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 propose ideas for decoration and presents. In addition, we look at the invention of preserving and its development.
Here you will find everything you need to ensure a successful preserving experience.
Preserving food by boiling is one of the oldest and still most popular methods of preserving food. Even in ancient times, fruit and vegetables were preserved by drying, salting, pickling or acidifying. While simple methods such as drying and salting remained widespread for a long time, decisive advances in preserving food by boiling only occurred in modern times:
The physicist Otto von Guericke discovered the effects of air pressure and vacuum, which formed the basis for the later airtight sealing of preserving jars.
In 1690, Denis Papin developed the 'Papin pot', a pressure-resistant cooking pot. This enabled him to preserve food for longer by heating it, which was an important step towards food preservation.
Around 1790, the Frenchman François Nicolas Appert discovered the principle of heat preservation.
In 1810, Napoleon I awarded him a prize for his method of preserving food by heating it in glass jars. Appert is therefore considered the founder of food preservation.
Louis Pasteur later confirmed this principle: heating can render microorganisms harmless. In doing so, he laid the foundation for modern preservation and pasteurisation.
From von Guericke and Papin to Appert and Pasteur, preserving food has combined tradition, physics and the art of cooking. It remains a reliable method for safely and naturally preserving fruit, vegetables and other foods to this day.
The foundations for food preservation were laid by Otto von Guericke, Denis Papin, Nicolas Appert and Louis Pasteur. Building on this, in 1892, chemist Dr Rudolf Rempel developed a method of preserving food in glass jars – the origin of today's Weck preserving.
Following Rempel's premature death, Johann Weck acquired the patents. In 1900, together with businessman Georg van Eyck, he founded the company J. Weck & Co. in Öflingen. Recognising the importance of long-term food storage for households, van Eyck focused on demonstrations, training and a clear brand strategy. Consequently, Weck jars became synonymous with preserving in Germany and Europe.
Despite setbacks caused by both world wars, the Weck brand steadily expanded. In 1950, a modern glassworks was established in Bonn-Duisdorf. Today, Weck Glas und Verpackung GmbH produces not only the well-known preserving jars, but also bottles and industrial preserving jars, which are valued worldwide for their quality, tradition and innovation.
