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The term conserve is commonly referred to preserve in various ways,
that we will see below, typically vegetables to be eaten out of season.
Since past, preserves were prepared by housewives during the season in
order to be consumed in subsequent periods when there were no fresh.
Vegetables: successful canning of vegetable products ensures the
destruction of food-spoilage microorganisms and enzymes with moist heat,
and the storage in functional containers to prevent reinfection and
Both tin and glass containers are satisfactory and some plastic films may be used. The food spoilage organisms associated with vegetables are generally anaerobic spore-forming bacteria able to withstand several hours at boiling water temperatures.
Vegetable products are therefore sterilized at temperatures between 240 and 250 degrees Fahrenheit (115.6 e121.1 degrees Celsius). In this temperature range, food qualities are successfully retained.
Pickled Vegetables: the fermentation of vegetables involves the conversion of sugars to acid with the aid of selected microorganisms. The addition of salt to the fermentation vat controls and establishes a selection of the organisms capable of growth. The fermented vegetable food products have clean, characteristic flavors and qualities. In combination with canning, fermentation of food products is adequate for preservation characteristic flavors and qualities.