The season for making homemade preserves is just starting. Thanks to the earlier arrival, beetroot, green asparagus and rhubarb have already appeared at the fair. To ensure the durability and freshness of these delicacies in jars, it is important to follow proven preservation methods such as pasteurization and proper sealing of the jars. We suggest a brilliant way to pasteurize jars without a pot.
Pasteurization of jars. Learn the proven method of a famous chef
Even people experienced in making preserves often worry that the jars have not been closed properly. The solution to this situation is Tomek Strzelczyk’s proven solution. He proposes a test that allows you to easily verify whether the pasteurization process has been carried out correctly and the jars are hermetically closed.
Jars pexels.com/Pixabay
Start by placing the jars on a baking tray and placing them in an oven that has not been preheated. He then sets the temperature to 130 degrees Celsius, which is higher than the temperature used when cooking jars in a pot. This ensures better suction of jar lids and eliminates most harmful microorganisms. The jars should be “baked” for 30 minutes. Then we set them aside to cool to minimize the risk of burns.
How to check if the jars are properly sucked? Take a simple test
To make sure that pasteurization in the oven was successful, it is worth performing a simple test. Gently tap the lid of each jar. If you hear a clear metallic sound, the lid is properly sucked in and the jar is closed. If the sound is dull and ambiguous, it suggests that the jar is not airtight. To make extra sure, turn each jar upside down to check for leaks. If this happens, tighten the lid or replace it with a new one.
Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
