27
Making Preserves
Oven function: Bottom heat
•
For preserving, use only commercially available preserve jars of the
same size.
•
Jars with twist-off or bayonet type lids and metal tins are not
suitable
.
•
When making preserves, the
first shelf position from the bottom
is
the one most used.
•
Use the shelf for making preserves. There is enough room on this for
up to six 1-litre preserving jars.
•
The jars should all be filled to the same level and clamped shut.
•
Place the jars on the baking tray in such a way that they are not
touching each other.
•
Pour approx. 1/2 litre of water into the baking tray so that sufficient
moisture is produced in the oven.
•
As soon as the liquid starts to pearl in the first jars (after about 35-
60 minutes with 1 litre jars), switch the oven off or reduce the tem-
perature to 100°C (see table).
