Hjemmepasning

Hjemmepasning, or home canning, is the practice of preserving food at home by applying heat and sealing it in sterilized containers to prevent microbial growth and extend shelf life. The aim is to make seasonal produce available year-round while preserving flavor and nutritional value. In Danish contexts, the term covers fruit and vegetable preservation as well as heat-processing of liquids and sauces in home settings.

Common methods include boiling-water bath canning for high-acid foods such as fruits, jams, jellies, pickles, and acidic sauces, and pressure canning for low-acid foods such as vegetables, meats, and poultry to reach temperatures that destroy bacterial spores. Jam and jelly making is a frequent form of home preservation, often using sugar and pectin as part of the processing. Fermentation is another traditional regional technique in some households, though it is not always classified under canning.

Safety is a central concern in hjemmepasning because improperly processed foods can harbor toxins. It is important to follow tested recipes and processing times, use clean equipment, ensure proper jar sealing, and adjust for altitude when necessary. Damaged lids should not be reused, and opened products should be refrigerated promptly. Discard foods that show signs of spoilage or poor seals.

Storage and shelf life vary with method and food type. Properly processed high-acid products can store for many months to about a year in a cool, dark place, while low-acid foods require stricter controls and are more sensitive to storage conditions. Hjemmepasning is a common domestic practice that emphasizes food security, tradition, and resource efficiency, guided by regional safety guidelines and recommendations.