Einkochen with Einkochautomat - how it works!
To make food last longer is that Can necessary. This is done using a water bath with a temperature aligned with the preserves. The hot bath completely sterilises the glasses in the water. Microorganisms are destroyed in this way and the content of preserving jars is long lasting.
Canning is nowadays fast done, thanks to professional Einkochautomat! Important is the hygienic cleanliness! Glasses, rubber gaskets, lids and Co must be free of residue and also intact. The following is needed for the procedure:
- Einkochgläser
- Matching lids
- Einkochringe
- clinch
If, for example, you have previously mushrooms in garlic, chilli and oil, fat residues could be in the glass. These are unhygienic on the one hand, on the other hand, they can also be the next food in the glass spoil, Therefore, pay attention to pure glasses and, if necessary, rinse by hand!
Everything is clean, intact and ready to go. The Einkochautomat is any time ready, provided he has a power source nearby. The glasses are rinsed hot and filled with the product, and then sealed. They are now positioned in the Einkochautomat and stacked if necessary. However, the glasses never touch the ground and stand on a grid!
The glasses may touch and also approach the inner wall of the pot. Nevertheless, they should not stand very close to each other, so that they remain flexible. When everything is in place, water can be replenished. The mason jars may be completely covered with water if stacked. A single level can be ¾ covered. The temperature of the filled water is crucial for the procedure! If the contents of the glass are warm or hot, the liquid must be poured warm as well. But if the contents are cold, for example with vegetables, then the filled up water must be just as cold.
The cooking time itself is based on the food to be cooked and can therefore not be given as a blanket. Test it yourself!
Lina
29.09.2023, 13: 21 clock
I have had an AB * C electric canning machine for at least 30 years. Simple design in plastic, without a tap and with an exposed heating coil that is covered with a perforated stainless steel plate. A grid on which the glasses are placed lies above. There is a thermostat, but no timer. That means I have to be careful when the canning appliance switches off for the first time. Then I set my timer according to the required time and pull out the plug of the canner when the boiling time is up. The canning machine is not suitable for juicing or cooking food. But jam cooks in a pot on the stove, for juicing I probably have the same part as you. I am very satisfied with my machine, it does its job faithfully and well and I cook for a minute. 60-100 glasses of various vegetables and fruits over the summer and had no problems so far, so I can only recommend it.
stephi b
29.09.2023, 13: 17 clock
Overall a good report. BUT: Weck's trademark is a strawberry and not a raspberry. Relatively at the beginning of the report.
I've been cooking for 30 years and only had an Emalie wake pot and I've been a stainless steel wake pot for about 12 years. They are missing here and are simply even better than the pots made of enamel, especially if you want to cook something in there.