Why preserve? Everyone has a refrigerator, tins last forever and anyway, you can buy fresh every day. So it’s no wonder that hardly anyone knows how to preserve food themselves. Preserving, pickling or drying makes sense – and fun like checking hellspin casino review.
If you research the internet about preserving food, you will come across many websites dedicated to self-sufficiency and people who think they need to prepare for the coming apocalypse. Of course, in this case, long-lasting foods are essential. But it also makes sense for the average consumer with a fridge and supermarket around the corner to preserve food themselves: That way you know exactly what’s in it – and what’s not.
Everyone decides for themselves what they process – regional and seasonal organic goods, for example. In this way, you can store your supplies without plastic and possibly save energy if they don’t have to be in the fridge. In addition, the trip to the supermarket just before closing time is no longer necessary if you have delicious supplies at home.
HOW TO DO IT
Here are three simple ways to make food last longer through canning:
- Preserving Food: Boiling
Preserving food: boiling it down and making it durable
Seasonal foods can be preserved by preserving them.
This preservation method is particularly suitable for fresh fruit and vegetables as well as ready-cooked dishes and is a simple way of preserving seasonal foods for a long time. Ideally, the food preserved in this way will keep for several years. The principle: When preserving, the food is filled into clean jars, which are then closed and heated. When the glass is heated, an overpressure is created, and when it cools down, a vacuum is formed. This keeps the jar airtight and protects the contents from germs.
If you only briefly heat the food at around 60 to 90 degrees, bacteria are killed while vitamins and nutrients are retained (pasteurized). However, what has been cooked in this way does not last quite as long.
The second option: You heat the glasses to over 100 degrees Celsius for a long time (sterilize). This kills any microorganisms that could spoil the food. Disadvantage: the fruit and vegetables lose some of their nutrients and vitamins, for example vitamin C. On the other hand, the food cooked in this way can be kept for a very long time – if you follow the temperature and time specifications exactly.
In principle, for both methods you only need fresh fruit or vegetables of your choice (if possible free of bruises or stains) and clean mason jars or screw-top jars. You should prepare the food for preservation by pitting or pitting, peeling and/or chopping it, depending on the type.
They are then filled into the clean jars, either raw or pre-cooked. You should leave at least one centimeter of space at the top to the edge. Then the well-closed jars are placed in a large saucepan in such a way that they do not touch each other. Fill the pot with water until the glasses are about three-quarters covered and then boil – depending on the method for about 10 to 45 minutes. Let cool, done.
- Preserving food: Pickling
Preserving food: Pickling
Firm vegetables such as cucumbers are good for pickling in vinegar.
Canning is the process of preserving food in liquid—usually vinegar, oil, or alcohol. Pickling works well with most fruits, herbs, and vegetables.
In addition to cucumbers, other solid vegetables such as beans, carrots, cauliflower, onions, peppers, pumpkin or beetroot can also be pickled in vinegar. The vegetables should not have bruises or discolouration. The best way to prepare it is to clean it and cut it into pieces; You can leave cucumbers sprinkled with salt for a few hours.
