vegetables, including tomatoes, require the addition of an acid in the canning process, which could be lemon juice, vinegar or citric acid.
Fill the canning kettle 3/4-full with water and place it on the largest ceramic stovetop burner. Heat the water to boiling and turn the burner to low. Place all clean jars and lids in the hot, but not boiling, water. Leave the jars and lids in the hot water for at least 10 minutes and until you are ready to fill them.
Cook the fruits and vegetables in a separate saucepan, adding sugar to the fruit and lemon juice vinegar or citric acid to the vegetables and following the canning recipe.
Remove the cans and lids from the hot water and let them dry for a few minutes upside down on a towel. Turn them over and ladle the fruits or vegetables into the jars, using the wide-mouth funnel.
Dip the rubber spatula in the jar carefully and stir gently to remove any bubbles. Wipe the jar rims with the clean damp cloth to remove any speck of food to make sure the jars seal safely.
Place a lid on the jar and screw it on firmly with your hand. Place the jar rack on the hooks inside the kettle. Place the filled jars in the rack. Lower the rack into the water, covering the jars with at least 1 inch of water. Turn the burner on the ceramic stovetop to high and let the jars boil.
Boil the jars for the recommended time and remove them from the kettle. Let the jars cool for 24 hours. Test the seal by pushing on the center of the lid, making sure it feels solid and does not indent.