18 June 2009

Boiling Jars to Preserve Your Home Made Food

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SterilizationSometimes we need to preserve our jams, marmelades, pastes, pickles, etc. to eat later on. Prepare your jam and pickles in the summer when the fruit and veggies are in season and eat them in the winter. Store your home made stuff as you wish in sterile glass jars. Some of you already put your goodies in jars to save for later, and so you should have your jars sterile so they can be longer lasting. After all the effort you've been through to prepare those jams, pickles, tomatoe and pepper pastes, etc...



You have all the right to do so. If you have been having trouble with the shelf life of your yummy stuff, then go on and read this article. There are some neat tips to help you out with preparing your jars for preserving your food.
 

Tips for long lasting Canned Food:

  • Always prepare your food from fresh fruit and vegetables.
  • Wash your fruit and veggies thoroughly and make sure all excess water is drained.
  • You should always use sterile containers to save your food.
  • Don't use additives to help preserve your food.

Directions for boiling your jars:
  1. In a large pot boil enough water to cover your jars and add 2 tablespoons of rock salt.
  2. Put your jars and their lids in the boiling water with the help of a wooden spoon. Do not touch the jars and lids with your fingers.
  3. Make sure that every part of the jar is in the boiling water and boil for 20 minutes. Our aim is to see that the jar is free of any bacteria.
  4. Again take the jars and lids out of the boiling water with the help of a wooden spoon and put them on a paper towel let the water drain. Do not touch the inside of the jar, you don't want new bacteria in the jar.
  5. When the jar cools down to room temperature, you can fill it with your home made food. Again be careful not to touch the inside and not to spill any food on the mouth of the jar.
  6. If you are preserving boiled vegetables, tomatoe or pepper paste, pour some olive oil onto the food so that the air left in the jar does not have contact with the food. Now you can tightly close your jars.
  7. If you are preserving, salted food, pickles or jam, cover your jar with a thin cloth and then close tightly.
  8. Store your canned jars in the lower part of your fridge.
  9. Some canned food jars get high pressure inside after a few days because of the acidic content. Slightly open the jars to let out the excess pressure. Listen to the sound of air leaving the jar as you open. When the air is let out, you can close your ar tightly again.
  10. That's all for canning. Congratulations you have long lasting canned jars of yummy food.
Have a life full of natural, healthy, pure and always fresh canned food!
Sterile jars


1 comment:

Bromography said...

Great information! Thanks!