From delicious soups and stews to colorful fruits and vegetables, there are (almost) no limits when it comes to food storage! That's why it's so much fun – and especially useful in these times. Not only is it a practical solution to extend the shelf life of a wide variety of foods, it's also a great way for cooking enthusiasts to try themselves in the kitchen. That's why we provide the most important basics of canning for beginners and tips and tricks for advanced and canning professionals.
1. How does canning or preserving work?
The difference between canning and canning is explained simply:in canning, food of your choice is cooked and then filled into sterile and airtight jars. The saved is ready. When preserving, the food is heated in the glass in a water bath. As a result, air and water vapor expand in the glass and an overpressure is created – when the glass is subsequently removed from the water, air and water vapor contract again as it cools, creating a vacuum.
2. Well prepared is half cooked
In the first step, the food to be canned or canned must be prepared. That means preparing fruits or vegetables insofar as they will be used later. Peel and chop the vegetables, clean the beans, remove any bruises or brown spots, pit the cherries and pit the plums. Besides preparing the food, don't forget the accessories for canning or preserving. Canning jars should be checked for small cracks – a little tip:slowly run the tip of the index finger over the rim of the jar and the lid. This makes it possible to feel very precisely whether there is any damage. It is best to sort broken glasses immediately as they can crack if they come into contact with the hot water.
3. There is no room for boredom in the glass jar
Whether fruit, vegetables, sauces, soups, stews or even meat dishes:canning and preserving offer almost endless possibilities. Experiment with different ingredients, spices or canning methods.
