Cooking in the Steam Cooker: What You Should Bear in Mind

Cooking in the steam cooker is ideal for preserving food. This practical method is particularly useful for fruit and vegetables from your own garden.

Cooking in the steam cooker: you should know that

Those who preserve food can then enjoy it all year round instead of just in season. Canned fruit and vegetables are usually kept for several months to years.

• The heat in the steam cooker cooks the preserves so that any microorganisms are killed. Because these are usually responsible for the spoilage of food. The jars are then sealed airtight so that a vacuum is created and no microorganisms can get into the food.
• The “classic” method of preserving works very simply with a pot, enough boiling water, and pre-cooked fruit or vegetables. But food can also be preserved in the steam cooker because the hot steam also kills all germs.
• Consistent heat is important for preserving. Therefore, set the steam cooker to 100 degrees Celsius. Fruit and vegetables should be heated for at least 30 minutes so that the heat reaches the core. In some cases, 85 to 90 degrees Celsius is sufficient for fruit, but you should then extend the cooking time to around 40 minutes.
• Be careful not to place the mason jars directly over the steamer injectors to avoid shattering them. If you want to carry out several processes, the steamer must first cool down in between before you can put new glasses in it.

This is how you go about cooking

Before actually preserving, thoroughly clean any cookware and preserving jars and boil them. You can do this in a pot of boiling water or in a steamer. To do this, place the opened jars far enough apart in the steamer, put the lids next to them, and heat the dishes to 100 degrees Celsius for at least 30 minutes.

• Then fill the preserves into the jars. It is advisable that all glasses are approximately the same size. Fill in the food so that the rims of the containers remain clean.
• When you put the filled glasses in the steamer, make sure that they do not touch each other. Instead, they should keep a sufficient distance so that the water vapor can flow evenly around the glasses.
• Now heat the jars with the preserves to around 100 degrees Celsius for between 30 and 60 minutes.
• Depending on the contents of the jars, the temperature and cooking time may vary slightly.
• After switching off the steamer, leave the glasses in for about 30 to 60 minutes to use the residual heat. You can then take the glasses out and let them cool down under a dry cloth.
• Store canned food in a dry and cool place to extend shelf life.