C
ooking tips
Sterilisation in the steam oven
You can also use your steam oven to sterilise all the fruit and vegetables that you
have conserved up until now using classic methods in a sterilisation recipient or the
oven.
- You can simultaneously conserve the contents of 4 x
750ml
jars (height: 14 cm).
- Wash the jars carefully and use new elastic rings.
-
Vegetables:
wash, prepare and blanch in the steam oven for around 10 to 15
minutes. Cool using ice cold water and place immediately in the glass jars (to a
level of 3 cm below the rim) and fill with a solution of salt
(
1 litre of water + 1
tablespoon of salt brought to boiling point
)
up to three quarters of the jar's
height. Fit a damp rubber ring and close using the cover and hook. Tomatoes
should be inserted raw.
-
Fruit:
wash, prepare and fill the jars up to a level of 3 cm below the rim. Fill
using a sugary solution (1 litre of water + 150 -- 250 g of sugar, brought to
boiling point) up to two-thirds of the jar's height. Fit a damp rubber ring and
close using the cover and hook.
Once the sterilisation time is up, you should turn off the steam oven, open the door
for approximately 10 seconds and then leave to stand for around 30 minutes in the
closed steam oven.
- Add fresh herbs to carrots.
- Add a little lemon juice to apples and pears.
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