Conservation in oil, storage in vinegar, preservation in brine, storage in fat and alcohol conservation are other conservation methods than jars. But beware they do not have the same advantages.
There are other means of the household preserver to keep food over time.
Conservation in oil is suitable for peppers, garlic or dried tomatoes but without thermal treatment The oil will only be used to isolate the air food and the conservation will be short -lived even in the refrigerator.
Conservation in the vinegar is suitable for pickles, capers or even small vegetables (pickles). The number of ingredients is however limited. It is the acetic acid of vinegar that allows conservation. Vinegar is also used for the realization of chutneys.
For brine preservation, salt allows you to keep. It is particularly suitable for olives, salt is also widely used in cold cuts or for fish preservation.
Conservation in fat is the principle of confit or gizzards ... Foods once cooked are immersed in the fat that will protect them from contact with air.
Conservation in alcohol is mainly used for fruits. It is the antiseptic ability of alcohol that allows conservation. With these methods, no food alteration but be careful however, be aware that storage in alcohol can change the original taste of the product.
Oil, vinegar, fat, brine, alcohol, now you know everything, it's up to you!
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