How to preserve homemade food in the oven or dishwasher

Canning and pickling extend the shelf life of food and allow it to be enjoyed year-round. Various types of fruit can be preserved, usually in the form of compotes, jams, or jellies. Typical pickled vegetables include gherkins, ketchup, purée, čalamada, lečo, and beets, and meat, prepared dishes, and soups are also preserved. Sugar, vinegar, and spices are often used to extend shelf life and achieve a specific flavor and consistency.

Without a canning pot, you can also preserve the fruit in the oven or dishwasher, but it's advisable to monitor the temperature with a thermometer. Ideally, use glass jars of the same or similar size. The recommended sterilization time must be respected: if it's too long, the fruit will soften, and if it's too short, it won't cook sufficiently.

After bottling, the jars should be allowed to cool slowly to room temperature. Then, they should be turned upside down to check for leaks under the lids. Ideally, they should be stored in cool, dark places, such as a cellar or pantry, arranged on shelves according to the bottling date and contents for easy identification.