Einkochen

Einkochen, also known as home canning, is the preservation of food by sealing prepared substances in glass jars and heating them to destroy microorganisms and create a vacuum seal. The method extends shelf life and allows foods to be stored at room temperature for extended periods. Typical products include fruits, jams, pickles, vegetables, soups, and sauces.

The practice has roots in the early 19th century, with innovators in France and later widespread adoption in Europe and North America. In German-speaking regions, Einkochen became a common household technique for preserving seasonal harvests and ensuring year-round availability of fruits and vegetables. Today it encompasses both traditional methods and modern equipment used by home canners.

Core methods include water bath canning and pressure canning. Water bath canning is suitable for high-acid foods, such as fruits, jams, jellies, pickles, and tomatoes with added acid. Low-acid foods, including most vegetables and meats, require pressure canning to reach higher temperatures necessary to inactivate botulinum spores. The process generally involves cleaning jars, filling them with prepared food while maintaining headspace, removing air, sealing with clean lids and rings, and processing in a canner for a specified time. After cooling, jars should be checked for proper seals before storage.

Safety and quality rely on following tested recipes and processing guidelines, adjusting times for altitude, and using undamaged jars and lids. When a jar fails to seal, the contents should be refrigerated and used promptly. Opened containers should be refrigerated and consumed within a short period. Proper labeling with dates helps ensure freshness and safety.