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Other applications
104
Blanch
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 colour.
Put the prepared vegetables
(cleaned, washed, chopped etc.) into
a perforated cooking container and
place in the steam oven.
Once blanched, plunge the
vegetables into ice cold water to cool
them down quickly. Drain them well.
Settings
Other | Blanch
or
Steam cooking
Temperature: 100°C
Blanching time: 1minute
Bottling
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 and squashes easily.
Remove any peel, stalks, cores or
stones. Cut up large fruit. For example,
cut apples into slices.
If you are bottling fruit with stones (e.g.
plums, apricots) without removing the
stones, pierce the fruit several times
with a fork or wooden skewer as
otherwise it will burst.
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