2024 Author: Priscilla Miln | [email protected]. Last modified: 2023-12-16 00:21
The safety of your homemade preparations depends mainly on three factors: compliance with the recipe, storage conditions, and proper sterilization. Before proceeding with seaming, check the jars for chips, cracks, and permanent stains. Such dishes are unsuitable for canning, it is better to throw them away altogether.
Pasteurization of cans by steam - a method proven by generations. All the wisdom is to put cans on a kettle of water placed on the stove (on its neck or spout, according to the size of the dishes). The time of such sterilization is 15 minutes, the steam heating temperature is 100 °C. Banks are removed carefully so as not to burn yourself. In addition to the kettle, a saucepan can be used. In this case, special pads are required (they are commercially available).
Pasteurizing jars by boiling is just as effective as steaming. Actually, the temperature regime and processing time are unchanged. However, there is a possibility of s alt settling on the walls of processed cans (white stains). And the process of pulling dishes out of boiling water is not very convenient.
Pasteurization of jars in the microwave against the background of these methods seems more convenient - processing time is reducedthree times. About one and a half centimeters of water is poured into the dishes, the power is set to 800 watts, the time is 3-4 minutes. Please note: empty jars are not microwaveable!
Another way out is sterilization with an air grill. The washed containers are installed on the lower grill of the air grill. Temperature regime - 120 °C, processing time for liter cans - 15 minutes.
The next option is to pasteurize the jars in the oven. Prepared (thoroughly washed) containers are placed on the grate installed in the oven. The temperature regime is 160 ° C (it is no longer worth heating, as the jars will become very fragile and may simply burst). The residence time in the oven is 7 minutes. Banks are exposed so that their sides do not touch.
Please note: not baking sheets, but only grills are used for sterilization. Lids in the oven should never be sterilized! Banks are pulled out only after cooling (at least up to 80 ° C). This sterilization option is the most convenient, since many more containers can be processed at one time than in all other cases.
Whatever way you sterilize the jars, take them out (remove) them with extreme care and put them on a dry (of course, clean) cloth (or towel). Preservation should also be rolled up with sterilized lids.
Quite often, pasteurization of cans already filled with preservation (lecho, caviar, compotes, various juices, salads, canned meat, etc.) is required. How should it be carried out? Jars filled with blanks and closed with lids (do not roll up, but simply put on top to allow air to escape when heated) are placed in a pot of hot water and boiled. The duration of such sterilization depends on the volume of dishes and ranges from 10 to 30 minutes. In this case, the banks should stand in the water "up to their shoulders." To insure against the sudden appearance of cracks, it is better to put a cloth on the bottom of the pan while boiling.
The best option for sterilizing caps is ordinary boiling (in water, 5-7 minutes for metal and 20-30 seconds for nylon).
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