What Can’t You Boil Down?
As it's easier to list what you can't preserve rather than what you can, I've created a list of foods that can't be preserved. This post was written by Dietl Stefan Markus Bastian (SMBD) from the Fryd community.
This Article Contains:
Quick Overview
What Can’t I Boil Down?
- Products containing gluten
- Fresh or freeze-dried parsley
- Dairy products and milk
- Seafood
- nuts
- pectin
- oil
- Bay leaves (only cook with, then remove)
Exception: Milk and dairy products as well as flour can be cooked into solid masses such as cakes or bread.
What Cannot Be Boiled down or Only to a Limited Extent?
- Products containing gluten, as it would otherwise ferment (e.g. wheat, spelt, oats)
- Vegetable broth containing gluten
- Fresh parsley and freeze-dried parsley. Both still contain bitter substances. This makes the food bitter
- Vegetable stock with parsley (if not powdered)
- Milk and dairy products (including butter)
- Seafood
- nuts
- Products containing carboxymethyl cellulose (methyl cellulose can be boiled down, but carboxymethyl cellulose cannot)
- Tying aids for roulades etc. such as yarn, clips or needles
- Bay leaves can be cooked, but must be removed from liquid dishes before cooking. (otherwise everything will taste extremely like bay leaf afterwards). For solid dishes (e.g. pork in its own juice), the bay leaf can be placed at the bottom of the jar.
- Oil (becomes rancid over time)
- Bones and cartilage (remove before cooking)
- Smoked over coniferous wood
- Pectin, as it becomes liquid again
- E466 (obtained from coniferous wood)
Exception:
Milk and dairy products as well as flour can be cooked in solid masses (e.g. cakes) (1.5% UHT milk). Gluten can also be boiled down in solid baked masses, such as in a cake. It is then inactivated (baked to death, so to speak) and does not ferment. Cakes can therefore be cooked (30 minutes at 100 degrees).
What Can Be Used Instead?
- Gluten-free starches (based on corn, rice, potato or manioc starch)
- Dried parsley
- Iodized salt (note, some people don't like the taste afterwards, others don't notice any difference) (only not usable during fermentation)
- Stock cubes (without barley malt extract)
- Cereal-based flavorings (e.g. wheat flavoring, yeast extract)
- "may contain traces of..."
- clarified butter
- Gluten-free vegetable stock (if it is not a powder, then without parsley)
Ever Feel Lost in the Garden? Connect With Others!
In the Fryd community, you’ll find friendly and helpful gardeners ready to share ideas, give advice, and celebrate wins (and failures) together. Gardening is just more fun when you’re not doing it alone.
Join the Community NowIf you have any questions or comments, please write to us at [email protected]. Would you like to receive helpful gardening tips all year round and plan your own beds optimally? Then register here or download the Fryd app for Android or iOS.
Fryd - your digital bed planner
Cover picture by Alexei on Pixabay.
Fryd Community
Contributions from members of the Fryd community.
Current Topics in the Community
Should I wait to direct-sow @palmkohl in the garden bed if the weather is cool? And if so, for how long? Since frost isn’t expected anymore (in Cologne), I don’t want to wait too long. Any advice? Thanks!
Liked 5 times
#automaticirrigation We had a mole at work here 😁 A trencher was a huge help in digging the roughly 70-meter trench. We unearthed quite a bit of debris. We installed the pipes, the valve box, and the compression fittings today. There are a total of five water outlets and four additional branches. Afterward, we naturally performed a leak test. Each of the four lines was pressurized. Of course, there were a few leaks here and there, but they were quickly fixed. You can’t imagine how happy I am! Finally, I don’t have to lug around watering cans all the time, and I might even be able to harvest a decent crop of cabbages… The strawberries and our berry hedge can also get a little watering. Everything else can then be watered leisurely with the garden hose while I enjoy the process. The final task still lies ahead: I’d like to install a microchip system in the vegetable garden, of course. That’ll take a little more time. And don’t forget: the 70-meter trench needs to be filled in again. That means the piled-up soil has to be dug up and compacted again—phew. I’m estimating two days… But then our three-week vacation will have been well worth it.
Show 2 answers
Liked 11 times
It was cold last night, with hoarfrost this morning, and the water in the birdbath was frozen on the surface. This morning, even the fir tree had a little cap on 😄 The peppers, cucumbers, and melons in the open ground (under a cover/bucket) made it through just fine. And today I harvested the first strawberries and gooseberries. Spring fever among the ladybugs 🐞
Show 1 answerPopular Articles
Gardening in March: Preparation & Cultivation
Propagating Peppers/Chillies: How to Grow Them Successfully
Cultivation or Direct Sowing: When and Which Vegetables to Propagate?
Sowing and Propagating Tomatoes: This Is How It Works
Raised Beds: Your Planting Plan for a Year
Plant Lights for Growing and Overwintering Plants
Growing Cucumbers Seedlings in Pots: Tips for Propagation
Pricking Out Vegetable Plants: Tips and Instructions
Growing & Harvesting Rocket: Good & Bad Companion Plants
How to Grow Broccoli: Tips for Cultivation
FAQ
What is not suitable for preserving?
Products containing gluten, nuts, fresh parsley, dairy products, seafood and oil, for example, are not suitable for preserving. However, you can boil down milk and dairy products as well as flour in solid masses such as cakes.
Can you preserve cakes and casseroles?
You cannot normally preserve milk and products containing gluten. However, you can preserve cakes and casseroles. The solid mass inactivates the fermentation and cakes can be preserved.
What are alternatives for preserving?
Alternatively, you can use gluten-free starches (e.g. corn), dried parsley or vegetable broth without gluten and barley malt extract.