Home bottling with Rudolf
Asparagus season? Nonsense! Just bottle your lovely seasonal fruit and vegetables so you can enjoy them 250 days later in the year. Rudolf Brand, chef at CIRCL, is very keen on bottling. He’s not only drawn strongly to the practice on a personal level, he also believes it fits perfectly with the circular way of thinking practised at CIRCL.
Bottling (also known as preserving) enables you to store products for longer. It’s ideal for when you have a large quantity of fruit or vegetables and don’t want to waste anything. Not only is it a great way of preserving food, bottling also does something very special to the flavour, transforming it and making it much more intense. Traditionally, glass jars are used for bottling. First of all, you need to disinfect them very carefully. Then you fill the jars with the ingredients to be preserved, and close them with a lid secured by a bracket, with a rubber ring to maintain the seal. The next step is to heat the jar containing the ingredients. This kills most of the microorganisms and expels the remaining air in the top of the jar. After cooling, the products can often be stored for a longer period of time.
Note: once you open the jar, you must store it in the refrigerator.