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How should the cans be sterilized?

In summer, many housewives make preparations for the winter, cook jams, compotes, salt cucumbers and tomatoes, close various salads and marinades. Especially a lot of homemade canned foods are made by those who have a garden and need to process the harvest.

To keep canned food for a long time, apply a method such as canning sterilization. Consider how this process should proceed, and when it really is needed.

Sterilize empty jars is necessary in the event that they will be filled with hot billets - jams, lecho, some kinds of salads. In this case, a boiling product is poured into the hot jar, after which the cans are either immediately hermetically packaged or re-sterilized.

If the vegetables or fruits are laid in a jar in the raw form, then empty dishes are not necessary to sterilize, because those products that will be placed in a jar are not sterile. In this case, the cans are sterilized after they have been filled.

In any case, the dishes for preservation must be washed very carefully. It used to be that you only need to use soda for washing, but today it's easier to use the usual dishware, which, for sure, is in every kitchen. The only condition is that when using soap, banks should be thoroughly washed with clean water.

How can you sterilize empty jars? There are several methods. The first is steaming. To do this, you can use a regular kettle (not an electric kettle) or a pan. Still need an additional device - a wooden or plastic plate, in which a hole is cut, suitable for the size of the neck of the can. This overlay is laid on top of a pot of boiling water, then in the hole, the bottom of the pot is installed upwards. The process of sterilization lasts 10-15 minutes.

Sterilization of the cans can also be carried out in a microwave oven. To do this, a small amount of water is poured into the dishes (about two tablespoons), after which the can is placed in the microwave. Sterilize at full power for 10-15 minutes. It is important that all the water is evaporated, and the water vapor, rising up, disinfected the jar.

Another convenient option is sterilization of cans in the oven. In this case, the jars should be washed and dried. They put them on the grill bottom up so that they do not touch each other and do not touch the walls of the oven. After that, the oven thermostat is put on the mark of 100-120 degrees and can withstand the banks at this temperature for at least 15 minutes.

In addition to the cans, you need to sterilize and cover, the easiest way, boil them in the water.

And how to sterilize the cans that are already filled with food? To do this, you need to have a high pot in the farm, into which the cans are placed on the hangers. At the bottom of this pot, you need to put a wooden or plastic lattice, a tissue napkin or, at worst, folded several times a newspaper.

If the products in the jar are laid in a cold form, then the water in the sterilizer pan should also be cold. In the event that canned food is packaged hot, then the water for sterilization must be preheated.

The time required for cans to sterilize depends on the volume of the can and the type of canned food. Those blanks in which there are few preserving ingredients (vinegar, salt, sugar), it is required to keep in boiling water longer.

Some canned food can not be sterilized, as the contents of the can can be digested. In this case, pasteurization is applied-keeping cans in water heated to a temperature of 85-90 degrees.

And one more important point. If canned food is supposed to be sterilized, then the level of products and liquids in the jars should be two centimeters below the neck. In the same case, if the product is packaged in a boiling form and immediately sealed without subsequent sterilization, it is necessary to pour the liquid "up to the stop", it is even possible that it slightly overflowed, as it is important that the bank remains as possible Less air.

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