Preserving

What is the difference between fermenting, preserving and canning?

Fermenting, canning and preserving are basically all techniques for preserving food for a long time. However, how exactly this is achieved differs greatly. When preserving or canning, the prepared food is placed in a jar and heated to a high temperature. This expands the air and kills bacteria. As it cools, the air and water vapor lose volume again and a vacuum is formed. For canning, fruit and vegetables or other foods are cooked individually in advance. The mixture is then filled directly into sterilized jars and sealed tightly. Here too, a preserving vacuum should form during cooling. If this is not the case or if you want to be on the safe side, you can also sterilize afterwards, as with preserving. One variant of preserving is cooking jam, jelly or marmalade, which is then filled hot. The high sugar content aids preservation, as does acidity. This means that it is usually sufficient to fill the jam itself while it is still hot. The jar is often turned upside down at the beginning. This should also help to kill bacteria on the lid through the heat.

The last variant is fermentation. This also has a greater impact on the taste and availability of nutrients. Microorganisms such as bacteria, yeasts and other fungi primarily convert carbohydrates into acids or alcohols. Exactly which processes take place depends heavily on the food and how it is processed. Sauerkraut or yoghurt are examples of this.

In all cases, food can be preserved for weeks or even months. What's more, delicious mixtures can also be made at the same time. This means you always have a jar of summer in stock, even in winter, and depending on the preparation, you can create a delicious meal with just one jar and a suitable side dish.

Which foods are suitable for preserving and canning?

Basically, you can preserve almost all fruit and vegetables. Very fine leafy vegetables such as lettuce or spinach are an exception. These are usually too delicate to preserve. Foods such as pears, ginger, courgettes or similar are well suited. You can create delicious chutneys, compotes and sauces with a mixture of different ingredients. These can also be flavored with herbs and spices. Even meat and fish can be preserved for a long time with the right technique. A little more care needs to be taken here than when preserving fruit. As with all variants, contamination with bacteria can result if the work is not done properly. In the worst case, bacteria that produce botulinum toxin could spread. However, if you work carefully and cleanly and maintain the correct cooking temperature and cooking time in the pressure cooker, you can make delicious home-made preserves. Foods such as pasta, rice or flour-based sauces are unsuitable. 

Can I use all jars for safe canning, sterilizing and jam?

You often already have various jars of different products from the supermarket at home, and instead of buying new preserving jars, you would rather use these. This is usually quite possible. The prerequisite for this is, of course, that the lid closes airtight and can hold a vacuum. To do this, it should have a kind of dent in the middle. This is pulled inwards slightly during cooling, creating a vacuum. Lids with dents and dings on the sides should be replaced. However, most clean jars can then be used without any problems. However, it should be mentioned that jam jars from the supermarket, for example, are somewhat thinner-walled than the Weck jars produced for this purpose. It is therefore more likely that a jar will burst due to the heat and temperature changes. To reduce this risk somewhat, the jar can first be filled with hot water. The water is then poured out and the jar is then slightly preheated and less likely to crack.

In addition to the thick and sturdy glass, Weck jars also have the advantage that they can be used again and again. If the rubber ring does become brittle at some point, it can simply be replaced. The beautiful jars from Weck are also very decorative. Thanks to their long shelf life, Weck jars can still be found in the cellars of many families today. They are still compatible with today's versions.

Preserving jars, funnels and vinegar - what do you really need for preserving or canning?

Preserving food is not only sustainable, it's also great fun and only requires a few tools. The most important things are, of course, good jars and lids. These can be clean jam jars or preserving jars with clamps, glass lids and rubber rings. If you want to jar vegetables, fruit or stock hot, we recommend using a suitable funnel. Alternatively, a soup ladle can be used, but the rim of the jars should remain clean or must be cleaned very well before sealing. Not absolutely necessary, but a wonderful appliance for anyone who preserves frequently is a preserving pot or a fully automatic preserving machine. The preserving jars are simply heated in a closed pot. The right temperature and the desired time can be easily set, while overheating protection ensures that it does not get too hot. A jar lifter is practical for preserving jars, whether in the pan, the oven or the preserving pot. This allows the jars to be lifted out safely and easily without moving the lid. Then all you need is a cloth and, if necessary, pans for preparing the food, sterilizing the preserving jars or preserving.

How does canning work?

The preserving jars must be sterilized very well for preserving. To do this, you can place them in the oven and heat them for 5 to 10 minutes at 100 degrees. This is also possible in a steamer. You can boil the jars completely immersed in water in a pan. If part of a large preserving jar is sticking out of the water, you can turn it over again in between. Take the jars and lids out of the water shortly before filling and place them upside down on a cloth. To avoid re-contaminating the surface, which has now been freed of bacteria and spores, you should not touch the inside or dry it with a cloth, but simply allow it to drip dry.

It is best to prepare the contents beforehand. An important basic rule is that only intact food should be used. Dents or bruises must be cut away. The vegetables should also always be fresh and ripe. For example, cook pears or apricots in a suitable stock and then add the fruit first, then the liquid up to the rim. For pickles, small cucumbers can be cut according to the recipe and divided between the jars. A mixture of vinegar, water, salt and aromatic ingredients such as dill, onions and garlic is then boiled and poured hot over the top. You can also preserve delicious sauces that you only need to take out of the cupboard later. Chop all the ingredients and cook the sauce as usual. Then pour it into the jar using the funnel and seal it tightly. For the preserving jars, place the jar lid on the jar with the rubber ring in between. If some of the stock overflows, this is actually an advantage, as it means that the jar is completely full. Sauces or pieces should not get under the rubber, as this would be a possible entry point for germs. Therefore, make sure the rim is clean when filling the jar. The jar lid is then secured with the corresponding clips.

When preserving, simply wait until the jars have cooled completely. If you use jam jars, you will occasionally hear the characteristic popping sound caused by the vacuum in the jar and the movement of the lid. If not everything has been boiled down, no vacuum is formed or you simply want to be on the safe side, the jars are preserved or boiled down as planned or additionally. The jars are heated to 85 to 100 °C in a saucepan in a water bath or in an automatic canning machine. They can then be easily lifted out again using the jar lifter. Be careful not to move the lid of the preserving jars, as the vacuum is not yet stable at the beginning. Therefore, place the jars on a cloth and leave them to cool for as long as possible, preferably 24 hours. The vacuum should then be stable and the spring clips can be removed. If you then lift the jar by the lid, it should not come loose.

Preserving your treats is very easy with preserving and canning. Ideally, you should now store the jars in a cool, dark place. A vegetable cellar is ideal, but a cupboard in the kitchen is also perfectly adequate. Depending on the recipe, some stocks can be kept for well over a year. Many jars should be enjoyed over the next few months. If a preserving jar is opened, it can simply be resealed with a preserving lid and stored in the fridge. Try your hand at preserving and find your favorite creations!