How to make your preserves?

Make sure all surfaces are free of chips, abrasions, and stuck-on residue. Clean jars, terrines and lids with hot, soapy water. Avoid any collision between the jars or terrines. Do not use a metal or abrasive sponge to clean your jars and terrines.

After cleaning, rinse your jars and terrines thoroughly with hot water, then leave to dry in the open air.

The products and foodstuffs you have chosen to preserve must be perfectly fresh, healthy and suitable for canning. Never use frozen or thawed products or ingredients.

It is essential to respect hygienic conditions specific to the preparation of recipes to be canned:

• Your vegetables or fruits must be washed, without soil
• When preparing them, be careful not to put your peeled food in contact with waste (peelings, leaves).
• Make sure you cook on a clean work surface
• Do not use any wooden utensils as they are not sterile and may contain germs and bacteria which could contaminate your canned goods.
• When making soups, purees or any other recipes in which foods are mixed, quickly follow the different steps of the recipe. By mixing your food, you increase the surface area for contamination. It is therefore important to minimize the handling time spent before heat treatment.

 

Vegetables should be blanched if necessary.
Poultry must be completely hollowed out and the inside carefully washed under running water.
Follow the directions in your recipe. All operations

Whenever the product and its preparation method allow it, fill the jars or terrines with a preparation as hot as possible, even boiling.
Fill your jars or terrines up to the filling level engraved on the body or up to 2 cm from the rim.
Then, wait a few minutes to check that your preparation is distributed correctly throughout the mass, so as to eliminate air pockets.
Complete if necessary.

Caution: In the case of terrines Le Parfait Familia Wiss, do not use brine, sauce or covering juice that is too acidic (pure alcohol, vinegar, etc.). In contact with metal parts, the acid promotes corrosion of capsules and lids.

 

Before closing your jars and terrines, take care to use a new universal rubber washer Le Parfait Super adapted to the size of your jar or terrine.

Scald the washers before fitting them onto the lids. Check that the edge of your jar or terrine is very clean before closing. Indeed, a particle stuck between the washer and the glass would cause your canning process to fail.

Finally, fully engage the closing system and proceed immediately to heat treatment when the recipe calls for one.

Preservation processes differ depending on the recipes. Some can use vinegar, oil or salt as preservatives, so heat treatment is not necessarily necessary.

In the case of terrines Le Parfait Family Wiss, always use the capsules Le Parfait New Familia Wiss specially designed to adapt to your terrines. Make sure that the capsules are not deformed, that the seal is in good condition, then screw on the lid without forcing before proceeding with the heat treatment.

 

In order to limit the cooling of the contents of your jars, the water in your sterilizer must already be hot.
The hotter the water in your sterilizer will be; the shorter the time it will take for your preserves to reach 100°; and the less risk your canned goods will become contaminated during this latency time.

Please note: The heat treatment time indicated for each recipe is valid for the stipulated jar size. This duration must be increased for the use of larger formats (2L and 3L) up to 60 minutes longer.

To heat treat your jars, two options are available to you:

- Pasteurize (treatment below 100°C): electric sterilizers can do everything on their own and will allow you to enjoy more free time. They are very easy to use, place the jars inside, taking care to wedge them well so that they do not collide or turn over during the heat treatment. Fill the sterilizer with hot water, completely submerge the jars, then replace the lid. Then simply set the time and temperature and that’s it! You can use a large pot by adding a thermometer to measure the target temperature,

- Sterilize (treatment above 100°C with pressure cooker, recommended for non-acidic foods): you can use a pressure cooker or pressure cooker. In this case, put a cloth at the bottom of your container to prevent any direct contact between the glass and the metal, place the jars inside, taking care to wedge them well so that they do not collide or turn over during the heat treatment. Cover the jars with at least 3cm of hot water and close. In the case of a pressure cooker, fill with hot water following the pressure cooker filling instructions and bring to 100°C (boiling temperature, or when the pressure cooker or pressure cooker valve is simmering). From this moment, you can activate your timer (but an alarm clock can also do the trick!).

Rapid cooling after passing through the sterilizer is recommended as long as the sterilization time is respected and sufficient.
Rapid cooling allows two actions:

• it quickly stops cooking,
• it also allows the steam present in the jar to quickly condense and make it watertight more quickly.

To cool the jars, there are two solutions: either take them out of the water at the end of the sterilization time or be able to cool them directly in the sterilizer with cold water but after letting them cool for at least 30 minutes to avoid thermal shock above 65 degrees. Then place your jars upright in a dry and cool place, away from light, mechanism Le Parfait Super unlocked, lid Le Parfait Familia Wiss removed. In the case of pasteurization of low acid products (pH > 4.5), it is recommended to store at 5°.

 

When the jars or terrines have completely cooled, check that the vacuum inside is correct by unlocking the closure system. The lid must remain “glued” to the jar and resist traction.

For jars or terrines Le Parfait Great, if the lid does not stay stuck once the closing system has been unlocked, this could be due to:

- Incorrect filling: too little or too much.
- Incomplete heat treatment: time too short and/or temperature too low.
- A leak: chip or stain on the edge or on the cover.
- Using a washer that is too old, worn, damaged or a model that is unsuitable for the format.

Remedy the anomaly observed and restart the heat treatment, always using another washer.
In the case of terrines Le Parfait Familia Wiss, proceed in the same way by unscrewing the cover. The capsule must be stuck to the terrine and resist traction. If the capsule is not held on the terrine by the vacuum, repeat the heat treatment using a new capsule.

To keep your preparations for several months, do not put the lids back on the terrines Le Parfait Familia Wiss or do not reblock the mechanism of the jars or terrines Le Parfait Great.
Store them in a dry, cool place (>6 C°), away from direct light.

 

Before opening your jars or terrines, check that there is still a vacuum by proceeding as in step 7.

Do not consume food, even to taste it, in the following cases:
- The lid of jars or terrines Le Parfait Super does not stay stuck once the closure system is unlocked
- The terrine capsule Le Parfait Familia Wiss doesn't stay stuck to the terrine
- You simply have doubts about the good state of conservation

Opening must be carried out by an adult. Pull on the tab of the washer so that air enters the jar or terrine Le Parfait Great, the lid will come off.
For easier opening, it is recommended to use the washer puller Le Parfait designed specifically for this use. In the case of terrines Le Parfait Family Wiss, just pierce the capsule.

If you choose to reheat your jar or terrine in the oven, remember to remove the washer first.