Keitäminen

Keitäminen is a Finnish term that refers to the process of heating a liquid to its boiling point and maintaining a boil. In cooking and food processing, keittäminen is the method used to cook items quickly, sterilize liquids and jars, and in some cases to preserve foods through heat treatment.

In practice, keittäminen typically implies bringing the liquid to a rolling boil and keeping it there for a period of time. The exact duration depends on the purpose—cooking a dish, blanching vegetables, sterilizing equipment, or preparing liquids for canning. Keittäminen is contrasted with simmering, which uses gentler, lower heat and a less vigorous bubble.

The boiling point of water is about 100°C at sea level, but it varies with atmospheric pressure. At higher altitudes, water boils at lower temperatures, which affects cooking times. Substances dissolved in water, such as salt or sugar, can also influence boiling behavior: adding solutes raises the boiling point slightly, though practical changes depend on concentration.

Common uses of keittäminen include cooking pasta, vegetables, grains, and soups, as well as sterilizing jars and preserving foods through water-bath canning. In brewing or preparing broths, keittäminen helps extract flavors and ensure microbial safety. The term can be found in everyday Finnish cooking language as well as in food science contexts, stemming from the verb keittää (to boil) and the noun keittäminen (boiling).