Canning, it is economic and ecological!
- economical, because you make yourself your jars, glasses and cans depending on the products, fruit and vegetables of the season, at your taste, and you can store them for many years without altering the nutritional qualities;
- Ecological: you can reuse almost endlessly your glass jars and the stainless steel hooks (or clips) in the case of the WECK jars. Moreover, glass is a clean material and 100% recyclable!
Pasteurization is a process for preserving food invented by Louis Pasteur in 1856 by which food is heated to a set temperature for a set period before being cooled quickly. Pasteurization temperatures range between 65 °C and 100 °C and sometimes even more. At the beginning, this method was used by Louis Pasteur to destroy bacteria in wine.
In pasteurization, it is not the temperature at which the food is subjected that destroys microorganisms (even if some die before it is reached) but the abrupt 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 such as spores resist.
After that pasteurization has destroyed the pathogenic bacteria, it is important to refrigerate the pasteurized food to prevent the multiplication of bacteria that have not been destroyed.
Contrary to what is caused by cooking, the relatively low temperatures used to pasteurize food allow retaining the taste qualities intact. Pasteurization is different from the UHT method used for the treatment of milk, where only heat plays a role in the destruction of microorganisms.
Pasteurization is used for:
- improving the microbial quality of food;
- extend the life of food;
- preserve the organoleptic quality of food.
Today, pasteurization is used for several types of food:
- fruit juices;
- liquid eggs;
- stewed fruit,
- fruit in syrup;
- tomato concentrate.