Читать книгу Strudel, Noodles and Dumplings: The New Taste of German Cooking - Anja Dunk - Страница 25

There are many methods to choose from when bottling, but I always stick to the same one – what I call the simmering water-bath method, which is for me the easiest and the most suitable for simple home bottling; it also happens to be the method I grew up with.

When food within a jar is heated to a certain temperature for a certain length of time, it destroys potentially dangerous micro-organisms (bacteria, yeasts and moulds), sterilising the food within, while at the same time releasing air from the jar to create a vacuum and seal, blocking out the food-spoiling micro-organisms. Bottling makes food shelf stable and prevents further food spoilage.

Before you start the bottling process it is good practice to:

Check over all fruit and vegetables and discard anything that is bruised, mouldy or damaged.

Always wash all fruit and vegetables, even if they are organic.

Make sure all equipment used is clean and all jars and seals are sterilised.