Fienchen and Tienchen Pflück (Pick)
Welcome to Fienchen & Tienchen Pflück, your little guide to preserving food in jars. We are delighted to welcome you to our website. There are many ways to preserve food: You can boil it down, bottle it, pickle it or use energy-free fermentation. Here, we will briefly explain the differences between these methods, summarise the ten golden rules of preserving, and share a few delicious recipes. Enjoy browsing!
A brief explanation of the differences between preservation and conservation:
‘Preserving’ refers to the production of jams, marmalades and jellies. Fruit or fruit juice is boiled with jam sugar and other ingredients, and the resulting mixture is poured into jars while still hot and sealed.
To preserve food, it is placed in jars and heated in a water bath. This kills germs and bacteria, enabling the food to be stored for a long time.
Pickling involves placing fruit, vegetables and other foods in vinegar, oil or alcohol to inhibit bacterial and fungal growth. However, the shelf life is more limited than with boiling down or preserving.
In this energy-free preservation process, food is submerged in brine for an extended period of time. During this time, microorganisms alter the contents, making them more digestible and richer in valuable nutrients.
Our 10 golden rules for preserving:
1. Use fresh, clean and unspoiled food.
2. Jars, rubber rings and lids must be absolutely clean.
3. Do not fill jars to the brim.
4. Wipe the rim of the glass after filling it.
5. Ensure the correct temperature.
6. Never place jars directly on the bottom of the preserving pot.
7. The jars must not be completely submerged in the pot.
8. Avoid high temperature differences.
9. Only remove the brackets and clips once they have cooled down.
10. Store filled jars in a cool, dark place.
And here is one last, but important piece of advice
Hygiene when preserving food
Good hygiene is important for preserving food as it helps protect it from spoilage and contamination. Here are some tips for maintaining good hygiene when preserving food:
- Before you start preserving, wash your hands thoroughly with warm water and soap.
- Use clean, intact jars, lids and seals. Sterilise these in boiling water or a steam cooker before use.
- Only use fresh, clean food that is free from dirt, mould or contamination.
- Thoroughly clean all utensils and tools that you will use for preserving.
- Avoid touching the food with your bare hands. Instead, use clean utensils such as spoons, funnels and tongs.
- Avoid coughing, sneezing or talking over food to prevent the spread of germs.
- Make sure that work surfaces are clean and disinfected before you start preserving.
- It is important to keep jars, tools and work surfaces clean during the preservation process to avoid cross-contamination.
- Do not use jars that have already been opened or food that shows signs of spoilage.
Following these hygiene measures will ensure that your preserved foods are clean and hygienic, and will not pose a risk to your health.
