Making Preserves - John Lewis JLBIOS608 User Information

Making preserves

Oven function: Bottom heat
• For preserving, use only commercially avail-
able preserve jars of the same size.
• Jars with twist-off or bayonet type lids
and metal tins are not suitable.
• When making preserves, the first shelf po-
sition from the bottom is the one most
used.
• Use the shelf for making preserves. There is
enough room on this for up to six 1-litre
preserving jars.
Preserves table
The times and temperatures for making pre-
serves are for guidance only
Preserve
Soft fruit
Strawberries, blueberries, raspber-
ries, ripe gooseberries
Unripe gooseberries
Stone fruit
Pears, quinces, plums
Vegetables
1)
Carrots
1)
Mushrooms
Cucumbers
Mixed pickles
Kohlrabi, peas, asparagus
Beans
1) Leave standing in oven when switched off
• The jars should all be filled to the same level
and clamped shut.
• Place the jars on the baking tray in such a
way that they are not touching each other.
• Pour approx. 1/2 litre of water into the bak-
ing tray so that sufficient moisture is pro-
duced in the oven.
• As soon as the liquid starts to pearl in the
first jars (after about 35-60 minutes with
1 litre jars), switch the oven off or reduce
the temperature to 100°C (see table).
.
Temperature
until simmering
in°C
150-160
150-160
150-160
150-160
150-160
150-160
150-160
150-160
150-160
40
Cooking time
in mins.
35-45
35-45
35-45
50-60
40-60
50-60
50-60
50-60
50-60
Continue to cook
at 100°C
in mins.
---
10-15
10-15
5-10
10-15
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15
15-20
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