Pasteurization: Canning is economical and ecological!
- economical because you make your own jars, verrines and preserves according to the products, fruits and vegetables, of the season, to your taste, and you can keep them for several years without altering their nutritional qualities;
- eco-friendly: you can reuse your glass jars almost infinitely, as well as the stainless steel hooks (or clips) in the case of WECK jars.
In addition, glass is a clean and 100% recyclable material! Pasteurization is a process for food preservation invented by Louis Pasteur in 1856 by which a food is heated to a set temperature for a defined period of time before being cooled rapidly. Pasteurization temperatures vary between 65°C and 100°C and sometimes even more. Initially, this process was used by Louis Pasteur to destroy bacteria in wine.
In pasteurization, it is not the temperature to which the food is brought that destroys the microorganisms (even if some die before it is reached) but the sudden cooling at the end of pasteurization. Under the effect of thermal shock, pathogenic bacteria and those that cause food spoilage are destroyed. Pasteurization significantly reduces the number of microorganisms in the pasteurized product, but some pathogenic forms are resistant, such as spores.
After pasteurization has destroyed the pathogenic bacteria, it is important to refrigerate pasteurized foods to prevent the multiplication of bacteria that have not been destroyed. In contrast to cooking, the relatively low temperatures used to pasteurize food keep the taste intact. Pasteurization differs from the UHT process used for milk processing and where heat alone plays a role in the destruction of microorganisms. pasteurization
Pasteurization is used to:
- Improve the microbial quality of the feed,
- Prolong the life of the food,
- Preserve the organoleptic quality of the food.
Today, pasteurization is used for several types of foods:
- fruit juices,
- liquid eggs,
- fruit in syrup,
- tomato paste