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Store for a long time without a freezer

What could be better than a good storage to activate and occupy the mind. And why not start with the freezer and finally free up some space?
Products such as vegetables can be directly canned (sterilized) in jars, on the other hand, meat, in most cases, needs to be previously transformed into a cooked dish (stews, tagines, etc.). It's also a good opportunity not to waste time and save time when you have less!

Is your freezer too small? Save space by sterilizing vegetables and ready meals. It is a simple process to store for long periods. Once placed in clean jars, it suffices to put them to sterilize at the maximum temperature (100 ° C / cook) between 1h30 and 2h before storing them in your cupboards.   


Cooking and sterilizing

Cooking is also a moment of sharing, to do with the family. It is an opportunity to transmit know-how, gestures, a taste for "well eaten" and also in these difficult times ... to occupy even the little ones.
Good little stews will keep perfectly if you put them in jars. Stored on shelves, labeled and dated, you can use them as you wish and consume several months later .
If you have children make them label them... they have so much imagination, it might be surprising to see how they represent beef bourguignon, fish in sauce, Basque chicken...
Convenient, you won't have to find or make room in your freezer. You can use both fresh meat and frozen meat, which you have taken care to thaw before cooking.
A simmered dish , in a sauce whether in wine, beer, curry ... is usually done in large quantities and there is always some which allows to have the pleasure a little later to rejoice about it again.
Sterilization or canning (name of its inventor Nicolas Appert), invented at the end of 1800 was a revolution for food preservation. The bottling is a healthy method of conservation. This heat treatment drives the air out of the jars, making them airtight. All microorganisms that could alter your culinary preparations are eliminated. It's the assurance of healthy eating.   


What you need to know to sterilize

But before putting them in jars, there are a few rules to follow, everything must be thoroughly cleaned ; jars and utensils.
During sterilization, food continues to cook slowly. If you prepare your dishes with the aim of putting them directly afterwards in jars, you can reduce the cooking time in a casserole dish if you wish.
On average, the canning time for a dish in sauce, simmered: bourguignon, blanquette, sausages or salted lentils... will be between 1h30 and 2 hours at the maximum temperature (100 ° C or cook).
Above all, never fill your jar to the brim. Always leave a space of about 2 cm from the edge before sealing your jars tightly. Wipe up any spills or soiling before putting them in your sterilizer.
When the sterilization time is over, let your jars cool inside your sterilizer.  

Take care of yourself.
Eat healthy.
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