Basic rules for juice cooking in pressure cooker

Ingredients for Basic rules for juice cooking in pressure cooker

Instructions for Basic rules for juice cooking in pressure cooker

To prepare the Basic rules for juice cooking in pressure cooker recipe, please follow these instructions:

2-2 ½ cups of water poured into the pan. The fruit is loaded in hulindsatsen made on top of the tripod would. Close the pot Let boiling temperatures increase quickly. After a few minutes the juice runs down in the bottom of the pan. The small quantity of water is in the Pan does not matter to juice quality. Cooking time for juices see table during frying times menu, cool the Pan quickly under running cold water and close the Pan up. The boiling hot juice poured immediately on the preheated bottles closed with the same. Fruit remnants in body condition the effort may be used for jam. The juice can also be smoothed to gel in the open pan. Add sugar as such. In rule fits 500 g. of sugar to 500 g. juice. Geleen will be best in small portions.