How to jar? Here are 5 methods of home canning

4) Microwave cooking

Cooking in a microwave is a very simple process. Just put the food in washed jars, pour the sugar solution over it, seal it and put it in the microwave. Care must be taken to ensure that there is at least a two-centimetre gap between the lid and the jam. We recommend placing a plastic plate or bowl under the jars to catch any overflowing brine.

The preserving time will then depend on the hardness of the fruit, the power of the microwave and the number of jars. For example, canning in a 700 W microwave oven should take approximately 6 minutes. For a 900 W oven, approximately 4 minutes. The ideal power and operating time of a microwave oven is needed to be verified by testing.

3) Cooking in the dishwasher

On the internet you can also come across this unconventional method of preserving. It may be tempting to make it easy to preserve without the need for special containers and appliances, however there are many pitfalls. Experience is needed and the ability to adjust higher temperatureswhich today’s dishwashers no longer allow. In general, this method is not recommended., however, if you would like to try it, we have written a short procedure for you.

Place the filled jars of ingredients in the dishwasher with the lid straight up. If you have different sized jars, place the smaller jars in the top basket and the larger jars in the bottom basket. Of course, remove all other dishes and the dishwasher capsule from the dishwasher.

Then set the the temperature to 70 to 80 °C (i.e. the highest possible temperature) and switch on the dishwasher. When finished, remove the jars from the dishwasher, place them lid-side down on a dry cloth and leave to cool.

How to use the jar lid

Whether you use the pot or dishwasher method of jarring, you must of course also seal the jar with a lid. There are two types of lids on the market. Classic screw caps and omnia caps.

Screw caps have a large advantage in ease of use and health safety. The lid only needs to be heated during the process and then placed on the neck of the jar. The lid is then screwed on (can be pressed on with a screw head) and the jar is placed upside down.

U omnia capswhich are also made of aluminium, there is one major disadvantage, and that is that we will be using them for canning need a canning head. The procedure is almost exactly the same. Only when putting the lid on the jar, we do not screw anything on, but we put on the jar head, which we try to push to the stop by hand pressure. Then remove the head and turn the jar over.

Mark your jars

It may seem pointless, but sometimes time passes so quickly that we don’t even notice. Then the year is gone and who will remember which jar has cherry jam and which has cherry jam. That’s why we label all the jars properly with the label with date of manufacture and contents.

How to preserve meat?

This is one of the most frequently asked questions. I guess the reason is that preserved meat is really delicious and also a great partner for conjuring up a great lunch or dinner. However, preserving is a little different from the usual, so let’s show you how to do it!

Procedure

• Cut the prepared meat into smaller pieces. A combination of pork leg and shoulder works well. However, chicken, rabbit, beef and the like can also be cooked. The combinations are not limited in any way.
• If you like it fatter, you can add pork belly. For more jelly we can add the skin again and for more juice a tablespoon of water.
• Once we have the meat cut and ready, we take sterilized jars with lids suitable for preserving meat and fats. Next, salt (1 dkg of salt per 1 kg of meat). Place the meat and salt in the jars and lightly seal. Of course, leave approximately 3 to 4 cm of space between the mixture and the lid.
• Carefully cap the jar and put it in a jar for 2 hours at 100 °C. Remove the jars and let them cool.
• We will repeat the process in 24 to 48 hours. Only we only jar for 1 hour at 100 °C.
• Remove the jars after the preserving process and let them cool. Do not turn the jars upside down.

The two-step preserving process is done on meat to destroy any bacteria that could cause food spoilage.

Canning TIP at the end!

If you are one of those individuals who don’t like over-sweetened fruit compotes, try using salt instead of sugar when preserving. The salt pulls the sweet components out of the fruit and you don’t have to use any extra sugar. But it is important to use only sufficiently ripe fruit.

We hope you found the article helpful and will be more confident in your canning from now on. For more inspiration, follow our Instagram profile @nasenadobi.