Practical tips
Bottling
|
|
|
Produce | Temp. | Duration |
| in °C | in |
|
| minutes* |
Obst |
|
|
Apples | 90 | 50 |
|
|
|
Apple | 90 | 65 |
sauce/stewed |
|
|
apples |
|
|
|
|
|
Red / | 80 | 50 |
Blackcurrants |
|
|
|
|
|
Gooseberries | 80 | 55 |
|
|
|
Fruit with | 85 | 55 |
stones |
|
|
|
|
|
Vegetables |
|
|
Beans | 100 | 120 |
|
|
|
Gherkins | 90 | 55 |
|
|
|
|
|
|
*The durations quoted are for 1.0 litre jars. If using 0.5 litre jars reduce the duration by about 15 minutes. If using 0.25 litre jars reduce the duration by about 20 minutes.
Proceed as follows:
^Place the condensate tray on the floor of the cooking compartment and place the rack on top of the condensate tray.
^Place a maximum of 4 prepared jars (all the same size) on the rack, ensuring that they do not touch one another. This allows the hot steam to surround the jars on all sides.
^Select the temperature (see chart).
^Set the duration (see chart).
^Make use of residual heat by leaving the jars in the oven for 30 minutes after it has switched off.
^Cover the jars with a cloth and allow to cool for approx. 24 hours.
31
