What is preserving?

Canning is a traditional and sustainable method of preserving food such as fruit, vegetables, soups and sauces. Fresh ingredients are filled into jars and sealed airtight by heating so that the taste, vitamins and nutrients are largely preserved - without any artificial additives. Whether it's a surplus harvest from the garden or supplies for the winter: Preserving makes it possible to enjoy seasonal produce all year round and preserve it naturally for a long time.

The microorganisms (such as fermentation germs, bacteria and mold spores) that are present in the air and in the food are killed by the heating process. At the same time, an overpressure is created. The WECK rubber ring and Glass lid act as bouncers, so to speak: hot air and a little liquid are allowed to escape, but neither air nor the cooking liquid can get inside the WECK jar. Once the jar has cooled down, a vacuum is created. To ensure that the lid and ring are firmly attached to the rim of the jar, you can simply remove the Preserving clips afterwards.

You can simply pull out the grip tab. This is the small tab on the WECK rubber ring. If you then hear a hissing or popping sound, air has entered the jar. The vacuum is now released and the lid can be lifted off very easily. If you do not hear any hissing or can move the lid without pulling on the tab, the jar was probably not sealed properly. In this case, it may be better if you don't consume the contents as they may have spoiled.

Unfortunately, we cannot give you any general shelf life information. As you know, the situation in the home is not comparable to that in industry. To prevent your preserves from spoiling prematurely, make sure that your ingredients are fresh and of high quality. Keep everything clean when preserving and ensure the right temperatures and cooking times. The age of the spices and the acidity of the preserves can also play a role. The lower the acidity, the shorter the shelf life.

Here is a rough guide: you can store acidic foods such as fruit, fruit purée and tomatoes practically indefinitely. Vegetables, meat, stews or soups (i.e. less acidic foods) usually keep for 6-12 months. And you can look forward to around six months for cakes and bread.

Cleanliness is crucial when preserving. Jars, lids and rubber rings should be thoroughly washed and, depending on the method, briefly boiled or hot-disinfected. Hands, work surfaces and tools must also be clean. Residue on the rim of the jar can prevent the jar from sealing airtight. Clean processing prevents the growth of bacteria, mold and yeast and ensures that the preserves have a long shelf life and remain safe to eat.

The acidity determines the required preserving time and temperature. Acidic foods such as fruit, tomatoes or pickled vegetables naturally keep better and require shorter cooking times. Vegetables, meat and savory dishes have a lower acid content and therefore need to be cooked for longer and at a higher temperature in order to reliably kill microorganisms. The lower the acidity, the more carefully they need to be cooked, which makes the result safe and long-lasting.

Heat causes some heat-sensitive vitamins to be partially lost during canning. However, most minerals, fiber and flavors are retained. Gentle cooking at the right temperature ensures that the loss of nutrients remains minimal. Especially in comparison to industrial processing, preserving is a very nutrient-friendly method. It also makes it possible to preserve fresh, seasonal food without additives for many months or even years.

Properly preserved food can keep for several months to a year, often even longer. The prerequisites are clean jars, suitable preserving times and cool, dark storage. The shelf life can vary depending on the food: Fruit and sour preserves often keep indefinitely, while vegetables and meat should be checked more frequently for color and aroma. Once a jar has been opened, the contents should be stored in the fridge and consumed promptly.

Here's a rough guide: Acidic foods such as fruit, fruit purée and tomatoes can be stored for practically as long as you like. Vegetables, meat, stews or soups (i.e. less acidic foods) usually keep for 6-12 months. And you can look forward to around six months for cakes and bread.