What can be canned?

When it comes to what can be canned, the possibilities are almost endless. In principle, almost all types of fruit and vegetables are suitable for preserving.

• Firm vegetables such as beans, cucumbers, carrots, pumpkin, pearl onions or peppers are particularly suitable for the vinegar method.
• Antipasti vegetables such as onions, eggplants, zucchinis, mushrooms, tomatoes, olives or even fish (e.g. sardines) and herbs (pesto) can be excellently preserved in oil.
• Cheese, on the other hand, can be marinated in both oil and vinegar.
• Fruit is ideal for jams, compotes, jellies or chutneys.

There are no limits to creativity. Simply try out different types of fruit and vegetables and discover your favorite!

How do I insert correctly?

Clean, germ-free jars and lids are crucial for a long shelf life of pickled food. To sterilize them, place the jars and lids in boiling water for about 10 minutes. Then remove with tongs and place on a kitchen towel with the opening facing downwards.

The fruit and vegetables must always be completely covered with the stock, vinegar or oil. Store the tightly closed jars in a cool, dark place. For the best taste, the pickled products should be left to mature for a few weeks.

Kimchi variations simply prepared

Discover how easy it is to make Korean kimchi at home! Try creative variations with cabbage, radish, savoy cabbage, mini cucumbers, kohlrabi or carrots. Whether spicy or with a sweeter note – we show you in the video how to ferment and refine your own kimchi.