Multi-cooker-pressure cooker-slow cooker Steba DD2 / DD2 XL

It seems to have figured out, tomorrow we will check it correctly or not)
I put the corn porridge ...

I am afraid to put on a delay, I am afraid that the milk will turn sour.

[Veta]

Veta, pour ice-cold milk and nothing will turn sour, cartoon like a thermos keeps the temperature

[shlyk_81]

shlyk_81, Evgenia, it will even help, I read it with one eye - later I will even write it down, now there is very little time
Do more different things, share with us - how it is convenient and easier with an assistant, we are waiting for different differences, especially now, the moment of preparation

Ladies, give advice step by step on how to sterilize in a staff?
At the moment I have cucumbers in jars with screw caps.
Just put the covers on top? Water on a hanger? What mode? How many minutes? Pressure?
And if the covers are for seaming? Should be already rolled up?

[Twig]

Twig,
Veta, I know for sure that the caps are not suitable for seaming at all, I conducted an experiment somehow. But the twisting ones are definitely possible. They are twisted completely, and then, after sterilization, they are tightened again. But I don't remember the time at all. Wait girls, they'll tell you.

once conducted an experiment

Can you find out the results of the experiment? You are welcome))

Sure you may. Two jars turned out to be opened, and the third one did not open, but simply the lid seemed to swell. I think that in a minute she would have been revealed. It was 5 years ago, but it remained in my memory forever.

I think that the one that did not open would pull the lid into itself when it cools. I myself only use jars with twist-off lids. I don't know how to use covers for a typewriter))

[Twig]

Twig, covers for a seaming machine is possible only if there is such a personal item that is put on top and holds it, I was told so, so I close it only with twists
Twist, put on a rag, pour water over the shoulders
I put something that is almost ready-made vegetable (you can with cereals)
I made blank cans for soup - then pour broth, or boil cut potatoes until six months and shuffle a jar there, boil for 5 minutes and you're done
Vegetables without potatoes, almost ready (carcass in a saucepan)
If with cereal (I had barley), the cereal should also be ready
(I cook everything in the same saucepan)
Then I put them in jars hot
I twist, put on 0.7 on the meat for the time that the jar needs / 3
Half-liter usually 15 minutes, which means 5 minutes, 0.8 cans-8 minutes
Let the pressure drop by itself. I open the lid when the temperature inside is 40 degrees or less - get it out, tighten the lid, if necessary, turn it over on your head and under a fur coat
I made pickle with pearl barley (they ate not very willingly), borsch, cabbage soup with pearl barley, all the cans just flew away (although I did it with a good margin)
This is canned food, like in stores they sell cans of soups
I didn't make peas, although I love it very much - I was afraid for peas (although it will be completely ready-made, but I have not tried it yet)
It was specially autoclaved in the staff to keep the jars at room temperature in the apartment. She made vegetable preparations and apple juice.
I made cucumbers, pickled, cubed. Cooked up, although they went into the salad perfectly, this year I will still do cubes so that a salad can be whipped up (although frozen ones are a little squeezed out and also excellent)
I have not tried it whole.
If anyone did, share

Since we're talking about blanks. I do not always have the opportunity to fill the jar with a hot product. I filled a clean, sterilized jar with warm contents (today these are apples baked and punched with a blender, yesterday a vegetable platter baked in the oven), put it in Shteba for 7 minutes under pressure. can of 0.5 liters. Can't you do that?
They put raw products in jars, but I have ready-made, only cooled ones. Please develop my doubts

[Tatyana]

Tatyana, theoretically it is possible, because when the stew is cooked in autoclaves (count in Shtebe), the jars and lids can not be washed, but only will the contents of the jar be warmed up in 7 minutes? Maybe you need a little longer?

[Yaroslavna]

Yaroslavna, it seems to me, it will have time to warm up in 7 minutes. The staff will start counting when a certain temperature is reached, that is, it will heat both the water and the cans first.

And while it cools down, the cooking process continues inside the jar. You can play it safe, and put more time).
Today I will cook vegetables like this again. Maybe I'll try to make a hodgepodge. In winter, I will evaluate how it turned out and understand whether I still need to harvest it like that. But the method is unblemished. I like that you can step back and continue later when you have a free minute.

You can play it safe, and put more time).

It can be longer, but you need to take into account what exactly we are sterilizing. Okay, if it's vegetable caviar. And, for example, if the cucumbers are heated longer, they will become soft. Juicy tomatoes can also crumble into porridge with longer heating. What if you need it in pieces?
Here only by trial and error. This year, try several cans according to one recipe, hold for 5 minutes, another 7 minutes, another batch for 10 minutes. And then track which ones you like best

And I don’t harvest cucumbers. And tomatoes, if only in vegetables and frozen. And tomatoes in their own juice are stored well, as they themselves are a good preservative. Thanks for the advice. I will try and determine what I like best :)
You must somehow attach excess vegetables)

Yesterday in the night, doubts overcame me, I cooked sour cherry plum (tear out my eyes), rubbed it through a sieve from the seeds, boiled a little mashed potatoes, but still it was liquid. Here I think, if the cold mashed potatoes are in cans and in the headquarters for 5-7 minutes at a pressure of 0.7, should it be? Alychu has never done it, but there is a lot of it, sugar, if you just need a lot of jam, I don't want to buy it now, I want to put some in the freezer, roll some of it in jars

[Marina]

Marina, should stand, I think. I put half-liter cans for a maximum of 10 minutes ..
And she poured the plum puree into sterile jars for those who were saving and did not sterilize it. It is stored well anyway.

In short, I rolled up half-liter jars WITHOUT sugar for 7 minutes at a pressure of 0.7. I rolled up cherry plum puree and cherry puree (very small cherries), all puree-sourness-sour, I'm waiting for the pressure to release, I'll put it under my fur coat, turning it over on my head.
I tried to boil a little bit with sugar in a micro (it turned out sooo quickly and sooo tasty)! Let the jars stand now and wait - thanks to Stebik
And what, besides jam, would you still stir up from sour cherry plums?
Ps- local people are shocked by my movements to collect cherry plum
Although, after collecting dandelions ... and my answer to my husband on the phone, that there was a meter and a half left in the fridge of sausage ...

And what, besides jam, would you still stir up from sour cherry plums?

Make ketchup (sauce).
Somewhere here we saw a recipe. They write that it's delicious.

[Venera007]

Venera007, Tatyana, here I am, just - the cooled puree today in the banks and put it. I never procured cherry plum, we will see how it goes later



Taia, went to watch

Although, after collecting dandelions ... and my answer to my husband on the phone, that there was a meter and a half left in the refrigerator of the sausage ...

Those who are not bread-makers cannot understand
My people call me a pervert when they hear that I make candied fruits from zucchini ... and here I gathered from cucumbers ...

I make candied fruits from zucchini .. and here I gathered from cucumbers .... [/
Last year I wanted everything from zucchini, but I did not get it, although 3 liters of a can came out of carrots and beets, I need to practice with zucchini

Good day hostess. Happiness came from where they did not expect. And it rolled in the form of apples) we have already dried the dryers, the jam has been worth it since that year. Here I wanted to close up mashed potatoes.Yes, not simple, but without sugar (so that later on to give children and marshmallows to make and apple sauce to meat and and something else))) I want to attract the staff, but I don't really understand the mechanism yet. I see it like this:
1.wash apples, cut, remove the core (I will leave the skin - real apples are not store-bought)
2. We hammer in a Teflon saucepan with 1-2 cups of water. And what mode? Steamed for 15 minutes or vegetables 0.7 5 minutes?
3. Then they took out a blender (wiping is not for me for sure), and then how? In recipes everywhere, they ground, added sugar and returned to the stove for 3-5 minutes. But since I don’t need sugar, then in my case, how?
4. Blender and put in sterilized jars (sterilization in a micron for 5-7 minutes with or with tin lids covered, they do not spark or tin lids and a twist on the stove are boiled) and then what? Those that are for seaming, We do not ride, but simply cover, and put in the head,? (on what mode, so that it boils? languor 150 degrees?) how much? 0.5 and 0.7 l cans for 20 minutes? Well, this is also possible on the stove in an ordinary saucepan - the water boils, the banks are heated for 20 minutes.
5. Then we take it out and immediately roll it and wrap it up until they cool themselves. Do you need to turn on the lids? Will not oxidize from the cover.
6. But if under the twist of the lid and according to the principle like canned fish? Then how will it be? We extinguish the apples until soft, blend them in washed jars (you don’t need to sterilize the jars, right?), Screw the lids and into the head up to the hangers in water, the soup pressure is 0.7, but so much time? It's not canned food. We don't need 99 minutes. How much for 6-8 minutes? Based on the fact that if it is 20 minutes on the stove, then in a pressure cooker it is 3 times less. The pressure dropped by itself, pulled out turned over (?) Wrapped and allowed to cool?
It's just that I have small jars, all with twists, almost only. And I just can't figure out how to close it all, so that it doesn't fly up and stand in the pantry all winter and so that there is no sugar.
I read the last 2 pages, but all the same, I need a wooden one, that's all on the shelves

Make ketchup (sauce).

Yeah, delicious! That year I made ordinary plums and cherry plums. So this year, I'm waiting for the cream to ripen, I'll spin it again. Super meat!

Adjika from plums

Adjika from plums turns out to be unusual, very interesting in taste, aromatic. Maybe it's even a sauce. With meat - just a fairy tale. I highly recommend it.
Products
Plums - 2 kg
Garlic - 200 g
Sugar - 200 g
Red hot peppers - 3-4 pcs.
Tomato paste - 2 tbsp spoons
Salt - 2 tbsp spoons

Wash soda cans. Sterilize jars and lids in any way.

Rinse the plums well.
Peel the plum.
Wash the bitter pepper, cut off the tails. (The amount of hot pepper can be used to adjust the severity of the adjika.)
Peel the garlic.
Pass the plum, garlic and hot pepper through a meat grinder (I blended in a blender bowl)
Combine ground plums, pepper and garlic. Add sugar, tomato paste and salt.
Mix everything well and put on fire. Boil adjika from plums for 20 minutes, stirring constantly.
Put the prepared adjika in sterilized jars.
Roll up the adjika with a seaming key. Turn the jars upside down, wrap the adjika from the plums with a warm blanket until they cool completely.
Adjika from plums is ready.

[Dasha]

Dasha, I always make apples without sugar, well, if it's not jam, it's jam. The jars with twist lids and stand at home in the closet.
Is there an oven? It's just that there you can immediately bake more, like lazy jam, a recipe for Svetta on HP.
I just don't like adding water. The apples are juicy, I would try to bake them even in the Headquarters without water.
And then a blender and jars. Banks close and Shtebu. Warm up the jars with the contents like any canned food. There is no need to hold it under pressure for a long time, I think. A few minutes and leave to cool and release the pressure. And the jars would take clean and dry simply, without sterilization, they will warm up with the product.

[Dasha 001]

Dasha 001, Dash, don't need water. On the contrary, we need to evaporate the liquid in order to increase the concentration of taste. I would like Marina advises did. Primary cooking apples in the oven.So Galina gawala prepares apples for her Belevskaya pastila.

Something I was completely wrapped up, even had no time to read. That's it, I look in the blanks too - I cooked sour cherry and cherry plum here, rubbed it through a sieve by hand (I already wrote that I would buy a sit-rash, I got tired of wiping it with a silicone spatula - the cherry is small), this mashed potatoes were twisted in half-liter cans with twists and into the stem (I filled it with water until ) for 10 minutes at 0.7 set.
I also made gooseberries and currants with mashed potatoes
And now I sit and think - I haven't added a single gram of sugar - will my jars stand at room temperature?
In theory, they should ... is this how the autoclave turns out?
I sit now and think (although I don’t sit and I don’t think, I’m sitting again grinding the small and sour cherries): lol: I don’t remember anymore, maybe I asked? otherwise my hands are in cherries, currants-cherry plum, my eyes are cheese (I decided to start) I cook, I follow the temperature of the pan, and my head is somewhere there ... beyond the horizon ...

This is our share !!! I would like to make stocks too, so that nothing is lost, and then in winter try to dispose of everything until the next season
I have a sieve attachment in a Bosch combine, but it is absolutely not suitable for cherries, plums, dogwoods. Large bones carve plastic, and cherry ones are crushed ... Therefore, perhaps I need a wiping sieve ...
We now have plums in bulk. Made three cans of creamy concentrate (I don't need any more), dried a bunch of dried plums,
Nobody eats jam and compotes. What to do with the rest of the plum? Nobody eats sauces like tkemali either.

What to do with the rest of the plum?

To freeze
You have Shteba. Don't you cook compotes in it?
We cook 5 liters daily.
Plum compote is generally a head dump.

No, we cook compotes at most 5-6 times per winter .. I want to freeze late plums, it tastes better.

What to do with the rest of the plum? Nobody eats sauces like tkemali either.

Or maybe a marshmallow?

No, marshmallow is also better from late plum. In the early one, the peel gives very sourness, and I don't want to clog the marshmallow with sugar.
I dried marshmallows from such a plum two years ago, I still haven't eaten it)))

[Dasha 001]

Dasha 001, Dasha! Do you need 2 kg of unpeeled plums for your adjika, or 2 kg of pitted plums?

So I didn't understand, will my jars stand? Calm me down something to cross me

Do you need 2 kg of unpeeled plums or 2 kg of pitted plums?

Masha, I took live weight, with bones. somehow I never even thought about it and now it haunts me

Calm me down something to cross me

Marina, without panic: crazy: then there will be two of us in case something happens, I for today, too, 16 cans of applesauce without sugar closed with a staff (soup 0.7 10 min) I think still chtoli with a party to get confused or for today already grab

[Dasha 001]

Dasha 001, Dasha, thanks! Since you took 2 kg with bones, then this is how you should do it. After all, you have tried your adjta and you know that it is delicious. So I will do that too.

[Marina]

Marina, do not worry! Everything will stand)))
It should anyway. I closed several cans of sugar-free puree last year and only used them at the beginning of summer. Everything was as if it had just been closed)
This year I made two cans of apricot puree without sugar ... In winter I will check ...

[Venera007]

Venera007, Dasha 001, the girls added 4 more regular jars of cherry puree the cherry this year for my daughter is small and not just sour, but tear out her eyes !!! You can't buy so much sugar at once

[kartinka]

kartinka, Marisha, everything will be fine. I love cherries myself, but we don't have enough of them this year. What you manage to collect, dry land, right with the seeds, to a shriveled, but not oak state. Maloy and I really love this cherry /))

I asked this question in the topic of choice, but I will duplicate it in the topic of the owners - I am looking for a multicooker with a pressure mode (pressure cooker) in the family, in general there is a 4-liter multicooker, therefore, the main emphasis is on the pressure cooker mode, and as a result, the rapid preparation of rich broths, jellied meat and the like - hence a larger volume is desirable ...

the ideal choice would be Steba DD2 XL with a bowl of 6 liters NOOOO ... it looks like it was taken out of production - in any case, I can't find this model - the closest analogue seems to be REDMOND RMC-PM380 .... 6 liters but the soul does not lie to it all the more since upon closer examination of the recall, it turns out that the maximum in the bowl is 4.5 liters and to the edge - about 5 ... where in the description 6 is not clear ...

hence the question to the owners of Steba - how much is the real working volume of the bowl in 6 liter xl if anyone has and how much is the working volume in the now available Steba DD2 ECO with the declared 5 liters ...

Thanks in advance to everyone for help in choosing More: https://Mcooker-enn.tomathouse.com/in..._smf&topic=158832.new#new

[kaa]

kaa, write to Valery-Shtebovich (he is a representative of the Comfort store maximum) in a personal. Right in this thread, too. He will probably answer you if and when there will be 6-liter shteby. She is very good!
And a 5-liter real volume is much less.

Virgin, how much to cook medium-sized beets? (In water on vegetables)?
I want to make a venigret.

I cook for 20 minutes on vegetables and wait for the pressure to subside by itself (this is about 20 minutes too).

[Lenusya]

Lenusya, I do not cook in water, but in a basket for steam, but the Vegetables mode / 20-25 min /.

[Rachel]

Rachel, Yarik, Thank you!

I really liked to steam not in a basket, but on this wire rack:

Fits more, you can put two on top of each other. Even vegetables-eggs, even manti-khinkali.
Available in WB and regular household



And, by the way, I have adapted to harvest boiled beets too: mine, boil or whole, or, if large, cut into large pieces, do not peel. Then I sealed several pieces in a bag and into the freezer. Then even for borscht, even for salad. The skin is removed directly with a stocking. The beauty!
Grind-trub semi-thawed

If you need to quickly, I cook in a double boiler 0.7 Vegetables for 10-15 minutes, washing the beets and cutting into several pieces depending on the size. Beets are not cooked in water and therefore the juice does not leave, the color remains, but cooks faster

[Marina]

Marina, thanks for the steamer, should be handy.

Beets are cooked faster in micron) just in a bag, unpeeled

Beets are cooked faster in micron) just in a bag, unpeeled

I tried it in micro-beets so it skimmed, some kind of crust formed that half of the beets had to be cut and thrown away
I cooked today in Shteba just in water for 20 minutes, I didn't release the pressure. I liked the result very much. What you need for venigret