Preserve

Preserves are foods that (in contrast to preserves ) can be preserved without sterilization by acids or chemical preservatives . Since food preserved in this way can only be kept to a limited extent, preserves are also referred to as semi- preserved foods .

Likewise, semi-preserves made durable through sterilization and pasteurization are referred to as preserves if the shelf life is up to 12 months. Longer shelf life is called fully canned.

Individual evidence

↑ Gulbrand Lunde: Vitamins in Fresh and Preserved Food. P. 2, Springer-Verlag, 2013; limited preview in Google Book search.
^ Günter Bleisch, Horst-Christian Langowski, Jens-Peter Majschak: Lexicon packaging technology. Page 386, Behr, 2003.
↑ Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. P. 487, Tre Torri, Wiesbaden 2007, ISBN 978-3-937963-41-9 .

[1] Gulbrand Lunde: Vitamins in Fresh and Preserved Food. P. 2, Springer-Verlag, 2013; limited preview in Google Book search.

[2] Günter Bleisch, Horst-Christian Langowski, Jens-Peter Majschak: Lexicon packaging technology. Page 386, Behr, 2003.

[3] Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. P. 487, Tre Torri, Wiesbaden 2007, ISBN 978-3-937963-41-9 .