Silvercrest SEAD 1800 B1 Operating Instructions Manual page 12

RP96253 Einkochautomat LB4 Seite 10 Donnerstag, 19. Dezember 2013 10:29 10
11. Place the kneaded mixture in screw-top
jars.
12. Cook at 100 °C for around 160 min.
Note: The liver sausage will keep for
approx. 1 year.
7.2 Strawberry and kiwi jam
Ingredients:
• 1.5 kg fresh strawberries
• 500 g ripe kiwi fruit
• 1 kg no-boil preserving sugar
Method:
1. Wash strawberries carefully.
2. Allow them to drain.
3. Top and tail strawberries, removing
stalks, leaves and any spoilt parts.
4. Peel kiwis and cut into small pieces.
5. Put fruit in a bowl.
6. Add the preserving sugar.
7. Process the mixture with a blender.
8. Add to jars and seal carefully.
9. Cook at 80 °C for around 25 min.
Note: For this type of gentle cooking you
have to use preserving sugar that sets
without being boiled. A cheaper alternative
is conventional preserving sugar 2:1. But the
fruit jam may come out more liquid.
7.3 Courgette ketchup
Ingredients:
• 3 kg courgettes
• 1 kg onions
• Around 3 tablespoons of salt
• 500 g sugar
• 1 litre mild herb vinegar
• 2 tablespoons ground red pepper
• 3 tablespoons curry powder
• 3 tablespoons strong mustard
10
• 1-2 tablespoons cayenne pepper
• 2 tubes of tomato purée
Method:
1. Grate courgettes finely.
2. Dice onions finely.
3. Put the courgettes, onions and salt in a
bowl.
4. Leave to stand in a cool, dry place for
around 24 hrs.
5. Drain the water from the bowl, possibly
pressing the mixture together to force
more out.
6. Put all ingredients in a saucepan and
heat carefully (make sure it does not
burn).
7. Simmer for around 30 min. Stir
constantly as the mixture burns easily.
8. Purée with a blender.
9. Place in screw-top jars.
10.Cook at 100 °C for around 1 hr.
7.4 Sour cherries
Ingredients:
• Sour cherries
• Sugar
• Water
Preparation:
1. Sort your sour cherries carefully as only
ones that are unspoilt should be
preserved.
2. Remove the stalks from the cherries.
3. Soak in cold water for around 30 min to
remove any maggots or insects.
4. Remove the stones.
5. Once you have done this, layer the
cherries in the jars.
6. Make up a mixture of sugar and water,
using 300 g sugar to 1 litre water.