Pasteurization is a popular process carried out to extend the shelf life of a specific product. In Poland, it’s very popular to can all the food- from kompot and soups to veggies, juices, and even meat. Every Polish housewife knows how to do it, as pasteurizing food is pretty easy.
Disclaimer: Use this recipe at your own risk. Canning the food improperly may be dangerous to your health.
What Can Be Pasteurized At Home?
Canning is a process that is carried out in most Polish homes, especially during the summer. The fruits and veggies are fresh, so people do as many preserves as possible to have yummy and healthy food to eat during the winter months.
Here are the most popular Polish food that can be pasteurized:
- veggies (cucumbers, peppers, tomatoes, mushrooms, etc.)
- juices (raspberry, tomato, kompot, etc.)
- soups (when pasteurized right, it can stay in the fridge for up to a month)
- meat (see my homemade canned pork recipe)
- any one-pot dishes, such as goulash and leczo
How To Pasteurize Food?
Standard Process of Food Pasteurization
Quick Process of Food Pasteurization
Heat up any fresh food until it’s boiling hot. Put it in the clean, sterilized jars and close them.
Put the jars upside down on the kitchen table and cover them with blankets. When they are cold, move them to the fridge. Most food can be stored like that for 2-3 weeks.
How To Check Whether The Food Is Pasteurized Right?
1. The Lid Is Not Buckled
When your jars have buckled lids, it means that the canning process went wrong.
2. You will see the mold on the food.
Mold is always a sign to throw away the food. Even if it’s a tiny piece of the entire jar, don’t eat it.
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