Dry sterilized jars. How to sterilize glass jars
Summer is not only the time of vacations, but also the time for preparing the spins for the winter. And so that the prepared preserves are not blown up ahead of time and your work is not in vain, you need to not only be able to spin the cans, but also sterilize them correctly.
Usually jam and , apples, currants, cherries, plums and other fruits and berries, as well as cucumbers and tomatoes, are salted 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 chosen the 4 most effective, easy-to-use and time-tested methods that will keep your spins safe and sound.
- Check the cans thoroughly for integrity. They should not be chipped, scuffed, chipped or cracked. Such packaging increases the risk of an adverse outcome.
- With covers the same story. It’s better not to save on them and buy new ones.
- When buying covers, be sure to check them. There should be no damage to the screw caps. And on those with elastic bands, check, in addition to visual integrity, the presence of these very elastic bands.
- Yes, the jars must also be washed before sterilization, but not with the usual dishwashing detergents, because they are harder to wash off. And they are harmful to human health, especially with long preservation. Arm yourself better with 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 step by step painted each option.
Microwave Sterilizing Cans
Remember that lids should not be put in the microwave, so they will have to be boiled separately later.
- Wash cans and lids with a clean sponge using soda. Dry with a clean non-terry towel.
- Throw the lids into the water and set on fire. After the water boils, hold for another 6 minutes.
- Pour filtered water into the cans so that it is filled no more than 2 cm from the bottom.
- Now 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 cans 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 twist.
Rubberized covers cannot be disinfected in this way, due to possible drying, melting and rupture of the gum under 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 cans and lids using 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. A half-liter is enough for about 12 minutes.
The advantage of this method is that when you sterilize the jars, the lids are boiled down there, at the bottom of the pan. And already any.
- The size of the pan used depends on the number of cans. Therefore, count and try it yourself. Have you chosen? Excellent! Fill with water and put on fire.
- Rinse and clean cans and lids using baking soda. The lids can already be thrown into the pan.
- Wait for the water to boil, then place a metal colander or large sieve on top. Check the design for stability. Banks need to be put upside down.
- It is enough to stand for a couple of jars for sterilization for a couple of about 10 minutes, one and a half liter for 20 minutes, three-liter - for half an hour.
- A sign that the jars are sterilized are volumetric drops of water, which should be formed from steam. After waiting for the necessary time, carefully pick up the cans and expose them on a clean, non-terry towel, upside down, so that droplets appear.
Probably the easiest and most energy-efficient way to sterilize cans for blanks for the winter.
- Wash cans and lids with a new sponge with soda.
- To boil cans, you will need either a large pan or an enameled bucket. It all depends on your needs.
- In any case, fill the container with water, put in cans, put on fire and bring to a boil.
- Five minutes in boiling water is enough to sterilize the cans.
- Banks should cool on their own, so when taking them out, do it extremely carefully, trying not to get burned. Place the container with its neck up on a soft towel.
In order for our preservation jars to stand all winter and not deteriorate, they must be perfectly clean, for this we need to sterilize the jars and lids.
Banks should be free of chips and cracks, lids should be free of damage.
Wash cans and lids thoroughly before sterilization. I, most often, wash cans with ordinary baking soda.
Then I rinse thoroughly under running water.
Here are some ways to sterilize cans.
How to sterilize empty cans
1. How to sterilize jars for a couple
This was probably the most common sterilization method.
So sterilized the banks, still my grandmother.
What is needed for this: take a saucepan, cover it with a net (divider, spray screen when frying), put cans on top (upside down), boil water in a saucepan. Sterilize the cans with steam.
Instead of a divider, you can use a special nozzle on the pan (it can be purchased at hardware stores) with a recess for the can.
I have an old nozzle for one can.
Now they produce modern nozzles for 2, 3, 4 cans and a more attractive look.
You can also use a regular kettle (but not an electric one). Boil water in the kettle, remove the lid and place a jar in its place.
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. Sterilization of cans in a pan (boiling)
For this method, you need to take a pan. Pour water into the jar (s), put the jar (s) into the pan and pour water into the jar (s).
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 in this way, I also sterilize lids with jars.
3. How to sterilize cans in the microwave
Pour 2 cm of water into clean cans of 0.75 or 1 liter (pour a little more water into larger cans). Put the cans (without lids) in the microwave, turn on the power of 900-1000 watts for 5 minutes. Water should boil.
It is very important that the banks always have water, otherwise the banks may burst.
Larger cans, sterilize a little longer.
2 and 3 liter cans can be sterilized lying on their sides (do not forget to pour 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 iron caps in the oven.
Wash the jars and put them in the cold state in a cold or slightly warm oven, on a baking sheet or on a wire rack, upside down.
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 necessary 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 on the grill I put clean and wet lids (only metal, without rubber inserts).
In whatever way, you have not sterilized the cans, be careful, the cans are very hot and it is easy to burn them. Use kitchen gloves or mittens.
Now, in sterilized and hot jars, it remains to put our delicious billets and close with sterilized lids.
How to sterilize jars with blanks
Very often there are recipes where it is necessary to sterilize jars already with blanks.
1. How to sterilize jars with blanks in boiling water
You can sterilize the workpiece in boiling water (this is the most common way).
To do this, take a wide pan, put a napkin or towel at the bottom.
Put the jar (s) and pour water (the temperature of the water should be like the temperature of the workpieces, if the water in the pan is cold or very hot, then the jar may burst). Water should reach the shoulders of the can. Cover the jar (s) with lids (do not close, only put on top). Bring water to a boil and after that, sterilize the workpiece as much as specified in a specific recipe.
If there is no specific time for sterilization, then most often banks 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 jars with blanks in the oven
For me, the most convenient way to sterilize cans with blanks is sterilization in the oven.
Place the jars with blanks on a baking sheet or on the wire rack and send them into a cold or slightly warm oven.
Cover the banks with lids (do not twist, but simply put on top). Bring the temperature of the oven to 120 * C. And after the oven warms up to 120 * C, sterilize the jars as much as indicated in a specific recipe.
If there is no specific time for sterilization, then most often banks with a volume of 0.5 should be sterilized for 10 minutes; 0.75 cans sterilized for 15 minutes; liter cans are sterilized for 15-20 minutes.
You need to get the cans out of the oven in special kitchen mittens, holding the can with both hands by the sides. Caution, it will be very hot!
How to sterilize caps
Before sterilizing the covers, make sure they are intact.
You can sterilize the lids in a hot oven (see above - Sterilizing cans in the oven).
It can be sterilized together with cans in boiling water (see above - Sterilization of cans in a pan (by boiling)).
Most often, I sterilize the lids in a small bucket of boiling water.
Sterilization time 10 minutes. In order not to burn your hands, it’s very convenient to remove the covers with meat tongs.
Successful and tasty blanks for you!
Perhaps, sterilization of cans can be called the main stage in conservation. Since without this stage our procurements simply will not be stored, we simply must know.
Just note that there are several ways to sterilize cans, and if only one is known in your family, improve your knowledge, suddenly you will like our options more.
So, we select the right number of cans for our blanks. They should be without cracks, chips. Jars are well washed, you can use ordinary baking soda as a detergent.
How to sterilize empty jars?
First, we’ll figure out how to sterilize empty cans. Here are the most popular ways.
How to sterilize jars for a couple
This method can be called the most "ancient". Even our grandmothers sterilized the banks for a couple. What is required for this?
- We take a pot of water, cover it with a grid, a spray screen or a divider. Instead of these devices in the hardware store you can find a nozzle on the pan with recesses for 1 or more cans at once.
- We put in the recess of the jar upside down. Boil water in a pan. Thus, steam cans are sterilized. Instead of a pan, a kettle is also suitable, where instead of a lid we put our net or nozzle.
- How many sterilized cans are steamed?The volumes of 0.5 and 0.75 are sterilized for 10 minutes, 1 liter for 15 minutes, 2 liters for 20 minutes, and 3 liters for 30 minutes. But many housewives do not adhere to the specified time frames and sterilize banks for no more than 15 minutes.
How to sterilize cans in the microwave
- In cans of 0.75 and 1 liter, pour 2 centimeters of water. If the volume is greater, respectively, we pour a little more water. We put the banks in the microwave, we select power of 900-1000 watts. We set banks without lids! Sterilize the jars in the microwave for 5 minutes, the water should boil.
- An important point - the banks should have water, otherwise they will burst. Cans of 2 and 3 liters are sterilized on their side, but water is surely poured.
How to sterilize jars in the oven
This method has become the 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 microwave sterilization in that you can also sterilize covers.
- We put the cans and 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, we sterilize the jars for the necessary time: 0.5 and 0.75 L for 10 minutes, 1 L for 15 minutes, 2 L for 20 minutes, 3 L for 25 minutes.
Together with banks, wet lids can also be put on the grill, but only metal ones and without rubber inserts.
Sterilization of cans in a pan with water (boiling)
- To sterilize the jars in a pan with water, we take a large pan, put there banks with water poured over the neck. Pour water into the pan itself, so that the banks stand up to the neck in the water.
- We bring the water to a boil and sterilize it similarly in time to the previous method: 0.5 and 0.75 L for 10 minutes, 1 L for 15 minutes, 2 L for 20 minutes, 3 L for 25 minutes. Together with banks, you can boil and lids.
How to sterilize caps
Since you don’t want to tinker with sterilization for a long time, many housewives are trying to choose a way, how to sterilize jars and lids together.
- Before sterilizing the caps, make sure that they are intact without visible damage. The lids together with the jars are sterilized both in the oven, and in boiling water, and steamed (where the jar is on the grid, and the lids are sterilized in boiling water).
- Lids can be prepared separately - boil in a small pan with water.
- Sterilization time for caps is 10 minutes. In order not to burn yourself, take out the hot caps with meat tongs.
Whatever method of sterilization of the jars you choose, be careful. Hot cans are easy to burn! Use kitchen towels or potholders. And now the cans can be filled with our blanks and closed with lids.
How to sterilize jars with blanks
Also, banks are sterilized directly with the blanks. Let's find out how to do it.
How to sterilize jars with blanks in boiling water
This method is the most common.
- At the bottom of a wide pan we put a towel, on top we put jars with blanks.
- 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. Water should reach the shoulders of cans.
- We cover the jars (do not roll up!) With lids, bring the water to a boil and sterilize as much as indicated in a specific recipe. If time is not indicated, then usually 0.5 and 0.75 cans are sterilized for 10 minutes, 1 liter for 15 minutes, 2 liters for 20-25 minutes, and 3 liters for 30 minutes.
Do not forget that the banks are very hot!
How to sterilize jars with blanks in the oven
The same manipulations are carried out in the oven. Sterilizing cans in the oven is considered very convenient.
- We put jars with blanks on a wire rack or a baking sheet. The oven should be cold or a little warm.
- Put lids on top of the cans. We bring the oven to 120 degrees. We sterilize according to the prescription. Again, if time is not specified, then sterilize 0.5 L for 10 minutes, 0.75 for 15 minutes, 1 L for 15-20 minutes.
- We get cans with kitchen mittens, hold on to their sides.
Frequently Asked Questions About Sterilization
Are jars sterilized for jam? Do jars need to be sterilized for compote?
All blanks cans are sterilized! This procedure gives a guarantee that your workpieces will safely reach the winter and I will delight you with my taste. Due to the high temperature, the cans literally become sterile, which is why this is the name of the procedure.
How to sterilize salad cans? How much to sterilize jars with cucumbers?
Each recipe should indicate the sterilization time of a particular workpiece. If it happened that you forgot to indicate the time, pay attention to the methods of sterilizing cans with blanks a little higher. Time depends on the method of sterilization and the volume of the can itself.
How many minutes to sterilize cans?
If they are sterilized empty, then usually it is: 0.5 and 0.75 L for 10 minutes, 1 L for 15 minutes, 2 L for 20 minutes, 3 L for 25 minutes.
If the jars are already with blanks, then: 0.5 and 0.75 are sterilized for 10 minutes, 1 l - 15 minutes, 2 l - 20-25 minutes, and 3 l - 30 minutes.
See the information above for more details.
At what temperature should the jars be sterilized?
If water is used during sterilization, then the cans are sterilized precisely during its boiling.
If the procedure is carried out in the microwave, select a power of 900-1000 watts. In the oven we set 150 degrees.
I hope we’ve reviewed quite well, how to sterilize jarsIf you have something to add, we are waiting for you in the comments!
Some homemade prescription recipes require re-sterilizing the cans after they have been filled with vegetables or compote. How is can sterilization with blanks? The country of the Soviets knows the answer.
What preforms need additional sterilization? Typically, these are various canned salads and snacks (lecho, vegetable caviar, etc.), all vegetable preparations without vinegar, compotes, juices and pickled mushrooms. The sterilization does not require pickled vegetables with vinegar, as well as jam. In this case, preliminary enough.
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. For sterilization, take a large wide pan, put a wooden plank, cloth or towel on the bottom.
Put jars covered with sterilized lids in the pan. Roll up the banks yet! Pour water into the pan whose temperature is equal to the temperature of the workpieces: if the water is too hot or too cold, the cans may burst due to a sharp temperature drop. The water level should be somewhere 1.5-2 cm below the neck of the cans (on the "shoulders").
Put the pot on the fire, bring the water to a boil and boil according to the recipe, then roll the jars with the lids. If the specific sterilization time is not indicated in the recipe, 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 l;
- 25-30 minutes for a volume of 3 liters.
If you canned fried salad, can sterilization should take a little longer. In some cases (e.g. sterilizing green peas) the boiling point of water should be above 100 degrees. How is this possible, you ask? Yes, very simple. Salt water boils at a higher temperature than fresh, the boiling point depends on the concentration of 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
Can also sterilize jars with blanks in the oven. To do this, put the cans on a wire rack or a baking sheet and put them in a cold or slightly warm oven, covering them with lids. Bring the temperature of the oven to 100-120 degrees. Sterilize half-liter cans for 10 minutes, 0.75 liter cans for 15 minutes, liter cans for 15-20 minutes. Cans from the oven should be removed carefully, putting on special kitchen mittens and holding the can by the sides with both hands. Roll up the cans with lids.
Microwave Sterilizing Cans
Yet cans with blanks can be sterilized in a microwave oven. Cans should be evenly placed inside the microwave. Do not cover with lids! Metal can not be placed in the microwave, so the lids are sterilized separately in boiling water. Turn on the microwave at full power, bring the workpiece in banks to a boil. Then set the power to minimum and set the time for 2-3 minutes, then remove and roll up the banks.
Pasteurization of cans
Some recipes do not mention can sterilization, but pasteurization. What is the difference? Pasteurization is processing at temperatures below 100 degrees (usually 86-90), while the time spent on the cans with blanks in a pan with hot water increases by two to three times. Usually, liquid preforms (compotes) are treated in this way.
Note that during pasteurization only bacteria die, and their spores survive. Pasteurized billets should be stored in the cold to prevent the development of spores. Pasteurization is usually used in cases where long-term storage of workpieces is not planned. You can also pasteurize blanks in which there is a lot of vinegar. And if you plan long-term storage and / or preforms have low acidity, the best solution would be sterilization of 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 put prepared ingredients in absolutely clean jars. Indeed, on their surface there is a huge number of microbes that can cause fermentation in a pickled product, which will lead to its spoilage.
Based on this, we can conclude: competent sterilization of cans at home is an essential condition for the preservation of delicious oils, crispy mushrooms, juicy tomatoes and other delicacies cooked with love.
The acidic environment that we create for salting is optimal for the propagation of harmful microorganisms.
During sterilization, water is heated above 100 ° C, and at this temperature all microbes die. Violation of this process and the start of fermentation are manifested by bloating of the lids and clouding of the brine.
Stage 1: preparing cans for sterilization
The following simple steps will help you avoid incidents during canning products:
- Be sure to inspect the jars for chips and cracks. Even through a small chip in the neck area, air will enter the jar, which will lead to spoilage of the product, swelling of the lid, and possibly its breakdown.
A damaged jar can burst when interacting with boiling water. - Wash the jars thoroughly with detergent, and then dry. Sterilizing wet cans is not recommended.
Stage 2: can sterilization
Since progress does not stand still, the list of sterilization methods is constantly expanding. Consider the 8 most simple and interesting methods.
Over the steam
This is the oldest method that 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 kettle. Put the prepared jar on the spout of the kettle, and while it is boiling, sterilize. To disinfect a liter can, it will take 10 minutes, three-liter - 15.
- Using a pan and strainer. Pour the floor of a pan of water and bring it to a boil. A metal sieve is placed on top of the pan, and cans are set upside down on top of the pan.
Perhaps some people have preserved special covers with one or more slots for the neck. It is more convenient to install cans on them, and hot air does not escape into the environment.
Pros: quality, availability.
Disadvantages: it is inconvenient to remove cans from a teapot or sieve, risk - you can get burned.
In water
Boiling is the most common method of sterilizing containers.
At the bottom of a spacious, deep pan, place a wooden plank, towel or folded gauze, install glass containers upside down, pour water to the edges so that the cans are completely immersed in it, and boil for about 15 minutes.
Banks should not be in contact with each other, so it would be more logical to put gauze in between.
Advantages: efficiency, you can sterilize at the same time as many cans as fit in the selected pan, together with the container you can boil the lids.
Disadvantages: it is inconvenient to remove hot cans, hard water can cause the formation of salt sediment on the walls of the container.
In the oven
This is a type of steam sterilization. Banks are freely placed on a baking sheet and warmed in the oven for 15 minutes. They must be wet!
The temperature during heating should not go beyond 200 ° C. At the end of the procedure, the glass containers are left to cool directly in the oven, because with a sharp dissonance of temperatures it can burst.
Pros: the temperature in the oven is higher than that of boiling water, roominess.
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 do not forget that the microwave heats food or liquid, so pour a little water in each jar so that it rises about 2 cm above the bottom.
Important! Do not heat a container without water in a microwave and metal objects - lids!
In a 800-watt microwave, the capacity will become crystal clear in just 5 minutes.
Advice! Three-liter jars do not fit in standard home microwave ovens; try laying them on their sides.
Advantages: simple, very fast and "in good conscience."
Disadvantages: lids must be sterilized separately, limited capacity.
In a double boiler
A double boiler is an extremely useful appliance in everyday life. And even in such a case as disinfecting cans, she is able to help her mistress out.
All that is required: place the container in the double boiler with its neck down. You can directly with the lids, but not on the banks, they must be open!
For liter cans, you need 15 minutes of operation of the double boiler in the "cooking" mode.
Pros: speed, lightness.
Minuses: it is inconvenient to process a large number of containers, only for small cans.
In a slow cooker
Another innovative method! Cans are installed on a stand for cooking up a couple upside down and warm up for 10-15 minutes depending on the size in the "steam" mode.
Advantages: simplicity, speed of heating a double boiler, quality.
Minuses: only one container can be disinfected at a time.
In the air grill
An air grill can also serve you when canning products. Cans for sterilization are installed on the lower grate, they are poured a little water and heated for 15 minutes at a temperature of 150 ° C.
Pros: speed, lack of need for control.
Disadvantages: a small number of simultaneously processed containers.
In the dishwasher
This method is convenient in that the dishes can be loaded pre-wash bases. Cans are simply placed in the dishwasher, the temperature switches are turned to the maximum mark, more than 60 ° C, and the glass is washed without any cleaning agents.
Covers can be placed there too.
Pros: no need to be distracted, and free time you can devote to blanks.
Minuses: very low temperature, which means that some microbes can survive. It is better to use ordinary steam.
Stage 3: cap sterilization
Like cans, lids are checked for cracks, damage and rust. As a rule, threaded covers require replacement annually.
The most convenient way to disinfect the lids is to lower them into boiling water and warm them up. You can pre-boil the floor of a pot of water exclusively for this operation.
If you sterilize jars in the oven, place them there along with the lids. But in the microwave you can not put metal objects.
Stage 4: re-pasteurization
Even the highest quality sterilization of cans will not satisfy every housewife. Some need additional insurance and therefore sterilize the banks again with the blanks. In canning, this process is called pasteurization.
For pasteurization you will need a capacious pan, 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 installed on top, loosely covered with a lid.
At the end of pasteurization, the cans are removed one by one from the water and rolled up immediately. Until they cool, it is best to store them upside down.