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Additional applications
115
Blanching
Blanch fruit and vegetables before
freezing them. Blanching helps maintain
the quality of the produce when it is
frozen.
Blanching vegetables also helps them
retain their original color.
Put the prepared vegetables
(cleaned, washed, chopped, etc.) into
a perforated cooking container.
Once blanched, plunge the vegeta-
bles into ice cold water to cool them
down quickly. Drain them well.
Settings
Additional | Special Modes | Blanch
or
Steam Cooking
Temperature: 212°F (100°C)
Blanching time: 1minute
Canning
Always observe USDA/CFIA food
safety guidelines.
Only use unblemished, fresh produce
which is in good condition.
Glass jars
Use clean glass jars and accessories
and check them for any defects. Glass
jars with twist off lids or glass lids with a
rubber seal are suitable.
Make sure that all the glass jars are the
same size so that bottling is carried out
evenly.
After you have filled the jars with the
bottled produce, clean the glass rims
with a clean cloth and hot water and
then seal the jars.
Fruit
Sort fruit carefully, rinse it briefly but
thoroughly and allow it to drain. Take
great care when cleaning soft fruit as it
is very delicate.
Remove any peel, stalks, cores or pits.
Cut up large fruit. For example, cut ap-
ples into slices.
If you are bottling fruit with pits (e.g.
plums, apricots) without removing the
pits, pierce the fruit several times with a
fork or wooden skewer as otherwise it
will burst.
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