La mise en conserve – Canning process

Voici l’explication la plus claire que j’ai trouvé concernant la stérilisation à l’eau bouillante, ses raisons et son processus. C’est un site en français très intéressant où vous trouverez plein d’informations et de recettes toutes plus alléchantes les unes que les autres. Également pour vous assurer de faire de la mise en conserve sécuritaire, je vous rappelle qu’il est très important de respecter les quantités dans les recettes, ainsi que le temps de stérilisation indiqué.

http://conserves.blogspot.ca/2006/08/la-strilisation-leau-bouillante.html

http://conserves.blogspot.ca/2007/04/la-mise-en-conserves-daliments-acides.html

Fruits faiblement acides:

Figues, bananes, melons et papayes

Je recommande également le livre de Camilla Wynne, Les conserves selon Camilla – Le nouvel art de mettre en pots, pour les recettes, mais aussi pour la simplicité et clarté des explications qu’il contient. Visiter également le site internet de Preservation society : http://preservationsociety.ca/fr/events/

Here is the process in english coming from food preservation :   http://foodpreservation.about.com/od/Equipment/ht/How-To-Sterilize-Canning-Jars.htm

Some canning recipes specify that you need to use sterilzed jars, but they don’t always tell you how to do that. Read on for simple instructions for safely sterilizing jars.

By the way, this is the only method you should use to sterilize jars. You may come across misinformation that says you can sterilize jars in a dishwasher or oven, but neither of these methods is considered safe by the USDA.

Difficulty: Easy

Time Required: 25 minutes

Here’s How:

1. Place empty jars in a large pot. You can use the same pot you will be using as a boiling water bath to can the jars once they are filled with food.
2. Completely cover the jars with water.
3. Bring to a boil over high heat.
4. Once the water reaches a full, rolling boil, begin timing. Boil the jars for 15 minutes.
5. Turn off the heat. If you are not quite ready to fill the starilized jars and proceed with canning your recipe, you can leave them in the hot water for up to an hour. Longer than that and you’ll need to sterilize them again.
6. Note: Do not boil the canning lids as this can harm their adhesive rings. Instead, add the canning lids to the hot water after you turn off the heat, when the jars have finished boiling.

What You Need:

• Canning jars
• Large pot
• Water