BIELMEIER BHG Séries Guide D'utilisation page 19

RECIPES
APPLE PRESERVE
Sugar

For sweet apples:
Add 300 – 400 g of sugar to 1 litre of water

For sour apples:
Add 500 – 600 g of sugar to 1 litre of water
STRAwBERRY AND RASPBERRY PRESERVE
Ingredients

500 g sugar

750 g strawberries

500 g raspberries

Juice of half a lemon
hoME-CANNED CARRoTS
Info: Carrots must be preboiled before preserving!
Caution! Cooking times vary:

for sliced or diced carrots:
90 minutes at 100°C

for whole carrots:
120 minutes at 100°C
To prepare
Peel and quarter the apples, and remove the
cores . Immediately cover the apple pieces with
cold water . Add a few drops of lemon juice to
prevent browning .
At the same time, mix the sugar solution in the
specified concentration and bring to the boil on
the stove .
Next, fill your jars with the fruit and pour over
the boiled sugar solution . Finally, leave to cook in
your preserving cooker for 30 minutes at 90°C.
To prepare
Carefully sort the raspberries and press them
through a sieve . Mix the strawberries, raspberry
pulp and sugar, and leave the mixture standing
for a short time . Next, add the lemon juice .
Bring the fruit mixture to the boil, stirring con­
stantly and then boil until it passes "the set test"
(i . e . put 1 tsp of the preserve on a cold china plate
– if it sets quickly, it's ready!) . Fill your preserving
jars or screw­top jars with the jam, seal immedi­
ately and leave to cook in your preserving cooker
for 10 minutes at 90°C.
To prepare
When slicing or dicing carrots, it pays to choose
the youngest carrots that are not too small . These
are the most flavorsome and tender, which will
make the extra effort worthwhile .
Remove the foliage from the carrots, peel the
outer layer of skin with a vegetable peeler, and
immediately place the carrots in fresh water so
that they lose none of their colour . Next, slice or
dice the carrots and boil them in a saucepan of
water for approx . 5 minutes . Then quench with
cold water, fill the jars, pour over a mild salt so­
lution (boiled) and leave the carrots to cook for
90 minutes at 100°C in your preserving cooker .
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