Further applications
115
Vegetables
Rinse, clean and cut up vegetables.
Vegetables should be blanched before
bottling to help them retain their colour
(see “Special applications” –
“Blanching”).
Fill volume
Fill the glass jars with produce up to a
maximum of 3 cm below the rim. Do
not pack it down as this will damage
the cell walls of the produce. Tap the jar
gently onto a cloth to help distribute the
contents evenly. Fill the jars with liquid.
The produce must be completely
covered.
Use a sugar solution for fruit and a salt
or vinegar solution for vegetables.
Tips
– Make use of residual heat by leaving
the jars in the oven for 30 minutes
after it has switched off.
– Then cover the jars with a cloth and
allow to cool for approx. 24 hours.
Bottling food
Place a perforated container or the
rack in level 1.
Place the jars in the perforated
container or on the rack. The jars
must not touch each other.
Settings
Further
|
Special applications
|
Bottling
or
Steam cooking
Temperature: see chart
Duration: see chart
