About this site & safety notice
A word on safety before you begin
This blog exists to fill a critical gap: the lack of clear, science-based information in English about traditional German water bath canning (Einkochen).
While common in Germany for preserving everything from meats to vegetables, these methods often stand in direct contrast to USDA guidelines familiar to North American canners.
As a microbiologist, I needed to understand the scientific principles that have made this method successful for over a century. Not anecdotes or someone saying, “Trust me, it works.” I wanted facts. So I dove into the literature and this site is the result.
My mission is not to tell you what to do, but to equip you with the scientific context and practical knowledge to make your own informed, confident decisions about food preservation.
What this site is
- An exploration of traditional German water bath canning (Einkochen).
- Grounded in the science of microbiology and thermal food processing.
- Authored by a professional science writer with a Master’s degree in Microbiology.
- A resource for critical thinkers looking to understand the “why” behind the “how.”
- Transparent about both the methodology and the potential risks.
What this site is not
- It is not an official recommendation from any government agency (e.g., USDA, RKI, or BfR).
- It is not a guarantee of 100% risk-free outcomes. All food preservation carries inherent risk.
- It is not a substitute for your own critical judgment and due diligence.
- It is not a replacement for certified food preservation courses where available.
Key context: U.S. vs. German practices
- In the U.S.: The USDA mandates that low-acid foods (vegetables, meats, etc.) must be processed in a pressure canner to be considered safe.
- In Germany: It is a long-standing, common practice for home canners to process these same foods using a boiling water bath (Einkochen).
- Official German stance: Germany’s Federal Institute for Risk Assessment (Bundesinstitut für Risikobewertung, BfR) acknowledges pressure canning as the safest method but does not regulate home canning practices.
- This blog’s role: To investigate the scientific principles – including precise processing times, pasteurization, and the role of impeccable hygiene – that underpin the German method’s historical success and allow for risk mitigation.
Your kitchen, your responsibility
Ultimately, you are the food safety manager of your own kitchen. This site provides the data, the historical context, and the scientific analysis to help you understand the German approach. It is your responsibility to evaluate this information, consider your local regulations, and decide which preservation methods align with your personal standards for safety and risk.
Formal disclaimer
The information provided on oldworldpreserves.com is for educational and informational purposes only. The author is a microbiologist and science writer, not a certified food safety inspector or government authority. The content reflects traditional practices, scientific literature, and personal experience; it does not constitute official advice or a recommendation. You are solely responsible for your food preservation practices. Always consult your local food safety guidelines and use your own judgment when assessing the risks of any method. The owner of this website accepts no liability for any loss, injury, or damage resulting from the use or misuse of this information.
Ready to learn more?
New visitors often start with my Overview of German Water Bath Canning or read more about my background and mission.
Thank you for taking the time to understand the principles of this site.