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Now is a way for fruits!
Boil - what is that anyway?
When boiling down - also called in or arousing - fruit or vegetables are usually filled with a liquid (brew) into glasses and cooked in a boiler, in the oven or in the steam cooker at 75 to 100 degrees. Due to the heat, the microorganisms in the food that should always be fresh are killed or inhibited in their growth. Heating also extends air and water vapor in the mason jar, which creates a vacuum - a vacuum - and the seal in the lid is finally committed when the glass is cooled so that the container is closed. In order for this to work optimally, it helps if the glasses are as full as possible and as little as possible airspace remains upwards.
The right equipment
Involving glasses: Here you have the choice between three variants: the good old alarm glass with loose glass lids, rubber ring and two metal clips. Incidentally, this traditional model is only suitable for boiling the glasses in the pot. In addition, there is also the classic muck glass with an ironing clasp and rubber ring-and last but not least the modern twist off glass with a cracking screw cap. With this vascular type without poetry, it is advisable to put the glasses on the head after filling so that the vacuum effect occurs and the tightness is guaranteed. The arousal pot: If fruits for compote are to be aroused or vegetables are to be boiled down, an indirect water bath is best. This means that you first fill the alarm material into glasses, close it and then place it in a very large arousal pot-an XL noodle pot is also possible-with water that has to be brought to a boil. In the oven: If you don't have a suitable pot, you can also fill a deep baking sheet with water and put the glasses on it. At 150 degrees, these are then left in the oven for about 30 minutes and then removed for slowly cooling.
Golden turning rules
Cleanliness is the first bid - otherwise the meal can quickly apply mold. Therefore, always disinfect the mason jars, lids and rubber rings in boiling water for about ten minutes and let it dry on a kitchen towel. Direct and indirect possession technique: When boiling down, there are two ways to make the alarm off with heat: either the fruit or vegetable food is filled into sterilized murder glasses, which are then closed and are indirectly cooked in a large pot with boiling water bath. In addition, there is the possibility to cook berries, pears & co for jam directly in a saucepan, for example and then fill the hot wake -up mass into the corresponding glasses. The right temperature: If the indirect method is boiled down, it is important to make sure that the brew or the sugar -like solution in the glass basically has a temperature similar to that of the water in the pot. Cooking time: When boiling down in a water bath, the duration of the alarm process is heavily dependent on which ingredients were used. Most types of fruit are usually finished after 30 minutes - with vegetables, you have to expect up to two hours. This varies depending on the variety. Storage: The aroused delicacies must be kept in a light -protected and dry place if possible. Then the storage of DIY compotes and jams lasts at least until the next season.
Favorites in the glass
No question: Sweets from fruits in the form of jam or compote are usually at the top of the chef hit lists. In the case of compote, for example, the fresh fruits are first packed into a disposable glass, then poured over with a hot sugar solution and finally boiled down in the pot. As a result, the fruit remains crisp. With jam you can immediately boil the berries, plums or pears together with the strengthening gelling sugar and then fill into the sterilized glasses. It is important to know that each type of fruit gels differently. For example, sweet fruits become worse than acidic. And sometimes, as with quinces, it does not need an addition of pectin-containing gelling sugar so that the wake-up mass thicken. By the way: After the boiling down, a gelling sample should always be made to test whether the jam also has the necessary strength. To do this, give a tablespoon of the still hot substance on a cold plate and look before everything is filled into a glass of how compact the jelly -like cooking result fails.
Experiment with ingredients
All DIY specialties from the murder glass have one thing in common: they are fresh and guaranteed free of preservatives and additives. Otherwise, other refinement skills with other aromatic ingredients and spices are actually no limits. Such additions can give every compote and every jam that certain something. For example, vanilla, cinnamon, ginger or chocolate piece as well as a shot liqueur or rum as a delicate companion in the airtight glass. With a little desire to experiment, everyone can create their very personal favorite combination in the form of jam, compote or jelly. But no matter which ingredients are processed into a sophisticated delicacy in the glass: this will always taste good after summer, garden and happiness.
