Kylmäpakkaus

Kylmäpakkaus, also known as cold packing or canning, is a food preservation method where food is placed in a jar and then heated in a boiling water bath. This process kills spoilage microorganisms and creates a vacuum seal, preventing further contamination. It is primarily used for highly acidic foods, such as fruits, jams, jellies, pickles, and relishes.

The process involves preparing the food, packing it into sterilized jars, adding a liquid (like syrup, brine, or juice), and then processing the jars in a boiling water bath for a specific amount of time. The duration of the boiling depends on the type of food, the size of the jar, and the altitude. After processing, the jars are removed and allowed to cool, during which time the lids should seal. A properly sealed jar will have a concave lid that does not move when pressed.

Kylmäpakkaus is a traditional method of preserving food, allowing for the enjoyment of seasonal produce throughout the year. It is important to follow tested recipes and guidelines from reliable sources to ensure the safety and quality of the preserved food. Improperly processed low-acid foods can be a risk for botulism, a serious illness caused by toxins produced by Clostridium botulinum bacteria. Therefore, kylmäpakkaus is generally not recommended for meats, vegetables, or other low-acid foods, which require pressure canning for safe preservation.