Preserving and preserving: mason jars, Buy Twist Off Glasses and their canning rules
If you want to preserve, the question often arises as to which method and with which glasses the preservation is particularly successful. Preserving professionals are also familiar with the problem of mold formation when the jars were not properly sealed after being heated for hours.
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Pay attention to cleanliness and avoid mold growth
There are several factors that can lead to mold during canning. The most common reason is poor cleanliness. Countless germs adhere to non-sterilized jars, which then lead to the jars not closing properly and the formation of mold. Here it is very important to pay attention to special hygiene. Just rinsing the mason jars with hot water is not enough. It is best to boil the jars and lids beforehand.
Either this is done in a saucepan with boiling water 100 degrees or in the oven at 140 degrees for 10 minutes. With the oven variant, the lids are boiled separately in a small saucepan for 10 minutes. If you use mason jars instead of twist-off jars, you should also boil the rubber rings for 3 minutes in boiling water with a dash of vinegar. Important: Do not clean the rubber rings with detergent, as this will reduce the seal. As a result, small cracks can form in the rubber, which then no longer allow the glasses to be firmly closed. It is best to replace the rubber rings with new rings after the second or third boiling.
Another reason for mold formation is not entirely flawless food. Therefore, always make sure that the food is in perfect condition when waking. It is best to use fresh immediately without long idle times in between. Important: make sure the glasses are in perfect condition. Even the smallest hairline cracks in the glass can cause it to shatter. This can also happen if you buy twist off glasses.
The choice of glasses: buy mason jars or twist off glasses?
There are special preserving jars on the market, so-called Weck jars, which the grandparents used to wake up. These glasses have a rubber ring and metal clips as a closure and a corresponding lid. After you have filled the jars with the jars, you carefully place the rubber ring on the edge of the glass and put the lid on it. The lid is attached to the glass with the metal chambers. Only then does regular boiling begin.
The metal clips are only removed when the glasses have cooled down completely after they have been boiled down at temperatures between 80 and 100 degrees. During the cooling process, the vacuum is created by creating an overpressure due to the steam and the air during the cooking process. When it cools down, the water vapor and air contract again. A vacuum is created. The lid has literally sucked into the glass.
When the glass has cooled down, it is easy to see whether the glass is tight. If the lid is only put on and not closed, the glass is not closed. The process must either be repeated again or the food must be consumed as quickly as possible.
The Twist Off glasses are different in their handling. These usually have a screw cap. After filling, the glasses are tightly closed and then woken up. Here, too, a vacuum is formed. This can be recognized by the fact that the lids curve slightly inwards. There is often a clicking sound. However, with twist-off glasses it is more difficult to tell whether they are tightly closed. Often this can only be recognized by the formation of mold on the food.
Important rules for preserving with twist off glasses
The top priority is cleanliness. Sterilize all jars, rubber rings and lids sufficiently. At most the effort was in vain. Mold formation occurs. Use only perfect jars, lids, rubber rings and food in order to achieve the best possible result.
Never fill the jars with the food completely. It is best to always leave space two to three centimeters to the edge, as the food often expands when it is boiled down. It is best to fill meat products only half or a maximum of three quarters into the glass. Meat increases in volume during the cooking process and requires more space.
When boiling down, it is generally important that the water is in the cooking pot or in the Preserving machines only as much is filled as the food in the jar is enough. In general, the water should only be heated slowly. It is also important to ensure that the food and the water in the cooking pot are roughly the same temperature so that the glasses do not break. It is best to use a thermometer here.
Always boil down for a long enough time. The regular boiling times vary between 10 and 120 minutes. After boiling, it is best to leave the jars in the canning pot for around ten minutes. Only then take it out and cover with a tea towel. Store the food in a cool, dark place.
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- Jar for preserving homemade jam, mousse & jelly. Of course, also for other filling goods such as fruit and vegetables as well as for...
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