Time for canning vegetables in an autoclave. Canned vegetables in an autoclave
Simple recipes for an autoclave for home canning are a real help for any housewife. With this simple device, you can significantly speed up the canning process. In addition, you do not need much experience, good canned food is obtained the first time. Hundreds of autoclave recipes have been developed, but the most popular are poultry, fish, meat, various tomato sauces and stew.
An autoclave is a device with which homemade products can be preserved rather quickly. main feature This device is that it raises the cooking temperature from the standard 100 degrees to at least 120 degrees. This effect is achieved by creating a higher pressure with the autoclave.
The use of this equipment allows:
- save a lot more vitamins and nutrients in the workpiece compared to in a standard way canning;
- the exposure time decreases, as a result, the hostess will quickly close the banks and be able to go about her business;
- the taste is rich and original - the peculiarity of using an autoclave is that cooking does not require additional ingredients such as sugar, salt, vinegar essence or citric acid).
Of course, such a device will be useful in any home. But it is especially worth taking care of its acquisition for those who keep on their site or on the territory country house various livestock, poultry.
Autoclave device and instructions for use
Cooking with an autoclave at home is always carried out in a vacuum, that is, air does not enter the jars during cooking. The container is tightly closed.
There are several types of autoclaves. Among them:
- those that do not first build up pressure themselves;
- those that pre-create excess pressure.
The first ones, which do not pump air on their own, are equipped with special cassettes or simply clamps. You will need to put them on metal plates, then press them down with another plate. Such a reliable fixation is necessary so that the lids do not rip from the neck of the cans during the preparation process. This, of course, can lead not only to spoilage of all products, but also to injury.
Autoclaves, which themselves pre-pressurize the cans, do not require evacuation of air. You just need to close them, and then apply the required pressure using a special pump. It is clear that the pressure in the can at this time will be significantly lower, therefore, the lid cannot be physically ripped off.
Preparation for canning
Preserving using an autoclave is carried out according to a slightly different algorithm, in contrast to the classical one, when ordinary cans are used.
Necessary:
- place the container in an autoclave;
- to fill with water;
- pump air up to one atmosphere;
- treat the sensors, valve and nipple with soapy water;
- if the closures are loose, bubbles will appear - this problem must be eliminated.
The autoclave is primarily a device for batch production in household... It is indispensable for farmers who grow meat, for fishermen, whose passion is satisfied every weekend on the pond. Cooking food in an autoclave is a quick and easy process.
Delicious recipes for autoclaves
You can close various canned food and preparations in an autoclave for the winter. The main thing is to strictly adhere to the recipe and not allow air to enter.
You need to take:
- 1 kg of beef meat;
- 100 g of bones;
- 100 g lard;
- 2 heads of onions;
- 1 carrot;
- to taste laurel, black pepper, cumin, salt.
First you need to boil the beef bone broth. Chop the main ingredient and then fry in a small amount of vegetable oil. At the bottom of the container, tamp vegetables, previously finely chopped or chopped, spices. Place the fried meat in jars so that there are no gaps. Then pour in the broth. In an autoclave, cooking will take two hours at a temperature of 120 degrees. It is quite simple to understand that the composition has been prepared - the broth will turn into jelly.
The convenience of this preparation is that any poultry meat can be used. Tasty if you take chicken, but you can take duck, goose, turkey, or add other meat to the chicken. There can be a large number of combinations, so you can try different options for blanks.
Per kilogram of the main ingredient is taken:
- 2 heads of onions;
- laurel;
- 1 tsp coarse salt, not iodized;
- black peppercorns.
You need to cut the meat into small pieces - about 2 centimeters long and wide. Not fried, put it in a container, add onion, spices and seasonings cut into rings or half rings down and on top. In an autoclave, the composition will be prepared in just half an hour at a temperature of 110 degrees.
It is worth paying attention to the fact that there is fat in the meat of a goose, turkey, so it serves as a natural oil when kindling for frying. Chicken has a minimum of it, so you need to add a little boiled water.
Canned fish from silver carp, bream, mackerel, gobies are very tasty, they can be added to the ear, used as an addition to a standard side dish.
Taken per kilogram of prepared fish:
- 1 tsp salt;
- 1 tbsp. l. vegetable oil;
- 10 black peppercorns;
- seasonings for fish (you can do without them).
Gut the fish, remove scales, large bones (if required and possible). Then cut into pieces (3 or 4 cm wide), put on the bottom of the container. Stir each seasoning layer. Preserve in an autoclave for 45 minutes at 110 degrees.
You can make any mushrooms in an autoclave. They are pre-cleaned, trimmed, cut, if necessary. Excess liquid is removed by frying in vegetable oil.
Next, the mushrooms are immersed in the bottom of the container, finely chopped onions and carrots are added if desired, seasonings, salt (one teaspoon per kilogram of mushrooms). Simmer in an autoclave for about 50 minutes at 110 degrees.
Seasonal vegetables are also very tasty in the autoclave. They can be eaten as a regular stew, added to pasta and cereals, and used as frying for delicious soup or borscht in the cold season. You will need to take:
- 3 kilograms of eggplant;
- 2 kilograms of sweet peppers of various colors;
- 1 kilogram of dense tomatoes;
- 1 kilogram of carrots;
- a pound of onions;
- 2-3 teaspoons of salt;
- vegetable oil for frying.
The main thing is to consistently fry the vegetable. In this case, they will not darken and retain their shape even with long-term storage of the cans.
First, eggplants are fried for 4 minutes, put in a separate container. Pepper cut into strips is fried in the remaining oil, after 5 minutes onions and carrots are thrown to it. After the onion has become golden, the tomatoes are added, which are also finely chopped.
Seasonings are placed at the bottom of the jars, you can use dill umbrellas, add garlic. Lay out the vegetables in layers, remembering to sprinkle each layer with salt. Sterilization in an autoclave is incomplete - only 20 minutes at average temperatures.
For preservation you will need to take:
- 3 kg of tomatoes;
- 20 g salt;
- 1 tsp Sahara;
- garlic, cloves, nutmeg, black pepper, cinnamon to taste;
- vinegar - a couple of tablespoons.
Tomatoes are chosen as ripe as possible, juicy, with a thin skin. Vegetables are passed through a meat grinder, then boiled in a pan or in an enamel container to half the initial volume. Other vegetables are also chopped - with a knife, blender or in a meat grinder. Everything is mixed and poured into jars. Sterilization takes at least half an hour at 110 degrees.
Pork stew
For blanks take:
- 1 kg of pork;
- 2 large onions;
- 1 tsp coarse salt;
- black pepper to taste, laurel.
The meat can be fried, but you can not do it. In the second case, the dish will turn out to be more tender and soft. Tamp the meat in layers mixed with seasonings, add water. Set aside in an autoclave for 45 minutes at a temperature of 110 degrees.
Ground meat
Pre-prepared minced meat is spread in sterilized jars. Add water - 4-5 tablespoons per kilogram will be enough. Sterilization for 50 minutes at 110 degrees.
The sterilization process consists of three periods:
- the first period - heating to the sterilization temperature (the sterilization temperature for each product is indicated in the table);
- the second period is holding at the sterilization temperature (the holding time in minutes is indicated in the tables);
- the third period is the cooling of canned food to a temperature of 40 ° C.
1. Modes of sterilization of canned food.
Name canned food |
Volume cans, l |
Temperature sterilization, ° C |
Duration sterilization, min. |
Canned meat | 0,35 | 120 | 30 |
0,50 | 120 | 40 | |
1,00 | 120 | 60 | |
Canned meat birds |
0,35 | 120 | 20 |
0,50 | 120 | 30 | |
1,00 | 120 | 50 | |
Canned fish | 0,35 | 115 | 20 |
0,50 | 115 | 25 | |
1,00 | 115 | 30 | |
Canned vegetables | 0,35 | 100 | 10 |
0,50 | 100 | 15 | |
1,00 | 100 | 20 | |
Mushrooms pickled |
0,35 | 110 | 20 |
0,50 | 110 | 30 | |
1,00 | 110 | 40 |
Notes:
- to ensure free expansion of liquid in sealed cans when heated, the level of liquid in the can should be 2-3 cm below the upper edge, depending on the capacity of the can;
- sterilize meat and fish products in 2 and 3 liter cans not allowed;
- increase the holding time for lamb and old beef by 15-20 minutes;
- the duration of sterilization of products can be clarified based on our own experience in the preparation of canned food;
- deviation from the set sterilization temperature should not exceed + 2 ° С;
- in the table, the sterilization duration corresponds to the holding time of the cans in the autoclave at the sterilization temperature, excluding the heating time to the specified temperature;
- in the production of pickled cucumbers and tomatoes, the sterilization time in 3-liter jars should not exceed 15 minutes.
When packing and sterilizing products, it is allowed to use glass containers with used twist-off lids.
When carrying out the sterilization process of canned vegetables and fruit, packaged hot in jars, the water in the autoclave is preheated to 70-90 ° C, then a cassette with canned food is loaded into it.
2. Modes of sterilization of tomato sauces.
Name canned food |
Volume cans, l |
Temperature sterilization, ° C |
Duration sterilization, min. |
"Spicy tomato sauce" "Kuban sauce" "Black Sea tomato sauce" "Georgian tomato sauce" "Summer sauce" "Astrakhan sauce" "Appetizing sauce" "Spicy tomato sauce" Delicacy "" "Kherson sauce" |
0,35 | 100 | 10 |
0,50 | 100 | 15 | |
0,65 | 100 | 15 | |
0,80 | 100 | 15 | |
1,00 | 100 | 15 | |
2,00 | 100 | 20 |
Canned meat
Cooking technology:
1.wash lids and jars;
2. cut into pieces weighing 50-120g;
3. chop the onions;
5. mix the meat with chopped onions (if you wish, you can increase the amount of onions and add carrots), salt and fat (vegetable oil);
6. put the raw materials in the jars so that there is a 2-3 cm void to the lid;
7. roll up the cans;
Cooking technology:
1.wash lids and jars;
3. cut the meat into pieces of 50-60g;
4. cut and fry the onions in fat;
5. Stir the meat with fried onions, salt, sugar, tomato paste, red pepper;
6. put the raw materials in the jars so that there is a 5-6 cm void to the lid;
7. roll up the cans;
8. start the sterilization process.
Cooking technology:
1.wash lids and jars;
2. put bay leaves and black pepper on the bottom of the jar;
3. cut the meat into pieces of 50-70g;
4. Boil the meat for 10-15 minutes;
5.Mix the meat with salt and place in jars so that a 2-3cm void remains up to the lid;
6. pour the broth over the meat;
7. roll up the cans;
8. start the sterilization process.
Ingredients | 0.5 l can | 1 l can |
Fried meat (raw), g | 400(705) | 800(1400) |
Melted fat, g | 70 | 140 |
Tomato paste (12%), g | 30 | 60 |
Sugar, g | 2 | 4 |
Salt, g | 7 | 14 |
Onion, g | 25 | 50 |
Ground black pepper, g | 1 | 2 |
Bay leaf, pcs. | 1 | 2 |
Wheat flour, g | 15 | 30 |
Cooking technology:
1.wash lids and jars;
2. put bay leaves on the bottom of the jar;
3. cut the meat into pieces of 30-40g;
4. fry the meat in fat for 30-40 minutes;
5. chop the onions;
6. mix the meat with salt, onion, sugar, black pepper, tomato paste and flour;
7. put the raw material in jars so that a 2-3 cm void remains up to the lid;
8. roll up the cans;
Ingredients | 0.5 l can | 1 l can |
Raw meat, g | 190 | 360 |
Wheat flour, g | 14 | 25 |
Peeled onions, g | 60 | 110 |
Fat for frying onions, g | 15 | 25 |
Salt, g | 5 | 10 |
Black pepper, g | 1 | 2 |
Sugar, g | 7 | 14 |
Peeled carrots, g | 25 | 50 |
Bay leaf, pcs. | 1 | 2 |
Fresh cabbage, g | 250 | 450 |
Tomato paste (30%), g | 23 | 46 |
Cooking technology:
1.wash lids and jars;
2. cut the meat into pieces of 30-40g;
3. chop and fry the onions in fat;
4. chop the carrots;
5. chop the cabbage;
6. sauté (fry in a dry frying pan until light brown) flour;
7. mix the meat with flour, tomato paste, onions, carrots, cabbage, salt, black pepper, sugar;
8. put the raw materials in the jars so that there is a 2-3 cm void to the lid;
9. roll up cans;
10. start the sterilization process.
Components | Ratio component parts v % | Number in banks, g | |
0,35l | 0,5l | ||
Liver | 65-66 | 230 | 325 |
Fat | 4 | 15 | 20 |
Sauce | 30-31 | 105 | 155 |
Net weight | - | 350 | 500 |
Cooking technology:
1.wash lids and jars;
2. peel the liver from the film and cut into pieces weighing 50-60 g;
4. put the liver in jars and pour hot sauce so that a 2-3 cm void remains up to the lid;
5. roll up cans;
Making the sauce
The sautéed flour is carefully poured into a warm broth, rubbing the resulting lumps and stirring. The mixture is boiled in a container for 20-30 minutes until the grains disappear. Then, according to the recipe, the remaining components of the sauce are introduced sequentially and boiled again for 15 minutes.
The sauce is poured into jars at a temperature of 70-75 ° C immediately before seaming.
Sauce recipe
Cooking technology:
1.wash lids and jars;
2. cut the meat (beef, pork) into pieces weighing 500-700g;
3. Boil the meat for 40-60 minutes;
4. fry the onion in fat until golden brown;
5. mix the meat with salt and onion and grind it in a meat grinder;
6. add broth and spices according to the recipe, mix thoroughly;
7. put in jars so that a 2-3 cm void remains up to the lid;
8. roll up the cans;
9. start the sterilization process.
Raw materials | Bookmarking of products in the manufacture of liver pâté in g per 100 g | ||
with pork fat | with butter | with carrots | |
Liver | 55 | 55 | 47,8 |
Raw fat | 35 | - | 10,5 |
Carrot | - | - | 13 |
Raw brains | 10 | 10 | 8,7 |
Butter | - | 35 | - |
Ghee butter | - | 30 | - |
Onion | 3 | 3 | 3 |
Salt | 1,3 | 1,3 | 1,3 |
Sugar | 0,4 | 0,4 | 0,4 |
Black and allspice pepper, nutmeg, cinnamon and cloves (in equal parts) | 0,2 | 0,2 | 0,2 |
Cooking technology:
1.wash lids and jars;
2. Peel the liver from the film and cut into pieces weighing 50-60 g;
3. Bread the liver in flour and fry for 3-5 minutes;
4. onions and carrots are fried in fat until golden brown;
5. liver, onions and carrots are chopped in a meat grinder;
6. add melted fat or butter, salt, spices to the crushed mass, mix thoroughly;
7. Put the paste mass in jars so that a 2-3 cm void remains up to the lid;
8. roll up the cans;
9. start the sterilization process.
Part ratio
Cooking technology:
1.wash lids and jars;
2. peel the kidneys from the film and cut in half lengthwise, soak for 2-3 hours, boil, cool;
3. cut the buds into 1–2 cm cubes;
4. make tomato sauce;
5. put the kidneys in jars and pour hot sauce so that a 2-3 cm void remains up to the lid;
6. roll up the cans;
Making the sauce
Fat is loaded into the boiler, then chopped onions, after frying add flour, broth, tomato paste, salt, sugar, pepper, then boil, and then add vinegar.
Tomato sauce recipe
Cooking technology:
1.wash lids and jars;
3.boil and fry, cut into pieces 50-60g;
4. Boil the beef bone broth;
5. boil the tomato sauce;
6. Prepack pieces of meat in jars, pour hot sauce;
7. roll up the cans;
8. start the sterilization process.
Sauce recipe
Sauce recipe
Cooking technology:
1.wash lids and jars;
2. prepare the carcasses, chop along the ridge, rinse, soak in 1% vinegar solution (2: 1) for 20 minutes;
3.boil and cut into pieces 35-40g;
4. prepare rice, rinse, boil in 1% salt solution;
5. Boil the beef bone broth;
6. boil sour cream sauce;
7. pack the pieces of meat into jars, pour hot sauce;
8. roll up the cans;
9. start the sterilization process.
Cooking technology:
1.wash lids and jars;
2. Cut the lamb into 20-30g pieces;
3. fry meat, onions and carrots;
4. Boil in a kettle for 20 minutes a mixture of onions and carrots with rice, salt, fat and pepper;
5. pack meat and mixture into jars;
6. roll up the cans;
7. start the sterilization process.
Canned poultry meat
Cooking technology:
1.wash lids and jars;
2. cut the chicken into pieces weighing 50-120g;
3. chop the carrots;
4. put black pepper and bay leaves on the bottom of the jar;
5. mix the meat with chopped carrots (you can increase the amount of carrots if you wish) and salt;
7. roll up the cans;
8. start the sterilization process.
Ingredients | 0.5 l can | 1 l can |
Chicken meat on the bones, g | 350 | 700 |
Rice, g | 50 | 100 |
Butter, g | 15 | 30 |
Salt, g | 6 | 12 |
Onion, g | 7 | 14 |
Carrots, g | 7 | 14 |
Black peppercorns, pcs. | 3 | 6 |
Allspice, pcs. | 2 | 4 |
Broth (boiled water), g | 150 | 300 |
Cooking technology:
1.wash lids and jars;
3. fry the chicken pieces in vegetable oil;
4. cut onions and carrots;
5. Boil the rice in boiling water (8-10 minutes);
6. mix rice with butter;
7. put black and allspice pepper on the bottom of the jar;
8.Stir the fried chicken meat with the chopped carrots (you can increase the amount of carrots if you wish), salt and rice;
9. put the raw material in jars so that a 2-3 cm void remains up to the lid;
10. pour broth or water;
11. roll up cans;
Cooking technology:
1.wash lids and jars;
2. cut the chicken into pieces weighing 25-50g;
3. boil the chicken pieces;
4. put black pepper and bay leaves on the bottom of the jar;
5. mix the boiled chicken meat with salt;
6.Place the pieces of meat and butter in the jars so that a 2-3cm void remains up to the lid
7. roll up the cans;
8. start the sterilization process.
Cooking technology:
1.wash lids and jars;
2. cut the chicken into pieces weighing 25-50g;
3. boil the chicken pieces;
4. Strain the broth and add the swollen gelatin, boil (at the rate of 1 tablespoon of gelatin for 1 glass of cold water, 1 glass of swollen gelatin for 1 liter of broth);
6. roll up the cans;
7. start the sterilization process.
Cooking technology:
1.wash lids and jars;
2. Boil chicken meat, cut into pieces 30-50g;
3. prepare the sauce;
4. Place chicken pieces in jars, pour hot sauce in such a way that a 2-3 cm void remains up to the lid;
5. roll up cans;
6. start the sterilization process.
Making the sauce
Sauce recipe
Cooking technology:
1.wash lids and jars;
2. cut the chicken into 25-50g pieces;
3. boil the chicken pieces;
4. Strain the broth and add the swollen gelatin, boil (at the rate of 1 tablespoon of gelatin for 1 tablespoon of cold water, 1 tablespoon of swollen gelatin for 1 liter of broth);
5. put pieces of meat in jars, pour hot broth in such a way that a 2-3 cm void remains up to the lid;
6. roll up the cans;
7. start the sterilization process.
Cooking technology:
1.wash lids and jars;
2. cut the chicken into 30-50g pieces;
3. fry the chicken pieces in ghee;
4. cook the broth;
6. put the chicken pieces in a jar, add the swollen rice, pour over the hot sauce;
7. roll up the cans;
8. start the sterilization process.
Making the sauce
Boil chicken bone broth in water at a 1: 3 ratio of bones to water. Dried flour is added to the melted butter, then broth and sugar, boiled for 2-3 minutes, served for packaging at a temperature not lower than 75 ° C.
Sauce recipe
Ingredients | Content in% |
Roasted duck | 50 |
Tomato sauce | 34 |
Fried onions | 16 |
Cooking technology:
1.wash lids and jars;
2. cut the duck into 30-50g pieces;
3. fry the duck pieces in ghee;
4. cook the broth;
5. make tomato sauce;
6. peel, wash, finely chop the onion, simmer for 5 minutes in a skillet;
7. put onion, pieces of duck on the bottom of the jar and pour hot sauce;
8. roll up the cans;
9. start the sterilization process.
Making the sauce
Boil chicken bone broth in water at a 1: 3 ratio of bones to water. Dried flour is added to the melted butter, then broth and sugar, boiled for 2-3 minutes, served for packaging at a temperature not lower than 75 ° C.
Sauce recipe
Ingredients | glass jar 500g | glass jar 1000g |
Chicken, half-gutted | 400 | 800 |
Duck half-gutted | 5,5 | 11 |
Bouillon | 104 | 208 |
Bone fat | 15 | 30 |
Onion | 21 | 42 |
Flour | 15 | 30 |
Garlic | 5 | 10 |
Red pepper | 3 | 6 |
Salt | 5 | 10 |
Cooking technology:
1.wash lids and jars;
2. cut the poultry carcasses into 50-70g pieces;
3. prepare the sauce;
4. put the pieces of poultry in jars and pour over the sauce;
5. roll up cans;
6. start the sterilization process.
Sauce recipe
Raw materials | Goose meat with cabbage | Goose meat with buckwheat porridge | ||
500g | 1000g | 500g | 1000g | |
Fried goose meat | 150 | 300 | 210 | 420 |
Stewed cabbage | 350 | 700 | - | - |
Buckwheat porridge | - | - | 290 | 580 |
Raw materials | Goose meat with rice | Goose offal in tomato sauce | ||
500g | 1000g | 500g | 1000g | |
Fried goose meat | 150 | 300 | - | - |
Boiled rice | 350 | 700 | - | - |
Boiled goose offal | - | - | 350 | 700 |
Tomato sauce | - | - | 150 | 300 |
Cooking technology:
1.wash lids and jars;
2. cut the meat into 50-70g pieces;
3. fry the meat in fat or vegetable oil;
4. Stew sauerkraut with goose fat, bone broth, fried onions, bay leaves, sugar, pepper and salt;
5. cook buckwheat porridge with fat, onions, spices;
6. cook rice porridge with fat, onions, spices;
7. processing of offal, cooking;
8. prepare goose bone broth (output 1: 1);
9. Prepare tomato sauce from broth, salt, sugar, pepper, tomato paste, fried onions, vinegar;
10. lay the pieces of poultry, porridge in layers, pour hot sauce;
11. roll up cans;
12. start the sterilization process.
Canned fish
Cooking technology:
1.wash lids and jars;
3. fry the fish in vegetable oil;
4. put black pepper and bay leaves on the bottom of the jar;
5. mix the fried fish with salt;
6. put the raw material in jars so that a 2-3 cm void remains up to the lid;
7. roll up the cans;
8. start the sterilization process.
Cooking technology:
1.wash lids and jars;
2. cut the fish into pieces weighing 50-80g;
3. put black pepper and bay leaves on the bottom of the jar;
4. mix fish and salt;
5. put the raw material in the cans so that a 2-3 cm void remains up to the lid;
6. pour vegetable oil;
7. roll up the cans;
8. start the sterilization process.
Canned vegetables
Cooking technology:
1.wash lids and jars;
2. cut orurtsi, tomatoes into 8 pieces, Bulgarian pepper;
7. roll up the cans;
8. start the sterilization process.
Components | Type of salad, g per 1 kg of mixture | ||||
"Ukrainian" | "Donskoy" | "Kuban" | "Nezhinsky" | "Tashkent" | |
Fresh cabbage | - | - | 250 | - | - |
Sweet red pepper | 170 | - | - | - | 219 |
Sweet pepper (red or green) | - | 215 | 150 | - | - |
Fresh brown or dairy tomatoes (you can also use red ones) | 440 | 549,3 | 400,5 | - | 275 |
Fresh cucumbers | - | - | - | 623,1 | - |
Carrot | 170 | - | - | - | - |
Onion | 115,2 | 157 | 120 | 300 | 152,8 |
Sunflower or cottonseed oil | 80 | 55 | 55 | 55 | 55 |
Acetic acid 80% | 4 | 3 | 5 | 5 | 3,5 |
Salt | 20 | 20 | 15,5 | 15,5 | 20 |
Bay leaf | 0,14 | 0,46 | 0,4 | 0,4 | 0,47 |
Black peppercorns | - | 0,24 | 0,5 | 05, | 0,23 |
Allspice peas | 0,23 | - | 0,5 | 0,5 | - |
Carnation | 0,23 | - | - | - | - |
Cooking technology:
1.wash lids and jars;
2. chop orurtsi, onion rings, tomatoes into 8 pieces, bell peppers, carrots into strips, chop cabbage;
3. put sliced vegetables in layers in jars;
4. Boil water for the marinade;
5. add and dissolve salt, sugar and vinegar in water (according to the recipe);
6. pour the marinade over the vegetables in the jar, so that a 2-3 cm void remains up to the lid;
7. roll up the cans;
8. start the sterilization process.
Cooking technology:
1.wash lids and jars;
2. cut the eggplants into 2x2 cm cubes and fry;
3. cut the carrots and bell peppers into strips;
4. cut the onion into cubes;
5. fry carrots, bell peppers and onions in vegetable oil;
6. Mix prepared vegetables with tomato paste, vegetable oil, salt, sugar, simmer for 30 minutes;
7. lay the raw material in such a way that a 2-3 cm void remains up to the lid;
8. roll up the cans;
9. start the sterilization process.
Mushrooms
Cooking technology:
1.wash lids and jars;
2. Boil the mushrooms for 5-6 minutes;
3. drain and rinse with running water;
4. Boil again in water with salt and spices for 10 minutes; add vinegar at the end of cooking;
5. packaged in jars;
6. roll up the cans;
7. start the sterilization process.
Cooking technology:
1.wash lids and jars;
2. Cut the mushrooms into equal pieces;
3. Pour mushrooms with water, salt, add chopped onions, allspice;
4. cook for 25-35 minutes;
5. prepare the marinade (add salt, sugar to the water, boil, at the end add vinegar or citric acid);
7. roll up the cans;
8. start the sterilization process.
Cooking technology:
1.wash lids and jars;
2. Pour mushrooms with slightly salted water;
3. cook for 5 minutes;
4. prepare the marinade (add pepper, bay leaf, nutmeg to the water, boil, at the end add vinegar or citric acid);
5. Pour the marinade over the mushrooms, boil for 5 minutes;
6. put mushrooms with marinade in jars;
7. roll up the cans;
8. start the sterilization process.
Tomato sauces
Ingredients | |
Fresh tomatoes | 2770 |
Salt | 23 |
Sugar | 16 |
Fresh garlic | 3 |
Bitter black pepper | 3 |
Allspice | 6 |
Carnation | 1,2 |
Nutmeg | 3,5 |
Acetic essence 80% | 4,25 |
Cinnamon | 1,2 |
Ingredients | Recipe, g per 1 kg of ready-made sauce |
Fresh tomatoes | 2116 |
Salt | 23 |
Sugar | 15 |
Fresh onions | 88 |
Fresh garlic | 1,3 |
Bitter black pepper | 0,56 |
Allspice | 0,56 |
Carnation | 1,67 |
Mustard | 0,39 |
Acetic essence 80% | 5,5 |
Ingredients | Recipe, g per 1 kg of ready-made sauce |
Fresh tomatoes | 3244 |
Salt | 23 |
Sugar | 20,5 |
Bitter black pepper | 0,42 |
Allspice | 0,94 |
Cinnamon | 1,75 |
Nutmeg | 0,5 |
Vinegar 10% | 51 |
Acetic essence 80% | 18 |
Ingredients | Recipe, g per 1 kg of ready-made sauce |
Fresh tomatoes | 2450 |
Salt | 15 |
Sugar | 50 |
Fresh sweet pepper | 40 |
Fresh apples | 100 |
Fresh onions | 30 |
Parsley | 5 |
Fresh garlic | 2 |
Dill greens | 5 |
Celery greens | 5 |
Flour | 10 |
Bitter black pepper | 0,2 |
Allspice | 0,2 |
Coriander | 0,2 |
Cinnamon | 0,2 |
Lemon acid | 1,6 |
Ingredients | Recipe, g per 1 kg of ready-made sauce |
Fresh tomatoes | 3200 |
Salt | 27 |
Sugar | 21,8 |
Garlic | 0,29 |
Carnation | 1,86 |
Cinnamon | 1,86 |
Allspice | 1,27 |
Bitter pepper | 0,29 |
Nutmeg | 0,49 |
Vinegar 10% | 75,5 |
A home (household) autoclave is a device that allows you to very quickly prepare homemade canned food.
The advantage of the autoclave is the ability to raise the cooking temperature from 100 to 120-125 degrees Celsius. This is achieved by overpressure during autoclave operation. The duration of the preparation of canned food is significantly reduced, it allows you to save more nutrients and vitamins, and homemade autoclave recipes do not require additional preservatives (vinegar, citric acid, salt or sugar).
Cooking in an autoclave takes place in an airless space in hermetically sealed cans.
Types of autoclaves for canning
- without preliminary pressurization (sterilizers);
- with forced injection of excess pressure.
In autoclaves that do not require air injection, special clamps (cassettes) for cans are necessarily used. Ready-made cans are placed on a metal plate and pressed with another plate on top, securely fixing so that the lids from the cans are not torn off during cooking in an autoclave.
When preparing homemade recipes in an autoclave with forced pumping of excess pressure, you do not need to pinch the cans. It is enough to tightly close the jars and pump the required pressure into the autoclave using a conventional pump. Due to the fact that it will be higher than the pressure in the can, the lid will not rip off it.
Autoclave device
An autoclave is a kind of tank with a hermetically sealed lid, handles and the necessary attributes:
- thermometer;
- monometer;
- pressure nipple;
- a valve to relieve excess pressure during cooking;
- drain hole.
Canned food in an autoclave: is it better gas or electric ?!
The main question when buying an autoclave is the source of its heating. If you have a gas or conventional electric stove, then an autoclave in the form of a regular cylinder with a lid and sensors will do. Its design is very simple, the price is low, it is durable and easy to maintain.
In the absence of a gas or electric stove, you will have to use more "advanced" copies of autoclaves for canning with a built-in electric heating element, usually about 2 kW.
"Gas" devices without built-in heating element
The size of the autoclave depends on the volume of the container. An example is the Belarusian "Novogas":
Height (cm) |
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Number of cans for 1 liter (pcs) |
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The number of cans of 0.5 liters (pcs) |
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How much meat is placed in one go (kg) |
From the factory, the autoclave is delivered to the consumer in a bubble wrap, all the sensors are turned inside the lid.
The neck diameter is 12.5 centimeters. Inside the device there is a passport, an additional gasket (rubber ring). At the bottom of the cylinder is a stand for jars.
Heating a 24-liter autoclave to 4.5 atmospheres at 25 degrees Celsius is achieved in about 2 hours. Cools down completely in 10-12 hours. After cooling down, the residual pressure must be gradually released; the autoclave must not be opened immediately.
There is one "difference" in almost all Belarusian autoclaves: they arrive at their destination with paint chips on the bottle. These areas will need to be painted over so that the metal does not rust during the preparation of canned food.
Electric autoclaves
The concept is the same as that of gas, the only significant difference is the presence of a built-in heating element (heating element). Electric autoclaves are made, as a rule, of stainless steel.
Autoclaves with ECU
Autoclaves with an electronic control unit (ECU) no longer have pressure and temperature sensors on the cover, they only have a pressure regulation mechanism - a bleed valve. The ECU is attached to the wall of the device and regulates the work process.
After installing the cans in the prepared autoclave and closing it, you just need to select a cooking program on the computer, or set your own parameters. After setting the program, the water will automatically heat up to the set temperature and will maintain it according to the programmed duration.
There is no longer a tap at the drain hole in the device with the ECU - the water drain will start automatically after the canned food is prepared according to the preset program.
Preparation for work
Most devices will require some steps before placing canned food in a pressurized autoclave. After placing cans for preparation in an autoclave, filling with water and pumping air to 1 atmosphere, lubricate all attachments of sensors, valve and nipple with soapy water. If the connection is loose, bubbles will appear, and problem areas will need to be screwed up again.
Autoclaving canned food is a very quick and easy process. For farmers who raise animals for meat, a home autoclave is very useful!
Today we will show you how to cook canned fish at home using an autoclave. This can be done in dozens of ways. Of all, we have selected the 2 most popular: fish in oil and fish in tomato juice.
Recipe for canned fish in oil
Let's start with the traditional canning method. Canned fish in oil has a clean taste without unnecessary additives. It is perfect for making sandwiches.
We will make canned food in half-liter cans. Liter containers can also be used, no longer recommended.
To prepare 1 half-liter jar, we need:
- Fish - 350-400 g
- Black peppercorns - 3 pieces
- Oil - 2 tbsp. spoons
- Bay leaf - 1 piece
- Salt - 5-7 g
- Carrot
Cooking procedure
- The first thing to do with fish is to clean our fish and rinse it under tap water. Next, cut the fish into pieces of 50-70 grams and salt it.
- Wash carrots and onions, peel and chop.
- The autoclave itself is filled to the brim with water, regardless of the number of cassettes with blanks. Do not add 2-4 cm to the upper edge of the case. Close the lid and tighten the nuts tightly.
- We put the autoclave on heating. We are waiting for a temperature of 110 ° C. Upon reaching this indicator, we wait 30-35 minutes. The canned food is ready. You just have to wait until the autoclave cools down naturally in order to remove the finished fish delicacies from it.
We put the ingredients in the jar.
First, put a bay leaf on the bottom and pour 3 pieces of peppercorns. Then, until about half, we tightly lay the jar with fish pieces, make a vegetable layer of carrots and onions and put the fish again. The remaining space can be laid with vegetables, leaving an air gap of 2 cm. As a result, you should get a kind of "sandwich" in several layers of fish and vegetables. Pour all this on top with sunflower oil.
The rest of the banks are completed according to the same system. Then they are placed in a special cassette, which are then put into an autoclave.
Important! Maintain a temperature of 110 ° C throughout the entire sterilization process. As soon as it starts to rise, turn down the heating power. Otherwise, the canned food will simply cook, and the lids from the cans may fly off.
Recipe for canned fish in tomato juice
Slightly different in taste, but no less tasty and healthy, will turn out canned fish in tomato juice. The recipe is very similar to the one written above, but there are some nuances.
Based on 1 half-liter jar, we need:
- Fish - 350-400 g
- Onion - 1 onion
- Carrots - 1 piece
- Bay leaf - 1 piece
- Black peppercorns - 3 pieces
- Salt to taste
- Tomato paste - 2-3 tbsp l.
Cooking procedure
The fish should be peeled, rinsed and cut into pieces. If you use gobies, capelin or small river fish, then you do not need to trim the fins and tail - in the autoclave it will all boil down. Gut the carcasses, rinse, then lightly fry in a pan. This way we can get rid of excess moisture. Then add some salt to the fish.
Cut the onion into rings, rub the carrots. Fry vegetables in a skillet in a large amount of oil. After a couple of minutes, add tomato paste to them, simmer under the lid for about 10 minutes.
A crucial stage is the layout of the products. We pre-wash the cans, dry them, inspect them for integrity.
After that, put a bay leaf on the bottom and throw in a couple of peppercorns. On top of them we lay fish and our tomato broth in layers. We leave an air cushion at the top of the can 2-3 cm.
We fix the blanks in special cassettes and put them in an autoclave. Fill the container with water, without adding 2-3 cm to the upper edge. Turn on the heating and wait for the device to show a temperature of 110 ° C. After that, detect 40 minutes. After the time has elapsed, the canned food will be ready. You just have to wait until the autoclave cools down to enjoy the fish delicacy prepared by your own hands.
Proper preservation of vegetables allows you to preserve most of their nutrients and turn the preparations into inexpensive and complete sources of vitamins and minerals. There are much more of these components in vegetables than in fruits. Home canning vegetables in an autoclave allows you to make the harvesting process quick and with minimal effort - and this applies to almost the entire range of products.
If we take into account the professional classification, in a home autoclave you can prepare natural, snack and lunch canned food, vegetable juices and marinades, and tomato-based products. Natural canned foods include those made from one or more vegetables with sugar, salt and acids, filled with water and sterilized. For snack bars - products from vegetables, to which vegetable oil, spices, tomato juice, herbs are added. They most often undergo pre-processing before conservation and are more high-calorie.
Rules for preserving vegetables in an autoclave
Vegetables are cooked in an autoclave, in most cases following the following algorithm:
- Selection of vegetables - ripe, without rot and other flaws.
- Processing - washing, sorting, peeling, slicing, boiling or other pre-heat treatment (if necessary).
- Stacking clean cans of aromas and spices to the bottom according to the recipe.
- Adding vegetables (almost always done without tamping).
- Fill creation. This usually requires hot water (about 80 degrees Celsius) with salt, sugar and vinegar.
- Adding hot fill to jars. In this case, it is important to leave about 2 cm to the lid - during the sterilization process, the composition will expand, and it needs a place.
- Closing cans with metal lids.
- Sterilization of cans in an autoclave under certain conditions of temperature and pressure.
- Removing the cans after the autoclave has cooled down.
General norms for sterilizing canned vegetables in an autoclave:
Autoclave Canned Eggplant Recipe
These classic autoclavable canned vegetables are made with the following ingredients:
- blue - 3 kg;
- sweet pepper - 2 kg;
- tomatoes - 1 kg;
- onions - 500 g;
- carrots - 1 kg;
- sunflower oil - 1.5 tbsp.;
- salt - 2 tablespoons
Early eggplants work best for the recipe (they don't have many seeds yet). They need to be cut into slices, salt and left in a saucepan for 3 hours for juice to appear. At this time, you need to cut other vegetables: grind carrots, cut onions and peppers into rings, tomatoes into quarters. Each ingredient must be individually fried in sunflower oil, and only then mixed. Put eggplants in clean jars, the next layer - vegetables, and so fill in layers to the top. Sterilization time in an autoclave - up to 15 minutes.
Canned tomatoes in an autoclave
It is common to preserve vegetables in an autoclave in their own juice - for example, to cook a tomato you need:
- medium-sized tomatoes - 12 pcs.;
- freshly squeezed tomato juice - 1 tbsp.;
- black pepper - 4-5 peas;
- salt - 1 tsp
Wash the tomatoes and hold them in boiling water for 30 seconds to remove the peel from them afterwards. Put pepper and salt in the jars, very carefully put the tomatoes (in no case squeeze!), Heat the tomato juice to about 80 degrees Celsius and pour it into the jars. After the container, it can be sealed with metal lids. Closed banks must be autoclaved and sterilized for 15 minutes. The finished product has excellent storage properties and is versatile: it can be consumed neat or made as a component of dishes (for example, pizza).
Autoclave Cucumber Canning Recipe
You can make preparations for the winter in an autoclave, including cucumbers. In this recipe, we will consider the preparation of crispy pickled fruits. For this you need:
- medium-sized cucumbers;
- salt - 5 g per half-liter jar;
- garlic cloves - 3-4 pcs.;
- fresh dill;
- black pepper - 0.5 tsp;
- vinegar - 1 tsp;
- water.
We select the proportions of the products depending on the volume of the used cans. Put the spices to taste. We select hard cucumbers for preservation. Ideally, they should be harvested no later than 24 hours before cooking. Cucumbers can be canned whole (resulting in crispy), for sandwiches (cut into strips) or for salads (cut into circles). The last two options practically do not allow to achieve the necessary crunchiness, but they provide convenient use of canned food.
Add a branch of fresh, pre-washed dill to each jar. Then add the peas and garlic. If desired, the recipe can be supplemented with 1 tsp. mustard seeds and a dash of finely chopped onions. If you like spicy food, add 1 tsp. chopped dry red pepper.
Next, prepare the brine. For him, it is better to take white vinegar - about 2 tbsp. Pour it into a saucepan and add a quarter glass of water and salt. Bring the mixture to a boil and turn off the heat immediately. Meanwhile, we chop the cucumbers into jars, fill them with a solution, leaving 1 cm to the lid. Roll up the jars and put them in the autoclave. Sterilization time - no more than 5 minutes. at a temperature of 90 degrees Celsius, otherwise the crispness will be lost.
Autoclave zucchini canning recipe
Modern recipes for canning vegetables allow you to cook such a classic, but beloved by many, preparation, like squash caviar. For not needed:
- zucchini - 2 kg;
- sweet pepper - 500 g;
- onions - 500 g;
- carrots - 1 kg;
- sunflower oil - 0.5 l;
- sugar - 50 g;
- salt - 75 g;
- ready-made tomato paste - 150 g.
The zucchini should be peeled and cut into approximately 2 cm cubes. Chop the onion well, and grind the peppers and carrots or cut into strips. It is better to fry the peppers, carrots and onions a little in sunflower oil. A little later, add zucchini to them, as well as tomato paste, salt and sugar. Stew vegetables until tender, preferably over low heat. Grind the finished product - for example, using a blender. Spread the resulting caviar in half-liter jars and roll up. Sterilization time - 10 minutes at a temperature of 90 degrees Celsius.
Autoclave Canned Carrot Recipes
Autoclave recipes are also available, where carrots are one of the main ingredients. For example, to cook carrots with asparagus beans you need:
- carrots - 500 g;
- asparagus beans - 1 kg;
- bay leaf to taste;
- onions - 200 g;
- tomatoes - 700 g;
- sunflower oil - 200 g;
- salt - 3 tsp;
- sugar - 2 tsp
Cut the tails of the beans and cut them into two halves. Cut 200 g of carrots into strips, chop the remaining 300 g on a grater. Put the beans with carrots, cut into strips in layers in the jars, add the bay leaf.
Cooking the sauce. Chop the onion and fry together with grated carrots in sunflower oil until golden brown. Add tomatoes cut into small pieces. Pour water into the pan so that it covers the ingredients, and simmer for 5 minutes. Pour the prepared sauce into jars. After the container, roll up and sterilize in an autoclave for 10 minutes.
Autoclave carrot salad
Another autoclave canned food recipe using carrots requires the following ingredients:
- carrots - 1 kg;
- onions and cabbage - 1 kg each;
- sweet pepper - 500 g;
- water - 1 l;
- vinegar 9% - 1 tbsp.;
- sugar - 250 g;
- salt - 2 tablespoons;
- bay leaf - 4 pcs.;
- pepper - 6 peas.
Chop the carrots on a coarse grater, chop the cabbage with a shredder, peel the onion and cut it in halves. Remove seeds from pepper, wash and cut into strips. Prepare the marinade separately: add vinegar, salt, pepper and sugar, as well as bay leaves to the water, boil and leave to cook for 10 minutes. We put cabbage, carrots, onions and peppers in layers in a jar, pour marinade on top, leaving 1.5 cm to the lid. Then we roll up the containers and sterilize in an autoclave for 10 minutes.
At home, you can use any recipes for cooking vegetables in an autoclave and end up with tasty and healthy preparations without preservatives. To be able to do this, it should be manufactured in an industrial environment. Our company offers proven models that are safe, reliable and convenient to use. Buy an autoclave, and canning will turn from a routine into a pleasant and quick process.
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