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It's time to preserve fruit!
Canning – what exactly is that?
Canning – also known as preserving or bottling – involves filling jars with fruit or vegetables and a liquid (stock) and cooking them in a canning pot, oven, or steamer at 75 to 100 degrees Celsius. The heat kills or inhibits the growth of microorganisms in the food, which should always be fresh. The heating process also causes the air and water vapor inside the jar to expand, creating a vacuum. As the jar cools, the seal in the lid tightens, sealing the container tightly. For optimal results, the jars should be filled as full as possible, leaving as little air space at the top as possible.
The right equipment
Canning jars: Here you have a choice between three types: The good old Weck jar with a loose glass lid, rubber ring, and two metal clips. This traditional model is only suitable for canning in a pot. There's also the classic canning jar with a wire bail closure and rubber ring – and finally, the modern twist-off jar with a clicky screw-top lid. With this type of jar, which doesn't have a seal, it's advisable to turn the jars upside down after filling them to create a vacuum and ensure a tight seal. The canning pot: If you're canning fruit for compote or preserving vegetables, an indirect water bath is best. This means you first fill the jars with the contents, seal them, and then place them in a very large canning pot – an extra-large pasta pot will also work – filled with water that needs to be brought to a boil. In the oven: If you don't have a suitable pot, you can also fill a deep baking tray with water and place the jars on it. They are then left in the oven at 150 degrees for about 30 minutes and then removed to cool slowly.
Golden rules for canning
Cleanliness is paramount – otherwise, preserves can quickly develop mold. Therefore, always disinfect canning jars, lids, and rubber rings in boiling water for about ten minutes and let them dry on a kitchen towel. Direct and indirect canning techniques: When canning, there are two ways to preserve the food using heat: Either the fruit or vegetables are filled into sterilized canning jars, which are then sealed and cooked indirectly in a large pot of boiling water. Alternatively, for example, berries, pears, and the like can be cooked directly in a pot for jam, and then the hot mixture is poured into the jars. The right temperature: When using the indirect method, it is important to ensure that the liquid or sugary solution in the jar is at a similar temperature to the water in the pot. Cooking time: When canning in a water bath, the duration of the process depends heavily on the ingredients used. Most fruits are usually ready after 30 minutes, while vegetables can take up to two hours. This varies depending on the type of fruit. Storage: The preserved delicacies should be stored in a dry, dark place if possible. Then your homemade compotes and jams will keep at least until the next season.
Favorites in a glass
There's no question: Sweet fruit preserves like jam or compote are usually at the top of the canning popularity charts. For compote, the fresh fruit is first packed into a glass jar, then covered with hot sugar syrup, and finally cooked in a pot. This keeps the fruit crisp. For jam, you can cook the berries, plums, or pears together with the setting gelling sugar and then fill them into sterilized jars. It's important to know that different types of fruit set differently. Sweet fruits, for example, set less readily than sour ones. And sometimes, as with quince, no added pectin-containing gelling sugar is needed for the mixture to thicken. By the way: After cooking, you should always do a setting test to check if the jam has reached the necessary consistency. To do this, place a tablespoon of the still-hot mixture on a cold plate and check how firm the jelly-like result is before filling the jars.
Experiment with ingredients
All DIY preserves made in a canning jar have one thing in common: they are fresh and guaranteed free of preservatives and additives. Beyond that, there are virtually no limits to further refinement with other aromatic ingredients and spices. Such additions can give any compote or jam that certain something. For example, vanilla, cinnamon, ginger, or chocolate chips are just as suitable as a splash of liqueur or rum as delicate companions in an airtight jar. With a little experimentation, everyone can create their own personal favorite combination in the form of jam, compote, or jelly. But no matter which ingredients are used to create a sophisticated delicacy in a jar, the homemade preserves will always taste of summer, the garden, and happiness.
