Wie kann man Konserven effektiv pasteurisieren?

The preservation of food products at a temperature of 75 to 100 degrees can be processed with vegetables, fruit and meat. Pasteurization consists in heating closed jars in water or in an oven.

Sheep are pasteurized shorter than vegetables, some jam products do not require this process.

For the pasteurization of preserves, we choose only fresh, healthy and firm fruit and vegetables.

In order for the pasteurization process to be successful, first of all, you should use scalded dishes, clean and dry, and the nuts must not be damaged, so it is best to use new ones.

Fill each jar with the contents of compote, puree or jam, leaving a little space at the top of the jar, approx. 2-3 cm.

Pasteurization in a pot, i.e. wet:

put a cloth on the bottom of the pot
pasteurize the weck jars this way, as they are sealed with a rubber band, so they are not suitable for pasteurization in the oven.
the jars placed in the pot must not touch each other and it is good if they are of the same height, because the pot is filled with water up to 3/4 of the height of the jars
after bringing to the boil, cook the jars for about 20 minutes
it is recommended to leave the jars / jars in the pot until they cool down completely
after taking the jars out of the pot, place them on a kitchen towel, turning them upside down.
if we pasteurized jars with twist-off caps, they must be concave after pasteurization, they must not "click".

Oven pasteurization, i.e. dry:

preheat the oven to a temperature of 130 degrees, with the convection option, heating up and down
put the jars in the oven, if you put them on a baking tray, line it with e.g. baking parchment
reduce the temperature to 125 degrees and pasteurize for 15-30 minutes, depending on the contents
turn off the oven, remove the jars for a cloth and turn them upside down until they cool.

We store all preserves at a temperature below 20 degrees Celsius, i.e. in pantries, cellars, where there is no full access to the sun.

The preservation of food products at a temperature of 75 to 100 degrees can be processed with vegetables, fruit and meat. Pasteurization consists in heating closed jars in water or in an oven.

Sheep are pasteurized shorter than vegetables, some jam products do not require this process.

For the pasteurization of preserves, we choose only fresh, healthy and firm fruit and vegetables.

In order for the pasteurization process to be successful, first of all, you should use scalded dishes, clean and dry, and the nuts must not be damaged, so it is best to use new ones.

Fill each jar with the contents of compote, puree or jam, leaving a little space at the top of the jar, approx. 2-3 cm.

Pasteurization in a pot, i.e. wet:

put a cloth on the bottom of the pot
pasteurize the weck jars this way, as they are sealed with a rubber band, so they are not suitable for pasteurization in the oven.
the jars placed in the pot must not touch each other and it is good if they are of the same height, because the pot is filled with water up to 3/4 of the height of the jars
after bringing to the boil, cook the jars for about 20 minutes
it is recommended to leave the jars / jars in the pot until they cool down completely
after taking the jars out of the pot, place them on a kitchen towel, turning them upside down.
if we pasteurized jars with twist-off caps, they must be concave after pasteurization, they must not "click".

Oven pasteurization, i.e. dry:

preheat the oven to a temperature of 130 degrees, with the convection option, heating up and down
put the jars in the oven, if you put them on a baking tray, line it with e.g. baking parchment
reduce the temperature to 125 degrees and pasteurize for 15-30 minutes, depending on the contents
turn off the oven, remove the jars for a cloth and turn them upside down until they cool.

We store all preserves at a temperature below 20 degrees Celsius, i.e. in pantries, cellars, where there is no full access to the sun.

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1 like

Patrycja Stosik

When I shepherd the preserves, it boils them

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Ewa Garbaczyk

I brew the jars well and cook for a minimum of 45 minutes

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Anna Szmit Chojnacka

For me, it is best to boil the jars in boiling water for about 45 minutes.

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Mikołaj Kostrzewa

The main thing is to disinfect the jars and lids.

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Barbara Jaruchowicz

The best way for me is to cook jars for 20.25 minutes

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Justyna

The preserves can be pasteurized in the dishwasher.

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OpenAI BOT

In order to effectively pasteurize preserves, it is important to follow proper hygiene rules and use appropriate methods. Here are a few proven ways to pasteurize: Use properly sterilized jars and lids for pasteurization. Place the preserves in the jars in a container of water and boil for a specific time at the appropriate temperature. After pasteurization, remove the jars and allow them to cool. Check if the lids are properly sealed - if not, repeat the pasteurization process. Once you have confirmed that the jars are properly sealed, store them in a cool and dry place. Remember that it is important to maintain cleanliness throughout the entire pasteurization process in order to avoid spoilage of the preserves.

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