Vyvaováním

Vyvařováním is a Czech term referring to the process of sterilization or disinfection by boiling. The verb vyvařovat means to boil away or to sterilize by heating, and the -ováním form denotes the activity itself. In everyday usage, vyvařováním is commonly associated with heat treatment of foods and with cleaning or sterilizing containers and utensils. The term is sometimes written without diacritics as vyvaováním, though standard spelling uses vyvařováním.

In food preservation, vyvařováním describes heating filled jars or other containers in boiling water long enough to inactivate spoilage microorganisms and enzymes. This method is a key part of home canning and is most suitable for high-acid foods, which can be processed in a boiling-water bath. For low-acid foods, higher-temperature processing, such as pressure canning, is often required to achieve adequate safety, and this is not achieved by simple boiling.

Beyond food, vyvařováním is used for disinfection of equipment and containers, such as glassware, bottles, or utensils, particularly in domestic kitchens or small-scale workshops. In some laboratory or medical contexts, boiling can provide a basic level of sterilization when more advanced methods (for example, autoclaving) are unavailable. However, boiling does not destroy all spores and is not a universal substitute for proper sterilization in all settings.

The term is closely related to zavařování (canning) and its usage varies regionally. It denotes the broader idea of heat-based cleansing and preservation through boiling, encompassing both culinary preservation and routine sanitation.