So it's my first year canning. So far I've made 2 batches of pickles, following all the directions to a T. I just read in a canning book that I picked up that you should only use a flat bottom canner on a glass top stove. The canner I've been using has ridges on the bottom but has had no issues maintaining a strong boil, and the pot perfectly fits the heating element. Some things I've found online are in reference to a canner with a concave bottom but that's not the case here. Does anyone have any advice? Do I really need to buy a new canner? I'd hate to have to toss all the food I made but I'd kinda hate botulism more.
by poorplantperson