How long can sterilization lasts. How to sterilize jars? All possible ways
Sterilization is the removal of all types of microorganisms and fungal spores from objects. This procedure must be approached responsibly, otherwise winter preparations and any other products will deteriorate and become hazardous to health.
When sterilizing by any method, in order to get an excellent result, it is necessary to adhere to the general principles:
- Integrity. In other words, the dishes should not have cracks or chips, otherwise it will be dangerous to store food in it. Damaged containers must be disposed of.
- Sterilized containers should be taken with clean, dry potholders or a towel. The container is hot after sterilization, so you can just burn your hands.
- After sterilization, place the cans on dry, clean cloth with the neck down so that harmful microorganisms do not get into them as they cool. Turn the container over immediately before filling.
- The containers should be filled with a workpiece whose temperature is close to the temperature of the container. Otherwise, the glass will crack, and you will ruin your products, and you can also cut your hands.
- The bank should always be taken with both hands on the sides so that it does not slip out and break.
Sterilization in boiling water
This is one of the common ways to sterilize glassware at home. You need to take a wide pan, fill it with water less than half the volume, and immerse there the cans filled with water.
After that, it is necessary to bring the water to a boil on the stove. Usually sterilized in a pot pan, up to one liter. The operation time is 10-15 minutes from the moment of boiling water.
In the oven
The next method, which is widely used by experienced housewives, is to sterilize glassware in the oven. The difference of this method is that the use of water and steam is excluded. This is a dry sterilization.
It is necessary to put the cans in a cold or slightly preheated oven. If the containers are dry, then they are installed upside down. Jars with leftover water should be placed upside down to evaporate it. You can install several cans of different volumes at once. Place containers on a wire rack or on a baking sheet. The oven must be heated to 150 degrees. Sterilization time, depending on the volume of the container, is 10-30 minutes.
Ferry
A decades-old method of preparing containers is to sterilize them over water vapor. This method was also used by our grandmothers. You must take a pot or kettle.
You will also need a special stand, which can be purchased at a hardware store. The stand has a recess for one or more cans, depending on the width of the pan. For lack of supports, you can also use a simple double boiler or net, which protects against splashing oil during frying.
If you are using a regular (non-electric) kettle, a stand is not required. It is necessary to pour water into the kettle and instead of the lid set the jar upside down.
The time for processing dishes from the moment of boiling water depends on the volume of the container and ranges from ten minutes to half an hour.
In the microwave
The most modern tool for preparing cans for canning is a microwave oven. This method has many advantages. The most important of them is high speed. Moreover, in the room in which the processing is carried out, there is no steam.
To process the dishes in the microwave, it is necessary to pour a little clean water into it (up to two centimeters from the bottom). Do not place empty containers in a microwave oven. Sterilization is carried out at maximum power for 1-8 minutes. During this time, the water will boil, and the microbes on the surface of the dishes will be destroyed by the steam.
The number of dishes placed depends on the volume of the microwave. Two-, three-liter cans, if they do not fit, can be put on their side. At the same time, it is necessary to pour so much water into the jar so that it does not pour out.
Important! Miss Purity magazine recalls that sterilizing iron covers in this way is absolutely impossible.
In the dishwasher
This is the simplest and most effective method, but not all homes have a similar device.
Banks are placed on two sliding shelves of the dishwasher. Then the machine must be set to heating up to the highest temperature and turned on.
Advice! Dishwashers are much more spacious than microwaves and ovens. However, it is often impossible to establish water heating above 80 degrees, or even less. Therefore, there are some doubts about the quality of sterilization by this method.
You can prepare food for preservation while the dishwasher sterilizes glass containers. The longer this process lasts, the better.
Cold way
A known method of processing containers for canning with alcohol. Can I find other similar cold sterilization products in my home environment? It is recommended to use vinegar.
It is necessary to take a half-liter jar, pour cold boiled water into it to the shoulders. Then add 7 tablespoons of 70 percent vinegar. Get a sterilizing solution.
The container, as usual, must be thoroughly washed, then pour the resulting solution into it, close the lid and shake well for twenty seconds. After this, the solution must be poured into the next jar and repeat the process.
After sterilizing the container, it is necessary to hold it upside down for some time so that the glass liquid from the walls. The prepared solution is enough to handle fifty cans.
This requires a wide pan, on the bottom of which is a clean towel or any fabric. Then you need to arrange the cans filled with products and covered with lids so that they do not touch each other. After that, carefully pour cool or slightly warm water into the pan, so that the water does not reach the covers about two centimeters. Then bring it to a boil.
Advice! During pasteurization, you can not put the cans on the bottom of the pot with boiling water. Due to the temperature difference, the glass may crack.
Processing time depends on the volume of cans and is approximately 10-15 minutes. Can be sterilized longer.
Then the containers with the contents must be carefully removed from the water using a special device that is commercially available, and rolled up with a machine.
When the cans are sterilized, filled and rolled up, they must be turned over and put on the lids. Hot canned food is recommended to be placed on a wooden surface. To slow down the cooling process, the cans should be wrapped in a warm blanket or outerwear. When the workpieces have cooled down, they can be removed for permanent storage.
So that the work was done not in vain and the prepared products did not deteriorate, it is necessary to thoroughly process the lids.
They also must first be washed with a sponge with soap, soda or shampoo for dishes. After this, the lids are placed in a container of boiling water and held for two minutes.
The lids used for rolling canned food must be in perfect condition. On their surface should not be present traces of rust, scuffs and dents. Elastic bands should be selected according to diameter of a cover.
These are the most famous simple sterilization methods. Use them on the farm. Choose the method that is most convenient for you.
The cleanliness of the blanks is the most important thing. How to sterilize cans in the oven, microwave, over steam, boiling water? Summer is a troublesome time for gardeners, not only because there is a lot of work on the site, but also because I want to preserve the grown crop for the winter, to please myself, my relatives, with delicious, crispy cucumbers, aromatic jam, refreshing vitamin juice or compote. And we cook, pickle, salt - we harvest for the winter everything that we have grown in the garden. It is impossible to do without sterilization.
Cans processed in this way will reliably store our crops. How to do it right? I will introduce you to different sterilization methods. There are probably others ...
How and how to wash glass jars, lids
First of all, let's talk about how and the better to wash cans and lids. I will share my experience.
I carefully inspect all the jars that need to be sterilized. No cracks, chips - all must be intact.
If you are using cookware with a thread, it is advisable to check if the lid will “hug” the jar tightly before leaking jam.
After all, we have how it turns out. We store jars with carvings, and the lids from them usually fail immediately after use. For canning, we have to buy new ones. It happens that carved jars, especially if they are imported, have a smaller neck diameter than the lids. How to check - do they fit together?
To do this, fill the glass container with water, you can cold, wipe the outer surface dry. The lid must also be dry. Close the jar with a lid as tight as possible. Then shake it several times over the table. If the cover does not fit snugly on the neck, you will notice drops of water on the surface of the table. You can draw a dry hand along the outer edge of the lid, where it should fit against the neck - to check for leaks.
Do not be lazy, check so all the jars for compatibility with the lids.
Have you checked? Is everything okay? Excellent!
First, I fill all containers intended for canning with water. Pour to the top, neck. Plain tap water, cold or warm. They will stand like this for 2-3 hours. What is it for? And so that all dried up solid invisible particles of dirt get wet - it will be easier to wash them off.
I wash them, in the old fashioned way, with baking soda powder. I do not use any other detergents. The smallest particles of soda are better than any abrasive cleaner to clean the dirt from the walls of glass jars. In addition, soda is easily washed off, does not leave any smell, does not remain on the surface of the glass.
Another detail. To wash cans for blanks, I always use a new sponge. There should be no fats, food residues from dirty dishes on the sponge.
I don’t fill the lids with water. Just wash them thoroughly with warm water and soap or dishwashing detergent to wash off factory grease.
By the way, if you use old, previously used lids that retained the smells of previous preservation - after washing, fill them with water, add the juice of half a lemon or a little vinegar, soak for 15-20 minutes. The smell will disappear. After that, they can be sterilized.
How to sterilize jars in the oven
I honestly admit that sterilizing cans in the oven is my favorite and most reliable way of preparing for the winter harvesting process. I use it almost exclusively.
He, in my opinion, is the simplest. Several cans can be sterilized at a time.
Washed cans - I do not dry them - I put inside the cold oven with their neck down. What is this for? Our water is hard. If I put them upside down, then evaporating, the water will leave whitish traces of hardness salts at the bottom. No harm, of course, but purely aesthetically I do not like it.
I try to set the jars inside the oven so that they do not touch each other. Why, it’s hard for me to explain, but in practice it sometimes happened to me that, set up close to each other, they burst when heated.
Then I turn on the oven, first I put the regulator’s flag on the minimum, and after a while I increase the temperature to 150-180 ° С. I usually look at the oven door. After turning on, it fogs up. But as soon as the glass of the door becomes transparent, I notice the time. It should pass after this at least 5-10 minutes. After that I turn off the oven, and slightly open the door so that the cans begin to cool. After such annealing, they are very hot, immediately pouring a marinade or compote there is dangerous - they will burst.
I take them out of the oven, using tacks so as not to get burned.
How to determine if you can add marinade or compote? Very simple. I try with a wet finger, like an iron - hissing, then pouring early - the jar may burst - let it cool slightly. But does not hiss, so it's time.
What is this sterilization method good for? Good - for its simplicity. A lot of recipes that are advised several times to pour boiling marinade in jars of vegetables or fruits. Then drain it. Then boil it again. And pour again. The method of sterilization in the oven allows you to pour the marinade once.
But I put vegetables or fruits inside a hot sterilized container, also hot. It is important! To do this, I blanch them. For example, cucumbers or tomatoes, spices (dill, horseradish, carrots, all sorts of leaves) I put in a colander, dip it several times (in time it takes 5-20 seconds) in boiling water - it boils in my other pan. The larger the vegetables or fruits, the longer it takes for them to warm up well. And small ones (dill, spices, garlic, cherry tomatoes, others) are enough to blanch for 2-5 seconds. Hot vegetables, spices, then lay out on the calcined containers. If a prescription is needed, then add vinegar, citric acid. Pour boiling marinade at the very neck so that there is as little space as possible for air in the jar. I put a boiled lid on top - I roll it with a manual seaming machine or twist it. For the sake of confidence that nothing will explode, I wrap a blanket until the morning.
Nothing explodes!
I learned this method not so long ago. All thanks to a friend who invited me to her cottage. Her harvest was not bad. She was directly involved in canning in the country. She has no gas or electric oven in her country house. Only a microwave.
Of course, I heard that this can be sterilized, but in practice this method has not yet been tried.
It turned out that everything is very simple.
The most important thing with any sterilization method is cleanliness.
Pour a little water into clean jars - 1-2 cm high from the bottom. We put them inside the microwave. The power for the microwave oven is 700-800 watts. Sterilization time is 2-3 minutes.
What happens with this? The water inside the cans begins to boil, they are sterilized with steam.
If jars with a capacity of 500-700 ml are placed inside the microwave while standing, then a 3-liter jar should be placed lying down, just after pouring a little water. The capacity of the furnace, the sterilization time is the same.
Sterilization of cans in a pan with water
Take a pot, lay a napkin or a small towel at the bottom. Put jars with lids there. If there are several of them, then lay a napkin between them so that they do not touch each other. Pour water so that it covers everything - jars, lids. Put on fire, bring to a boil, boil for 5-10 minutes. Banks, caps are ready. They are sterilized.
This is my girlfriend’s favorite way to sterilize. As I did not convince her that, for example, using the oven to do it faster, more convenient, everything was in vain. Well, to each - his own. However, this method has every right to exist.
I also use it when I preserve one or two jars. With small amounts of conservation, this method is convenient. But this is my opinion.
Dishes for steam sterilization can be different - a ladle, a kettle, a coffee pot, a pan - use what is more convenient for you.
The kettle is very convenient, but the design of the kettle should include a free-falling handle. Modern teapots most often have firmly fixed handles - not a single jar can fit under them.
I use a double boiler. This one, with petals, which is freely inserted inside a pot of any diameter.
I pour a little water at the bottom of the pan, put a double boiler in it, straighten the petals, put the jar down with its neck. After boiling, I stand it over steam for no more than 5-7 minutes. I’m renting, be sure to wear mittens-gloves, otherwise you can scalp your hands.
I put it on a table or stool, where a dry newspaper or towel is laid out. You can’t put it on a wet, wet surface - the jar will burst. When it cools slightly, I put in there fruits, vegetables scalded with boiling water, or those products (they must be hot) that I want to keep for the winter.
Sterilization of cans with glass lids and metal clips
I have several such cans, but frankly, I do not really like to preserve something in them. Fuss a lot, it seems to me. My cans do not have metal clips, so I’m afraid to put them in the oven. Suddenly the glass will burst where it is in contact with the metal.
Usually this is how I make juice or fruit puree. In order for such a can to close well, it is important to fill it with preservation products to the mark, not higher.
Rubber pads come with jars. I wash them, boil for 1-2 minutes - no more.
I fill clean, dry containers with juice or puree to the mark, put rubber pads on the covers, close the clip. And then everything must be sterilized.
I put a tissue napkin on the bottom of the pan so that the jar does not come in contact with the metal bottom. I put it, one or two or three - it depends on the width of the pan, the volume of the jar. If there are several, then between them I also lay a napkin. Then I fill the pan with cold water. The water level should be higher than the covers. Banks should be fully covered. Pick a pan for high sterilization.
During boiling water (sterilization), pressure is created inside the cans above atmospheric pressure, it seems to squeeze air through the cracks between the can and the lid. You will notice this by air bubbles rising to the surface of the water. The increased air pressure inside prevents water from entering under the cover.
Sterilization time depends on the volume of cans. For 0.5 liter cans, this is 15-20 minutes after boiling water.
Then I put the jars to cool. When they cool, the pressure inside becomes lower than atmospheric - the lid is sucked. All. The jar is sterilized along with the contents.
We examined several ways - how to sterilize cans in a microwave, oven, steam, in a pan. If you know other ways - share it. Our comment form allows you to upload photos.
Good day to you, dear readers !!
Homemade preparations for the winter - jam, jams, and eggplant caviar, pickled cucumbers and tomatoes, pickles - all this we store most often in glass jars. Stewed fruit and juices - in glass bottles. And before canning, all containers must be thoroughly disinfected.
There are many ways to sterilize cans. I chose some of the easiest methods that you can perform at home quickly and easily.
- Carefully check glass containers for chips, nicks, cracks. Non-ideal cans and bottles should not be used for conservation.
- Covers for conservation need new ones. After all, it will be a shame to us that our labors in the summer and fall until winter simply did not survive because of poor-quality covers. Therefore, it is better not to skimp and buy new covers.
- We check the quality of the covers upon purchase. The screw caps must not be bent or scratched. Covers with elastic should also be ideal with rubber bands inserted.
- We put the chemicals for washing cans aside. They are poorly washed off and harmful to our health. My lids and cans with soda + mustard or laundry soap. We also use a new dishwashing sponge.
Today in the article:
How to sterilize cans in the microwave
With this method, the lids are boiled separately in a saucepan.
- Cans and lids with mustard and soda. Wipe with a clean towel.
- We set the lids to boil separately on fire for 5-7 minutes.
- Banks are filled with clean water 1-1.5 cm from the bottom.
- We put the banks in the microwave for 4-5 minutes at a power of 700-800 watts. The water in the banks boils and steam sterilization occurs.
How to sterilize jars in the oven
One of my favorite ways. He is probably the easiest. Sterilize cans with lids.
But it is worth noting that with this method there should be an electric oven with a thermometer. And caps for sterilization are suitable, which can twist.
With rubber caps, gum can dry out and burst or melt. Such covers must be boiled separately in water.
- Preheat the oven to 100-120 degrees Celsius.
- Banks and lids are well washed and put on a wire rack. Banks can not be wiped. Dry cans set neck down. We put wet cans with the neck up so that all the water evaporates.
- Leave in the oven for 15 minutes. This is the time for cans with a capacity of not more than 700 grams. For three-liter cans, more time is required - 20-25 minutes.
How to sterilize jars steamed properly
Also a convenient way to sterilize containers, when you need only 1-2 jars. It is also convenient because you put the lids in the pan, put a sieve or colander on top of which the cans are sterilized. But I'll start talking about this method in order.
1. Take a pot. The size of the pan depends on how many cans you sterilize on it. The larger the pan, the more cans will fit on it. Pour water into it and put on fire to boil water.
2. Banks and lids thoroughly wash. We put the lids in this pan and boil them together with the banks.
3. When the water boils, put a sieve or steel colander on top. On the sieve we set the banks down with the neck.
4. Boil cans like this: up to 700 grams - 6-8 minutes, liter and two-liter cans - 10-15 minutes, for three liters or more - 20-25 minutes.
5. The cans were well sterilized when large drops of water from steam appeared on them. We remove the cans and put on a clean towel with the neck down to make the glass water.
How to sterilize jars in water
Perhaps the easiest way to sterilize cans for preservation.
- Washing cans and lids with laundry soap.
- In a large pot or enamel bucket, pour pure water and put on fire.
- Put the lids and cans in the pan.
- Boil cans for 6-7 minutes.
- Gently, so as not to get burned, we take out the cans and lids and put the bottom down on a clean, ironed towel.
Video - how to sterilize jars with blanks correctly
And below is another way to sterilize cans in the oven, but with blanks.
That's all the simplest ways to sterilize containers for conservation. Successful and tasty preparations for the winter for you!
Before you begin to sterilize cans, do not forget about their preparation. Discard all dishes with broken edges and cracks, wash the containers with soda well from dust, dirt and particles of past billets, both from the inside and from the outside. And how can sterilization of the cans itself go and by what methods - we will tell you further.
Steam Sterilization
The most proven way that sterilizes cans with housewives around the world. To use it, you will need to purchase a special device in the hardware store, if you do not already have it - this is a circle for sterilization. Instead of a circle, you can also use a metal grill.
Pour water into a pot and bring it to a boil. The jar that needs to be sterilized needs to be turned over and put with the neck down on the circle. Now put a circle on a pot of boiling water. Sterilize for 5-7 minutes. To remove it later from the circle, grab it by the side with tacks and place it on a dry towel, bottom to bottom.
In order not to waste time while the can is sterilized, metal can lids can be immersed in the same boiling water.
If you have an ordinary kettle with a long spout without a whistle, then you can sterilize a jar for a couple by putting it directly on the spout. And the lids can be boiled in the kettle itself.
Dry method: in the oven
Sterilizing cans in the oven is extremely simple. The jar should be turned upside down and put on the wire rack in the oven. Turn it on and start heating to 120-150 degrees. When the temperature rises to the desired level, leave the container in the oven for 20 minutes. Then turn off the oven and let it cool with the can. Metal can lids can be sterilized by also laying side by side on the grill.
Watch out for temperature differences: so that your jars do not crack, you can put them in the oven only in a dry form. For the same reason, do not remove them from the oven immediately, but wait until they cool slightly.
We sterilize in the microwave
You will also have sterilization of the cans in the microwave, but this time it will not work dry. When the microwave is working, the air does not heat up, but the water heats up, so before you put the container in the oven, pour a little liquid into it. Dry jars are needed - put a small container of water in the microwave oven with the jars. Then turn on the microwave to warm up for 3-5 minutes.
A large jar will not fit in the stove, so it should be turned on its side, also not forgetting to add water inside.
But the sterilization of the lids in the microwave is fraught with its failure, so here remains the traditional method of boiling in water.
The easiest way: in the dishwasher
Many housewives sterilize in a dishwasher, although there is still debate about this method: some believe that such sterilization of cans is very effective and simple, but others argue that this method cannot guarantee full sterilization. Nevertheless, we will tell you how to sterilize the cans in the dishwasher: all you need to do is load the containers into the machine without adding any additional funds, and put it at the highest temperature. But it is better to boil the lids on the stove.
The dimensions of the dishwasher far exceed the size of the oven, or even less the microwave, so at one time you can process more containers in it, but you can not achieve such a high heating temperature in it.
How to sterilize pots with potassium permanganate
You can sterilize dishes with potassium permanganate.
Dilute potassium permanganate in water to obtain a bright color solution. Pour the solution into jars and add warm water to them. Close their lids and leave the solution for ten minutes.
After this time, the containers should be turned over and put with the neck on the bottom, having kept the potassium permanganate inside for another five minutes. After this, drain the potassium permanganate, thoroughly rinse the dishes and scald it with boiling water.
You can see with your own eyes how cans are sterilized using the following video:
Take it to yourself, tell your friends!
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Lid sterilization
If you use screw caps, you just need to boil them in water for 10-15 minutes right before you close the jar of vegetables or jam. The boiled lids must be taken carefully - using boiled tweezers.
If you have cans with glass lids and iron clamps, the lids can be prepared together with the cans, and boil the seals and install on the lid with clean tweezers before rolling
Pasteurization
Quite often, prepared canned food is pasteurized before being tightly closed. Cover the filled jars with lids, without rolling up, and place the pots with water on the wooden lattice or towel at the bottom so that the water does not reach the lids by 1.5–2 cm. Heat the jars until the water begins to boil and let stand at a moderate boil 20 −40 minutes. Remove the cans from the pan without opening the lids, place them on the table and immediately cork. Turn the rolled cans upside down and refrigerate.
Banks with glass lids close a little differently. First, fill the filled cans so that the rubber ring is placed between the lid and the neck, close the lids. Place the jars on a wooden grid or towel in a pan with water preheated to 55–65 ° C, which should cover the jars with lids. Bring the water to a boil and boil for 15-20 minutes. After sterilization, remove the jars from the water and set aside for cooling. Glass lids are tightly attached to the cans: to open such a can, release the spring and pull the tongue on the rubber ring.
How to sterilize jars: video
How to sterilize jars with blanks
Do not use old covers. Scratched inside or even slightly deformed screw caps will eventually contribute to damage to your canned food. Buy new ones!
Do not use vacuum caps for long-term storage.. Covers with the vacuum pump attached to them are convenient, but practice shows that they do not last long - only a few months. In addition, the slightest roughness of the neck can cause air to enter and depressurization of canned food.
Do not carelessly wash vegetables and fruits. Before canning, they must be washed very carefully. The most reliable way is to use two containers: rinse the vegetables several times and transfer them from one container to another.
When pasteurizing ready-made canned foods, do not put cans on the bottom of a pot of boiling water - the glass may burst! To prevent this, put a wooden grate on the bottom of the pan or lay a cloth. After that, put hot cans on a wooden surface.
Now you know how to sterilize jars properly! Successful and delicious homemade preparations!