Food loses quality when it’s exposed to air. It’s the reason that, for example, cookies and cereals lose their crispiness. That process is called “oxidation”. So, by removing the air from a jar, you slow down oxidation and your food stays fresh and full of flavour and nutrients.

The second reason that food spoils is bacteria. For example, when strawberries and blueberries get soft and moldy. Most bacteria need oxygen to work. So, remove the air and, again, you will slow down loss of quality.

Although air is the most important factor, there are more factors that contribute to spoilage, such as temperature and sunlight. And, of course, the condition of the food before storage and hygiene when handling and preparing food.

When you save food in plastic containers and bags, there is always a risk of chemicals slowly leaching into your food. Especially when those containers are routinely washed in the dishwasher. Yes, the materials may have been labelled as ‘food approved’, but the effects over time when directly in contact with food are still uncertain.

Apart from the chemical problem, there is evidence that tiny pieces of plastic called “microplastics” and “nanoplastics” separate from containers and lids into your food. These plastic particles end up in the body, which poses severe health risks.

Glass, however, does not leach chemicals and does not disintegrate into your food. It has been a safe and trusted way of storing and preparing foods for centuries. And of course: 100% recyclable and sustainable!

Pickling and marinating with vacuum works largely in the same way as the “traditional” technique. You place your (cut) ingredients in the marinade, liquid or brine, so that they can absorb the flavours.

The big difference is that, with a vacuum, you ensure that the flavouring process is accelerated. How exactly does that work? The vacuum ensures that the fibers of the vegetables or meat are slightly pulled apart and any air and juices are also extracted. This creates space for the marinade or liquid to penetrate the food faster and deeper.

When pickling and also infusing (for example making fruit flavoured water), something extra happens. Flavours and aromas are also extracted from your vegetables or fruit, enabling them to quickly mix with the liquid around them. As a result, an exchange of intense flavors is created.

For inspiration on what to marinate, pickle or infuse, please visit our recipe page.

Pickling in the traditional way is done by letting your vegetables or fruits ferment in a vinegar-like solution and/or brine, for a longer period of time. This results in the traditional sweet-and-sour taste (and also extends shelf-life). The only disadvantage is that this process usually takes quite some time.

Quick pickling with Airtender works by using vacuum. Take, for example, sliced cucumber or red onion. By placing them in a mixture of vinegar, sugar, salt and other ingredients in a jar under vacuum, you extract air and juices from the vegetables. You will clearly see the air bubbles while the vacuum is being created. This way, the vacuum quickly draws the pickling liquid into the vegetables, cutting down pickling time from hours or days into minutes.

For inspiration and how-to's, look here.