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Preparing fruit and vegetables
The instructions are for a maximum of
4 jars with a capacity of 2 cups (0.5 l)
each.
Only use special jars from a specialist
retailer (microwave-safe canning jars
with glass lids, sealed with clear
adhesive tape).
Only use undamaged jars.
Rinse the jars with hot water before
canning and fill them up to a
maximum of 3/4" (2 cm) below the
rim.
Seal the jars with clear adhesive tape
only.
Do not use metal clips, jars with
screw-top lids, or cans, as these will
generate sparks.
Place the jars on the turntable.
Canning fruit and vegetables
Select microwave power level
(900 W).
Wait until bubbles rise evenly in the
jars. This takes about 3 minutes per
jar. With 4 jars, therefore, it takes
12 minutes.
This is sufficient time for canning fruit
and cucumbers.
When canning other vegetables,
reduce the microwave power level to
microwave power level (450 W)
as soon as bubbles become visible in
the jars.
Continue cooking at microwave
power level (450 W) for approx.
15 minutes if canning carrots and for
approx. 25 minutes if canning peas.
Additional applications
Removing the jars after canning
Danger of injury caused by hot
surfaces
The jars will be very hot after
canning.
Use oven gloves when removing the
jars from the oven.
Take the jars out of the oven.
Cover the jars with a towel and leave
to stand for approx. 24 hours in a
draft-free area.
After they have cooled down, always
reheat pulses and meat a second
time within 2 days.
Remove the clips or the adhesive
tape and then make sure that all jars
are sealed properly.
Either boil open jars again or store
them in a cool place and consume the
canned fruit or vegetables
immediately.
Check the jars during storage. If jars
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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