How much to sterilize 1 liter jar. Sterilization of cans at home using proven and modern methods
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 the 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.
That's 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 from hardware stores) with a can recess.
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!
For every housewife, the summer-autumn period is marked by the blockage of fruits and vegetables for the winter. Conservation is a fascinating and at the same time laborious process that takes a lot of time and effort. So that the spent efforts are not wasted, you should carefully prepare for it: choose high-quality products, wash and sterilize the jars.
The latter should be given special attention, because it depends on how well the banks are sterilized whether the conservation will last for a long period of time. Oven sterilization is the most popular of all sterilization methods.
Why do banks sterilize
Although the process of sterilizing cans takes a lot of time, you cannot do without it. This is explained by the fact that during the storage of glass containers, certain organisms and bacteria are formed on the inner surface, which will begin to actively multiply in already sealed jars. This will be evidenced by a cloudy brine, swollen or torn lids. To avoid this, glass jars must undergo heat treatment.
Before starting sterilization, you must do the following:
- Inspect the cans for cracks and chips. If they are, they cannot be preserved - the banks may burst;
- Pour the jars with warm water and leave for a couple of hours. This is done so that all pollution lags behind their walls better;
- Wash the jars thoroughly. Particular attention should be paid to the neck, as a lot of dust collects there. It is best to wash preservation jars with baking soda and a new foam sponge.
Do jars dry before sterilization? Here everyone chooses for himself. If time permits, wipe it, if not, you can put damp containers in the oven. The difference lies only in the position of the cans: wet ones are placed upside down, dry ones - upside down. After these procedures, the jars can be placed in the oven.
Rules for sterilizing empty cans in the oven
Sterilizing cans in a gas and electric oven is the easiest method that has been tested for many years by many women. A plus this method is that several cans can be prepared at a time. But due to the fact that the banks should not be in contact with each other, it is important not to overdo it with their number. One batch can be sterilized:
- three-liter - 5-7 pcs.,
- liter 9-11 pcs.,
- half-liter - 11-13 pcs.
It is important to remember that jars are placed only in a cold oven, they must be heated together. The temperature should not be brought to the maximum marks, at first you can turn it on by 100 degrees and gradually bring it to 180.
Jars can be placed on a baking sheet or on a wire rack. Along with them, you can put iron lids in the oven for twisting. They are placed on the second baking sheet and placed on a lower level.
How many cans should be sterilized in the oven?
- 3 l - 20 minutes,
- 1 liter - 15 minutes
- 0.5 l - 10 minutes.
After the right time has passed, you need to turn off the oven and open its door in order to release hot air and let the jars cool down a little. Stock up on rag or silicone potholders, a clean waffle towel, as it is better not to touch hot cans with your bare hands.
Put the sterilized jars on the table, cover with lids and leave until the food is placed.
Rules for sterilizing cans with blanks in the oven
Popular recipes for the preservation of vegetable salads or jams, provide for the sterilization of products already placed in the jar. How and at what temperature should filled jars be sterilized in the oven? The algorithm of actions is as follows:
- Washed, empty containers should be sterilized in the manner indicated above. Many do not, and put food in clean, but not sterilized, jars. But in order to kill all microbes, and not to worry about the further fate of the blanks, it is advisable to warm up the tanks in the oven;
- After warming up, you need to let the jars cool and put food in already cold containers;
- The filled jars are placed in a cold oven and lightly covered with sterilized iron lids;
- Whatever the container capacity, the heating temperature of the filled cans should not exceed 100 - 120 degrees;
- The time it is in the oven depends on which jar is in volume. How much is it?
- 3 l - 30 minutes,
- 1 l - 20 minutes
- 0.5 l - 5-10 minutes.
When will it pass the right time, cans are taken out and immediately rolled up with a lid.
A few important points of canning
- Rolled up cans must be checked for leaks. To do this, immediately after last turn seamer, put the jar on a towel with the lid down. If a leak is visible, the can is not sealed tightly;
- To prolong the sterilization process, sealed jars are wrapped from all sides in a warm blanket. In this state, they are left to cool completely. This process takes approximately 2-3 days;
- When the jars are completely cool, they need to be stored in a dark, cold place: cellar, balcony, kitchen drawer located away from the radiator and stove.
- The optimum storage temperature for conservation is the air temperature from +4 to +10 degrees.
The process of sterilizing cans in the oven is the most gentle for housewives in comparison with other methods. A preheated oven will not raise the overall temperature in the room and will not catch up with steam, which is important in the hot summer period.
Before proceeding with the preparation of various pickles and preserves, any housewife must first properly sterilize the jars.
The sterilization process is simple, although it takes an extra five to seven minutes. However, despite the time spent, you will protect yourself from problems with clouding or souring of the cans later on during storage.
So how do you sterilize jars at home? Let's consider the most common and convenient methods.
Preparation
Wash the jars with soap and water to wipe off dirt and dust from the inside. Sterilization will not remove dirt from the cans!
Steam cans sterilization.
Several variants of this method are also distinguished here.
Option 1
For this method, we need a special circle for sterilizing cans, which is sold in all crockery and hardware stores and costs from 15 to 50 rubles (see photo). There are circles for one can, and there are circles for three cans.
Turn the jar over and place it upside down on a circle (as in the photo). And this circle, in turn, we put on a saucepan in which water is boiling.
We also throw metal lids into the water into the pan, with which we will further tighten the cans (as in the photo).
How many cans to sterilize in this way? Five to seven minutes and turn off the fire. We take the jar with a towel or mittens by the side walls, turn it over and put it on the bottom on a prepared towel, on which it will stand in the future until we twist it.
Pull the lids out of the pan with metal tweezers. If there is no such thing (although every woman has one), then we take it out with two forks, and put the lid upside down so as not to contaminate the part with which we will twist the jar.
Option 2
We turn the jar over and "put it on" on the spout of the teapot. For these purposes, it is necessary to have a kettle with a long spout so that the jar holds well enough on it. And so that the spout is without a whistle, otherwise steam will not escape through the closed spout and the can will not be sterilized. We also throw the metal lids into the kettle and boil.
Option 3
Similar to the first option. We turn the jar over and put it in a small ladle in which water is boiling. The circle is not needed, since the can is on the bucket with its neck. By the way, in this photo I am sterilizing a jar in a similar way on an induction cooker. A very convenient option.
Steam sterilization of cans does not kill all germs, since the steam temperature is only 100 degrees. But those microbes that can cause pickles to sour are completely killed at such a temperature. Therefore, feel free to use this method without fear of anything.
How to sterilize jars in the oven (dry method)
This method is also quite simple. But it requires certain precautions.
We put clean and dry cans in the oven, turn on the fire to the maximum and sterilize at the maximum temperature. Next we put metal covers on the grate.
How many cans to sterilize this way? 10 minutes at maximum temperature.
Then we open the oven and let our jars cool.
Attention:
in this method, cans are heated to temperatures above 250 degrees. Therefore, they may crack if they are placed in the oven damp or if they are removed from the oven immediately. Be sure to let the jars cool for five minutes. And take them with a dry towel or mittens so that they don't crack from temperature extremes.
This is another way to quickly sterilize jars at home.
Just place a clean jar in the oven and turn the microwave on to maximum.
Sterilization time is five minutes.
Attention.
There is one "but" here! In this case, on the contrary, a little water should be poured into the bottom of the can. What for? The fact is that the waves from the microwave heat exactly the water, not the air. The water in the jar boils, and the walls of the jar are sterilized with steam. If you put in a dry jar, then it will not be sterilized in the microwave.
And further. Metal lids cannot be sterilized in this way, so as not to ruin the microwave. We'll have to boil them again.
And finally, I want to give advice on how to properly sterilize jars.
It should be used only in the first way (with a circle on a saucepan). This is the simplest and most effective method, tested for decades and millions of housewives all over the world.
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How many minutes to sterilize half-liter cans for a couple. How to properly sterilize jars: steamed, in the oven, microwave. How to handle glass containers in a home dishwasher
You can prepare mushrooms, vegetables, fruits and berries for the winter in different ways: by drying, freezing or canning. The latter is impossible without sterilization of cans. How to sterilize empty jam jars or before pickling tomatoes, etc.?
Salads for the winter, snacks, pickles, before being rolled up for the winter for longer storage, you need to prepare. This preparatory process consists of thoroughly rinsing cans and lids with baking soda or mustard powder and then sterilizing them.
At the first stage, empty, clean cans are sterilized, and in the preservation process, if necessary, the workpieces are sterilized; the time allotted for this procedure directly depends on the volume of the container.
How to sterilize jars at home? In order for the blanks to stand for a long time (ideally all winter), and not a single lid is swollen, preservation jars should be chosen with even edges, without chipping, cracks and chipping.
There are several, in my opinion, effective ways home sterilization of cans, maybe you are already familiar with some of them, dear readers, if not, then I hope that you will be interested in learning about them.
How to sterilize jars in the microwave
The microwave is a very convenient and safe place for this procedure, and it is also considered the fastest in time.
So, at the bottom of clean cans of a small container (0.5-0.7-1 liter), pour a little water (2 cm will be enough), place them standing in the microwave. Then we transfer the microwave to a power of 800 watts. Everything. As the water boils away, the jars are sterilized in the microwave, then they can be removed and used for blanks.
Steam sterilization of cans at home
An old, proven way of preparing cans is with steam. In such cases, we can use a kettle, a saucepan, a bowl. A similar method is suitable for sterilizing cans of any capacity, for liter cans it takes 10 minutes, for three-liter cans - 15.
Everything is done simply, at home from improvised kitchen items. We put an iron sieve on a bowl of boiling water, a jar on it with the neck down. The final steaming will be completed after water droplets begin to run down the sides of the can.
How to sterilize jars in the oven
It turns out that in the oven you can not only bake pies, but also "fry" cans. You do not need to follow the sterilization of cans in the oven, this method is good because it saves time that the hostess can use to prepare the lids.
Put the jars with the neck down in a cold oven on the wire rack. After that, we heat the oven to 150 ° C, hold the cans for 15 minutes and take out.
Sterilizing cans in a double boiler
Everyone knows the true purpose of the steamer, namely to prepare delicious, healthy meals. However, in addition to its main function, a steamer can also act as a sterilizer. To do this, as in the previous method, put the jar upside down in a double boiler and turn on the cooking mode for 15 minutes.
Nowadays, during the harvesting season, quick recipes are of key importance, but not all of them use them, many housewives out of habit, others for the sake of reliability, for greater confidence and safety, sterilize the blanks, not trusting the double filling. I want to tell you about the most reliable and simplest way.
Cover the bottom of a wide pan with a towel, place the cans on it, standing, so that the walls do not touch each other. Next, pour warm or cold water into a saucepan, bring to a boil.
How to sterilize lids
The last stage of the procurement chain is the lids.
Like cans, my lids are washed with a washcloth with soap or soda solution. Then put it in boiling water and "cook" for 2 minutes.
For sterilization, there should be no traces of rust or dents on the surface of the lids. Rubber bands in mandatory must strictly correspond to the diameter of the lid itself.
Pasteurization plays an important role in the canning process. After all, the storage duration of the workpieces will depend on this. The article will cover two the best way pasteurization. Namely: using the oven and microwave. How to pasteurize cans correctly, see below.
Differences in sterilization and pasteurization
Both of these terms mean one thing - the disinfection of containers and products for their long-term storage, as well as the elimination of unnecessary harmful substances. The differences between these concepts are as follows: during sterilization, dishes can be processed at a temperature of 100 degrees. And the pasteurization process involves heating the container to a maximum of 90 degrees. At the same time, vegetables and fruits in containers are disinfected.
How to properly sterilize empty jars in the microwave?
The process is simple enough. It is important to know all the nuances. So let's get started.
1. Wash the banks. They must be clean. You should also pay attention to their appearance. They should not be cracked, chipped off. If everything is in order, you can move on.
2. Pour some water into the bottom of each container. Spot cans in the microwave.
3. Set the timer for 3 minutes. During this time, the steam that will evaporate will sterilize the dishes.
4. Open the oven door and use a tack to remove the jars from there.
This pasteurization method is convenient for small jars. If the container is large and does not fit into the oven, you can put it down. But it is imperative to pour water.
Now you know how to pasteurize jars in the microwave. It's time to figure out how to handle filled containers with conservation.
How to properly pasteurize filled jars in the microwave?
This process also requires little effort.
1. Fill the washed jars with vegetables or salads.
2. Pour the marinade into the container.
3. Place the container in the microwave. Important! Never cover the cookware with metal lids. They should not be placed in the microwave at all.
4. Set the timer for 3 minutes.
5. Remove the pasteurized cans from the microwave using an oven mitt.
6. Screw the containers back on with sterilized lids.
Now you know how to pasteurize jars in the microwave.
Steps for sterilizing empty cans in the oven
1. Wash the container with a sponge and any cleaning agent, you can use soda. You need to clean the jars until the entire solution is washed out. That is, the container must be completely clean, not a particle of the cleaning agent should remain in it.
2. Place the prepared jars in the oven. They must be placed upside down. Dishes should not touch each other. It is important to maintain the distance between the containers.
3. Turn the oven 90 degrees and close.
4. When the cabinet is warmed up, pasteurize the jars according to the instructions:
For small containers, the sterilization time is 10 minutes;
For cans with a volume of 1 liter, the holding time is 15 minutes;
For two-liter containers - 20 minutes;
For a three-liter container - 25 minutes.
5. Remove the finished jars with a kitchen oven mitt or towel.
Now you know how to pasteurize cans in the oven. We hope you will definitely use these methods.
Features of pasteurization of filled cans in the oven
This is the easiest and fastest way to disinfect dishes. How to pasteurize jars filled with blanks, we will describe below.
1. Place your blanks in clean containers. Top with marinade (if needed).
2. Place the filled jars in the oven on a wire rack or baking sheet.
3. Cover them with metal lids on top, but not tightly, but lightly.
4. Set the temperature to 90 degrees.
5. Pasteurize the workpieces for as long as indicated in the recipe or in the above paragraph.
6. Remove the jars with special gloves or a wide towel.
Now you know how to pasteurize cans with blanks in the oven.
The advantages of disinfecting containers in the oven
1. Ability to immediately process a large number of containers. Unlike a microwave oven or steam pasteurization, a large number of cans can be placed in the oven.
2. With this method, the risk of getting burned is minimal. After all, you need to determine the banks in a cold oven. And you can get it when they cool down.
3. Minimum of operations. Once set - and you do not need to run to rearrange the dishes (unlike steam disinfection).
Pros and cons of pasteurizing cans in the microwave
The advantages of disinfecting containers in this way:
1. The pasteurization process is fast enough. The container will be ready in 2-3 minutes.
2. Multiple jars can be prepared at the same time.
Disadvantages of this pasteurization method:
1. Unlike an oven, the area of the microwave is smaller, which means that the number of cans placed in the oven will be less.
2. Tall and large jars filled with blanks do not always fit into the microwave. This means that it is necessary to select containers that are smaller in volume and height. Or pasteurize empty containers.
You already know how to pasteurize jars, and now is the time to pay attention to the little things. But it is on them that the duration and quality of preservation storage often depends.
1. When closing, use only new covers. Throw away the old ones, even if they look good.
2. Do not store the preservation with vacuum lids for long. The fact is that they only last a couple of months. And if, in addition to this, the neck of the can is uneven, then air will get inside. And as a result, the container will explode, and the contents will spill out or deteriorate.
3. Wash food thoroughly before preserving. Unwashed dirty vegetables or fruits will bring you a gift in the form of an exploded can.
4. When filling the container with the contents, the products must also be hot, as well as the container.
5. Pay particular attention to the quality of the closure of the cans. If you have done everything correctly, then the lid will not move in a circle. Also, the quality of the swirl can be checked in another way: turn the cans over and carefully see if it is leaking, if water is coming out.
6. Before pasteurization, carefully inspect the dishes. Banks should not be chipped or cracked. At the slightest nuance, it is necessary to change the container, and dispose of the bad one.
Now you know how to pasteurize cans with blanks in the oven and microwave. And you also learned that these are the two most reliable and fastest ways to disinfect preservation.
Proper sterilization is the basis for a long and successful storage of seals, therefore it is important to know and follow the basic rules of sterilization. Many do seams for the winter, and by and large there is nothing difficult both in sterilizing the cans and lids themselves, and in sterilizing cans with blanks. But those who first decided to make preparations for the winter may have many questions. How to sterilize jars? How many vegetables should I put in a jar? How much marinade to pour? How much water should be in the pot? How to take hot can? And how to properly sterilize cans with blanks? ? I will try to answer these and many other newbie questions in this article.
How to sterilize cans of blanks
What is considered sterilization time
Any preservation begins with the preparation of vegetables and fruits. Wash vegetables thoroughly in cold running water. If these are cucumbers or other vegetables that have been in contact with the ground, then washing with a soft brush will not be superfluous.
Put the washed vegetables or fruits in a clean enamel bowl, the water should drain, and the vegetables themselves should dry out. I wash the greens no less carefully, a similar requirement for drying.
How to sterilize jars and lids
Before sterilizing the jars, be sure to wash them, even if they seem crystal clear to us. Cans and lids are washed with baking soda under running water. If the dishes are heavily soiled, then first wash with kitchen soap, rinse, and only then wash with soda.
The simplest and most reliable method of sterilizing cans and lids, which our grandmothers still used, is boiling.
So, put a clean pot of water on the fire. Before lowering the jar into boiling water, we first warm it up so that it does not burst. To do this, put some boiling water in a cup and gently pour water over the jar.
When the jar is warmed up, place it in boiling water. It is not at all necessary that the jar is placed in a standing position, it is convenient to put it on its side, which is why a wide pan is usually used to sterilize cans. We turn the jar so that it is thoroughly sterilized inside and outside from all sides.
We sterilize each jar for 2-3 minutes. Sterilize the lids in the same water for 2-3 minutes.
We carefully remove the hot cans from the water, do not leave the water inside. The jars usually dry out instantly. We put sterile jars on a clean table. We cover the jars with sterile lids.
How to sterilize cans of blanks
Put the washed and dried vegetables with clean hands tightly in jars up to the line of the hangers. The workpieces cannot be stacked to the very top, you should always leave a gap of at least one and a half to two centimeters. This is due to the fact that when heated, all bodies increase in volume (conventional physics). If stacked to the very top, then during sterilization, the contents of the can will begin to pour out.
We cover the jars with lids to avoid dust, midges, villi, human saliva, etc. from getting inside.
Prepare the marinade as indicated in the selected recipe. Usually on liter jar 1.5 cups of marinade goes, but it can go even less, depending on how tightly the vegetables are packed. It should be remembered that sea salt, iodized salt, and "Extra" salt are not suitable for seaming. We take ordinary rock salt. The marinade should boil well.
If indicated in the recipe, then first pour the vinegar into the jar, and then the marinade.
Pour the boiling marinade into a jar of vegetables, be sure to leave a gap of one and a half to two centimeters, while the marinade should cover the vegetables. We cover the jar with a lid.
Usually, the marinade is not poured into all the jars at once, but one by one. This means: pour the marinade into the first jar with the blank, cover it with a lid, put it to sterilize in boiling water. Then pour the marinade into the second jar, cover with a lid and put in a saucepan, then the third, and so on as many times as the jars will fit.
After sterilization and seaming of the first batch of cans with blanks, we repeat the whole process for the second batch: we prepare (boil) the marinade, fill it in one by one and set it to sterilize.
What you need to sterilize cans with blanks
For boil sterilization, a fairly large and wide saucepan is usually used, in which several cans / bottles can be placed. We pour into it the required amount of water, which we measure in advance, here knowledge of Archimedes' law will come in handy. We put the pan on fire.
When the water boils, put a clean towel on the bottom to avoid direct contact of the glass with the hot bottom of the pan.
We put the jars with the blank on a towel. Pay attention to the water level in the pan. The water should not reach the neck of the cans by about 2 centimeters.
We put the jars and take them out of the boiling water using special tongs, which are called "tongs for a can for preservation". It is desirable to purchase them, especially since they are inexpensive. It is convenient to grip hot jars with these tongs, which greatly simplifies the task of sterilization.
What is considered sterilization time
After we have put the jars with the blanks in the pot of water, we increase the heat. When the water in the pot boils again, we time it. This will be the starting point for the sterilization time. The water in the pan should boil, but under no circumstances should it get inside the cans, so we regulate the fire in a timely manner.
In what order to remove and roll up cans after sterilization
We take out the jars from the boiling water in the same order in which they were placed in the pan. First, we take out the one that was set to be sterilized first, and immediately roll it up. We take out the second can, roll it up, put the lid down, take out the third, etc.
If you take all the cans out of the boiling water at once and only then roll up, then the sterility of the workpiece may be violated, because no matter how quickly you roll it up, the last cans will still have time to cool down and pick up non-sterile air from the outside.
Can jars and lids be sterilized in the oven
Yes, jars can be sterilized in the oven, but first they should be thoroughly washed with baking soda and then sterilized. We put the washed dishes (without cracks or damage) in a warm oven. We gradually increase the heating of the oven to 150 degrees Celsius. We sterilize liter and half liter jars for 15 minutes. Sterilize 3 liter jars for 25 minutes.
The lids cannot be sterilized in the oven; they are sterilized in the usual way in boiling water.
Depending on the recipe, the jars are sometimes wrapped, for example, when jam is rolled up. It should be remembered that the wrapping prolongs the sterilization of the workpieces. On the one hand, it is good, more reliable, but on the other hand, it is bad, because excessive heat treatment spoils the taste of homemade preparations, so cucumbers or zucchini can simply be overcooked. Therefore, when sterilizing workpieces, it is important to find a middle ground, and each time to note in your cookbook what was done and how. Then next year you will be able to prepare for the winter, taking into account your amendments.
Feedback and comments:
Thanks for the article, my eyes opened, now it's clear where my mistake was.
Thanks a lot for the detailed description.
Tell me please. Is it possible to sterilize already rolled up jars?
Natalia, there is sterilization of dishes (jars and lids) - this is ALWAYS done before food is placed in jars.
There are types of seaming in which sterilization of the workpieces is required. In this case, vegetables are placed in sterile jars, after which the jars are simply covered with sterile lids. The covers are not specially closed to allow air to escape. After the end of the sterilization process, the cans are rolled up.
If it comes about seaming without sterilization, then we sterilize only cans and lids, but we do not sterilize the workpiece itself.
As for the sterilization of rolled up cans, I do not advise, the steam will tear off the lids, as a result, both the products and all the work will go to waste.
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How long does it take to sterilize steam cans: 1 and 3 liter
How much to sterilize jars is a frequently asked question, because the storage duration of homemade pickled tomatoes, cucumbers and other preservation will directly depend on the quality of container preparation. If the holding time of the filled containers is indicated in a specific recipe, then the parameters for empty dishes are determined by the volume (1 - 3 l) and the device with which the process is carried out.
How many cans to sterilize with steam
The heat treatment process can be associated with the use of steam and without (in a gas oven or electric cabinet). There are several methods of steam treatment:
- in a pot of water;
- over steam;
- in a microwave oven;
- in a slow cooker;
- in a double boiler.
The duration depends on the type of device and the volume of the container: a liter can will be processed three times faster than a three-liter one. To determine if there is enough time for the container:
- You need to pay attention to the presence of drops of liquid on the bottom of the container.
- When condensation begins to flow down, the process can be stopped.
If the dishes are poorly prepared, the bacteria present on the surface will enter the workpiece, begin to feed, releasing toxins, which will lead to:
- cloudy brine;
- the formation of bubbles;
- bloating;
- The "explosion" of the can.
There can be many reasons for the phenomenon: non-compliance with the purity of vegetables, fruits, lack of preservatives (sugar, salt, vinegar, acetylsalicylic acid, etc.), but if the microorganisms on the surface of the container are not destroyed during preparation, further processing and pasteurization will not "save" canned food. For this reason, it is worth paying special attention to the question of how long to sterilize cans for steam.
Half-liter
Containers with a volume of no more than 0.5 liters should be placed on / in (minutes):
- multicooker / steamer - 10;
- sterilizer –8;
- boiled water - 15;
- microwave - 2.
1 liter
Banks, the volume of which is not more than 1.0 l, liter, it is enough to place on / in (minutes):
- multicooker / steamer - 15;
- sterilizer –10.0;
- boiled water - 20.0;
- microwave - 3.0.
3 liter
3 liter container, it is enough to place on / in (minutes):
- multicooker / steamer - 40;
- Sterilizer - 30.0;
- microwave - 5.0.
How much do you need to sterilize cans for steam for twisting
Processing should be done not only for containers, but also for lids. When it comes to the steam method, with the exception of the microwave, it is suitable for:
- Screw.
- Classic, with elastic bands.
The lids are soaked in boiling water for ten minutes.
Differences in exposure time are shown in the table.
Way | Peculiarities | Can volume, liters | Time, min. |
Boiling in water | Placed in boiling water (a saucepan is suitable) laying on its side | Up to 0.5 | 15 |
Over the ferry | Installed on a sterilizer | 6 to 8 | |
Over the teapot | Hold over the neck, suitable for containers up to 500 ml | ||
In a double boiler, multicooker | Placed on a steaming grate | Up to 0.5 | 10
Required temperatureIn order to exclude the possibility of bacteria getting into the blanks, the surface of the container must be processed at temperatures in the range in degrees Celsius from one hundred to one hundred and twenty. For this reason, it is worth choosing a method that will ensure compliance of this condition for proper cleanliness. What to do to prevent jars from bursting during sterilizationCracks in containers during the steam treatment process can be caused by: To prevent damage to the integrity of the jar, you should avoid the action of these factors and carefully study the instructions for sterilization methods in order to know how to sterilize jars in the microwave or in a saucepan. With the correct implementation of all stages of preservation, pickles will be preserved until the next harvesting season. How to properly sterilize jars - 5 simplest waysGood day to you, dear readers !! Homemade preparations for the winter - preserves, jams, squash and eggplant caviar, pickled cucumbers and tomatoes, pickles - we store all this most often in glass jars. Compotes and juices - in glass bottles. And before canning, all containers must be thoroughly disinfected. There are many ways to sterilize cans. I have chosen a few of the easiest methods that can be done quickly and easily at home.
Today in the article: How to properly sterilize jars in the microwaveWith this method, the lids are boiled separately in a saucepan.
How to properly sterilize jars in the ovenOne of my favorite ways. It is probably the simplest one. The jars can be sterilized together with the lids.
How to properly sterilize steam cansIt is also a convenient way to sterilize containers when only 1-2 jars are needed. It is also convenient that you fold the lids into the pan, put a sieve or colander on top, on which the jars are sterilized. But I'll start talking about this method in order. 1. Take the pan. The size of the pot depends on how many cans you will sterilize on it. The larger the pan, the more more cans will fit on it. Pour water into it and put it on fire so that the water boils. 2. Banks and lids are thoroughly washed. We put the lids in this saucepan and boil together with the jars. 3. When the water boils, place a sieve or steel colander on top. Place the jars on the sieve with their neck down. 5. Banks sterilized well when large drops of water from steam appeared on them. We remove the cans and put the neck down on a clean towel so that the water is glass. How to properly sterilize jars in waterPerhaps the easiest way to sterilize canning jars.
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Sterilization - treatment of containers, empty and with blanks, in order to destroy bacteria. The procedure ensures long-term storage of pickles, in some cases even at room temperature.
5 rules of procedure
It is not necessary to process the container in advance: they do it immediately before filling it. Here are five more rules to consider.
- Safety engineering... When grabbing hot cans, be sure to use potholders. It is important to be careful when working with steam, boiling water and high temperatures. When handling containers with disinfectants, you should protect your hands with rubber gloves.
- Unity. Most often, the processing time is determined by the volume of the container, therefore, when sterilizing several cans at the same time, you need to take containers of the same size.
- Holding a Bank... Hold hot containers with both hands, gripping the container on both sides.
- "Standby mode"... The processed container should be placed on a clean towel, turned upside down to protect against microbes entering the container.
- Temperature fluctuations... Cookware may crack from a sharp temperature drop. To avoid this, heating must be carried out gradually, use dry mittens, put hot workpieces in hot cans, cold ones in cooled ones.
Description of methods
Empty jars can be "cleaned" of bacteria in several ways, each of which has its own specifics. The table below gives a description of the main ones.
Table - Methods of sterilization (over 100 ° C) and pasteurization (up to 100 ° C) of empty containers
Method | Acting factor | Advantages | disadvantages |
---|---|---|---|
Water bath | Hot steam | - Effective; - time-tested; | - Dangerous with burns; - steam accumulates in the room; - requires constant presence at the stove; - there is no possibility of simultaneous processing of a large number of containers |
Boiling | Boiling water | - 100% sterility; - additional devices are not needed | - Dangerous with burns; - it gets hot in the room; - it is difficult to get cans from boiling water; - it is important to ensure that the containers do not come into contact with each other |
In the oven | High temperatures | - Possibility of simultaneous processing of a large number of cans; - minimal risk burns; - steam does not accumulate in the room; - no need to follow the process | It's getting hot in the room |
In the microwave | - Hot steam; - microwaves | - Fastness; - minimal risk of burns; | - Energy consumption; - small capacity |
In a double boiler | Hot steam | - Convenience; - minimal risk of burns | - Energy consumption; - small capacity |
In the airfryer | Hot air | - High heating temperature (up to 150 ° C); - thanks to the expansion ring, it is possible to handle large-volume containers; - there is no need to follow the process; - speed; - maintaining a favorable indoor climate | Energy consumption |
In a multicooker | Hot steam | - There is no need to follow the process; - speed | - Energy consumption; - small capacity |
Dishwasher safe | Hot water | - Ability to process a large number of containers at a time; - there is no need to follow the process; - maintaining a favorable indoor climate | - Does not guarantee 100% sterility due to the relatively low water temperature; - suitable for conservation methods with further pasteurization of workpieces |
In the sun | Ultraviolet | - Profitability; - there is no need to follow the process; - does not require additional devices | - Takes a lot of time; - does not protect containers from dust ingress; - processing is possible only on sunny days |
Sterilants | - Potassium permanganate; - alcohol; - vinegar | - Low risk of getting burned; - low probability of damage to cans | - Time spent on preparation of the solution; - it is necessary to rinse the container with boiling water after processing |
Many preservation methods, in addition to processing empty containers, require additional boiling of containers already filled with blanks. During sterilization, when a temperature of 100 ° C or more is needed, this is done using an oven or airfryer. During pasteurization, the temperature does not rise above the boiling point, so the following are suitable:
- water bath;
- oven;
- microwave;
- multicooker;
- airfryer.
After pasteurization, the workpiece retains more nutrients, and the products do not boil over. The temperature to which the contents of the container is heated is sufficient to eliminate the vegetative forms of bacteria, but not enough to destroy the spores. Therefore, such preservation is not stored as long as sterilized.
Empty container handling
Banks need to be carefully examined: containers with chips, cracks and dirt that cannot be removed are immediately discarded. Then the vessels are washed with warm running water with laundry soap or baking soda. Be sure to use a new sponge.
Water bath
- Fill the pot 2/3 of its volume with water.
- Place a metal sieve or colander on top.
- Place the container with the neck down on the structure.
- After boiling, reduce heat.
- Process 0.5-1 liter cans for 10 minutes, 2-3 liters for 15 minutes. (The completion of the process is indicated by drops flowing down the walls of the container).
Instead of a saucepan, you can use a kettle: place the jar on the filler hole instead of the lid upside down. This method is suitable for large containers. Dishes of 0.5-0.7 liters are put on the spout of the teapot.
Boiling
- Place a towel on the bottom of a large saucepan.
- Place jars in a bowl. The containers should not touch, so place cotton fabric cuts between them.
- Pour water into a saucepan so that it completely hides the container.
- Put on the stove, bring to a boil, reduce heat so that there is no strong seething.
- Process for a quarter of an hour.
In the oven
- Arrange the dishes on a baking sheet or wire shelf.
- Place in a cold oven.
- Gradually heat the electric oven to 150 ° C, gas oven to 180 ° C.
- Process 0.5 liter containers for 10 minutes, 1 liter each - a quarter of an hour, 2 liters each - 20 minutes, 3 liters each - 25-30 minutes.
- Turn off the oven, wait until it cools down to about 80 ° C, open the door.
In the microwave
- Pour 10-20 ml of water into a container, place it vertically in the microwave. If the container is three liters, then pour 50-100 ml of water and put it on its side.
- Select a mode of 700-800 W. Set the timer for two to three minutes for dishes of 0.5-2 liters and for four to five minutes for three-liter containers.
- After the end of the process, wait one or two minutes, open the door and carefully remove the contents.
If dry jars are needed for the workpieces, pour water into a glass, filling it 2/3 full, and place it in the microwave along with the containers to be sterilized.
In a double boiler
- Pour water into the appropriate reservoir of the device.
- Place the dishes with the necks down in the grocery basket.
- Turn on the device for a quarter of an hour.
In the airfryer
- Place the container with the necks up in the bowl of the appliance.
- Set the temperature to 120-150 ° C.
- Set a timer for five to nine minutes for containers with a volume of up to 1 liter or 10-15 for containers of 2-3 liters.
In a multicooker
- Pour two to three glasses of water into the bowl of the device.
- Place the basket for steaming food and place one or two containers in it with the necks down.
- Select the "Bake" or "Steam" mode.
- After boiling water, sterilize the dishes to 0.5 liters - five minutes, 0.75-1 liters - seven minutes, 2-3 liters - ten minutes.
Dishwasher safe
- Load containers into the device.
- Set without adding detergents to the maximum temperature (must be over 60 ° C).
- Turn off the device after completing the process, remove the container.
In the sun
- Put the jars on a clean towel with their necks down in the sunniest place of the house: on a glassed-in balcony or on a windowsill.
- Wait four to six hours.
- Pour boiling water over.
Potassium permanganate
- Fill the dishes half the volume with a strong solution of potassium permanganate.
- Pour warm water into the container to the top.
- Close the lid, turn upside down.
- After ten minutes, drain the solution, rinse the jar with boiling water.
The popular sterilant hydrogen peroxide is not used for food containers. This drug is suitable for processing medical instruments, some household items, vacuum massage cans.
Vinegar
- Dilute 70% acetic acid in cold boiled water at the rate of seven tablespoons per 0.5 liters.
- Pour the solution into the jar, close, shake vigorously for 15-20 seconds, then pour the composition into the next container.
The prepared vinegar solution is enough to process 50 cans. You can store the composition for a day in the refrigerator in a closed glass container.
With alcohol
- Fill the jar 1/3 of its volume with medical alcohol.
- Close the lid, shake well.
- Turn upside down.
- After one or two minutes, drain the alcohol.
At the same time, you can sterilize jars and lids in boiling water, a multicooker or a double boiler. It is permissible to put only glass in the microwave. In the oven and airfryer - both metal and glass, but without rubber gaskets.
Sterilization of containers with blanks
Jars with blanks are sterilized or pasteurized immediately before spinning. The sequence of actions is the same as when processing empty containers, only now they are covered (but not closed) with lids. Therefore, they cannot be laid on their side or turned upside down. The application of each method has its own specifics.
- Boiling or water bath... At the bottom of the pan, be sure to lay a towel or put a special wooden grate. The processing time is to be noted from the moment the water boils.
- Oven . Heat to 100 ° C for pasteurization or 140-180 ° C for sterilization.
- Microwave . The dishes are placed in a device without lids. Time is taken when the marinade or syrup is boiling.
- Multicooker. Pasteurization is carried out in the same way as when using a water bath. Instead of a saucepan, there is a bowl of the appliance. To heat the water, select the "Baking" mode.
- Conveyor grill. The container is covered with lids without rubber gaskets, the temperature is set to 150 ° C and above. Time is counted from the moment bubbles appear on the surface of the workpiece.
The processing time for containers with blanks depends on its volume and the method used. The recommended parameters are shown in the table.
Table - Processing time for containers with blanks (in minutes)
When using an airfryer, the processing time should be reduced by 30% of the recommended in the standard recipe.
Alternative solutions
With any method of canning, the workpieces are laid out in sterilized jars. However, some methods do not require additional heating of containers filled with conservation. But in this case, there must be an additional "sterilizing factor", these can be:
- thermal action- long-term stewing of the workpiece (vegetable salads, caviar) or the serial filling of products with boiling water (cucumbers, peppers, green tomatoes, hard fruits);
- preservative - vinegar, citric acid, "Aspirin", salt, a large amount of sugar (pickled preparations, preserves, jam) are added to the preservation.
Experienced culinary experts consider the most reliable methods of processing containers, and the use of sunlight, alcohol, potassium permanganate or vinegar is less effective.
For canning in jars or bottles of different capacity, the required sterilization duration (in minutes) and temperature (in degrees) are set. Most often, homemade canned food is sterilized at (100 ° C), that is, in boiling water.
Normal sterilization time:
- jars with a volume of 0.5 - 0.75 are sterilized for 10 minutes;
- liter cans are sterilized for 15 minutes;
- two-liter sterilized for 20-25 minutes;
- three-liter sterilized for 25-30 minutes.
Sterilization of cans with blanks by boiling
Filled cans are covered with lids.
Seaming caps must be thoroughly washed with baking soda or laundry soap, and then boiled for 5 minutes. Dry the lids.
In advance, water is heated in a saucepan to (55-65 ° C) and jars are placed in this water. Water is taken in such an amount that it does not reach the neck of the jar 1.5-2 cm (up to the shoulders of the jar). You can measure in advance to what level the water should be poured.
A wooden grid circle or a piece of cloth (towel) is placed on the bottom of the pan under the jars so that the bottoms of the jars do not come into contact with the bottom of the pan when heated (otherwise local overheating is possible, and then the glass may burst).
! Banks should not touch each other either.
Continue heating the pot with the jars and water until the water in the pot boils.
! The moment the water begins to boil in the pan is considered the beginning of sterilization.
From this moment, the cans are kept at a moderate boil for as many minutes as indicated for this type of canned food. Boiling should not be vigorous - this is not necessary, the temperature of the water in the pot will not rise anyway.
During sterilization, the pan is covered with a lid so that there is less heat loss and so that vapors do not escape into the room.
With this sterilization, fruits and vegetables in jars are heated by the water in the pan, and the microbes in them die.
If the pressure in the can increases as a result of expansion of the liquid and the formation of vapors during heating, the lid will slightly rise and excess vapors and air remaining there will be forced out into the gap formed from the can, after which the lid will again fall into place.
At the end of sterilization, the jars are carefully removed from the pan without opening the lids (for this it is better to use special devices so as not to burn yourself).
The removed cans are placed on the table and immediately sealed with lids using a seaming machine. The sealed cans are left to cool upside down, with the lids down. This is done in order to additionally sterilize the lids with the hot contents of the cans. In addition, if the seaming was done incorrectly, a leak will immediately be found in an inverted can.
Thus, in glass jars with tin lids, canned food is first sterilized, and then the jars are sealed. If you first seal the cans, and then put them in a pot of water and heat it to a boil, then an increased pressure is generated from the expansion of air and vapors, as a result of which the lids will be torn off the cans, that is, all the work will be nullified and the products will be spoiled.
According to the same principle, canned food is sterilized in cans with threaded necks and lids (twist-off).
The only difference is that cans are sealed with threads on cans and lids.
Before tightening the lid, wash it thoroughly with laundry soap or soda, hold it over steam for several minutes or warm it up in hot water at a temperature (60 ° C). Dry the lids.
! You cannot boil twist-off lids!
Sterilization of preforms in bottles
Prepared juices, mashed potatoes and other products are poured hot into bottles, underfilling by 3 - 4 cm to the top.Filled bottles are placed in a deep saucepan or bucket with heated water so that the water does not reach the top of the bottles by 3 - 4 cm.
Bottles with wide necks are covered with cut-out tin mugs on top, and narrow-necked ones are loosely covered with corks.
Then the water is heated in a saucepan or bucket to a boil, sterilized at a moderate boil, as described above for cans, the bottles are removed and, without removing the circles or opening the corks, they are sealed, that is, tin mugs are poured on milk bottles or depressed (for tight sealing) corks on other bottles.
After that, the bottles are cooled (but do not turn over, so that the hot tar does not drain from the corks).
Sterilization of cans with blanks in the oven
Put the jars filled with blanks in a cold oven (on the wire rack).
Cover the jars with pre-prepared lids ( no need to twist! ).
Set the temperature in the oven to (120 ° C).
Sterilize jars within:
- 0.5 l cans 10 minutes;
- 0.75 l for 15 minutes;
- liter cans 20 minutes;
- 2-3 liters for 30 minutes.
After the end of sterilization, the cans must be removed from the oven carefully, using kitchen mittens, holding the can by the sides with both hands.
Immediately seal the jars with lids and turn upside down.
Microwave sterilization of cans with blanks
Place the filled cans evenly in the microwave.
! Cans should not be covered with tin lids.
If there are glass lids in the house, cover the jars with them, but if there are none, then leave the jars open (in this case, sterilize the lids separately).
Set the microwave oven to full power, after the contents of the cans boil, reduce the power to minimum and keep the cans in the microwave for another 2-3 minutes.
After the time has elapsed, remove the cans from the oven with tacks and seal the cans immediately.
Turn the sealed cans upside down until they cool completely.
Another way to sterilize in a microwave oven:
Pour a little syrup or marinade into pre-prepared glass jars (in a jar of 0.5-0.7 liters - 2 tablespoons, in a liter - 3 tablespoons).
Fill the jars with fruits or vegetables, cover with a glass lid (always glass) and set in the microwave.
The contents of the jar will heat up, while the filling at the bottom of the jar will boil intensively. The resulting steam will scald the jar and additionally heat the contents, which will speed up canning. Banks will not burst.
After the required time has elapsed, remove the jars, immediately pour boiling pouring to the level of the whisk, quickly seal with lids, turn upside down and put on a dry towel, leave to cool completely.
This is a very time-saving method. You can cook up to 8 cans in just 10 minutes.
Heating time for a furnace with a power of 700-800 W:
- cucumbers, squash, zucchini - 1 min. 40 sec .;
- sweet pickled or fresh peppers - 1 min. 30 sec .;
- whole tomatoes - 1 min. 10 sec .;
- quince compote - 20 min.;
- apple or pear compote - 1 min. 40 sec .;
- gooseberry compote - 1 min. 40 sec .;
- plum compote - 1 min. 30 sec .;
- peach, sweet cherry, cherry, apricot compote - 1 min. 15 sec .;
- strawberry and raspberry compote - 1 min. 5 sec.
Happy blanks!
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