Preserving or pickling is an ancient technique used to extend the shelf life of perishable products. It involves placing products in an environment that inhibits microbiological growth, such as vinegar, salt, or sugar, and then putting them away in an airtight jar. Preserving products in vinegar increases the acidity to a level where bacteria cannot be active. When preserving in sugar or salt, the free water is drawn from the product, helping it to stay good for longer. But what is most important is that the products are kept in an environment that is not exposed to oxygen. We therefore recommend preserving products in a preserving jar or packing them in a vacuum sealer bag and pulling vacuum. These days, extending the shelf life of products is no longer the main reason for preserving them. Instead, preserving is now used to give a product more flavour or to change its structure.
Equipment required: Scales, preserving jar and relevant equipment, vacuum sealer bag, vacuum machine, and a pot.
Can be used for: vegetables, fruit, and fish.