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Additional applications
118
Canning cakes
Batter, sponge, and yeast dough are suitable for canning. The cake has a shelf-life
of 6months.
Cooked cakes containing fruit are not suitable for storage. They must be con-
sumed within two days.
Only use sterilized jars and accessories. The jars must be narrower at the bottom
than at the top (mason jars). 1 cup (0.25l) jars are the best for this purpose.
The jars need to have a canning ring, glass lid, and a spring lock clip to be sealed.
Make sure that all the glass jars are the same size so that canning is carried out
evenly.
Grease the inside of the jars with butter up to 1/2" (1cm) below the rim.
Sprinkle fine breadcrumbs inside the jars.
Fill the jars ¹/₂ to ²/₃ full with mixture (depending on recipe). Make sure the rim
stays clean.
Place the wire rack on shelf level1.
Place the open jars (all the same size) on the wire rack. The jars must not touch
each other.
Close the jars immediately after canning by clamping the glass lid down se-
curely. Do not let the cakes cool down. If the mixture has risen above the rim, it
can be pushed back down into the jar with the glass lid.
The durations specified in the chart are guidelines only. It is recommended to se-
lect the shorter duration initially. You can extend the duration if necessary.
Type of
mixture
Operating
mode
Step °F [°C] [%] [min]
Batter – 320 (160) – 35–45
Sponge – 320 (160) – 50–55
Yeast
dough
1
2
85 (30)
320 (160)
100
30
10
30–35
temperature, moisture, duration
Surround, Combi-Steam + Surround
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