Table of Contents
Advertisement
= Bottling
30
1 For bottling, use only commercially available bottling jars (jars
with rubber sings and glass lids). Never use jars with screwiittings
or bayonet catches or metal tins. And make sure you use fresh
foodstufts!
The oven holds 6 bottling jars of 1-11 litres capacity.
Place 1 cup of hot water in the drip-pan so that the necessary
humidity is retained in the oven.
lf Asthe shelf height, use the 4th level from above. The jars should
not touch, must wherever possible be filled to the same level with
the same contents, and must be securely clamped.
lf To switch on, turn my heating mode switch to hot air|
oven temperature switch to 160°C.
@ Fume opening: closed
ll Keep an eye on the food being bottled.
Assoon asthe liquid in the first jars (when bottling fruit or pickled
cucumbers) begins
to bubble (after around 45 minutes
for titre
jars) switch off the oven, but allow the jars to stand a further
30 minutes or so - around 15 minutes for tender fruit, e.g. straw-
berries — in the closed oven.
When bottling vegetables or meat, set back my oven tempera-
ture switch to 100°C as soon as the liquid in the first jars begins
to bubble and allow the contents to cook for a further
60-90 minutes, Then switch off the oven with both my switches
and allow
the jars to stand a further 30 minutes in the closed oven,
BUED-1
8/89 GBVEL
Advertisement
Table of Contents
