Both ecological and economical, the jar of our grandmothers is making a comeback.

But between compulsory sterilization and storage, a number of questions put off most of us.

Laurent Mariotte and his columnists give us their advice to pass the course in the program "La Table des bons vivant".

To enjoy summer fruits in winter or not to make a mess, the jars are on the rise.

You still need to know the basic principles to succeed.

For this, we follow the advice of Laurent Mariotte and his columnists in the program

La Table des bons vivant

on Europe 1. 

>> Find La Table des bons vivant in podcast and in replay here

Sterilization for good preservation 

It is an important step, the sterilization of the jars before using them (in addition to that which comes logically when the jar is filled).

"So yes, having a sterilizer makes life easier in these cases and you can find it between 80 and 100 euros", explains Yves Camdeborde.

"Problem? It takes up space and ends up in the cellar a lot and you end up not using it."

So to avoid this situation and if you want to save money, you can simply take a saucepan and water.

"You take a large saucepan, in it you boil water, once it boils, you immerse your jars in it for 5 to 6 minutes and you let them cool on a clean cloth." 

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We change his rubber band 

This is a mistake often made and yet it is easy to avoid: replacing the rubber band.

"For a good conservation, one does not reuse a rubber elastic from one time to another. Replacing it has a really reduced cost and it is necessary", notes the chef.

The rubber may deform and may no longer be suitable for the jar and no longer play its role in the good conservation of the product.

"Another important detail, we do not forget to sterilize the rubber for this, we proceed as for the jars with a saucepan and water", specifies Yves Camdeborde. 

Don't overfill your jar 

"Finally, last advice and not the least, we do not try to fill our jar as much as possible", insists Yves Camdeborde.

"There is a filling limit often indicated by a line on the glass, it is important not to exceed it. Otherwise your food will be in contact with the lid and you will have poor sterilization."