Pasteurization or sterilization: which is better and how to make the right choice - an expert answers

There are two methods of preservation: sterilization and pasteurization. Expert Antonina Lesyk explained how they differ from each other, as well as which method is better to choose, in the program "Breakfast.Weekend".

Pasteurization or sterilization: what is the difference

Canning always involves heat treatment of food. Pasteurization differs from sterilization only in temperature.

Pasteurization takes place at a temperature of 85-90 °C. This method is usually used to preserve berries. This way, they do not lose their appearance and vitamins.

Sterilization, on the other hand, takes place at 100 °C. The jars with the future preservation are immersed in hot water and remain there until the process is complete. Sterilization is used to preserve vegetables. This method destroys all fungi and bacteria that can spoil the product.

According to the expert, after the canned food has been heat-treated and the lids have been rolled up, the jars should be turned upside down and covered with a towel. This way, the tightness of the lids will not be broken, and the cooling process will be much slower.

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