We can put everything in preserves.

FALSE. Fruits, vegetables, prepared mixes, jams, terrines ... Everything seems to lend itself to home-made preserves. But this is not the case: only the extra-fresh can be transformed into canned, provided to be associated with a preservative such as oil, alcohol, sugar or vinegar. As for frozen / thawed foods, you should not make any preserves!

A bad can can kill.

TRUE. A badly sterilized can is a deadly danger. Blame it on the bacterium Clostridium botulinum , which, if not destroyed by boiling water during sterilization can be fatal cause attacking the nervous system: botulism. It is therefore essential to be careful and careful when sterilizing your canned food.

We need a sterilizer

FALSE. Some tricks of grandmothers ensure a good sterilization: we can use a pressure cooker or a large basin filled with boiling water in which we immerse the jars hermetically closed for 1 hour. For more precaution, it is better to repeat the operation twice.

We store where we want

FALSE. They are kept in a dry place and protected from the light, because it acts on the food and alters their nutritional qualities. A cellar or cupboard will do the job. We also think to label to avoid taking the lead at the tasting!

There is no deadline for consuming a homemade preserve.

FALSE . Short storage should not exceed a few months. The long conservation keeps its jars several months ... but not decades! In general, it is better to consume its jars in the year following their manufacture. Beyond, canned foods remain good but lose in flavor. A doubt ? Abnormal smell, suspicious color ... We throw without hesitation.

We must eat jams in the year following their realization.

FALSE . Obviously, if you want to, we do not deprive ourselves. Especially after one year the season comes back and we can prepare its reserves for the coming year. But homemade jams can be kept for many years. Only drawback? They lose little by little in taste. And if mold appears in a thin layer on the surface? This is a sign that the preservation has been altered. If the jar has already been opened and badly closed, we remove the mold and eat. If it is the setting in jar that missed, we throw. Good to know: the more sweet they are, the more jams can be kept for a long time.

Jams and canned even fight.

Not totally TRUE . In principle, making jams and preserves is a bit like this. The only small difference (but still important)? If, for jams, an old scrupulously washed jar is suitable, in the case of a preserve it is better to use a specific jar containing a rubber washer to ensure the best possible preservation.