How to preserve food in a homemade jar?

The Essential Benefits of Jar Preservation

Preserving in jars has many economic, qualitative, ecological and personal advantages, making this practice an attractive option.

Save money with seasonal foods
Preserving food in jars allows you to buy fruits and vegetables when they are in season and at their lowest price, which reduces food expenses in the long run. This method also allows you to enjoy the flavors of seasonal produce all year long.

Quality control
Making your own preserves gives you complete control over the ingredients used. You can choose fresh, local and organic products, which guarantees superior quality and the absence of preservatives or artificial additives.

Waste reduction
Using reusable jars for food storage helps reduce plastic waste and other single-use packaging. It also helps reduce the carbon footprint associated with food transportation.

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The Different Steps to Follow for Successful Jar Preservation

Step 1: Preparing the jars

• Choosing Jars: Check the condition of the jars, rubber seals and lids. Make sure all surfaces are free of cracks, residue or marks.

• Cleaning jars by hand: Wash jars and lids with warm, soapy water and rinse thoroughly. Be sure to use a soft sponge.

• Other cleaning methods:

  • Boiling Water Method: Boil jars and lids for 10 minutes in a large pot of water. The water should completely cover the jars. Let them air dry before using.
  • Oven Method: Heat clean jars in the oven at 140°C for 15 to 20 minutes. However, the lids must be cleaned using another method to ensure their effectiveness.

Step 2: Choose and prepare healthy, fresh foods

• Food Selection: Choose fresh, healthy produce that is suitable for canning. Avoid frozen or thawed foods. Fruits and vegetables should be ripe, without blemishes or defects.

• Hygiene: Start by washing fruits and vegetables thoroughly under running water to remove any dirt. Make sure that peeled food does not come into contact with waste such as peelings or leaves. Work on a clean work surface and use metal or plastic utensils, rather than wooden ones, to avoid contamination. Wooden utensils can harbor germs and bacteria that can compromise the safety of your preserves.

• Food preparation:

  • Blanching Vegetables: Blanch vegetables if necessary to preserve their texture and color. Follow the specific instructions for each type of vegetable.
  • Preparing poultry: Make sure the poultry is completely gutted and the insides are thoroughly washed under running water.
  • Quick Handling: For recipes that require blending, reduce the time between preparation and heat treatment to avoid contamination. Blend foods quickly and proceed immediately to heat treatment.

Step 3: Fill the jars

To fill and close your jars or terrines, start by pouring your preparation as hot as possible, ideally boiling, up to the indicated filling level or about 2 cm from the rim. After filling the containers, let stand for a few minutes to check the distribution of the preparation and eliminate any air pockets, topping up if necessary. Before closing your jars or terrines, make sure that the edges are clean and free of particles.

Use a new rubber washer (if the jar needs one or a suitable gasket), boil it for a better seal, then adjust it carefully. Snap the closure system or screw the lid on without forcing.

Proceed immediately with heat treatment if the recipe calls for it, or follow specific instructions for other preservation methods such as using vinegar or salt.

Step 4: Heat treatment

To heat treat your preserves, start by preheating the water in your sterilizer or pressure cooker to reduce the time needed to reach 100°C and minimize the risk of contamination.

You have two methods to choose from:

• Sterilizer: Use an electric sterilizer or a large pot. Place the jars or terrines in the hot water, making sure they are well wedged to avoid any movement, then set the time and temperature recommended for your recipe. The sterilizer will take care of the rest.

• Pressure cooker: If using a pressure cooker or pressure cooker, place a tea towel on the bottom to prevent direct contact between the glass and the metal. Add the jars, cover with hot water, close the lid and bring to a boil. Follow the heat treatment time specific to each food.

After heat treatment, let the jars cool in the open air in a cool, dry place. When the jars are completely cooled, you can check the sterilization by unlocking the closure system. The lid should remain "stuck" to the jar and resist traction.

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Check and store your canned goods

How long can the jars be stored?
A properly sterilized jar can be stored for several years. However, it is recommended to consume the food within one year of sterilization to preserve its optimal flavor. Beyond this period, the flavors and nutritional values ​​may deteriorate. When consuming, the lid must remain "stuck" to the jar and resist pulling.

Storage tips:

• Store in a cool, dry place: The ideal temperature is generally below 20°C (68°F). Avoid direct exposure to light and heat sources.
• Check the condition of the jars regularly: Make sure the lids are well sealed and that there are no signs of deterioration such as dents, leaks or mold.
• Label your canned goods: Write the shelf life date on each jar to track shelf life and avoid consuming expired products.