Loading ...
Loading ...
Loading ...
Additional applications
116
Vegetables
Rinse, clean, and chop vegetables.
Vegetables should be blanched before
canning to help them retain their color
(see “Blanching” under “Special
Modes”).
Fill volume
Fill the glass jars with produce up to a
maximum of 1 1/4" (3cm) below the
rim. Do not pack down as this would
damage the cell walls of the produce.
Bang the jar gently on a cloth to help
distribute the contents evenly.
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 af-
ter it has switched off.
- Then cover the jars with a cloth and
allow to cool for approx. 24 hours.
Canning food
Place a perforated container or the
wire rack at level1.
Place the jars in the perforated con-
tainer or on the wire rack. The jars
must not touch each other.
Settings
Additional | Special Modes | Canning
or
Steam Cooking
Temperature: see chart
Canning duration: see chart
Loading ...
Loading ...
Loading ...