Recipes for canning and preserving food

Some methods for preserving homemade food may be old, but they have been proven and effective for years. In addition, each method adds a different taste and texture to the food. Do you find preserving food complicated?

If you follow the given procedures, you will avoid unpleasant complications – for example, you will fall in love with canning, because nowadays almost anything can be canned. Why not pack jars of ready-made canned food or delicious homemade strawberry jam for your vacation?

Canning meat

There’s nothing better than coming home from work and not having to figure out dinner. You reach for a jar of canned food in the pantry, heat it up, prepare only a side dish, and dinner is on the table. How simple. There are many more advantages to canning meat at home, including the fact that this method of preservation saves you a lot of money and time. You can put pre-cooked canned meat in a pot and in a few minutes you have an excellent quick recipe for goulash with bread or light Chinese made from any kind of meat. If time is your enemy, you can also be inspired by beef recipes that are ready in minutes .

Canning has the advantage that you can can both raw and cooked meat. Some people prefer cans, others prefer jars – both variants are suitable for stocking up on “emergency” cases.

Fruit canning

If you have small children at home, definitely don’t be idle and start canning this year’s fruit of all kinds – after all, it would be a shame to let it just lie freely on the ground. Thanks to canned fruit, you can surprise your children with some sweet reward every day – what child would despise sweet baked pancakes or yeast buns? Do you love strawberries?

Get inspired by delicious strawberry recipes that your whole family will surely appreciate. Fruit can be preserved in several different ways – a refreshing compote, prepare homemade marmalade according to her recipe or grated apples for sweet strudel. And speaking of strudel – do you know how to prepare excellent homemade strudel ?

Canning vegetables

Quick tomato sauce or vegetable base for meat? Many people pickle their vegetables just to have them always on hand. Can you think of any other vegetables? Of course, pickled cucumbers can be found in every household. Vegetables can be preserved in many different ways – vegetable puree for sauces or delicate vegetable “chutney”. If you are a fan of these dishes, try the TOP 7 meatless recipes .

Do you prefer grilled or boiled vegetables? Let yourself be inspired by our recipes, among which you will surely find many interesting dishes.

Other interesting information about canning

Don’t look for 12 marigolds in the woods and look for canning recipes while there’s still time.

For the correct consistency of all marmalades and jams, we need suitable gelling sugar and a good pickle for canning vegetables.

Gelling sugars for marmalades and jams

Gelling sugar 1:1 : contains fruit pectin and citric acid, is completely preservative-free. The shelf life of this sugar is approximately 24 months. We use 1 kg of fruit for 1 kg of this sugar.

Gelling sugar 2:1 : also contains pectin, citric acid and preservatives. Durability approx. 24 months. We use 1 kg of fruit for ½ kg of sugar.

Gelling sugar 3:1 : contains the same as the previous sugars, plus an anti-foaming agent is added. Durability of sugar approx. 24 months. We use 1.5 kg of fruit for 0.5 kg of sugar.

The difference between jam and marmalade

In the jam we can find pieces of fruit or even whole fruits, its consistency is thinner and therefore not suitable, for example, for filling sweets that are yet to be baked.

On the contrary, marmalade is harder, it does not contain any fruits , because they are all carefully sieved, and it does not spread in the heat.

For a more interesting and spicy taste, we can combine fruits together. For example , currants go well with cherries, and lemon with apricots.

When canning, we mainly have to mix, mix, mix !

If, despite your best efforts, you “manage” to burn the preserved fruit from the bottom, do not stir further so as not to spread the burnt taste throughout the pot, and carefully scoop up the undamaged fruit mass and transfer it to a clean pot. In this way, we can continue to preserve the rest of the pot.