Mason jar
A preserving jar (even a jar, partially synonymous with Jar and Einsiedeglas ) is to be sterilized preserving and storing food uses; partly also for baking and cooking food. The name derives from the same company J. Weck GmbH create & Co. KG.
According to statistics from the German sugar industry 2012 billion glass jars were in Germany per year boiled down: of which 300 million are filled with jam, 600 million with stewed peas or beans, and 100 million with meat. Supposedly, these are considerably larger amounts than in the 1990s.
Method
The glasses have the upper outer edge of a flat bearing surface for sealing rubber ( Weckgummi ), this is a glass lid is placed and fixed with a cap -border or two lateral spring - clips. Einsieden happens in the water: by heating ( and the associated volume expansion of the contents ) is produced in glass printing, it can largely escape between the rubber ring seal and the cover. Between Weckgut and upper edge so getting enough air must remain to prevent Preserve is pushed out. Upon cooling and collapse of the glass content is created due to the rubber seal on the quasi airtight lid and pressed- not -present possibility to equalize the pressure, a negative pressure (see also vacuum); through it, the lid will " zoom sucked " to the rubber ring. The cooled air inside and the other is content ( with proper, clean processing and corresponding original products) practically germ -free; the processed foods are preserved under certain circumstances for decades.
History
The process was patented in the 1880s invented by the Gelsenkirchen chemist Rudolf Rempel on 24 April 1892. After his younger brother, a producer in Plettenberg, the first glasses sent to Johann Carl Weck was interested in it and bought the patent in 1895. Together with Georg van Eyck he founded on 1 January 1900, the company J. Weck & Co. ( now J. Weck GmbH u Co. KG ).
The same principle made glasses also those of the company Rex, which were mainly used in Austria were. Of the Rex - derived glasses, the term Einrexen emerged as another German -language synonym for making preserves.
More recently, rising - thanks to increasing environmental awareness and ( consumer ) technical oversaturation and excessive demands - in the train increased demand for regionally produced manufactured and distributed the use and production of Eingewecktem in top restaurants.