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Contenance
Remplissez les bocaux sans tasser en
vous arrêtant au plus tard à 3cm du
bord. Si vous tassez trop les fruits, vous
détruisez leurs parois cellulaires. Posez
un linge sur un plan de travail puis ta-
pez y doucement le bocal afin de bien
en répartir le contenu. Recouvrez bien
les fruits ou les légumes de liquide.
Versez de l'eau sucrée sur les fruits et
de l'eau salée ou vinaigrée sur les lé-
gumes.
Viandes et charcuteries
Faites revenir ou bouillir les viandes
avant stérilisation. Pour remplir les bo-
caux, utilisez les sucs dilués dans l'eau
ou le jus de cuisson de la viande. Véri-
fiez que les bords des bocaux ne pré-
sentent aucune trace de gras.
Pour les charcuteries, ne remplissez les
bocaux qu'à moitié, le volume augmen-
tant en cours de stérilisation.
Conseils
- Utilisez la chaleur résiduelle: en fin
de cuisson, attendez 30 minutes
avant de sortir les bocaux du four va-
peur.
- Ensuite, recouvrez-les bocaux d'un
linge et laissez-les refroidir pendant
24 heures environ.
Stérilisation
Insérez un plat perforé au niveau le
plus bas.
Placez les bocaux dans le plat de
cuisson. Ils ne doivent pas se tou-
cher.
Réglages
Cuisson vapeur
Température: voir tableau
Temps de stérilisation: voir tableau
60


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