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Canning fruit and vegetables
Set the specified post-canning
warming temperature as soon as
bubbles are visible in the jars, then
leave the jars in the warm oven for
the time specified.
Canning vegetables
As soon as bubbles are visible in the
jars, set the specified preserving
temperature and cook the vegetables
for the time specified.
After canning, set the specified post-
canning warming temperature, then
leave the jars in the warm oven for
the time specified.
/
Fruit
– / –
Pickled
cu-
– / –
cumbers
120°C (240°F)/
Beets
30–40 min
Beans
120°C (240°F)/
(green or
90–120 min
yellow)
/ Canning temperature and time once
bubbles are visible in the jars
/ Post-canning warming temperature
and time
Removing the jars after canning
Take the jars out of the oven.
Cover the jars with a towel and leave
After they have cooled down, always
Remove the fasteners from the jars
/
30°C (80°F)/
25–35 min
Either boil open jars again or store
30°C (80°F)/
them in a cool place and consume the
25–30 min
preserved fruit or vegetables
30°C (80°F)/
immediately.
25–30 min
Check the jars during storage. If jars
30°C (80°F)/
25–30 min
Further applications
Risk of injury caused by hot
surfaces.
The jars will be very hot after
canning.
Use oven mitts when removing the
jars from the oven.
to set for approx. 24 hours in a draft-
free area.
reheat pulses and meat a second
time within 2 days.
and make sure all jars are closed
properly when storing them.
have opened during storage or if the
screw cap is bulging and does not
make a popping noise when opened,
destroy the contents.
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