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Ascorbic Acid E300 100 g
Ascorbic Acid E300 100 g Is added to juice or most to increase shelf life Naturally prevents oxidation Prevents brown / amber colours of juices and pulp, especially with apples and pears In crystal form, very high purity and quality The addition of acid reduces the pH and increases the acid content

€4.25*

Available
Sea salt coarse 1000g
Cow's milk protein-free lactose-free egg-free soy protein-free soy lecithin free gluten-free wheat-free rye-free beef-free pork-free chicken-free fish-free crustacean free maize-free cocoa palm free pulse free nut free nut-oil free peanut free peanut-oil-free sesame-free sesame oil-free glutaminate-free sulfite-free coriander-free celery-free carrot-free lupine-free mustard-free without added sugar yeast-free vegan. Content 1000g.

€1.49*

not Available
Alum 125 g
For a liter pot pickles or onions add a pinch of alum to keep them fresh and crisp. Cost effective jar of 125 gram.

€5.95*

Available
Sauerkraut spices 100 g
Mixed sauerkraut spices, sufficient for 50-75 kg sauerkraut.

€3.95*

not Available
Preserving herbs mixed 100 gr
Preserving herbs: Packaging: bag of 100g. Used among other things for the preserving of gherkins, onions and cucumber. Composition: Thyme, coriander seed, oregano, cayenne pepper, dill seed, bay leaf, marjoram, mustard seed. Dosage: Depending on your taste: 4-8g / 10 kg.

€3.95*

Available
Pectin 100 g
A cost-effective way to make (lots of) jam with this apple-pectin in Pack of 100 g. Extra pure quality. Product for home making of jam. Dosage: 10-15 grams per kilo of fruit, depending on the desired thickness of the finished product. Please note that a preserve must be at least 55% sugar to gel nicely (natural + added sugars together). Test the thickness of the finished product by dropping 1 drop of hot liquid on a saucer that comes straight from the fridge. The preserve should then have the right thickness. Ingredients: 70% Apple pectin, 15% Glucose, 15% Citric acid (E330). Store cool and dry.

€6.95*

Available
Malic acid E296 60 g
Malic acid E296To adjust the acidity of the most, malic acid can be indispensableItIncreases the freshness of the final wineDosage: 9 g / 10 l increases the acidity with 1 g / lThe addition of acid reduces the pH and increases the acidity

€3.50*

Available
Ascorbic Acid E300 1 kg
Ascorbic Acid E300 1 kg Is added to juice or most to increase shelf life Naturally prevents oxidation Prevents brown / amber colours of juices and pulp, especially with apples and pears In crystal form, very high purity and quality The addition of acid reduces the pH and increases the acid content

€24.95*

Available
Paraffin wax pearls 1 kg
Pearl shaped . Melting point is 45 oC, so it can be used to 'cover' jam in a natural manner.

€9.85*

Available
Nitric /sodium nitrate E251 to brining 175 gr
In the distant past there were no refrigerators and to preserve the meat 'brining ' was used . This technique is increasingly being used because it adds a specific taste to the meat. Brine is a solution of sea salt, saltpeter sugar and water. When the meat is put into in the brine solution, it should be fully submerged. Brine solution: 3 litres water  1500 grams of sea salt  100 gram Saltpeter 200 g sugar  a few juniper berries  black peppercorns  thyme and bay leaf at will Use: Put everything into a large pan and bring to the boil.  Check the salt percentage with a peeled potato.  If the potato instantly sinks to the bottom, salt must be added to the liquid.  Another possibility is to allow the liquid to boil, until the potato ' floats ' in the fluid .  Let the mass cool down and pour it on the meat until it's submerged.

€6.95*

not Available
Sauerkraut spices 25 g
Mixed sauerkraut spices, sufficient for 10-25 kg sauerkraut.

€1.95*

not Available
Preserving herbs mixed 50 g
Preserving herbs: Packaging: bag of 50gr Description:Used among other things for the preserving of gherkins, onions and pickled cucumber. Composition: Thyme, coriander seed, oregano, cayenne pepper, dill seed, bay leaf, marjoram, mustard seed. Dosage:Depending on your taste: 4-8g/ 10 kg.

€2.45*

Available
Malic acid E296 1 kg
Malic acid E296 1 kgTo adjust the acidity of the most, malic acid can be indispensableItIncreases the freshness of the final wineDosage: 9 g / 10 l increases the acidity with 1 g / lThe addition of acid reduces the pH and increases the acidity

€12.95*

Available
Alum 40 g
For a liter pot pickles or onions add a pinch of alum to keep them fresh and crisp.Content: 40 g.

€2.75*

Available
Pectin 500 g
Product for home making of jam. Dosage: 10-15 grams per kilo of fruit, depending on the desired thickness of the finished product. Please note that a preserve must be at least 55% sugar to gel nicely (natural + added sugars together). Test the thickness of the finished product by dropping 1 drop of hot liquid on a saucer that comes straight from the fridge. The preserve should then have the right thickness. Ingredients: 70% Apple pectin, 15% Glucose, 15% Citric acid (E330). Store cool and dry.

€29.95*

Available
Paraffin wax pearls 250 g
Pearl shaped paraffin . Melting point is 45 oC, so can be used to ' cover ' jam in a natural manner.

€3.95*

Available
Sauerkraut-& vegetable ferment 1 bag
This lactic acid bacteria are freeze-dried and contain all the substances needed for acidification of vegetables. Using it accelerates the launch of the ' acidification ' considerably. This is very important in the initial phase, because the vegetables most susceptible to infections at that moment.

€2.95*

not Available
Pectin 1 kg
A cost-effective way to make (lots of!) jam with this apple-pectin in Pack of 100 gram. Extra pure quality. Product for home making of jam. Dosage: 10-15 grams per kilo of fruit, depending on the desired thickness of the finished product. Please note that a preserve must be at least 55% sugar to gel nicely (natural + added sugars together). Test the thickness of the finished product by dropping 1 drop of hot liquid on a saucer that comes straight from the fridge. The preserve should then have the right thickness. Ingr: 70% Apple pectin, 15% Glucose, 15% Citric acid (E330). Store cool and dry.

€46.95*

not Available
Potassium nitrate / Sodium nitrate E251 for brining 1000 gr
In the distant past there were no refrigerators and to preserve the meat 'brining ' was used . This technique is increasingly being used because it adds a specific taste to the meat. Brine is a solution of sea salt, saltpeter sugar and water. When the meat is put into in the brine solution, it should be fully submerged. Brine solution: 3 litres water  1500 grams of sea salt  100 gram Saltpeter 200 g sugar  a few juniper berries  black peppercorns  thyme and bay leaf at will

€24.95*

not Available