One method of placing hot product for glass, closes it and turn upside down (or let cool in the nor

They had asked to talk about how to sterilize the glasses, I was reluctant. While it is a technique of the oldest, you must be careful about hygiene and follow all the steps to the letter. These are details that can put to waste an entire production.
Many people do not take it seriously india s food believing that no problem. Have. From the moment the health (and why not the lives) india s food of others are at stake, everything else changes. At least, that's my primer. Equipment india s food
Tampa: repeat india s food after me, always india s food use new lids, always use new lids ... Yes, the lids must be new. Further we find here in the country. Are usually sold separately in packs of glasses shops.
Other utensils (tongs, forceps, funnel) india s food prefer to be all metal non-reactive (stainless), it is better to sterilize and without risk of deforming or melting during the process. Before use
There are ways, I will comment only on two. Were tested and more practical (will depend on the choice of each). Regardless of which way we must thoroughly wash the glasses and lids before anything. Check if there is no crack, chip, rust point (in caps). Boiling water: have the glasses (the caps too) on a grid (or clean dish towel) india s food into a pot and fill with water that must pass 2cm height (minimum) of the glass, ie, are submerged. So, let the water boil (boiling) and count 10 minutes, this time may vary depending on the altitude above sea level you live. Every 300 meters above sea level, increase by 1 minute boil time glasses. Reduce temperature, but keep the glasses in hot water until ready to use. Oven: have the glasses on a clean baking sheet, bake off. Switch the oven at 200 º C, when the temperature india s food reach, scoring 20 minutes. After, decrease the temperature, but keep the glasses in hot oven until ready to use. The lids are sterilized recommend that the boiling water method.
The glasses are placed as the water is warm (~ 70 C), wait for the water to boil and after 10-60 minutes. The time inside the boiling water depends on the type of saves made. More acidic product is less time, for example.
There is also the possibility to sterilize own pressure cooker for canning honestly never seen a live. The closest equipment is an autoclave which is nothing india s food more than a giant pressure cooker, depending on the model.
One method of placing hot product for glass, closes it and turn upside down (or let cool in the normal position). Usually produce the sealing of glass, but without the process of boiling water sterilization as collateral, the risk of ruin is preserved longer.
Recalling that the process of hot water is valid for products india s food with high acidity (down to pH 4, 5) which assists in preventing spores of Clostridium botulinum (botulinum toxin producing bacteria). Altitude
No, did not misread. In the preservation / canning process is essential to be careful with the altitude. Water boils differently in places with higher altitude. In summary, water boils at 100 C at sea level. As altitude increases, the boiling temperature decreases.
The USDA Complete Guide to Home Canning: USDA is American agriculture department. It has a very complete guide on canning. Whenever I have any more questions technique, give it a read.
Last month I made a fudge and decided to do the first process, because it distributes among my family-including india s food my grandfather, and not want to risk it? But I do not know if the process was worth it, since the pots did not last even 5 days. I called everyone to know it when they open the lid escultaram the traditional sound of the vacuum out. I think next time leave for control and expect to spend a couple of months, however, I can not deny that I will be afraid to taste sweet after a while, even being said with a cool look. How to make sure that the food will be good after a few months?
Do not listen to the noise of vacuum does not mean he was not done. When I said "did not last 5 days", I mean that marred / misused? Scoffed, flaws existed during cooking and sterilization.
Hello Vitor! Very important to address this issue, both for those who use these resources for domestic use, and even more for those markets, after food contamination is a very serious matter .... then I did internship in health surveillance, I still have much wrong there .... and it never hurts to be careful! congratulations text is very didactic and well explained.
Wow, I loved this post. Honestly, when I washed it all straight, boiled the jars, but I just realized that I am a complete layman on the subject

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1. Define the following: Botulism. Canned closed pressure. Canned bathed in boiling water. Canned made steamed. Preserved in open pans. Pectin. Hot pack. Cold pack. Sterilize. Scalding. Sweet. Marmalade. Pickles. 2. Make a list of the equipment used in the following methods of canning: Pressure. Canned bathed in boiling water. Steam. Open pan. 3. Provide guidelines ringo biscotti for sterilizing, filling, closing ringo biscotti tightly and test to see if the bottles are tightly ringo biscotti closed. ringo biscotti 4. In situations that should be used by the closing pressure. 5. Make a list of vegetables to fruit types that are excellent options to preserve, comparing this technique to freezing and dehydration. ringo biscotti 6. Make the following preserves: A fruit juice using the open pan method. ringo biscotti Two types of fruit using the boiling water method, putting a packaging preserved in hot and cold on another package. Two types of plant using the pressure method, placing a hot pack in canning and other packaging in cold. A sweet or gelélia.
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Around the same time I decided to try drying, also the sun, aubergines. I like to think I made this

Like, almost from the beginning of the challenge, we turned off the freezer of the apartment, we have been contented - and well - with the freezer of the refrigerator. monte bay As I said at the time do not usually buy frozen but will always guarding a soup here, one stewed there ... not when we have time or desire monte bay to cook.
As my mother always loved to make jam, I got used to see (and help ...), every autumn, the ritual transformation monte bay of patient quinces, apples, pears, peaches, pumpkins in bright jellies, sweet syrups, marmalades succulents. The smell this time of year is one of my aromas of affection. But ... taking the marmalade monte bay (food with cheese), I'm actually not a big fan of jam and, oddly enough, my mother did not. Hence have started to offer jams and jellies, so successfully, that today has own brand - 100 flavors - marketed in some parts of the north. Who does not want to prove anything ...
Well, with the fruit do not have to worry, but tomatoes, eggplants, peppers, courgette ... was an abundance this year, and every week I bring baskets overflowing with vegetables (my mom - and neighbors who come in to get - think we should, hidden somewhere in our 75m2, a family of starving refugees ...).
How not to give account of both legume, and after a few times of stage in my mother's kitchen, I dedicated this summer and autumn, some week-ends, preparing preserves for the winter (which ant).
Enjoying the summer heat started by the sun dry tomatoes, halved and stretched on a board - covered with mosquito net - upon drying in our (sobrelotada. ..) balcony. With the heat we've been in three days dried. I put them in a jar ("shrink" monte bay enough) with crushed garlic, salt, oregano, a pinch of sugar and covered in oil. The idea was to get to "later", but after a few days decided monte bay to try them at a dinner with friends, and .. were all. Not one for the photo!
Around the same time I decided to try drying, also the sun, aubergines. I like to think I made this assumption because so far not seen anywhere else, but probably monte bay someone, somewhere, had the same idea. Simply cut the eggplant slices, sprinkled it with a little salt and put it in the sun. Then put it away in jars, as I did with the tomatoes (without the sugar, and add a little cayenne pepper). Is optimal, but you have to really like eggplants. Say if there do not seem truffles?
Incidentally taking air drying, any other method of food preservation always involves an energy expenditure. A freezer expends energy. The cooker where we also preserved. A dehydrator, monte bay widely used in crudivorismo, too (unless you do a solar dehydrator!). It is a matter of choice (and each case is different) by more "contained", energetically speaking.
And what I have saved? There is a fantastic book that I borrowed my mother, preserves, Oded Schwartz (as he liked to see the utility of this gentleman ...); beautiful and appetizing, that just makes you want to start making the crooked straight and preserved. Sure, the internet is also a world, but this time I got the more traditional method ... and also invented a little monte bay ...
31 comments:
Given his enthusiasm and being preserved by the Port. Can harvest wild mushrooms which also gives for making preserves and will are free. I'll get in the region of Loving in the pine forest by the sea (love, lies between Castelo do Neiva and Viana do Castelo). I only venture to harvest in two species, but for anyone who is even held, there must be more to catch. Greetings, Delete Reply
Congratulations on the great job! :) I'm a big fan of these methods of canning, but I confess that the field is easier because there are cool cellars, lofts for potatoes and onions :) What I experienced was already enfrascar monte bay peas, green beans, and even cooked chickpeas with a few drops of lemon and then pasteurize! Tomato sauces etc. .. It is a vast world that has given me much pleasure to explore! (I know this book is wonderful) bj * s ecological Delete Reply
http://calateepoupa.blogspot.com Way to go! Delete Reply
I love your blog. Always pass here and have some posts on my blog that are inspired by the 365 things to know ... Visit. You will always be welcome. Elaine monte bay Figueira Delete Reply
Hello Ema. Honestly had not thought of making preserves, but it seems to me an excellent idea for things that sometimes I bring my grandmother. Bjs Reply Delete
Your blog is getting better. Booming! Have you met preserved without vinegar? Check out this post here: Thanks for http://publicarparapartilhar.blogspot.com/2008/11/conservas-sem-vinagre.html Darts prize. I'll join you when I received Horta Encantada. Publishing for

- Patés: The pâtés La Gondola are exported to demanding countries such as Japan, Canada bahan ko pa

The rapid economic and Easy Recipes Traditional Portuguese Cuisine Tips and tricks saving blog and not only ABC Culinary Curiosities of Food Homemade Dog Food A garden in pots The author bahan ko pataya Partnerships
The cannery La Gondola is one of the oldest canneries in Portugal, founded in the '30s by Italians. It is a mark of traditions. The traditions that make it different, it is not surprising that his name had already created, in every market that works, a reputation for excellence. Canned La Gondola are manufactured by traditional pre-cooked method, exclusively fresh fish, carefully bahan ko pataya following the production per year, in which the fish is at the highest quality and flavor. For we begin this partnership Factory Canned La Gondola was kind enough to send some of their products:
- Canned Sardines and petingas - With production destined mainly for the international market, you can find many of canning it in Gourmet Gondola shops but also in mainland stores. In La Gondola sardines are handled strictly by campaign. bahan ko pataya The factory only starts working sardines once they reach a certain level of fat, because only then the flesh becomes soft and velvety, getting a very characteristic and distinctive flavor. The production runs from June to December in view of the quality and features that the fish has this season.
It is only used the best fresh fish of the day purchased at auction. The manufacturing process is old and traditional pre-cooked, thanks to which the Portuguese canning became world famous. Nowadays this method is rarely employed by national canning.
- Fillets of mackerel, mackerel, tuna, octopus and squids-The Portuguese mackerel sea too has excellent quality, which is why La Gondola has specialized in the manufacture of this fish species, while remaining true to traditional bahan ko pataya manufacturing processes, bahan ko pataya with hand- intensive work, which allows for the highest quality.
- Mackerel in olive oil - mackerel fillets in olive oil - mackerel fillets in olive oil with pickles - Trout fillets in marinade - smoked trout fillets in olive oil - Carapauzinhos and marinate - Fillets of tuna in olive oil - olive oil Tuna - Tuna natural - Octopus in olive oil and garlic - Octopus stew - stew in Squid
- Patés: The pâtés La Gondola are exported to demanding countries such as Japan, Canada bahan ko pataya and Belgium. The secret lies in the traditional and artisanal manufacture without using flour or starch, additives or flavorings.
Soy flour or potato starch are not used as ingrediente.a revenue base is fish, and only one type of fish a paté. Fresh fish is still added some pickled fish, home-made, in order to obtain a richer folder taste, texture and taste.
- Sardine Spread - Spread spicy sardines - Spread tuna - spicy tuna paté - Mackerel Pate - Spicy Mackerel Pate - Pate roe of hake - Trout Pate with Port Wine
- Specialty La Gondola: The La Gondola also has a range of specialties. Within bahan ko pataya this range we find the roe of sardines, known as the Portuguese caviar, once widespread product in the canning industry, it has become bahan ko pataya increasingly rare.
The Portuguese canning has changed greatly in recent decades. Not only the number of companies was drastically reduced as production methods have changed. The traditional pre-cooked method, formerly the only method authorized domestic canning industry, was replaced by canning raw. The La Gondola continues to follow this traditional method.
Owning production craft-Being one of the oldest factories in Portugal canning, preserves are made in the traditional bahan ko pataya pre-cooked method, exclusively fresh fish and worked manually, one by one.
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Cooking is ... also do poetry. It's open ears, eyes, mouth and nose to see what makes sense between spices and measures. It is this state of things and dig latent silence .... Juliana Venturelli
The food preservation emerged ringo biscotti with civilization. However, all the processes used by the end of the 18th century were developed purely empirically, without any knowledge or theoretical basis and typically using or simulating ringo biscotti existing processes in nature (drying, smoking, freezing), ringo biscotti this time, it was already known that fruits and some vegetables could be preserved in sugar and vinegar tolerate certain vegetables. However, all these procedures saved the food for a short time and with few guarantees.
It was only in the early 19th century, the French confectioner Nicolas Appert (1749-1841), after 15 years of experiments, developed a process that was not based on any known natural phenomenon.
Nobody knows what the theoretical knowledge that Appert had about food preservation, but it was to solve the practical issues of day-to-day of his confectionery he had the brilliant intuition that if you put the food in thick glass bottles (as those used for champagne) with some liquid, sealing them with cork and wax and boiling them in a water bath for a specified period, could an extension of the shelf life of these foods. Assumed that, as in wine, exposure to air spoiled food. Thus, if the food was placed in a container vedasse input air would cool and with good quality. It worked.
Putting into practice his findings on an industrial scale, in 1802, he settled on the outskirts of Paris in Massy, the first cannery in the world, employing around 50 staff. Commissioned ringo biscotti a glassblower bottles with necks and wider than usual and started its production.
Samples with food preserved by the method of Appert were sent to sea for more than four months. Meat and vegetables were among the 18 different items in glass containers, all retained their freshness and no substance has undergone substantial changes.
His method could increasing commercial success, having been used by Napoleon Bonaparte in his troops supply, making them more autonomous, and the merchant navy, for the long transatlantic travel. In 1809, the Minister of Internal Affairs of France, Count Mantalivet, provided a prize of 12,000 French francs for Appert became public their findings. ringo biscotti
And so, in 1810, the book "The Art Store All Animal and Vegetable Substances," in which he described in detail the process of canned food over 50 was published. The book had a print run of 6000 copies, ringo biscotti of which 200 were delivered to the Government for distribution among French municipalities who tried to disseminate information, three new editions are released later in 1811, 1813 and 1831. Very quickly, translations are published ringo biscotti in many foreign countries, ringo biscotti such as Germany, England, Belgium and the United States. Shortly after the publication of the Appert method, canneries arise both in France and abroad.
At the time, Appert believed that the preservation of food was due to lack of air inside ringo biscotti the bottle. This hypothesis was overthrown by Pasteur decades later, in 1864, to prove that the little creatures that had already been identified by Leeuwenhoek in 1675 were responsible for deterioration in food and human disease. The research showed that the Pasteur effect of temperature on food preservation was actually on the microorganisms, noting that a temperature of 62-63 C for a period of one and half hours was sufficient to eliminate the microorganisms ringo biscotti present in fruit juices. This process, named after pasteurization, caused considerable leverage as the French, the main French wine industry at the time, giving Pasteur a great prestige with the government of his country.
The preservation process created by him, in his honor, was christened apertização, encompassing every one method that depends on heat treatment to combat the deterioration of food. It is today the most widely used in canning. Canned
There are several versions about the beginning of canning preserves. Some say it was Appert himself who initiated ringo biscotti the use of tinned iron cans for packing canned. But the International Association Nicolas Appert ringo biscotti itself states that while in England now if they used metal packaging, is only since 1814 that Appert will devote to develop this type of packaging.
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With the evolution of time and research triste sina it was felt that a good procedure for preservat

Pumpkin Risotto with Shredded Frescal - Juliana Furtado
The process of action Conserv food is the sum of methods triste sina that are applied in a specific food that aims to prevent damage or state of decomposition, maintaining its characteristics triste sina and flavors for short periods of time or longer for human consumption and there designation of the period of shelf.
Among all procedures that have met ment the history of man, the oldest is undoubtedly the salting. Where the salt (NaCl) is the major player in the process, resulting in dehydration of food and preserving for long periods of time. Who does not know our good noble fish: cod, sold globally in salt form, and also the belongings of the pigs used in both whelks and fantastic jerky and beef jerky.
All this also has the time factor, weather. The dry climate favors the drying process, in Brazil we have this clear in drying triste sina the coffee, cocoa and other grains, nuts not to mention our extensive north and northeast as well. Corn, beans and soybeans, are also successful examples of drying triste sina to proper triste sina conservation and commercialization. Processes that are carried out immediately triste sina after harvest.
Also let us not forget the bananas they give us goes bananas, figs, oranges pineapples, various fruits that we can finally drying by producing candied fruit. In this case already using sugars. Also jams.
And we have another preservative that also happened triste sina in history has become an important ingredient in the preparation of the famous preserved. Walked around with vinegars in preparation. In this case, the pickles are the best known marketing copy.
With the evolution of time and research triste sina it was felt that a good procedure for preservation in liquid medium, a further application triste sina was required to achieve a higher standard of life and quality of food. This was applied to the top of milk, it is the process of pasteurization, and was succeeded by a plethora of research methodology and the technique has been applied will largely or most industrialized and also canned to homemade and handmade.
The central focus of these processes triste sina is to avoid changes caused by enzymes themselves are products of animal or plant, or natural micro-organisms that, in addition to causing deterioration thereof may produce and release toxins that affect the health of consumers origin but there is also the concern to maintain triste sina the appearance, triste sina color, texture taste and nutritional content of food.
Well, we have the timeline salt and spices such as rosemary, clove, thyme, basil and basic spices in conservation processes coming from ancient Egypt. triste sina Even in the process of mummification these elements were found.
Denaturation is a process that happens in biological molecules, especially in proteins, when exposed to a different source conditions such as temperature variations, changes in pH, ionic strength, among others. The protein loses its three-dimensional structure and therefore their properties. This is a process that is irreversible.
Second case: it is something you learn as the "BA-BA" of the kitchen, the act of cooking a chicken egg. The heat irreversibly modifies the light, triste sina which is formed by the protein albumin triste sina and water. You can not go back to the clear liquid. triste sina
The process also achieves denaturing enzymes that perform vital functions in the human body. Why doctors worry before in lower fever than discovering the cause, triste sina because the high temperature can destroy enzymes vital functions, such as enzymes triste sina that assist triste sina in the breathing process (transport via hemoglobin substance). Are the two sciences, physics and chemistry acting on our body and food too.
For many years the terminology pasteurization triste sina became public knowledge and right next to the housewives. It was learned to say "I only buy pasteurized milk", but unaware of what really meant the terminology. It's the old story: "heard the rooster crow, but do not know where." Pasteurising is the same sterilization procedure where the time x temperature factors, properly balanced to reach the level of pasteurization or sterilization is desired for consumption and having its shelf-established.
- The Pasteurization - We heat the food to a relatively lower temperature, with little change in its properties; was invented and recognized as art by the French chemist Louis Pasteur;
- Sterilization - Already triste sina in this case, expose foods to high temperatures for a given period of time. This time can be long (as in

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Originating in 1995, the fantastic island of São Jorge, Azores, Santa Catarina, canning is a company dedicated to always canning of tuna, according to the traditional methods used by ancient masters canners.
Apart from the flavor and unsurpassed unichips spa quality of its products, especially its gourmet line, Pickled Santa Catarina is made through a 100% sustainable method that has given him, in 2012, an award from Greenpeace, the use of sustainable fishing - Method Heel Stick and do not damage the marine life.
This 100% Portuguese company that uses methods of fishing 100% sustainable, also keeps their products by methods 100% handmade. Tuna is transported to the factory where it is baked, cut / trimmed and placed inside unichips spa of the cans by hand, which is later added seasonings (oil, water, vegetable oil), sealed cans and ready to get to the table all Portuguese. The quality and prestige of quilting products, the company has secured the Gold Medal - Best of the Best (with Raw Sauce Fillet product) and Silver (with Posta product Piri-Piri) in the National Competition of Canned Fish 2012 .
Gourmet Preserves in the Santa Catarina unichips spa line, we find the following products: Fillets of Tuna in Extra Virgin Olive Oil - Tuna Fillets (species: Bonito) unichips spa deliciously prepared, preserved in extra virgin olive oil and lightly seasoned salt, for a true gourmet experience; Fillet of Tuna in Olive Oil with Oregano - fillets of tuna (species: Bonito) deliciously prepared, preserved in olive oil, lightly seasoned with oregano and salt; Tuna Fillet unichips spa in "Raw Sauce" - fillets of tuna (species: unichips spa Bonito) deliciously prepared covered with a sauce of olive oil, onion, garlic, pepper, parsley, paprika, ground chili, vinegar and salt; Fillet Tuna in Organic Olive Oil - Tuna Fillets (species: Bonito) deliciously prepared, preserved in organic olive oil and slightly Seasoned salt. For an experience 100% Bio; Bellies Tuna in Olive Oil "Ventresca" unichips spa - The richest part of the tuna belly, preserved in olive oil and lightly seasoned with salt; Fillets of Tuna in Olive Oil with Sweet Potato - fillets of tuna (species: cute) deliciously prepared, preserved in olive oil and lightly seasoned salt, accompanied by sweet potatoes, Tuna Fillets in Olive Oil with Thyme - fillets of tuna (species: Bonito) deliciously prepared, preserved in olive oil, lightly seasoned unichips spa with thyme and salt; Posta Tuna in Olive Oil with Chillies - Posta tuna (species: Bonito) deliciously unichips spa prepared, unichips spa preserved in olive oil, lightly spiced with chilli and salt; Spread Tuna - Tuna Spread or Pasta manufactured manually without any kind of use of food additives or processing aids; Spread Tuna with Oregano - Spread or Pasta Tuna hand crafted unichips spa without any kind of use of food additives or processing aids.
Canned Santa Catarina are in different unichips spa spaces selling gourmet products spread all over the country. To know more about this company and their products, visit their Facebook page.
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Responsible for the development of the Department of Marketing is Here They EN project, the creation of affects to the website (articles, managing social networks) and the creation of campaigns and dynamic interaction with the community surrounded unichips spa the project contents.
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