Special Modes
87
Canning fruit and vegetables
Set the specified post-canning
warming temperature as soon as
bubbles are visible in the jars, then
leave the jars in the warm oven for
the time specified.
Canning vegetables
As soon as bubbles are visible in the
jars, set the specified preserving
temperature and cook the vegetables
for the time specified.
After canning, set the specified post-
canning warming temperature, then
leave the jars in the warm oven for
the time specified.
/
/
Fruit
–/–
85°F
(30°C)/
25–35 min
Pickling
cucumbers
–/–
85°F
(30°C)/
25–30 min
Beets
250°F
(120°C)/
30–40 min
85°F
(30°C)/
25–30 min
Beans (green
or yellow)
250°F
(120°C)/
90–120 min
85°F
(30°C)/
25–30 min
/
Canning temperature and time once
bubbles are visible in the jars
/
Post-canning warming temperature
and time
Removing the jars after canning
Risk of injury caused by hot
surfaces.
The jars will be very hot after
canning.
Use oven mitts when removing the
jars from the oven.
Take the jars out of the oven.
Cover the jars with a towel and leave
to set for approx. 24 hours in a draft-
free area.
After they have cooled down,
always
reheat beans and meat a second time
within 2 days.
Remove the fasteners from the jars
and make sure all jars are closed
properly when storing them.
Either boil open jars again or store
them in a cool place and consume the
preserved fruit or vegetables
immediately.
Check the jars during storage. If jars
have opened during storage or if the
screw cap is bulging and does not
make a popping noise when opened,
dispose of the contents.
Summary of Contents for HR 1934-3 DF
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