Nice to know

Things to know about preserving, canning and pickling

Here you find things nice to know about preserving and fermentation. Einkochwelt shows you how to preserve food in WECK round rim jars, Fido swing-top jars and Quattro Stagioni twist-off jars. Beyond that our video tutorials and preserving calender may help you.

Einkochwelt provides you with definitions of technical terms, answers to frequently asked questions and ideas for decoration and presents. Moreover you find information about Nicolas Appert's invention of preserving, the development of glass manufacturing from ancient history to modern times and the history of our partner brands WECK, Bormioli Rocco and Le Parfait.

Of course you will find suitable products in Einkochwelt's assortment for your preserving activities:

WECK's preserving method

The normal and natural spoilage of fruits, vegetables and meat is caused by micro-organisms, which are circling through the air. During the preserving process the micro-organisms are killed inside the jar. Through the heating process an overpressure emerges. Glass lid, rubber ring and clamps act like an overpressure valve. They let go off air, steam and eventually liquids from the interior of the jars and nothing can get inside – no air and no boiling water (fig. 1). During the cooling process a vacuum is created inside the jar. The clamps are now redundant and have to be removed (fig. 2). Now you can check if the jars are closed hermatically. If the content spoils later carbon dioxide will push open the glass lid. This is a significant sign for you that keeps you from eating spoiled food.

Preserving correctly in WECK round rim jars

(fig. 1) Fill the jar approx. 1 cm under the edge.

(fig. 2) Turn over the glass lid so that the writings and WECK strawberry are pointing upwards.

(fig. 3) Turn over the glass lid again and put it with the rubber ring onto the jar.

(fig. 4) Seal the lid with 2 clamps.

(fig. 5) During the preserving process the topmost jar (or the highest one) has to be fully covered with water. The sealing-up rubber ring prevents the incoming of water during preserving.

(fig. 6) After preserving remove clamps. If the jar is closed tightly the preserving was successful and the content is safe.

Preserving tips

  1. Pay attention to cleanliness. Before using jars and lids clean them with hot water. Boil up the rubber rings with vinegar water. Pay attention to the rim of the glass. It has to be clean before closing it.
     
  2. Don't use porous rubber rings. Keep an eye on jars, lids and clamps to avoid that they are damaged.
     
  3. Avoid temperature differences: Put cold jars in cold water and hot filled jars in hot water. Don't put hot jars onto a cold surface.
     
  4. Protect your preservings from direct sunlight and eep them cool and dark.
     
  5. Follow the recipe instructions and the prescribed times and temperatures exactly.
     
  6. WECK round rim jars are suitable for fruits, vegetables, juices, marmelades, jellies, jams, sausage products, complete dishes and cake.
     
  7. Opened jars should be covered with fresh covers, storaged in the fridge and eaten quickly.
     
  8. Originally WECK round rim jars are temperature-resistant up to 250°C. They are suitable for baking in jars.
     
  9. Appetizers and desserts are great in jars, too.
     
  10. Combining the jars with labels, ribbons and doilies you can make an individual gift.