preserving tips

Late summer is the time when nature produces its richest harvest - an abundance of juicy fruits and aromatic vegetables invites you to capture summer in jars and preserve the delicious flavors for months to come. Canning is a tried and tested method of capturing the treasures of summer. In this post, you'll learn everything you need to know about canning. If you're wondering how to preserve the flavors of summer, which fruits are best for canning, and how to properly sterilize jars , you've come to the right place.

Difference: Preserving and Canning

Before we get to the tips, let's briefly clarify the difference between the terms. When preserving, the food is put directly into the sterilized jar and boiled in a water bath. When preserving, on the other hand, the food is first preserved using heat and then put into sterilized jars . This is particularly suitable for fruit and is easier and quicker than preserving.

Five tips for preserving:

1. Preparation is everything:

Make sure your jars and lids are thoroughly cleaned and sterilized to ensure the shelf life of your canned goods. You'll find a detailed description of sterilization below.

2. Use high-quality ingredients:

Choose fresh, seasonal ingredients of the highest quality to optimize the flavor of your preserves.

3. Cleanliness is everything:

Not only the jars, but also all other utensils used, such as funnels and wooden spoons, should be clean.

4. Add sugar and acid:

Adding sugar or acid can improve flavor and preservation. Be sure to use the right amount.

5. Storage and labeling:

Store your canned goods in a cool, dry place and label the jars with the date and contents.

sterilization of the jars

Properly sterilizing jars is crucial to ensure your canned foods are free from harmful bacteria and have a longer shelf life. Here are the steps to properly sterilize jars before canning:

What you need:

• Jars with lids, e.g. our Oleni jars
• Large pot
• Water
• pliers or gripping tool

And this is how it works:

1. Cleaning: Rinse the jars, lids and rubber rings thoroughly in warm soapy water to remove any dirt and dust.

2. Check for damage: Make sure the jars and lids are free from cracks, chips or other damage that could affect the seal.

3. Sterilization in a pot: a. Place a tea towel at the bottom of the pot to avoid direct contact between the jars and the bottom of the pot. b. Place the jars in the pot and fill with water so that the jars are completely covered. c. Bring the water to a boil and let the jars sit at a simmer for about 10 minutes. d. Use tongs or a gripping tool to carefully remove the jars from the water and drain on a clean towel.

4. Lids and rubber rings: While the jars are sterilizing, you can gently heat the lids and rubber rings separately in a small pot of hot water. This will help activate the seal.

5. Fill the jars: Once the jars are sterilized, carefully fill them with the prepared food, making sure to keep the rims clean.

6. Close the jars: Place the lids on the jars and close them tightly. The heat from the food creates a vacuum that sucks the lids in after they cool down, creating an airtight seal.

Food for preserving

In principle, many foods are suitable for preserving. In late summer, there is an abundance of fresh, ripe fruits and vegetables that are ideal for preserving. Here are some popular foods that you can preserve in late summer:

1. Peaches: Juicy peaches are a delicious choice for jams, chutneys and compotes. Their natural sweetness adds a wonderful variety of flavors to the preserves.

2. Plums: Plums are perfect for jams, compotes and even pickled plums. Their rich aroma and deep purple color make them a highlight in your pantry.

3. Tomatoes: Late summer is the time of ripe tomatoes, which are ideal for homemade tomato sauces, salsas and chutneys. Tomatoes can also be preserved in the form of strained tomatoes or tomato paste. Here you can find a recipe for a delicious, homemade tomato sauce .

4. Berries: Raspberries, blackberries, blueberries and strawberries are plentiful in late summer. They are ideal for making jams, jellies and fruit sauces. Our favourite recipe for preserved strawberry jam is here.

5. Cucumbers: For pickle lovers, late summer offers an abundance of cucumbers that are perfect for pickles, pickled cucumber slices or relishes.

6. Peppers: Sweet red, yellow and orange peppers can be made into delicious pickled peppers or vegetable chutneys that serve as a side dish or flavor enhancer.

7. Zucchini and pumpkin: Zucchini and pumpkin can be made into relishes, chutneys or even pumpkin puree for soups and baked goods.

8. Apples: While apples are often associated with autumn, many varieties are already ripe in late summer. They can be made into apple sauce, apple compote or apple chutney.

9. Pears: Late summer pears are perfect for pear compote, pear jam or pickled pears.

10. Grapes: Grapes can be made into grape jams or jellies, which add an elegant and fruity note to your stash.

The food choices depend on your preferences and the available produce in your area. By capturing and preserving these fresh ingredients, you can enjoy the flavors of summer all year long while still having delicious homemade preserves in your pantry.

If you're looking for canning tips, you've come to the right place. With our advice, you'll be able to make delicious preserves and enjoy the flavors of the season all year round. Try it now and save the flavors of summer for the colder seasons!