The summer Packed in JUST a Glass:

Easy bottling: this is the right way

The essential thing about bottling fruits and vegetables is the cleanliness and the meticulous compliance with predetermined temperatures. The glass has to be absolutely clean and undamaged. During pasteurization the food is heated to temperatures between 60 and 90 degrees only for a short time. Advantage: Nutrients and flavor are preserve  to a large extent. Disadvantage: The food keeps badly. Different from pasteurization is sterilization: the food is cooked for a very long time at a temperature of more than 100 degrees. Hermetically sealed this food keeps very well.

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