Let's talk about one of the simplest, but at the same time reliable way to store vegetables and fruits - freezing...
Freezing food- a method of preserving food long known to northern peoples. Meat or fish were dipped into water, hung in the cold so that an ice crust formed on their surface, and then buried in the snow. They could lie like that all winter.
Industrial freezing began in 1910 in the USA. However, it was only since the Second World War that it began to be used on a large scale. At first, they froze exclusively meat, then they began to freeze fruits, vegetables, eggs, and later - ready-made meals and semi-finished products.
In modern freezers, the freezing process does not exceed several minutes. In industrial conditions, fruits and vegetables are frozen at a temperature of minus 35 °C and below, and stored at a temperature from minus 18 to minus 35 °C.
- the best, most perfect way of canning fruits and vegetables, which preserves their nutritional value and taste properties. Quick-frozen fruits and tomatoes are very useful as seasonal products.
At home, household refrigerators and freezers are used to freeze fruits and vegetables and then store them. In the freezing compartment, the minimum temperature can be set at minus 25-27 °C. The freezer in the storage compartment can maintain temperatures down to minus 18 °C. In the freezer compartment of a household refrigerator, you can set a constant temperature from minus 12 to minus 25 ° C (depending on the brand of the refrigerator). At these temperatures, fairly rapid and uniform freezing is achieved and frozen food can be stored for several months.
The quality of frozen products naturally depends on the quality of the raw materials. The time of harvesting fruits and vegetables also matters. The highest quality of the finished product is guaranteed if fruits and vegetables are frozen no later than two hours after harvesting. Frozen fruits and berries are usually used fresh, so they are collected at the stage of consumer ripeness. Vegetables for freezing are usually taken at the initial stage of ripeness with the expectation that they are subsequently subjected to culinary processing.
Preparing fruits and vegetables for freezing is no different from preparing them for other types of canning. First, they are sorted, discarding those that are unsuitable, then they are cleaned, removing inedible parts: skin, seeds, stalks, seed nests. It is better to peel delicate berries (raspberries, strawberries) after defrosting. All fruits and vegetables are thoroughly washed or rinsed with running water, and then dried on sieves.
To inhibit the activity of enzymes and preserve the color of vegetables, they are blanched, that is, dipped in hot water at a temperature of 80-100 ° C, and then quickly dipped in cold water.
You can freeze fruits and vegetables in bulk, sprinkled with sugar, in sugar syrup, in the form of puree or juice.
The prepared raw materials, frozen in bulk, are laid out in one layer on a sieve or tray and placed in the freezer compartment for freezing. Frozen products are poured into plastic bags, tied and stored in this form.
Fruits and berries are often frozen mixed with sugar or in sugar syrup. When freezing with sugar, the berries are placed in a container and sprinkled with granulated sugar in layers. When freezing using the second method, 40-60% sugar syrup is prepared (the concentration depends on the acidity of the raw material). A more concentrated syrup slows down the freezing process. Prepared fruits and berries are placed in molds and filled with sugar syrup. If natural juice is used for filling, then it is pre-clarified and seasoned to taste with sugar and sometimes citric acid.
Due to the limited size of household refrigerators and freezers, frozen fruits and vegetables are stored mainly in briquettes and plastic bags. To obtain briquettes, use various, preferably rectangular, shapes, low tin cans with the lid removed, ice molds with the partitions removed, polymer boxes and jars of dairy products, boxes or cups made of waxed cardboard, etc. All molds should be small so that the food in them freezes quickly. To remove frozen briquettes from metal molds, place them in a plastic bag and hold them under running cold water for a few seconds. After this, the frozen briquette is immediately removed, wrapped in cellophane or plastic wrap and immediately stored.
When freezing in glass jars, we must not forget that when frozen, the product increases in volume, so you can fill the jars no more than 90%, otherwise they will burst.
All frozen foods are carefully packaged and sealed to prevent exposure to air. Poorly sealed food continuously releases moisture vapor, which condenses on the walls of the freezer, forming a snow coat. This means that the refrigerator needs to be turned off more often to defrost. Frequent shutdowns of the refrigerator make it difficult to maintain the quality of frozen foods; it is important to prevent them from defrosting. In winter, it’s easy to find a way out - just take the food out into the cold. At temperatures above zero, the problem is more difficult to solve. To prevent defrosting, immediately after turning off the refrigerator, all frozen foods are removed and protected from loss of cold with any available materials. The easiest way is to wrap the food in a thick blanket. A car refrigerator is also suitable for this purpose.
The shelf life of frozen food depends on the storage temperature. At a temperature of minus 6 °C, frozen foods cannot be stored for more than 3-4 days. At minus 18 °C, frozen food in household refrigerators and freezers can be stored for a longer time. Products with traces of defrosting, and especially defrosted ones, are not suitable for further storage; they must be used immediately. If for any reason there is more defrosted food than can be consumed at one time, you should heat-treat it, cool it, and then freeze it again.
It is very important to know how to properly defrost fruits and vegetables. The defrosting rules are generally the same for all frozen products - both industrial and home-made.
When defrosting food, do not allow air to enter it and juice to leak out. The easiest way is to place the product to be defrosted in an airtight package and immerse it in cold water. The duration of defrosting with this method does not exceed 30-45 minutes.
If packaged food is defrosted using a fan, the entire process will take about an hour. You can also defrost at room temperature, but although this process lasts only 2-3 hours, it has many negative sides. In fruits and vegetables that are thawed at 18-20 °C, the loss of vitamin C increases significantly, and the growth of microflora occurs almost 40 times faster than at 4 °C. Berries lose a lot of juice with this method of defrosting.
Freezing food- a method of preserving food long known to northern peoples. Meat or fish were dipped into water, hung in the cold so that an ice crust formed on their surface, and then buried in the snow. They could lie like that all winter.
In modern freezers, the process of freezing berries and fruits does not exceed several minutes. Berries and vegetables at home are frozen at temperatures of minus 30°C and below, and stored at temperatures from minus 18 to minus 35°C.
Freezing is the best, most advanced way of preserving berries, fruits and vegetables, which preserves their nutritional value and taste properties. Quick-frozen fruits and tomatoes are very useful as seasonal products.
How to freeze berries, fruits and vegetables for the winter at home
For this purpose, household refrigerators and freezers are used. In the freezing compartment, the minimum temperature can be set at minus 25-27 °C. The freezer in the storage compartment can maintain temperatures down to minus 18 °C. In the freezer compartment of a household refrigerator, you can set the temperature constant from minus 12 to minus 25 °C. At these temperatures, fairly rapid and uniform freezing is achieved and frozen food can be stored for several months.
The quality of frozen products naturally depends on the quality of the raw materials. The time of harvesting fruits and vegetables also matters. The highest quality of the finished product is guaranteed if fruits and vegetables are frozen no later than two hours after harvesting. Frozen fruits and berries are usually used fresh, so they are collected at the stage of consumer ripeness. Vegetables for freezing are usually taken at the initial stage of ripeness with the expectation that they are subsequently subjected to culinary processing.
Preparing fruits and vegetables for freezing is no different from preparing them for other types of canning. First they sort, discarding the unsuitable, then they clean, removing the inedible parts: (raspberries, strawberries) are best peeled after defrosting.
All fruits and vegetables are thoroughly washed or rinsed with running water, then dried on sieves. To inhibit the activity of enzymes and preserve the color of vegetables, they are blanched, that is, dipped in hot water at a temperature of 80-100 ° C, and then quickly dipped in cold water.
You can freeze fruits and vegetables in bulk, sprinkled with sugar, in sugar syrup, in the form of puree or juice. The prepared raw materials, frozen in bulk, are laid out in one layer on a sieve or tray and placed in the freezer compartment for freezing. Frozen products are poured into plastic bags, tied (it is more convenient to store in plastic containers) and stored in this form. Fruits and berries are often frozen mixed with sugar or in sugar 
syrup. When freezing with sugar, the berries are placed in a container and sprinkled with granulated sugar in layers. When freezing using the second method, 40-60% sugar syrup is prepared (the concentration depends on the acidity of the raw material). A more concentrated syrup slows down the freezing process. Prepared fruits and berries are placed in molds and filled with sugar syrup. If natural juice is used for filling, then it is pre-clarified and seasoned to taste with sugar and sometimes citric acid. Due to the limited size of household refrigerators and freezers, frozen fruits and vegetables are stored mainly in briquettes and plastic bags.
To obtain briquettes, use various, preferably rectangular, shapes, ice molds with removed partitions, plastic boxes and jars of dairy products, boxes or cups made of waxed cardboard, etc. All molds should be small so that the products in them freeze quickly. To remove frozen briquettes from metal molds, place them in a plastic bag and hold them under running cold water for a few seconds. After this, the frozen briquette is immediately removed, wrapped in cellophane or plastic wrap and immediately stored.
When freezing in glass jars, we must not forget that when frozen, the product increases in volume, so you can fill the jars no more than 90%, otherwise they will burst, therefore, freezing and storing in glass containers is highly undesirable.
(raspberries, strawberries) are best peeled after defrosting. All fruits and vegetables are thoroughly washed or rinsed with running water, then dried on sieves. To inhibit the activity of enzymes and preserve the color of vegetables, they are blanched, that is, dipped in hot water at a temperature of 80-100 ° C, and then quickly dipped in cold water. You can freeze fruits and vegetables in bulk, sprinkled with sugar, in sugar syrup, in the form of puree or juice. The prepared raw materials, frozen in bulk, are laid out in one layer on a sieve or tray and placed in the freezer compartment for freezing. Frozen products are poured into plastic bags, tied and stored in this form. Fruits and berries are often frozen mixed with sugar or in sugar syrup. When freezing with sugar, the berries are placed in a container and sprinkled with granulated sugar in layers. When freezing using the second method, 40-60% sugar syrup is prepared (the concentration depends on the acidity of the raw material). A more concentrated syrup slows down the freezing process. Prepared fruits and berries are placed in molds and filled with sugar syrup. If natural juice is used for filling, then it is pre-clarified and seasoned to taste with sugar and sometimes citric acid. Due to the limited size of household refrigerators and freezers, frozen fruits and vegetables are stored mainly in briquettes and plastic bags. To obtain briquettes, use various, preferably rectangular, shapes, low tin cans with the lid removed, ice molds with the partitions removed, polymer boxes and jars of dairy products, boxes or cups made of waxed cardboard, etc. All molds should be small so that the food in them freezes quickly. To remove frozen briquettes from metal molds, place them in a plastic bag and hold them under running cold water for a few seconds. After this, the frozen briquette is immediately removed, wrapped in cellophane or plastic wrap and immediately stored. When freezing in glass jars, we must not forget that when frozen, the product increases in volume, so you can fill the jars no more than 90%, otherwise they will burst.
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(raspberries, strawberries) are best peeled after defrosting. All fruits and vegetables are thoroughly washed or rinsed with running water, then dried on sieves. To inhibit the activity of enzymes and preserve the color of vegetables, they are blanched, that is, dipped in hot water at a temperature of 80-100 ° C, and then quickly dipped in cold water. You can freeze fruits and vegetables in bulk, sprinkled with sugar, in sugar syrup, in the form of puree or juice. The prepared raw materials, frozen in bulk, are laid out in one layer on a sieve or tray and placed in the freezer compartment for freezing. Frozen products are poured into plastic bags, tied and stored in this form. Fruits and berries are often frozen mixed with sugar or in sugar syrup. When freezing with sugar, the berries are placed in a container and sprinkled with granulated sugar in layers. When freezing using the second method, 40-60% sugar syrup is prepared (the concentration depends on the acidity of the raw material). A more concentrated syrup slows down the freezing process. Prepared fruits and berries are placed in molds and filled with sugar syrup. If natural juice is used for filling, then it is pre-clarified and seasoned to taste with sugar and sometimes citric acid. Due to the limited size of household refrigerators and freezers, frozen fruits and vegetables are stored mainly in briquettes and plastic bags. To obtain briquettes, use various, preferably rectangular, shapes, low tin cans with the lid removed, ice molds with the partitions removed, polymer boxes and jars of dairy products, boxes or cups made of waxed cardboard, etc. All molds should be small so that the food in them freezes quickly. To remove frozen briquettes from metal molds, place them in a plastic bag and hold them under running cold water for a few seconds. After this, the frozen briquette is immediately removed, wrapped in cellophane or plastic wrap and immediately stored. When freezing in glass jars, we must not forget that when frozen, the product increases in volume, so you can fill the jars no more than 90%, otherwise they will burst.
Much has been written about the dangers of plastic. But he still dominates everyday life. Freezing food in the freezer is no exception. For these purposes, we use plastic bags, trays, containers, taking into account that they are airtight, keep products from moisture and protect them from freezing.
But this convenience comes with several problems, including the leaching of chemicals (bisphenols A and S) into food and excessive waste. Everyone knows that plastic packaging cannot be recycled.
Freezing without plastic is the best solution and easier than you think. There are many safe and easy options.
Freezing methods without plastic
A jar with a thick glass lid works very well for freezing, as long as you don't fill it all the way to the top. Leave about 3cm of space around the lid to allow the contents to expand, or leave the jar uncovered in the freezer for a few hours before screwing the lid on.
It is also recommended to pour about an inch of water over the food you are freezing in a glass jar to provide additional protection from air in the freezer. Rinse that ice seal with warm water before melting the rest of the contents.
You can buy rectangular glass storage containers, but most have plastic lids. At least they are reusable and should not come into contact with frozen contents.
Metal containers
Metal works great in the freezer. You can place an open container of food directly into the freezer (this is safer than storing food in a jar in the refrigerator). It will quickly melt in a saucepan or other container with hot water.
Stainless steel containers for food storage (especially Korean ones) are very good, they are airtight, waterproof and freeze-proof. They come in a variety of sizes with a silicone seal and seal well even after years of heavy use. They are not cheap, but they are worth the price!
Paper
To freeze food for a shorter period (2-3 weeks maximum), you can wrap it in unbleached paper or waxed paper sheets or bags. The paper doesn't seal the food, but it makes a good wrapper for the first layer. A double or triple layer will be needed for longer periods of freezing. Seal any paper wrap with freezer tape.
Aluminium foil
Foil is fragile, and such packaging should not have a single hole so that the product does not freeze; but if you're careful, it's a great option for the freezer. Instead of regular foil, use heavy-duty foil and seal the contents well with freezer wrap.
Waxed packaging
Waxed milk, juice and cream containers can be reused in the freezer. It is especially good for soups because it allows expansion and is waterproof. Cut off the top, rinse well and seal with freezer tape.
As with all opaque containers, be sure to label them so you know what's inside. You can similarly freeze cartons of milk and cream if they are close to expiration.
Without packaging
Many fruits don't need freezer packaging, such as tomatoes, bananas and peaches. This is even better for their peel - it will come off easily after defrosting. You can simply place these products in the freezer without packaging and then enjoy them after defrosting.
Canning jars are many people's favorite plastic-free food storage method, but what about freezing in glass containers? Can it be frozen in jars? Yes, you can, but there are some safety guidelines that you should follow.
Glass jars are widely used in our kitchens for preservation and fermentation. Interestingly, such containers can also be used for freezing food.
Surprisingly, this is still a bit of a controversial topic. Some people don't even consider the idea of freezing glass jars. They're just too worried about cracking.
Is it safe to freeze glassware? Is she shaking from the cold?
Glass jars will not explode in the freezer. What causes glass to crack is the expansion of the liquid that is stored in the glass when it freezes. If there is not enough room for expansion, the food will press against the glass, causing cracking.
I have been freezing food in glass jars for many years and in all this time it is difficult to remember more than 2-3 containers that have burst. However, each time it was my fault, as I did not follow the rules of safe operation.
What happens when a can bursts in the freezer?
In my experience, a jar that becomes deformed in the freezer will simply crack in several places, but will retain its shape. If you find broken glass in the freezer, carefully remove the jar, place it in a bucket or bowl and allow the contents to thaw. Once defrosted, you can safely dispose of any glass shards that remain and throw them in the trash. I wouldn't recommend composting in case there are glass shards left behind.
What can be frozen in glass and ceramic jars?
Glass jars are an eco-friendly option for storing food and are great for freezing. You can use them to store pesto, broths, soups, chili, cooked beans for hummus and fruit juice. You just need to follow some simple safety rules.
1. Choose safe liquid containers
If you plan to start freezing food in glass, I recommend choosing primary containers with thick walls. Reuse glass jars from the supermarket (recycled) to store bulk dry food rather than freezing. Virgin cans have thicker glass and are stronger than recycled ones.
To prevent deformation, it is best to use straight jars for freezing. This allows the food inside to move upward as it freezes. Jars with hangers prevent this movement and are more likely to burst when freezing liquid foods.
2. Leave enough space
This is the key to success! If you fill a jar all the way to the top, cover it with a lid, and place it in the freezer, this expanding food has nowhere to go. The trapped food expands and is pressed against the glass until it breaks.
The National Home Canning Center suggests 1/2" space for 1/2 quart jars no matter what you're freezing, and 1" for quart jars.
I am more conservative and when I freeze food in glass, I rarely use less than 3 cm (two fingers) of neck space.
If you are freezing in jars with shoulders because that's all you have, measure the headspace from the shoulder, not the edge of the jar!
3. Maintain temperature
Avoid temperature changes when freezing food in glass. Do not place warm jars directly into the freezer. Instead, place the jars of stock or soup in the refrigerator overnight and then transfer them to the freezer.
4. Choose plastic lids
I know we're trying to use less plastic when freezing our food. And this is not so much a safety issue as a warning. Metal lids and rings are great for sealing jars, but they tend to rust in the freezer. They eventually become unusable.
Plastic lids do not have this problem and can be used over and over again. At the end of the day, I feel like it's the best use of resources.
5. Thaw frozen jars safely
In other words, plan ahead. The only downside to freezing in glass is that the food inside is not as accessible. If you need a can of broth for a recipe, you will need to defrost it ahead of time.
You may be tempted to run the frozen jar under warm running water to speed up the process, but restrain yourself! A sharp temperature change can cause deformation (cracking) of the glass container.
To defrost food, place the container on a towel at room temperature. The towel will absorb the liquid that condenses on the outside of the jar as it thaws to avoid a mess later.
Freezing food- a method of preserving food long known to northern peoples. Meat or fish were dipped into water, hung in the cold so that an ice crust formed on their surface, and then buried in the snow. They could lie like that all winter.
In modern freezers, the process of freezing berries and fruits does not exceed several minutes. Berries and vegetables at home are frozen at temperatures of minus 30°C and below, and stored at temperatures from minus 18 to minus 35°C.
Freezing is the best, most advanced way of preserving berries, fruits and vegetables, which preserves their nutritional value and taste properties. Quick-frozen fruits and tomatoes are very useful as seasonal products.
How to freeze berries, fruits and vegetables for the winter at home
For this purpose, household refrigerators and freezers are used. In the freezing compartment, the minimum temperature can be set at minus 25-27 °C. The freezer in the storage compartment can maintain temperatures down to minus 18 °C. In the freezer compartment of a household refrigerator, you can set the temperature constant from minus 12 to minus 25 °C. At these temperatures, fairly rapid and uniform freezing is achieved and frozen food can be stored for several months.
The quality of frozen products naturally depends on the quality of the raw materials. The time of harvesting fruits and vegetables also matters. The highest quality of the finished product is guaranteed if fruits and vegetables are frozen no later than two hours after harvesting. Frozen fruits and berries are usually used fresh, so they are collected at the stage of consumer ripeness. Vegetables for freezing are usually taken at the initial stage of ripeness with the expectation that they are subsequently subjected to culinary processing.
Preparing fruits and vegetables for freezing is no different from preparing them for other types of canning. First they sort, discarding the unsuitable, then they clean, removing the inedible parts: (raspberries, strawberries) are best peeled after defrosting.
All fruits and vegetables are thoroughly washed or rinsed with running water, then dried on sieves. To inhibit the activity of enzymes and preserve the color of vegetables, they are blanched, that is, dipped in hot water at a temperature of 80-100 ° C, and then quickly dipped in cold water.
You can freeze fruits and vegetables in bulk, sprinkled with sugar, in sugar syrup, in the form of puree or juice. The prepared raw materials, frozen in bulk, are laid out in one layer on a sieve or tray and placed in the freezer compartment for freezing. Frozen products are poured into plastic bags, tied (it is more convenient to store in plastic containers) and stored in this form. Fruits and berries are often frozen mixed with sugar or in sugar syrup. When freezing with sugar, the berries are placed in a container and sprinkled with granulated sugar in layers. When freezing using the second method, 40-60% sugar syrup is prepared (the concentration depends on the acidity of the raw material). A more concentrated syrup slows down the freezing process. Prepared fruits and berries are placed in molds and filled with sugar syrup. If natural juice is used for filling, then it is pre-clarified and seasoned to taste with sugar and sometimes citric acid. Due to the limited size of household refrigerators and freezers, frozen fruits and vegetables are stored mainly in briquettes and plastic bags.
To obtain briquettes, use various, preferably rectangular, shapes, ice molds with removed partitions, plastic boxes and jars of dairy products, boxes or cups made of waxed cardboard, etc. All molds should be small so that the products in them freeze quickly. To remove frozen briquettes from metal molds, place them in a plastic bag and hold them under running cold water for a few seconds. After this, the frozen briquette is immediately removed, wrapped in cellophane or plastic wrap and immediately stored.
When freezing in glass jars, we must not forget that when frozen, the product increases in volume, so you can fill the jars no more than 90%, otherwise they will burst, therefore, freezing and storing in glass containers is highly undesirable.
(raspberries, strawberries) are best peeled after defrosting. All fruits and vegetables are thoroughly washed or rinsed with running water, then dried on sieves. To inhibit the activity of enzymes and preserve the color of vegetables, they are blanched, that is, dipped in hot water at a temperature of 80-100 ° C, and then quickly dipped in cold water. You can freeze fruits and vegetables in bulk, sprinkled with sugar, in sugar syrup, in the form of puree or juice. The prepared raw materials, frozen in bulk, are laid out in one layer on a sieve or tray and placed in the freezer compartment for freezing. Frozen products are poured into plastic bags, tied and stored in this form. Fruits and berries are often frozen mixed with sugar or in sugar syrup. When freezing with sugar, the berries are placed in a container and sprinkled with granulated sugar in layers. When freezing using the second method, 40-60% sugar syrup is prepared (the concentration depends on the acidity of the raw material). A more concentrated syrup slows down the freezing process. Prepared fruits and berries are placed in molds and filled with sugar syrup. If natural juice is used for filling, then it is pre-clarified and seasoned to taste with sugar and sometimes citric acid. Due to the limited size of household refrigerators and freezers, frozen fruits and vegetables are stored mainly in briquettes and plastic bags. To obtain briquettes, use various, preferably rectangular, shapes, low tin cans with the lid removed, ice molds with the partitions removed, polymer boxes and jars of dairy products, boxes or cups made of waxed cardboard, etc. All molds should be small so that the food in them freezes quickly. To remove frozen briquettes from metal molds, place them in a plastic bag and hold them under running cold water for a few seconds. After this, the frozen briquette is immediately removed, wrapped in cellophane or plastic wrap and immediately stored. When freezing in glass jars, we must not forget that when frozen, the product increases in volume, so you can fill the jars no more than 90%, otherwise they will burst.
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(raspberries, strawberries) are best peeled after defrosting. All fruits and vegetables are thoroughly washed or rinsed with running water, then dried on sieves. To inhibit the activity of enzymes and preserve the color of vegetables, they are blanched, that is, dipped in hot water at a temperature of 80-100 ° C, and then quickly dipped in cold water. You can freeze fruits and vegetables in bulk, sprinkled with sugar, in sugar syrup, in the form of puree or juice. The prepared raw materials, frozen in bulk, are laid out in one layer on a sieve or tray and placed in the freezer compartment for freezing. Frozen products are poured into plastic bags, tied and stored in this form. Fruits and berries are often frozen mixed with sugar or in sugar syrup. When freezing with sugar, the berries are placed in a container and sprinkled with granulated sugar in layers. When freezing using the second method, 40-60% sugar syrup is prepared (the concentration depends on the acidity of the raw material). A more concentrated syrup slows down the freezing process. Prepared fruits and berries are placed in molds and filled with sugar syrup. If natural juice is used for filling, then it is pre-clarified and seasoned to taste with sugar and sometimes citric acid. Due to the limited size of household refrigerators and freezers, frozen fruits and vegetables are stored mainly in briquettes and plastic bags. To obtain briquettes, use various, preferably rectangular, shapes, low tin cans with the lid removed, ice molds with the partitions removed, polymer boxes and jars of dairy products, boxes or cups made of waxed cardboard, etc. All molds should be small so that the food in them freezes quickly. To remove frozen briquettes from metal molds, place them in a plastic bag and hold them under running cold water for a few seconds. After this, the frozen briquette is immediately removed, wrapped in cellophane or plastic wrap and immediately stored. When freezing in glass jars, we must not forget that when frozen, the product increases in volume, so you can fill the jars no more than 90%, otherwise they will burst.