Dry sterilized jars. How to sterilize glass jars
Summer is not only the time for vacations, but also the time for preparing spins for the winter. And so that the prepared preserves are not bloated ahead of time and your work is not in vain, you need not only to be able to twist the jars, but also to sterilize them correctly.
As a rule, jam and , apples, currants, cherries, plums and other fruits and berries, as well as cucumbers and tomatoes are pickled or pickled in glass jars. And before the direct process of canning, they must be disinfected. And you need to do it right, otherwise everything will be in vain.
There are several ways to sterilize banks. We have selected 4 of the most effective, easy-to-use and time-tested methods that will keep your spins safe and sound.
- Check the banks carefully for integrity. They should not be chipped, abraded, chipped or cracked. Such a container increases the risk of an unfavorable outcome.
- It's the same story with lids. It is better not to save on them and buy new ones.
- When buying covers, be sure to check them. The screw caps must not be damaged in any way. And on those with rubber bands, check, in addition to visual integrity, the presence of these same rubber bands.
- Yes, the cans must also be washed before sterilization, but not with the usual dishwashing detergents, because they are harder to wash off. And they are also harmful to human health, especially when long conservation... Arm yourself better with baking soda, laundry soap and always a new sponge.
Sterilization methods
So, let's finally get down to the very methods of sterilizing cans. Next, we described each option step by step.
Sterilizing cans in the microwave
Remember that the lids cannot be placed in the microwave, so they will have to be boiled separately afterwards.
- We wash the cans and lids with a clean sponge and baking soda. Wipe dry with a clean, non-terry towel.
- We throw the lids into the water and put on fire. After the water boils, hold it for another 6 minutes.
- Pour filtered water into the jars so that no more than 2 cm from the bottom is filled.
- Now we put them in the oven for about 6 minutes, setting the maximum power of your microwave. The main thing is that the water that you poured into the jars boils and evaporates, thereby sterilizing them with steam.
It is advisable that you have an electric oven with a temperature selection function. In this case, the lids can be sterilized together with the lids, but only those that are without rubber bands and can be twisted.
Rubberized caps cannot be disinfected in this way, due to the possible drying out, melting and rupture of the gum under the influence of high temperatures. They will have to be boiled separately in water, as described in the previous method.
- Preheat the oven to 110-120 degrees.
- Wash the jars and lids with baking soda and place them on a wire rack. It is not necessary to wipe the container. Put dry jars upside down, and wet ones with the neck up so that all moisture can evaporate unhindered.
- One and a half liter containers must be sterilized in an oven for 20 minutes. Classic three-liter cans - half an hour. Half-liter will last about 12 minutes.
The advantage of this method is that when you sterilize the jars, the lids are boiling down there. And already any.
- The size of the pot you use depends on the number of cans. Therefore, calculate and try on yourself. Have you chosen? Fine! Pour water and put on fire.
- Rinse and clean cans and lids using baking soda. The lids can already be thrown into the pot.
- Wait for the water to boil, then place a metal colander or large sieve on top. Check the structure for stability. Banks should be placed upside down.
- For sterilization half-liter jars, it is enough to stand for a couple of about 10 minutes, one-and-a-half-liter jars for 20 minutes, three-liter jars - half an hour.
- A sign that the cans have been sterilized are the volumetric drops of water that should form from the steam. After waiting for the required time, carefully pick up the jars and put them upside down on a clean, non-terry towel, so that the droplets that appear will drain.
Probably the easiest and most energy-efficient way to sterilize cans for winter blanks.
- Wash the jars and lids with a fresh baking soda sponge.
- To boil cans, you will need either a large saucepan or an enamel bucket. It all depends on your needs.
- In any case, fill the container with water, put jars there, put on fire and bring to a boil.
- For sterilizing cans, five minutes in boiling water is enough.
- The jars must cool on their own, so when taking them out, do it with extreme caution, trying not to burn yourself. Place the container with the neck up on a soft towel.
In order for our cans with preservation to stand all winter and not deteriorate, they must be perfectly clean, for this it is necessary to sterilize the cans and lids.
Banks must be free of chips and cracks, lids must not be damaged.
Wash jars and lids thoroughly before sterilization. I usually wash my cans with regular baking soda.
Then I rinse thoroughly under running water.
Here are some ways to sterilize cans.
How to sterilize empty jars
1.How to steam sterilize jars
This was probably the most common method of sterilization.
This is how my grandma sterilized the jars.
What you need for this: take the pan, cover it with a net (divider, screen from splashes during frying), put the jars on top (upside down), boil water in the pan. Steam sterilize jars.
Instead of a divider, you can use a special pot attachment (available at hardware stores) with a can cutout.
I have an old nozzle for one can.
Now they produce modern nozzles for 2, 3, 4 cans and a more attractive look.
Also, you can use a regular kettle (but not electric). Boil water in a kettle, remove the lid and replace it with a jar.
Banks with a volume of 0.5 - 0.75 are sterilized for 10 minutes; liter cans are sterilized for 15 minutes; two-liter - 20; three-liter - 25-30 minutes.
2.Sterilizing cans in a saucepan (boiling)
For this method, you need to take a saucepan. Pour water into the jar (s), put the jar (s) in a saucepan and fill the jar (s) up to the neck with water.
Bring the water to a boil and, after boiling the water, sterilize the jar (s) with a volume of 0.5 - 0.75 - 10 minutes; liter cans are sterilized for 15 minutes; two-liter - 20; three-liter - 25-30 minutes.
When I sterilize jars this way, I sterilize the lids along with the jars.
3. How to sterilize jars in the microwave
Pour 2 cm of water into clean jars with a volume of 0.75 or 1 liter (pour a little more water into larger jars). Put the jars (without lids) in the microwave, turn on the power of 900-1000 watts for 5 minutes. The water should boil.
It is very important that the jars always have water, otherwise the jars may burst.
Larger jars, sterilize a little longer.
The 2- and 3-liter jars can be sterilized lying on their side (don't forget to add water!).
4. How to sterilize jars in the oven
This is my favorite way. In this way, cans of any size and in large quantities can be sterilized. And along with the cans, I sterilize the iron lids in the oven.
Wash the jars and put them wet in a cold or slightly warm oven, on a baking sheet or on a wire rack, bottom up.
Turn on the oven, bring the temperature to 150 * C. And after the oven warms up to 150 * C, we sterilize the jars for the required time.
Banks with a volume of 0.5 - 0.75 are sterilized for 10 minutes; liter cans are sterilized for 15 minutes; two-liter - 20; three-liter - 25 minutes.
Together with the cans, I put clean and wet lids on the wire rack (only metal, no rubber inserts).
Whichever way you sterilize the jars, be careful, the jars are very hot and it is easy to burn themselves with them. Use oven mitts or oven mitts.
Now, in sterilized and hot jars, it remains to put our delicious blanks and close them with sterilized lids.
How to sterilize cans of blanks
Very often there are recipes where it is necessary to sterilize jars already with blanks.
1. How to sterilize jars of blanks in boiling water
You can sterilize the workpieces in boiling water (this is the most common method).
To do this, you need to take a wide pan, put a napkin or towel on the bottom.
Put the jar (s) and pour water (the water temperature should be the same as the temperature of the workpieces, if the water in the pan is cold or very hot, the jar may burst). The water should reach the shoulders of the jar. Cover the jar (s) with lids (do not close, just put on top). Bring the water to a boil and after that, sterilize the workpieces as much as indicated in the specific recipe.
If there is no specific sterilization time, then most often cans with a volume of 0.5-0.75 are sterilized for 10 minutes; liter cans are sterilized for 15 minutes; two-liter - 20-25; three-liter - 25-30 minutes.
Be careful, the cans are very hot!
2. How to sterilize cans of blanks in the oven
For me, the most convenient way sterilization of cans with blanks is sterilization in the oven.
Put jars with blanks on a baking sheet or on a wire rack and send to a cold or slightly warm oven.
Cover the jars with lids (do not twist, just put on top). Bring the oven temperature to 120 * C. And after the oven warms up to 120 * C, sterilize the jars as much as indicated in the specific recipe.
If there is no specific sterilization time, then most often sterilize 0.5 jars for 10 minutes; cans of 0.75 are sterilized for 15 minutes; liter cans are sterilized for 15-20 minutes.
It is necessary to get the jars out of the oven in special kitchen mittens, holding the jar by the sides with both hands. Be careful, it will be very hot!
How to sterilize lids
Before sterilizing the caps, make sure they are undamaged.
You can sterilize the lids in a hot oven (see above - Sterilizing cans in the oven).
Can be sterilized with jars in boiling water (see above - Sterilizing jars in a saucepan (boiling)).
Most often, sterilize the lids in a small ladle of boiling water.
Sterilization time 10 minutes. In order not to burn your hands, it is very convenient to take out the lids with meat tongs.
Successful and tasty blanks for you!
The main stage in canning, perhaps, can be called sterilization of cans. Since without this stage, our workpieces simply will not be stored, we just have to know.
Immediately, we note that there are several ways to sterilize cans, and if your family knows only one, improve your knowledge, suddenly you will like our options more.
So, we select the required number of cans for our blanks. They should be free of cracks, chips. The cans are well washed, you can use regular baking soda as a detergent.
How to sterilize empty jars?
First, we'll figure out how to sterilize empty jars. Here are the most popular ways.
How to steam sterilize jars
This method can be called the most "ancient". Even our grandmothers sterilized the jars for a couple. What is required for this?
- We take a pot of water, cover it with a net, a splash screen or a divider. Instead of these devices in a hardware store, you can find a pan attachment with recesses for 1 or more cans at once.
- We put the jar upside down in the recess. We boil water in a saucepan. Thus, the cans are sterilized by steam. Instead of a saucepan, a kettle is also suitable, where instead of a lid we put our mesh or nozzle.
- How many cans to steam sterilize? The volume of 0.5 and 0.75 is sterilized for 10 minutes, 1 liter - 15 minutes, 2 liters - 20 minutes, and 3 liters - 30 minutes. But many housewives do not adhere to the specified time frame and sterilize jars for no more than 15 minutes.
How to sterilize jars in the microwave
- Pour 2 centimeters of water into 0.75 and 1 liter cans. If the volume is larger, accordingly, pour a little more water. We put the banks in the microwave, select the power 900-1000 W. We put cans without lids! It takes 5 minutes to sterilize the jars in the microwave, the water should boil.
- An important point - there must be water in the cans, otherwise they will burst. Banks of 2 and 3 liters are sterilized on the side, but the water must be poured.
How to sterilize jars in the oven
This method has become a favorite of many housewives. In the oven, you can sterilize jars of any size and in any quantity, as far as the oven allows. This method compares favorably with sterilization in the microwave in that the lids can also be sterilized right there.
- Wash the jars and put them directly wet on a baking sheet or grid upside down in the oven.
- We heat the oven to 150 degrees, as soon as the oven heats up, sterilize the cans for the required time: 0.5 and 0.75 liters - 10 minutes, 1 liter - 15 minutes, 2 liters - 20 minutes, 3 liters - 25 minutes.
Together with the cans, you can put wet lids on the grill, but only metal and without rubber inserts.
Sterilizing cans in a pot of water (boiling)
- To sterilize the jars in a pot of water, take a large pot, put jars of water poured up to the neck there. We also pour water into the pot itself, so that the cans stand up to their neck in water.
- Bring the water to a boil and sterilize in the same way as in the previous method: 0.5 and 0.75 liters - 10 minutes, 1 liter - 15 minutes, 2 liters - 20 minutes, 3 liters - 25 minutes. Lids can be boiled together with the jars.
How to sterilize lids
Since you don't want to bother with sterilization for a long time, many housewives tend to choose a method, how to sterilize jars and lids together.
- Before sterilizing the lids, inspect them thoroughly so that they are intact, without visible damage. The lids, together with the jars, are sterilized in the oven, in boiling water, and in steam (where the jar is on a grid, and the lids are sterilized in boiling water).
- The lids can be prepared separately - boil in a small saucepan with water.
- The sterilization time of the lids is 10 minutes. To avoid scalding, remove the hot lids with meat tongs.
Whichever method you choose to sterilize cans, be careful. Hot cans are easy to burn! Use kitchen towels or oven mitts. And now the cans can be filled with our blanks and closed with lids.
How to sterilize cans of blanks
Also, cans are sterilized directly with blanks. Let's find out how to do it.
How to sterilize jars of blanks in boiling water
This method is the most common.
- Put a towel on the bottom of a wide pan, put jars with blanks on top.
- Pour water into the pan at the same temperature as the workpieces themselves. If the water is cold or very hot, the jar will burst. The water should reach the shoulders of the jars.
- Cover the jars (do not roll them up!) With lids, bring the water to a boil and sterilize as much as indicated in the specific recipe. If the time is not specified, then usually jars of 0.5 and 0.75 are sterilized for 10 minutes, 1 liter - 15 minutes, 2 liters - 20-25 minutes, and 3 liters - 30 minutes.
Don't forget that the banks are very hot!
How to sterilize cans of blanks in the oven
The same manipulations are carried out in the oven. Sterilizing cans in the oven is considered very convenient.
- Put jars with blanks on a wire rack or baking sheet. The oven should be cold or slightly warm.
- Put the lids on top of the jars. We bring the oven to 120 degrees. We sterilize according to the recipe. Again, if the time is not specified, then 0.5 l is sterilized for 10 minutes, 0.75 - 15 minutes, 1 liter - 15-20 minutes.
- We take out the jars with kitchen mittens, hold on to their sides.
Frequently asked questions about sterilization
Are jam jars sterilized? Do I need to sterilize compote jars?
All cans for blanks are sterilized! It is this procedure that guarantees that your workpieces will safely reach the winter and will delight you with my taste. Due to the high temperature, the jars literally become sterile, which is why this is the name of the procedure.
How to sterilize salad jars? How much to sterilize cucumber jars?
Each recipe should indicate the sterilization time for a particular workpiece. If it so happened that you forgot to indicate the time, pay attention to the methods of sterilizing cans with blanks a little higher. The time depends on the sterilization method and the volume of the jar itself.
How many minutes to sterilize the jars?
If sterilized empty, then usually it is: 0.5 and 0.75 liters - 10 minutes, 1 liter - 15 minutes, 2 liters - 20 minutes, 3 liters - 25 minutes.
If the cans are already with blanks, then: 0.5 and 0.75 are sterilized for 10 minutes, 1 liter - 15 minutes, 2 liters - 20-25 minutes, and 3 liters - 30 minutes.
For more details, see the information above.
At what temperature should the jars be sterilized?
If water is used during sterilization, the jars are sterilized precisely during its boiling.
If the procedure is carried out in a microwave oven, we select a power of 900-1000 W. We put 150 degrees in the oven.
Hopefully we've covered enough how to properly sterilize jars, if you have anything to add, we are waiting for you in the comments!
Some homemade recipes require re-sterilizing the jars after they have been filled with vegetables or compote. How is it done sterilization of cans with blanks? The Land of the Soviets knows the answer.
Which workpieces need additional sterilization? Usually these are various canned salads and snacks (lecho, vegetable caviar, etc.), all vegetable preparations without vinegar, compotes, juices and pickled mushrooms. Pickled vegetables with vinegar and jam do not need sterilization. In this case, it is enough preliminary.
Sterilization of cans in boiling water
One of the most common ways to sterilize workpieces is sterilization of cans with blanks in a pot of boiling water... To sterilize, take a large, wide saucepan, put a wooden plank, cloth or towel on the bottom.
Place jars covered with sterilized lids in a saucepan. You don't need to roll up the cans yet! Pour water into the pot, the temperature of which is equal to the temperature of the workpieces: if the water is too hot or too cold, the jars may burst due to a sharp temperature drop. The water level should be somewhere 1.5-2 cm below the neck of the cans (along the "shoulders").
Put the saucepan on fire, bring the water to a boil and simmer according to the recipe, then roll up the lids. If the recipe does not specify a specific sterilization time, you can follow general recommendations for sterilizing cans:
- 10 minutes for a volume of 500-750 ml;
- 15 minutes for a volume of 1 liter;
- 20-25 minutes for a volume of 2 liters;
- 25-30 minutes for a volume of 3 liters.
If you are canning grilled salad, the sterilization of the cans should take a little longer.... In some cases (for example, when sterilizing green peas) the boiling point of water must be above 100 degrees... How is this possible, you ask? It's very simple. Salt water boils at a higher temperature than fresh water, the boiling point depends on the concentration of the brine. So, for a boiling point of 101 degrees, you need to add 66 g of salt per liter of water, 102 degrees - 126 g, 103 - 172, 104 - 215, 105 - 255, 107 - 355, 110 - 478.
Sterilizing cans in the oven
You can also sterilize jars with blanks in the oven... To do this, put the jars on a wire rack or baking sheet and put them in a cold or slightly warm oven, covering them with lids on top. Bring the oven temperature to 100-120 degrees. Sterilize half-liter jars for 10 minutes, 0.75 liter jars - 15 minutes, liter jars - 15-20 minutes. The cans must be taken out of the oven carefully, wearing special kitchen mittens and holding the can by the sides with both hands. Roll up the cans with lids.
Sterilizing cans in the microwave
Yet cans with blanks can be sterilized in a microwave oven... Banks need to be evenly spaced inside the microwave. Do not cover with lids! Metal cannot be placed in the microwave, so the lids are sterilized separately in boiling water. Turn on the microwave at full power, bring the workpieces in the jars to a boil. Then set the power to minimum and set the time for 2-3 minutes, then take out and roll up the cans.
Can pasteurization
Some recipes do not mention sterilization of cans, but pasteurization. What is the difference? Pasteurization is processing at temperatures below 100 degrees(usually 86-90), while the residence time of cans with blanks in a pot of hot water increases two to three times. Usually, liquid preparations (compotes) are processed in this way.
Please note that only bacteria die during pasteurization, and their spores survive. Pasteurized workpieces should be kept cold to prevent the development of spores.... Usually pasteurization is used in cases where long-term storage of blanks is not planned. You can also pasteurize workpieces that contain a lot of vinegar. And if long-term storage is planned and / or the workpieces have low acidity, the best solution would be to sterilize the cans.
The surest way to preserve vegetables, berries and fruits for a long time is to preserve them. But in order for this process to go smoothly and without overlays, you need to place the prepared ingredients in absolutely clean jars. Indeed, a huge number of microbes live on their surface that can cause fermentation in a pickled product, which will lead to its deterioration.
Based on this, we can conclude: competent sterilization of cans at home is an essential condition for the preservation of appetizing butter, crispy boletus, juicy tomatoes and other delicacies prepared with love.
The acidic environment that we create for salting is optimal for the reproduction of harmful microorganisms.
During sterilization, the water is heated over 100 ° C, and at this temperature all microbes die. Violation of this process and the start of fermentation are manifested by swelling of the lids and clouding of the brine.
Stage 1: preparation of cans for sterilization
The following simple steps will help you avoid incidents while preserving food:
- Be sure to inspect the jars for chips and cracks. Even through a small chip in the neck area, air gets into the jar, which will lead to product damage, swelling of the lid, and possibly its breakdown.
A damaged can can burst if exposed to boiling water. - Thoroughly wash the detergent cans and dry them afterwards. It is not recommended to sterilize wet jars.
Stage 2: sterilization of cans
Since progress does not stand still, the list of sterilization methods is constantly growing. Let's consider 8 of the most simple and interesting methods.
Over the ferry
This is the most old way, which has come down to us from grandmothers. However, it remains the most efficient and reliable.
Steam cans can be sterilized in different ways:
- Using a simple teapot. Put the prepared jar on the spout of the teapot, and while it boils, sterilize it. It will take 10 minutes to disinfect a liter can, and 15 minutes for a three-liter can.
- Using a saucepan and sieve. Pour a pot of water over the floor and bring it to a boil. A metal sieve is placed on top of the pan, and jars are placed on top with the neck down.
It is possible that some people still have special caps with one or more slots for the neck. It is more convenient to install cans on them, and hot air does not go into the environment.
Pros: quality, availability.
Disadvantages: it is inconvenient to remove cans from a kettle or a sieve, the risk - you can get burned.
In water
Boiling is the most common method for sterilizing containers.
At the bottom of a spacious, deep saucepan, place a wooden plank, a towel or folded gauze, set the glass containers upside down, pour water to the brim so that the jars are completely immersed in it, and boil for about 15 minutes.
Banks should not touch each other, so it would be more logical to put gauze between them.
Advantages: efficiency, you can sterilize at the same time as many cans as will fit in the selected pan, you can boil the lids along with the container.
Disadvantages: it is inconvenient to remove hot cans, hard water can provoke the formation of salt sediment on the walls of the container.
In the oven
This is a type of steam sterilization. Jars are freely placed on a baking sheet and heated in the oven for 15 minutes. They must be wet!
The temperature during warming up should not go beyond the 200 ° C mark. At the end of the procedure, the glass container is left to cool directly in the oven, since it can burst with a sharp dissonance in temperatures.
Pros: the temperature in the oven is higher than that of boiling water, spaciousness.
Minuses: the oven heats up for a long time, but this can only interfere with the mass preparation of canned food.
In the microwave
The fastest and easiest way to sterilize containers. But remember that the microwave heats food or liquid, so add a little water to each jar so that it rises about 2 cm above the bottom.
Important! You can not heat a container without water in the microwave and metal objects - lids!
In a microwave oven with 800 watts, the container will become crystal clear in just 5 minutes.
Advice! Three-liter cans do not fit in standard home microwave ovens, try placing them on their side.
Advantages: simple, very fast and "conscientiously".
Disadvantages: lids must be sterilized separately, limited capacity.
In a double boiler
The steamer is an extremely useful device in everyday life. And even in such a matter as disinfecting cans, she is able to help out her mistress.
All that is required is to place the container with the neck down in the steamer. You can do it right with the lids, but not on the cans, they must be open!
For liter cans it will take 15 minutes for the steamer to operate in the "cooking" mode.
Pros: speed, ease.
Minuses: it is inconvenient to handle a large number of containers, only for small cans.
In a multicooker
Another innovative method! Banks are placed on a steaming stand upside down and heated for 10-15 minutes, depending on the size, in the "steam" mode.
Advantages: simplicity, speed of warming up a double boiler, quality.
Minuses: Only one container can be disinfected at a time.
In the airfryer
The airfryer can also serve you when preserving food. Banks for sterilization are installed on the lower grate, a little water is poured into them and heated for 15 minutes at a temperature of 150 ° C.
Pros: speed, no need for control.
Disadvantages: a small number of containers processed at the same time.
Dishwasher safe
This method is convenient because the dishes can be loaded with pre-wash bases. Banks are simply placed in dishwasher, the temperature switch is turned to the maximum mark, more than 60 ° C, and the "glass" is washed without any cleaning agents.
The lids can be placed there too.
Pros: no need to be distracted, and free time can be devoted to blanks.
Minuses: very low temperature, which means that some of the microbes can survive. Better to use regular steam.
Stage 3: sterilization of the caps
Like cans, lids are checked for cracks, damage and rust. Typically, threaded caps need to be replaced annually.
The most convenient way to disinfect the lids is to put them in boiling water and heat them up. You can pre-boil the floor of a saucepan with water exclusively for this operation.
If you are sterilizing jars in the oven, place them in there with the lids. But you cannot put metal objects in the microwave.
Stage 4: re-pasteurization
Even the highest quality sterilization of cans will not satisfy every housewife. Some need additional safety net and therefore re-sterilize the cans along with the blanks. In canning, this process is called pasteurization.
For pasteurization, you will need a capacious saucepan, preferably with a thick bottom. If the container is too bulky, use a basin.
The bottom of the selected container is covered with any cotton cloth or a wooden board is laid, prepared cans are placed on top, loosely covered with a lid.
At the end of pasteurization, the cans are removed one by one from the water and immediately rolled up. It is best to store them upside down until they cool.