Other applications
114
Vegetables
Rinse, clean and cut up vegetables.
Vegetables should be blanched before
bottling to help them retain their colour
(see “Special applications –
Blanching”).
Fill volume
Fill the glass jars with produce up to no
more than 3cm below the rim. Do not
pack it down as this will damage the
cell walls of the produce. Tap the jar
gently onto a cloth to help distribute the
contents evenly. Fill the jars with liquid.
The produce must be completely
covered.
Use a sugar solution for fruit and a salt
or vinegar solution for vegetables.
Meat and sausages
Briefly fry or cook the meat before
bottling. Use the juices with some
added water, or the broth in which the
meat was cooked, as the liquid content
of the jars. Make sure there is no grease
on the rim of the jars.
When bottling sausages, only fill the
jars to halfway as the meat will rise
during the bottling process.
Useful tips
– Make use of residual heat by leaving
the jars in the oven for 30minutes
after it has switched off.
– Then cover the jars with a cloth and
allow to cool for approx. 24hours.
Bottling food
Place a perforated container or the
rack on level1.
Place the closed jars in the perforated
container or on the rack. The jars
must not touch each other.
Settings
Other | Special applications | Bottling
or
Steam cooking
Temperature: see chart
Bottling duration: see chart
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