Pasteurization consists in heating a jar together with its contents at a high temperature. During this process microorganisms die and the cap is aspirated, thanks to which you can store preserves for a very long time, sometimes even several years.
Pasteurizing jars can be done “wet” or “dry”. Regardless of the type of pasteurization, first thoroughly wash, scald and dry the used utensils. Then put the food, leaving 3 cm of free space under the cap, and close the jars
In case of “wet” pasteurization prepare a large pot, line it with a cotton cloth and pour in water. Place the jars so that they are not touching each other and the caps are about 2 cm above the water. Remember that initially the water in the pot should have the same temperature as the contents of the jar. Cover the pot with a lid and bring to a boil, then reduce the heat and cook from 7 minutes to 40 minutes depending on the product in the jar. Then remove the jars from the pot and allow to cool. You can store the jars outside the refrigerator in a cool place
Pasteurization can also be done in the oven. Prepare the jars in the same way as for the “wet” pasteurization and then place them in a cold oven. It is important that the jars do not touch the oven walls or each other. Preheat the oven to 160 degrees Celsius. When it reaches the temperature, lower it to 120 degrees Celsius and pasteurize for about 30 minutes. Keep in mind that the veins are not suitable for this type of pasteurization because the rubber bands could be damaged by the high temperature.