Broths and soups are a very common recipe in the coldest months of the year. When served so hot, they are comforting and, thanks to their vegetable content, they fill us with vitamins to strengthen the immune system and thus keep colds and colds at bay. In addition, they are useful and versatile, so it is always good to have them on hand. With this trick for vacuum sealing broths, you will get much more out of them.
Although most soup and broth recipes are simple to prepare, they usually require a lot of time to prepare. Therefore, it is very useful to prepare a large quantity and preserve it for later use. In this sense, the most common thing is to freeze soups and broths. But even if you freeze them in airtight containers, the freezer slightly alters the flavor and texture. They also take up a lot of space in the freezer. Not to mention that they require time to defrost when you want to consume them. Taking all this into consideration, vacuum packaging broths is an excellent resource and, in addition, there is a very quick and simple trick to do it.
The traditional method of vacuum sealing jars is more laborious. You have to put the jars in a pot, with a cloth at the base, and put them to boil. But from the Instagram profile @deliciousmartha – with 1.7 million followers – we get a much faster and easier trick to do it. In fact, you don't need anything more than the glass jar itself and its lid.
To carry out this procedure, it is important that the glass jar or bottle is clean, so that it does not contaminate the food in question. Fill the container with your broth or soup while it is still hot, since the heat will be precisely responsible for creating that vacuum. Close the jar or bottle very well, with as much force as possible. Then, just turn it over and leave it face down until the contents cool.
When you turn the container over again, you will hear the sound that will indicate that the vacuum has been carried out successfully. You can also check it by putting pressure on the center of the lid, if it does not sink, the vacuum is well done.
Vacuum is one of the most effective food preservation methods. In this way, the food maintains its organoleptic properties, its flavor, its texture, its smell and its nutrients. It is also a very safe method to prevent the contents of the vacuum from being damaged, as long as the technique is done well.
It allows you to preserve your soups and broths for much longer, without having to store them in the refrigerator. This way, you save space. And you also save time, because when you want to consume them you just have to heat them in a pot or in the microwave and they will be ready to enjoy.
