Mia, I have canned with a BWB pot on my glass cook top ever since we bought that stove, which was either 3 or 4 years ago. I haven't had any problem. Plenty of people do can on their glass cooktop. You can read a million back threads at the Harvest Forum where this topic has been discussed. I'd like to suggest you check your Owner's Manual for your cooktop. Mine clearly states that canning on the stove can void the warranty. I read that and thought long and hard about canning on the stove, but decided to do it anyway. I am not sure I'd do it with a heavier pressure canner, but I know lots of people who do. If your glass cooktop is still under warranty, and your owner's manual says that using a canner on it will void the warranty, there are other options. I imagine they are discussed in the document I'm going to link. Most BWB canners have bottoms with indentations so that they are not perfectly flat. This could be a problem if it interferes with the pan heating evenly and maintaining even heat for the duration of the timed canning period. I didn't find it to be a problem with my stove, but I have recently upgraded from my old BWB graniteware canner to the Ball Elite 21-quart stainless steel BWB canner and one reason why was because it has a flat bottom. I just always listened to the water boiling when jars were in the BWB canner because one potential with glass top stoves is that they self-regular their temperatue so the heat cycles on and off at times. That would be a problem if the canner water cooled down and stopped boiling, but I never had that happen when I was BWB canning. No, you cannot store the salsa for several days in the fridge because while it is stored, bacteria could be forming in it. Then, you'd have to boil it again, which is essentially cooking it twice, and that can make canned foods taste overcooked. If you want, you can make your salsa and freeze it, and you do not have to can it in the jars before your freeze it. Sometimes I freeze stuff in freezer jars (made by Ball, sold on the canning aisle, and are plastic), or in freezer boxes (also often sold on canning aisle, though usually sold out right now) made by Arrow (I have some with red lids and some with blue lids) or in freezer bags. The plastic freezer boxes made by Arrow have been sold out at our local Wal-Mart for a couple of months, but I found them on the canning aisle at our local Tractor Supply Store on Monday. The Ball Freezer jars, made of plastic, are on the canning aisle most of the time, but sometimes sell out on weekends, though they usually are back on the store shelves within a couple of days. Right now I have all 3 of those kinds of containers in my freezer with various kinds of produce in them. You can freeze in jars, then when you take the glass jar out, let the contents thaw, and keep it in the refrigerator, which is the same thing you'd do with salsa you'd canned instead of freezing. Or, you can do all your prep work with chopping the tomatoes and other fresh ingredients, etc., and freeze them in freezer boxes or freezer bags and then just take them out, thaw them, and mix them together with the other canned ingredients and spices when you're ready to make the salsa. OR, put your tomatoes in freezer bags and freeze them until you're ready to make salsa. Then, thaw them and use them when you're ready to make salsa. Right now I have 36 lbs. of tomatoes in my freezer waiting to be used for canning something. I put them in there one day earlier this week when I had too many tomatoes and too little available time to deal with them. I'm going to link some info on canning with glass top stoves or glass cooktops. When I went and found it, I noticed the folks who have that website have updated it for 2012, and also that there's an ad there for a canner just like mine. I put off buying the Ball Elite canner for so long, even though I wanted one, because it is so pricey. However, I've been using it about a month and I love, love, love it. I wish I'd bought it the first year it came out. Hindsight is 20-20. Now, I need to head back to the kitchen, where I'm making pizza sauce, tomato sauce and pickles. I'll check back here later to see if you have other questions. Hope this helps, Dawn Here is a link that might be useful: Glasstop Stoves & Canning

We love all the fresh local produce - watermelon, tomatoes, asparagus, green beans, sweet corn, squash, berries, peaches, and on and on - and tend to prepare it very simply so as to get all that fresh goodness. DH loves tomato sandwiches. I use tons of Vidalia onions in everything. We have sweet corn with just a bit of butter and salt several times a week for as long as it lasts. We eat lots of fresh fruit, pies, and cobblers. Our neighbors have been sending over tons of eggplant, okra and zuchinni that I've been sauteing lightly in olive oil or roasting until just tender. But if I had to pick my absolute hands-down favorite, only in summer, can't make it any other time of year, food it would have to be homemade peach ice cream. My great-grandmother's custard ice cream base, fresh tree-ripened peaches peeled and cut while the custard is cooking, hand cranked in a zillion year old ice cream churn, eaten sitting out on the porch in the shade with a crowd of family and friends.

Phyllis: I don't like to counter Post my friends but I do it a little different. There are many ways to make Pizza , try all of them. You may or may not like mine but it is worth a try. : An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the dough back in the oiled pan , put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new pans, they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel. Dough recipe: 1 cup of warm water (not hot) 1 Package of rapid rise yeast 2 teasps sugar 1/4 Cup of Veg. Oil 1/2 teasp.Salt About 3 1/2 cups Flour ½ cup of Whole wheat flour Place in a mixing bowl, the Water, 1 cup of AP flour, wheat flour , yeast, sugar. Mix a little and let it sit to test the yeast, to see if it rises. Add the oil and salt and more flour. Add enough AP flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it backing the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. Dough should be about 3/16 " thick on the bottom and about ½" around the edge. Follow the previous instructions. Good luck, Lou PS:  RE: Pizza Sauce...how to make from store canned tomatoes clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Fri, Feb 16, 07 at 16:54 I used Pizza Sauce which is crushed Tomatoes and Puree, with Basil. You can use canned tomatoes but make sure they are Italian or a deep red color. Some choices are Contadina , Red Pack , HuntÂs , All Red, = Tutto Rosso. A lot of others are sort of orange, red color. . Try 1 large can of crushed tomatoes and 1 can of tomatoe Puree. You have to spice to your own taste. Start with 3/4 teaspoon of garlic pwd. (add more later to taste) 1 tablespn. of onion powder. 1 teasp. Salt. 3 teasp. Sugar ( add more if too acidy ). An italian pinch of pwd.cloves. 3/4 teasp. Oregano ( or to taste ) it is strong. 1 teaspoon of Parsley, 1/2 teasp. basil. 1/4 teasp. black pepper. ½ teaspoon + of ( Chicken flavored Soup Base ) Large handful of Parmasan Cheese, after cooking about 1/2 hour. Add water if it is too thick. SPAGHETTI SAUCE This recipe can be used for Spagetti Sauce ( maybe you would want to cut down on the Oregano ) also just add a can of Tomatoe Paste ,½ cup of fine chopped Onion. And 3 bay leaves . Don't forget the Chicken flavored Soup Base. Add uncooked Meatballs, Sausage and Chicken Thighs, when you start cooking. (cook at least 1 ½ to 2 hours ) Take the chicken out when it is done. ( About 1 hour ) Add the Parmasan Cheese after the sauce is cooked & stir ALSO !!! season to your own taste. Add more or less of what you like. LOU, Said that

GGG, that does sound good, only minus the onions for me. Can't eat them and don't like them anyway. I know, I'm weird. ; ) I bet you could have heated it through in the MW, too. I used to finish off my chicken enchiladas in the oven but found they come out just as good in the MW. I use a half power setting. The chicken is already cooked ( pressure cooker with salsa ) so they really don't need to be heated in an oven. Saves heating up the house in the summer. Diana