How to make your preserves?

Make sure that all surfaces do not have chips, traces of abrasion or glued residues. Clean jars, terrines and cover with hot soapy water. Avoid shock between jars or terrines. Do not use a metal or abrasive sponge to clean your jars and terrines.

After cleaning, rinse your jars and terrines with hot water and terrines abundantly, then allow you to dry in the open air.

The food and food products that you have chosen to keep must be perfectly fresh, healthy and adapted to the canning. Never use frozen products or ingredients or that have been thawed.

It is essential to respect hygiene conditions specific to the preparation of recipes to be canned:

• Your vegetables or fruits must imperatively be washed, without land
• At the time of their preparation, be sure not to put your peeled foods in contact with waste (peelings, leaves).
• Be sure to cook on a clean worktop
• Do not use any wooden utensil because the latter are not sterile and may contain germs and bacteria that could contaminate your cans
• As part of soups, purees or any other recipes in which food is mixed, quickly follow the different stages of the recipe. By mixing your food, you increase the contamination surface. It is therefore important to reduce the past manipulation time preceding the heat treatment as much as possible.

 

Vegetables should be bleached if necessary.
Poultry should be fully hollowed out and the interior carefully washed with running water.
Respect the indications of your recipe. All operations

Whenever the product and its preparation process allow it, fill the jars or terrines with the warmest possible, even boiling preparation.
Fill your jars or terrines to the filling level engraved on the body or up to 2 cm from the edge.
Then wait a few minutes to check that your preparation is properly distributed in the mass, so as to remove the air pockets.
Complete if necessary.

Please note: in the case of terrines Le Parfait Familia Wiss, do not use brine, sauce or overly acid coverage (pure alcohol, vinegar, etc.). In contact with the metal parts, acid promotes corrosion of capsules and lids.

 

Before closing your jars and terrines, Take care to use a new universal rubber washer Le Parfait Super adapted to the format of your jar or terrine.

Discuss the rings before adjusting them on the lids. Check that the edge of your jar or terrine is clean before closing. Indeed, a particle stuck between the washer and the glass would cause your manufacture of canned can.

Finally, start the closing system and Immediately proceed to heat treatment When the recipe requires one.

Conservation processes differ according to the recipes. Some may use vinegar, oil or salt as preservatives, a heat treatment is not necessarily necessary.

In the case of terrines Le Parfait Familia Wiss, Always use the capsules Le Parfait New familia wiss Specially studied to adapt to your terrines. Make sure that the capsules are not deformed, that the seal is in good condition, then screw the cover without forcing before proceeding with heat treatment.

 

In order to limit the cooling of the contents of your jars, it is necessary that the water in your sterilizer is already hot.
The more hot the water contained in your sterilizer; The more the time that your cans reach 100 ° will be short; And the less your preserves will risk contaminating during this latency time.

Note: the heat treatment time indicated for each recipe is valid for the size of the stipulated jar. This duration to be increased for the use of larger formats (2L and 3L) up to 60 minutes more.

To carry out the heat treatment of your jars, two options are available to you:

- Pasteurize (treatment less than 100 ° C): Electric sterilizers can do everything on your own and allow you to enjoy more free time. They are very easy to use, place the jars inside taking care to wedge them well so that they do not collide and do not turn over during thermal treatment. Fill the sterilizer with hot water, completely immerse the jars, then put the cover back. Then just adjust the duration and temperature and that's it! You can use a large pot by adding a thermometer to measure the target temperature,

- Sterilize (treatment greater than 100 ° C with pressure utensil, recommended for acidic food): you can use a pressure cooker or a pressure cooker. In this case, put a cloth at the bottom of your container to prevent any direct contact between glass and metal, place the jars inside taking care to wedge them well so that they do not collide and do not turn over during thermal treatment. Cover the jars with at least 3cm of hot water and close. In the case of a pressure cooker, fill with hot water while respecting the filling instructions for the pressure cooker and bring to 100 ° C (boiling temperature, or when the valve of the pressure cooker or the freight pressure cooker). From that moment, you can activate your timer (but a alarm clock can also do the trick!).

Rapid cooling after passing in sterilizer is recommendable insofar as the sterilization time is respected and sufficient.
Quick cooling allows two actions:

• It quickly stops cooking,
• It also allows you to quickly condense the steam present in the jar and make it more quickly waterproof.

To cool the jars, two solutions: either get them out of the water at the end of the sterilization time or be able to cool them directly in the sterilizer with cold water but after having let them cool at least 30 minutes to avoid a thermal shock greater than 65 degrees. Then place your jars standing in a dry and fresh place, out of light, mechanism Le Parfait Super unlocked, cover Le Parfait Familia Wiss withdrawn. In the case of the pasteurization of little acidic products (pH> 4.5), it is recommended to store at 5 °.

 

When the jars or terrines are completely cooled, check that the vacuum inside is correct by unlocking the closing system. The lid must remain "glued" to the jar and resist traction.

For jars or terrines Le Parfait Great, if the lid does not stay stuck once the scanned toilet system, this may be due to:

- Incorrect filling: too low or too large.
- An incomplete heat treatment: time that is too short and/or too low temperature.
- A waterproofing defect: chip or defilement on the edge or on the lid.
- The use of an overly old, used, deteriorated washer or a model unsuitable for format.

Remedy to the anomaly observed and start the heat treatment again by imperatively using another washer.
In the case of terrines Le Parfait Familia Wiss, do the same by unscrewing the cover. The capsule must be glued to the terrine and withstand traction. If the capsule is not maintained on the terrine by vacuum, start the heat treatment again by imperatively using a new capsule.

To keep your preparations for several months, do not put the covers back on the terrines Le Parfait Familia wiss or do not rebloch the mechanism of jars or terrines Le Parfait Great.
Stick them in a dry and fresh place (> 6 C °), out of direct light.

 

Before opening your jars or terrines, check that there is always a vacuum by proceeding as in step 7.

Do not consume food, even to taste them, in the following cases:
- The lid of jars or terrines Le Parfait Great does not stay glued once the scanned toilet system
- The terrines capsule Le Parfait Familia Wiss does not stay glued to the terrine
- You simply have a doubt about the good state of conservation

The opening must be made by an adult. Pull on the puck tongue so as to make the air penetrate into the jar or the terrine Le Parfait Great, the lid will take off.
For easier opening, it is recommended to use The Rondelle puller Le Parfait specially designed for this use. In the case of terrines Le Parfait Familia Wiss, Just pierce the capsule.

If you choose to warm your jar or terrine in the oven, remember to remove the washer beforehand.