Updated: Apr 19
Queridos Ladies and Gentelmen,
We are MYSYBARITAS your Spanish Gourmet Food Store in Malaysia, Kuala Lumpur.
Today we will be talking about some of our Gourmet preserved food.
These Extraordinary vegetable preserves are produced by a family run business located in Lodosa, Navarra, of course Spain. The fertile and incomparable natural pantry that constitutes The Ribera of the Ebro, an area well known for its orchards and fertile lands. To its shores, with a temperate Mediterranean climate and in a landscape gently sprinkled by hills and small saws, it establishes the Community of Navarre, which comprises the zone of Production of Vegetables of Navarra under Certificate of origin, that ensures the origin, traceability and the best raw materials. Navarra capital is Pamplona, which is famous for its great festival San Fermin.
Spain abundant vegetable and fruit crops traditionally supplied a wealth of products needing preservation so that they could be consumed year-round. With the invention of canning and sterilization systems in the 19th century, small-scale, family-run businesses developed, forming the backbone of what were to become large vegetable processing companies. These have now existed for decades and are mostly located in the areas where the products are grown. Navarre has a longstanding tradition in the production of vegetable preserves, especially asparagus, peppers and baby beans.
The best crops of each product are selected every year. The special location, climate and culture of this region shape the character of the artisan food offered, just as they shape the people who inhabit the area.
Throughout three generations of history, the company has been manufacturing these delicacies following the most traditional style with strictly enforced standards to maintain the excellent quality that has brought fame and prestige to the company, as an outstanding example of perseverance and commitment. The experience accumulated over the years is added to the latest technological innovations to make this company look toward to a promising future.
How is the canning done?
The canning process itself consists of several stages: cleaning and preparation, blanching or boiling it, filling the containers, closing and sealing the containers, sterilising the canned products, and labelling and warehousing the finished goods.
Cleaning usually involves passing the raw food through tanks of water or under high-pressure water sprays, after which vegetableor other products are cut, peeled, cored, sliced, graded, soaked, pureed, and so on.
Blanching: Almost all vegetables and some fruits require blanching by immersion in hot water or steam, this process softens the vegetable tissues and makes them pliable enough to be packed tightly, while also serving to inactivate enzymes that can cause undesirable changes in the food before canning. Blanching also serves as an additional or final cleansing operation.
Filling: The filling of cans is done manually, cans are filled with solid contents and, with an accompanying liquid (often brine or olive oil) in order to replace as much of the air in the can as possible. The filled cans are then passed through a hot-water or steam bath. This heating expands the food and drives out the remaining air; thus, after sealing, heat sterilising, and cooling the can, the contraction of the contents produces a partial vacuum within the container.
Closing and Sealing: The filled cans are then passed through a hot-water or steam bath in an exhaust box; this heating expands the food and drives out the remaining air; thus, after sealing, heat sterilizing, and cooling the can, the contraction of the contents produces a partial vaccum within the container. Immediately after the cans are exhausted, they are closed and sealed; a machine places the cover on the can, and the curl on the can cover to close it.
Sterilising: The sealed jars are then sterilised they are heated at temperatures high enough and for a long enough time to destroy all microorganisms (bacteria, moulds, yeasts) that might still be present in the food contents. The heating is done in high-pressure steam kettles, or cookers. The jars are then cooled with air, after which they are labeled and storage.
Canning preserves most of the nutrients in foods. Proteins, carbohydrates, and fats are unaffected, as are vitamins A, C, D, and B2
Quality is delivered every time. These preserves go through the most demanding quality controls and are considered jewels of the Spanish land for haute cuisine lovers; a reference for gourmets. During the process of elaboration are used only the best raw materials, 100% natural, free of preservatives and coloring. The careful preparation of the different preserves maintains their tenderness and soft taste.
They started more than 40 years ago, when the grandfather Fermín De Luis, a paprika master, had a vision: He must bring Piquillo peppers to every single citizen in every single city in Spain so they could taste the wonderful piquillo peppers from Lodosa. Focused on this idea, he began to work the piquillo pepper
After that, Andrés Baigorri continued the tradition of his grandfather started with so much care, and his father D. Andrés Baigorri followed, in such a way that they set up the company, becoming today a company that makes Piquillo peppers, Asparagus, Baby beans and more from Navarra of the highest quality.
I hope you enjoy this article, and remember:
Be First Class!