Further applications
80
Vegetables
Rinse, clean and cut up vegetables.
Vegetables should be blanched before
bottling to help them retain their colour
(see “Special applications” – “Blanch-
ing”).
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 the rack in shelf level 1.
Place the jars on the rack. The jars
must not touch each other.
Settings
Further
|
Bottling
or
Steam cooking
Temperature: see table
Bottling duration: see table
