30
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 met-
al 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 temperature to 100°C
(see table).
Preserves table
The times and temperatures for making preserves
are for guidance only.
Preserve
Temperature
in°C
Cooking time until
simmering
in mins.
Continue to cook at
100°C
in mins.
Soft fruit
Strawberries, blueberries, raspberries,
ripe gooseberries
160-170
35-45
---
Unripe gooseberries
160-170
35-45
10-15
Stone fruit
Pears, quinces, plums
160-170
35-45
10-15
Vegetables
Carrots
1)
160-170
50-60
5-10
Mushrooms
1)
160-170
40-60
10-15
Cucumbers
160-170
50-60
---
Mixed pickles
160-170
50-60
15
Kohlrabi, peas, asparagus
160-170
50-60
15-20
Beans
160-170
50-60
---
1) Leave standing in oven when switched off
