Sterilization of cold salads in the oven. How much time and how to sterilize jars in an electric and gas oven, empty and with blanks
06.06.2018
Let’s first understand what pasteurization means. Pasteurization or sterilization is a high-temperature processing of products. It is used during conservation to kill harmful microflora and increase the shelf life of the product.
Sterilization is the processing of canned products at temperatures above 100 degrees. For this, special equipment is used - an autoclave. High pressure is created in the autoclave, which in turn increases the boiling point.
At home, of course, we will not be able to sterilize in this way. Therefore, to raise the boiling point salt is added to jars with blanks, and sugar is added to jam and compotes. Salt and sugar also act as preservatives. The main thing is to choose the right dosage.
Sterilizing jars and lids
Some types of salads and snacks, such as lecho or vegetable caviar, as well as mushrooms, juices and compotes, will require prior sterilization. But pickled vegetables can be immediately put into jars. First properly sterilized.
The most popular and easiest way to sterilize jars and lids is boiling. Let's put it on the stove clean container of water. Banks must first be heated so that it does not burst in boiling water. To do this, each jar must be carefully poured over with boiling water.
After the glass has warmed up, put it in a pot of boiling water. It is good if the pan is wide so that the jar lies on its side, and periodically turn it to completely sterilize inside and out. This operation continues for about 3 minutes. We also sterilize the lids in the same water. Check them for damage first.
Carefully remove the jars from the water, carefully watching that there is no water left inside. Hot jars should dry quickly. We put them in a clean place and cover with pre-sterilized lids.
Preservation preparation
Any preparation for conservation begins with careful washing and preparation. Vegetables should be washed in cool running water. Check that there is no residual soil left. Then the washed workpiece is folded into a bowl so that the water is completely glass. I also carefully wash the greens, and then dry them later.
We put clean and dry vegetables tightly in jars to the line of the coat hanger. You always need to leave a gap, because when heated, our workpiece expands and may fall out. Then the blanks must be covered with a lid to avoid dirt and dust.
Depending on the chosen recipe, we prepare the marinade. Never use sea or iodized salt. Only fit regular rock salt. Then the marinade must be brought to a boil, pour into a container with vegetables and cover with a lid.
There are three popular ways to sterilize a jar of blanks at home.
Sterilization in boiling water
This is the easiest and most common way. The workpiece is sterilized in a container with boiling water.
We put the finished cans with the workpiece in a wide and deep pan. At the bottom must be placed wooden stand or towel so that the glass does not come into contact with the hot bottom. Cover the top with lids. The pot is filled with water, a couple of centimeters below the neck. The temperature of the water must match the temperature of the jar, as the difference may cause it to burst.
The workpiece in the pan is gradually brought to a boil. Make sure no water gets inside. Spin sterilization takes place strictly according to the recipe. If the exact time is not indicated there, use the recommendation:
- volume 0.5 liters sterilize for 10 minutes;
- 1 liter 15 min;
- 2 liters 20 min;
- 3 liters 25-30 min.
If you cook a salad, then it will take more time. In such a recipe, the temperature of boiling water can exceed one hundred degrees.
You need to put and remove twists with the help of special tongs. They are inexpensive, and sterilization will be much easier and safer.
You need to remove the jars from boiling water in the same sequence in which they were put to sterilize, and immediately roll them up. If you get everything at once, then they will start to cool down and a violation of sterility is possible.
Sterilization in the microwave
Very easy to sterilize in the microwave. We prepare the workpiece as usual, according to the recipe and put it in jars. Then we put them in the oven. The microwave is set to full power. When the liquid boils mark three minutes. In ten minutes, you can cook 7-8 cans.
It is not necessary to fill a full jar with water, 1/3 of the volume is enough. When boiling, the resulting steam will cover the entire jar and its contents. The most important thing is that the glass will not burst. Then just take out the twist and add boiling water.
In no case do not put iron lids in the microwave, they must be sterilized separately in a different way.
Some fear that the microwave may spoil the workpiece, for example, crispy cucumbers will turn into porridge. This is not true, the time spent in the microwave is too short and nothing will happen to the vegetables.
Conveniently, the microwave will save you a lot of time and you won't have to stand near the hot stove. After all, spin season is a hot time.
Sterilization in the oven
As in other cases, we put the prepared spins with our blanks in the oven, it should be cold. Set the oven temperature to about 150 degrees.
When the temperature reaches the desired mark, note the time:
- For a volume of 0.5 liters 10 min;
- 1 liter - 15 min;
- 2-3 liters - 20-25 min.
Then we take out the banks one by one and immediately roll them up. Lids can be sterilized immediately in the same oven, but do not cover the jar.
With this method, there will not be as much steam in the kitchen as when sterilizing in boiling water. And at one time in the oven, you can cook all the twists at once.
In the summer, when a lot of berries and vegetables appear on our table, I want to prepare as much as possible for future use. We roll up jars of tomatoes, cucumbers and other yummy things. However, it is not uncommon for our banks to explode long before winter and the mood is spoiled. Still would! After all, conservation takes so much food and effort!
But, if everything is done according to the rules, the blanks will delight us for a very long time. In this article, we will look at methods for sterilizing jars, as well as ways to speed up this process.
What is sterilization?
This is a method of heat treatment of the product, which prevents it from spoiling due to the growth of bacteria. There are a lot of sterilization methods, we will consider the main ones below.
Sterilization is divided into: sterilization of empty jars and lids, sterilization of finished blanks, pasteurization.
A mandatory sterilization rule is the cleanliness of the jar and lid! If you are sterilizing a jar with a blank, never touch it by the neck; in general, it is better to take the jars from the side to avoid food spoilage.
First, jars and lids are sterilized empty:
1. The most common way: a well-washed jar is poured with boiling water and placed upside down on a boiling kettle, the sterilization time is about 10-15 minutes.
2. This method is a little easier. It is necessary to pour boiling water over the jar twice, then pour hot water over the jar for 3 minutes and while it stands, you need to prepare the lids. Put the lids into the boiling pot and boil for 2 minutes. We drain the water from the cans and immediately lay your workpiece, close the lid and roll it up.
3. The method of sterilization in the oven is as follows: wash the jars very carefully, put the jars in a cold oven upside down and heat it to 150 degrees, mark the time for 15 minutes and the jars are ready.
4. You can sterilize empty jars in the microwave too. We arrange the washed jars inside and turn on the microwave at full power, as soon as the jars are dry they are ready.
5. We hold the jar upside down over the fire, first the jar is wet inside, then, as it dries, it is sterilized.
Hooray! We know how to sterilize jars and lids, and our blanks will stand for a long time! But that's not all, you need to perform the main sterilization of the workpiece in the bank.
To do this, we need to take jars and re-sterilize like this:
1. Ready jars are placed in a pot of cold water, where a rag lies at the bottom, then brought to a boil and sterilized for 10-15 minutes, then removed and rolled up with ready-made lids.
2. The method of sterilization in the oven is this. We put the jars in a cold oven with blanks without lids, bring the temperature to 100 degrees and note the time. Sterilization time from 15 minutes for liter jars. Then we take out and roll up the hot jars with ready-made lids and turn them over.
3. Can be sterilized in the microwave. We arrange the jars inside and turn on the microwave at full power, as soon as the jars with the workpiece boil, switch to a minimum and wait 2-3 minutes. Then we close everything with lids. In the microwave, the heating is even, and the entire jar warms up.
If you want the workpiece to be softer, you need to sterilize the jar for 5 minutes.
sterilization is a mandatory process for blanks, but there is another gentle way - pasteurization. In this way, you can cook lecho, compotes (except cucumbers and tomatoes).
For pasteurization, you need to boil everything: jars, a ladle with which you will put blanks and forks, with which you take out the lids and, of course, the lids themselves.
If you still have a jar of blanks exploded, do not be discouraged! You need to re-digest and thoroughly sterilize a clean jar, your workpiece will stand for a long time and will surely delight you with its taste!
Good preparations and bon appetit.
Many recipes for homemade preparations for the winter require re-sterilization after they have been filled with vegetables, jam or compotes. Therefore, every housewife should know how to sterilize jars with blanks.
Usually, vegetable salads and all kinds of snacks (vegetable caviar, lecho, etc.), as well as pickled mushrooms, compotes, natural juices, vegetable preparations without the addition of vinegar, need pre-sterilization. Sterilization processes do not need to give in to various types of jam, vegetables marinated with vinegar, for this you can simply sterilize empty jars. So, how to sterilize jars with blanks.
Sterilization of jars with blanks in boiling water
The most common and easiest way to sterilize workpieces is sterilization in boiling water in a deep container. To sterilize liter jars with blanks, you need to take a wide and deep enough pan, place a cloth napkin, towel or wooden board on the very bottom.
Place jars with blanks in a saucepan, cover with pre-sterilized lids on top. Pour the required amount of water into the pan, the temperature of which should be equal to the temperature of the jars with blanks. Because if the water in the pan is cold or very hot, glass jars can burst due to temperature differences. Make sure that the water level in the pan should be a few centimeters below the cans.
Place the pot with the blanks over medium heat, and bring all the contents to a boil, after which the jars must be boiled according to the indicated recipe. After the specified time, the jars must be rolled up with lids. If a specific sterilization time was not indicated in the recipe for blanks, then follow these recommendations:
- For cans of 500 milligrams, 10 minutes of time is enough;
- For a volume of 1 liter, 15 minutes is enough;
- For a volume of 2 liters - 20 minutes;
- For a volume of 3 liters - 25-30 minutes.
It will take a little longer to sterilize a jar of lettuce. In certain cases, the temperature of the water during boiling should be above 100 degrees.
How to sterilize a jar of blanks in the microwave
Jars with blanks can also be sterilized in the microwave. Arrange the jars evenly in the microwave oven, do not need to cover the top with lids. Since, as you know, metal objects cannot be placed in the microwave, it is better to sterilize them in a separate container. The microwave oven must be set to full capacity, after which the blanks in the jars should be boiled. After in the microwave, set the lowest power for 2 or 3 minutes. After this time, carefully remove the hot jars with oven mitts and immediately roll them up.
How to sterilize jars with blanks in the oven
You can also sterilize jars with blanks in the oven. Place canning jars on a baking sheet or on a wire rack, place in warm or chilled water, and cover the jars with lids on top.
Set the temperature in the oven to 120 degrees. 500 milligram jars need to be sterilized within 10 minutes, while liter jars will take about 20 minutes. You need to be very careful when removing hot jars from the oven, for this, use oven mitts or kitchen mittens. Seal jars with lids immediately.
Sterilization of blank lids
Before sterilizing preservation lids, carefully inspect them for damage to their surface. You can sterilize the lids in boiling water along with the jars. You can also sterilize them in a ladle with pre-boiled water. It usually takes up to 10 minutes to sterilize the lids. Remove lids with tongs to avoid burning your hands.
September is the time to prepare for the winter. In order to preserve our harvest and enjoy our favorite vegetables, mushrooms, berries and fruits in the winter, we experiment with different ones. Almost every recipe for blanks says that before laying out, it is necessary to sterilize the jars. This simple preparatory process will destroy all microorganisms and preserve the canned dish for a long time. Many novice cooks are wondering how to sterilize jars with blanks? There are several methods of sterilization, from which you can choose the most suitable one.
As a rule, sterilization of jars consists of two stages. First you need to inspect the jars and lids and choose those that are free of cracks, chips, nicks and scratches. Before sterilization, jars and lids must be thoroughly washed with dish detergent or baking soda, then poured over with boiling water. At the first stage, empty jars are sterilized, and already in the process of conservation, if this is provided for by the recipe, the blanks themselves are sterilized. Keep in mind that the sterilization time depends on the volume of the container.
Sterilization of jars and lids at home
Steam sterilization of jars
Steam sterilization is a tried and tested method. In this way, jars of any size can be processed, liter jars are sterilized for 10 minutes, and three-liter jars for 15 minutes. We will need a kettle or large pot. The process is quite simple: a metal sieve is placed on a pot of boiling water, and jars are placed on it upside down. If drops of water begin to flow along the walls of the cans, then the processing can be completed.
Sterilization of jars in the microwave
Sterilizing jars in the microwave is a quick and convenient way. Pour a little water into clean jars, literally to the bottom. The microwave must be set to maximum power mode (800-1000 watts) and put the jars in the chamber. After 8-10 minutes, the water will begin to boil and the jars will be sterilized, they can be removed and used for preservation.
Sterilization of jars in the oven
Sterilizing jars in the oven is very simple, you do not need to follow them, just detect 15 minutes. In a cold oven, you need to place the jars, putting them upside down on the wire rack. Then the oven needs to be heated to 150 degrees and hold the jars in it for 15 minutes.
Sterilization of jars in a double boiler, multicooker and air grill
Modern double boilers and multicookers already have a container sterilization mode from the factory. It is enough just to put the jars upside down and turn on the program, after about 15 minutes the jars can be removed for further use. It is also very convenient to sterilize jars in an air grill, for this you need to pour a little water on the bottom and place the jar in the device, a powerful halogen lamp will sterilize the jar in about 10 minutes.
How to sterilize jars with blanks
You need to take a large pot, on the bottom of which lay a towel. Put the jars in the pan so that their walls do not touch each other, otherwise the glass may burst. Then pour warm water into the pan, about halfway, and bring to a boil. The time of this process depends on the volume of cans, from 10 minutes or more. After that, the jars must be carefully removed and the lids tightened with a seaming machine.
How to sterilize lids
Lids, like jars, must be washed well before sterilization. Then put them in boiling water and “cook” for 3-5 minutes. Please note that there are no traces of rust on the lids, and that the rubber bands correspond to the diameter of the lid.
Good luck with your preparations!
Summer is coming soon, inexpensive fruits and vegetables will go (someone from the garden), everything must be twisted, harvested for the winter (this is what many housewives do). Let's think about the safety of your twist, blanks! An article about this, how to do it best.
How to sterilize jars empty and with blanks
To preserve homemade preparations and salads for the winter, it is necessary that the jars are perfectly clean, and this can only be achieved by sterilization. Before sterilizing the jars, carefully inspect them - with stains that cannot be rubbed off, chips or cracks - we throw them away, such jars are not suitable for blanks.
How to steam sterilize jars
Now, few people use ordinary teapots that are placed on the stove, and it’s very convenient to sterilize jars on them. Put the jar naked on the spout of the kettle, let it boil for 15 minutes. In a well-heated jar, steam drops cease to form, now you can remove it and put on the next one. The procedure is safe, since the steam heats the jar no higher than 100 degrees Celsius.
Instead of a kettle, you can also use a pan covered with a grid (for example, a divider for splashing when frying), but most of the steam will go into the air and you won’t be able to achieve good heating of the cans, and it will be too humid in the kitchen. Therefore, use special pan linings, they are available for sterilizing one or several jars.
You can also sterilize small jars and lids in a double boiler.
Sterilization by boiling
You can also boil the jars in water for 15 minutes. The disadvantage, in addition to the steam room in the kitchen, is that hardness salts from the water settle inside the jars, which you will then eat along with the contents of the jar. Yes, and pulling out cans from boiling water is not such an easy and pleasant task.
How to sterilize jars in the microwave
Pour 1 cm of water into a jar and put it in a microwave with a power of 700-800 watts for 2-3 minutes - the water boils, and the jars are steam sterilized, if there are a lot of jars, the time needs to be increased. If the jar is large, lay it on its side. Do not microwave empty jars. And it is better to sterilize the lids simply in water on the stove.
Sterilization in air grill
Place the washed jars on the lower grill of the air fryer. Put on the magnifying ring. Sterilize jars at 120 degrees for 15 minutes. Small jars up to 1 liter can be sterilized for 7-8 minutes.
How to sterilize jars in the oven
Place the washed jars in the oven on a wire rack (do not put on a baking sheet, they may burst) and turn it on at about 160 °. Set so that the banks do not touch each other. Heat until the drops are completely dry, 5-10 minutes. Do not overheat, do not raise the temperature in the oven. After sterilization, do not remove the jars from the oven immediately, let them cool to 80 - 90 degrees. Oven lids cannot be sterilized.
Personally, I prefer this method of sterilization, since there are a lot of jars in the oven and there is not much fuss with them.
Sterilized in any way, the jars are put on a dry towel or cloth, home-made preparations are placed in them - cucumbers, tomatoes, salads, jam and other goodies, closed with sterilized lids.
How to sterilize lids.
Before sterilization, check the integrity of the cover, the absence of rust, the presence of rubber bands (if necessary). The easiest and most affordable way to disinfect lids is to boil them for 10-15 minutes. Pull the lids out of the water with boiled tongs.
How to sterilize blanks
Often there is a need to sterilize the finished product. Usually, this is needed: salads (lecho, caviar, and so on), all vegetable preparations without vinegar, pickled mushrooms, compotes, juices. Jam, pickled cucumbers and tomatoes do not need sterilization (only empty jars for them are sterilized).
Process: Banks with blanks are covered with boiled lids (do not roll up). They put it in a saucepan with water heated to about the temperature of the jar so that the water covers the shoulders of the jar, but does not reach 1.5-2 cm to the neck.
It is advisable to put a wooden circle on the bottom of the pan so that the jars do not roll and do not beat against each other. Boil the required time. They pull it out. Roll up.
Usually, the sterilization time is indicated in canning recipes. The classic case (for blanks that are placed in a hot jar): sterilize liter jars for 10-15 minutes, two-liter jars - 20-25 minutes, three-liter jars - 25-30 minutes. This time is applicable for liquid salads, tomatoes and fruits in their own juice, lecho. Fried salads usually take a little longer to sterilize.
Sometimes, for example, when you need to sterilize green peas, the water must boil at a temperature above 100 degrees. To do this, ordinary salt is added to the water. You need a boiling point of 101 degrees - add 66 g of salt per liter of water, 102 degrees - 126 g of salt, 103 - 172, 104 - 215, 105 - 255, 107 - 355, 110 - 478.
How to pasteurize jars with blanks
When, on the contrary, sterilization is carried out at a water temperature below 100 degrees, about 85 degrees - this is called pasteurization, you need to use a thermometer and turn off the fire from time to time, and the time the jars are in the pan increases 2-3 times. Compotes, vegetable marinades need pasteurization.
1. The other day I ran to a friend and marveled at the painful process of sterilizing cucumbers. It was scary to watch how much a person has to deal with boiling water - pour, wait, pour, boil, pour ... And that's not counting how laborious it is!
Therefore, I decided to post a sterilization option from my mother, with the help of which she has been preserving both vegetables and compotes for over forty years. I won't even talk about volumes.
2. In this case, day X has come for cucumbers.
3. At the beginning of the process, pour about a little less than half of the water into a large saucepan and put on fire in order to bring to a boil.
4. In a smaller saucepan, prepare the marinade. It is most convenient for me at the rate of 5 liters of water and bring to a boil.
5. While the water is heating, put your favorite greens and spices on the bottom in each jar. Then we tightly pack the washed cucumbers, put 1 aspirin tablet for every liter. That is, 1 tablet is enough in a 1 liter jar. This must be done so that the fermentation process does not begin later.
6. Pour hot brine into the jar and add acetic acid 1 teaspoon per 1 liter jar (cucumbers - not brine!), 2 tsp. for 2 liter, 3 for 3 liter.
7. We cover the jar with a lid and, using a gripper, put the jar to be sterilized in a large pot of boiling water, after putting a cotton rag on the bottom so that the bottom of the jar does not have direct contact with the bottom of the pan (due to the temperature difference, the jar may burst). In my saucepan, 5_ 1-liter cans are placed at once, or 4 one and a half liters, or 3 two-liters. We cover all this beauty with a lid and leave it to be sterilized for a while at the rate of 1 liter jars 8-10 minutes, 2 liter jars 15 minutes, 3 liter jars 20 minutes.
8. While they are being sterilized, we can put cucumbers in the next jars, prepare the marinade, or do other interesting things. At the same time, I cooked chicken, stewed young potatoes, and baked a pie in the oven. The main thing is not to forget about time.
9. the degree of readiness by the type of cucumbers will be seen. - If after a while you take out the jar, the upper part of the cucumbers will be slightly yellower, the lower ones are still green. This is fine. We twist the lid of the jar and leave it wrapped until it cools (about 12 hours). During this time, the cucumbers will “reach”, while they will not be digested, but they will marinate, remaining crispy.
10. As long as I can remember, my mother always preserves only in this way. And, there have never been swollen lids, spoiled products. There is no need to even talk about simplifying the process. There is no need to maniacally sterilize jars, lids, pour, drain ... ..
Perhaps my version will not seem new to many and it has been used for a long time. But after looking at several options for homemade preparations, I could not pass by and I suggest our cooks to radically simplify this process.
The main purpose of preserving foods is to preserve their taste and useful nutrients contained in them: macro- and microelements, including minerals and vitamins. For the storage of canned food and dishes, hermetically sealed glass containers are most often used as the least susceptible to acids, salts and alkalis contained in the canned product. But isolating products from the external environment alone is not enough; it is necessary to stop the development of various microorganisms that can develop on a nutrient medium even of a closed product.
To prevent the development of microorganisms at home, they use heating dishes for canning and canned food itself to temperatures close to the boiling point of water, including sterilization of cans in the oven. To get completely sterile preparation, it is sterilized, that is, it is subjected to a rather long thermal effect at temperatures not lower than 100 ° C. The duration of such exposure depends on the volume of the canning container and the type of product being stored.
How to sterilize empty jars in the oven
Is it safe to sterilize jars in the oven? One of the safest methods of heat treatment of containers for canned food is their sterilization in an oven or air grill, you just need to choose the optimal mode.
Banks before heat treatment should check for damage, including:
- abrasions,
- chips,
- cracks,
- scratches.
This is necessary to prevent the destruction of cans both during preliminary heat treatment (sterilization) and during further storage of the canned product.
After that, banks should wash and rinse thoroughly. If synthetic detergents are used, it is necessary to increase the time of rinsing the dishes with running water in order to remove the remnants of detergent chemicals.
The most environmentally friendly options are:
- mustard powder,
- baking soda,
- laundry soap.
All these products are easily washed off when rinsing washed dishes.
To ignite the washed jars, they should be placed on the grate of a still cold oven. Place the dishes upside down at some distance from each other to avoid stains from dried water drops.
Sterilize jars in six steps corresponding to temperature intervals:
The duration of heat treatment depends on the volume of dishes for blanks, namely:
- 10 minutes to ½ liter,
- 15 minutes to 1 liter,
- 20 minutes to 1 ½ liters,
- 25 minutes up to 3 liters.
After sterilization is complete, remove the jars using special gloves, oven mitts or a thick towel and place them on a cutting board or folded towel to prevent the container from collapsing due to temperature differences.
If hot filling of the canned product is used, the jars can be used hot. If you plan to lay food chilled or at room temperature, dishes to store them should be cooled.
In order to avoid contamination of the inner surface of processed cans, they should be installed before filling. upside down or cover sterile napkin or boiled towel.
If used for sealing metal lids, screwed or rolled up, they should be boiled for fifteen minutes, since they cannot be treated with heat.
Glass lids for preservation (which are attached using reusable clips) can be sterilized simultaneously with jars in the oven or boiled. Sealing rubber inserts can only be boiled.
How to sterilize jars in the oven with blanks
To preserve the prepared products, prepared canned food is also processed at elevated temperatures, including by sterilizing cans with preparations, such as salad.
The advantages of heat treatment with an air grill and sterilization of jars with blanks in the oven:
- low labor costs;
- no need for additional drying.
- simultaneous processing of more than one container;
- lack of steam in the room;
- lack of special equipment and devices.
To carry out the sterilization procedure, prepare the product according to the selected recipe, fill the canning containers and place them on the oven rack without lids. As in the case of processing empty jars, place them full at a distance of at least 5 cm from each other. To determine how much to set back when installing, look at the width of the dish with the workpiece - the distance should correspond to a third of its width.
This is also necessary to ensure its comfortable extraction after processing.
Spend gradual heating of the oven as described above up to a temperature of at least 100°C and sterilize the jars in the oven according to their volume and the type of product to be preserved. The minimum time required to process filled jars is indicated in the section above.
At the end of the set period of time, it is necessary to remove from the oven or convection oven and seal immediately prepared lids. Then it is necessary to turn the processed and sealed jars upside down and leave them alone until they cool completely. In some cases it is necessary to slow down the cooling. For this purpose, the processed blanks are covered with thick towels, blankets, pillows, or placed in special thermal boxes purchased or made independently.
Sterilizing jars in an electric oven
Sterilizing jars in an electric oven or air grill is not too different from the same process in a gas-powered device.
The difference is only in the time required to reach the required temperature inside her working space.
And when processing cans in an electric oven it is necessary to take into account the location of the heating elements inside the working space of the electrical device and either install all the processed containers on the same level, or increase the processing time for workpieces installed on the lower tier of the oven.
If there is no need to seal the jars outside the oven and then turn them over, or in the case of sterilization of already sealed blanks, they can be left until completely cooled in a closed and turned off oven or convection oven.
Pasteurizing jars with an oven
When products are subject to conservation, which lose most of their useful properties and taste when processed at high temperatures, the sterilization method is not suitable for their preservation. In these cases, it is useful to use a longer heat treatment with lower temperatures called pasteurization. Most often, pasteurization is used to process blanks from fresh or short-term heat-treated berries and quickly boiled fruits and vegetables. Canned food with small-fruited blanks is also subject to pasteurization.
For canning in jars or bottles of different capacities, the required sterilization duration (in minutes) and temperature (in degrees) are set. Most often, homemade canned food is sterilized at (100 ° C), that is, in boiling water.
Typical sterilization time:
- jars with a volume of 0.5-0.75 are sterilized for 10 minutes;
- liter jars are sterilized for 15 minutes;
- two-liter sterilize 20-25 minutes;
- three-liter sterilize 25-30 minutes.
Sterilization of jars with blanks by boiling
Filled jars are covered with lids.
Covers for seaming should be thoroughly washed with soda or laundry soap, and then boiled for 5 minutes. Dry the lids.
In advance, water is heated in a saucepan to (55-65 ° C) and jars are placed in this water. Water is taken in such an amount that it does not reach the neck of the jar 1.5-2 cm (up to the shoulders of the jar). You can measure in advance to what level to pour water.
A wooden lattice circle or a piece of cloth (towel) is placed at the bottom of the pan under the jars so that when heated, the bottoms of the jars do not come into contact with the bottom of the pan (otherwise local overheating is possible, and then the glass may burst).
! Banks should not touch each other either.
Continue to heat the pot with jars and water until the water in the pot boils.
! The moment the water begins to boil in the pan is considered the beginning of sterilization.
From this point on, the jars are kept at a moderate boil for as many minutes as indicated for this type of canned food. Boiling should not be violent - this is not necessary, the temperature of the water in the pan will not rise anyway.
During sterilization, the pan is covered with a lid so that there is less heat loss and that vapors are not released into the room.
With such sterilization, the fruits and vegetables in jars are heated by the water in the pan, and the microbes in them die.
If the pressure increases in the jar during heating as a result of expansion of the liquid and the formation of vapors, the lid will rise slightly and excess vapors and the air remaining there will be forced out into the gap formed from the jar, after which the lid will again fall into place.
At the end of sterilization, the jars are carefully removed from the pan without opening the lids (for this, it is better to use special devices so as not to burn yourself).
The removed jars are placed on the table and immediately sealed with lids using a seaming machine. The sealed jars are left to cool upside down, with the lids down. This is done in order to additionally sterilize the lids with the hot contents of the jars. In addition, if the seaming was done incorrectly, a leak will immediately be detected in an inverted can.
Thus, in glass jars with tin lids, canned food is first sterilized, and then the jars are corked. If you first cork the jars, and then put them in a pot of water and heat it to a boil, then increased pressure is formed from the expansion of air and vapors, as a result of which the lids will be torn off the jars, i.e., all the work will be nullified and the products will be corrupted.
By the same principle, canned food is also sterilized in jars with threads on the necks and lids (twist-off).
The only difference is that the jars are sealed using threads on the jars and lids.
Before screwing on the lid, wash it thoroughly with laundry soap or soda, hold it over steam for several minutes or warm it in hot water at a temperature (60 ° C). Dry the lids.
! Do not boil twist-off lids!
Sterilization of blanks in bottles
Prepared juices, purees and other products are poured hot into bottles, not topped up by 3-4 cm. Filled bottles are placed in a deep saucepan or bucket with heated water so that the water does not reach the top of the bottles by 3-4 cm.
Bottles with wide necks are covered with cut-out tin mugs on top, and narrow-necked bottles are loosely covered with corks.
Then the water is heated in a saucepan or bucket to a boil, sterilization is carried out at a moderate boil, as described above for cans, the bottles are removed and, without removing the mugs and without opening the corks, they cork, i.e. pour tin mugs on milk bottles or depressed (for tight closure) corks on other bottles.
After that, the bottles are cooled (but not turned upside down so that hot tar does not drain from the corks).
Sterilization of jars with blanks in the oven
In a cold oven (on a wire rack) put jars filled with blanks.
Cover the jars with pre-prepared lids ( no need to twist! ).
Set the temperature in the oven to (120 ° C).
Sterilize jars within:
- 0.5 l cans 10 minutes;
- 0.75 l for 15 minutes;
- liter jars 20 minutes;
- 2-3 liters for 30 minutes.
After sterilization is completed, the jars should be carefully removed from the oven using kitchen mittens, holding the sides of the jar with both hands.
Seal jars immediately with lids and turn upside down.
Sterilization of jars with blanks in the microwave
Filled jars evenly place in the microwave.
! Cans cannot be covered with tin lids.
If there are glass lids in the house, cover the jars with them, but if there are none, then leave the jars open (in this case, sterilize the lids separately).
Set the microwave oven to full power, after the contents of the jars boil, reduce the power to the minimum and keep the jars in the microwave for another 2-3 minutes.
After the time has elapsed, remove the jars from the oven with oven mitts and seal the jars immediately.
Turn the sealed jars upside down until completely cool.
Another way to sterilize in a microwave oven:
Pour a little syrup or marinade into pre-prepared glass jars (in a 0.5-0.7 l jar - 2 tablespoons, in a liter jar - 3 tablespoons).
Fill the jars with fruits or vegetables, cover with a glass lid (necessarily glass) and set in the microwave.
The contents of the jar will heat up, and at this time the filling at the bottom of the jar will boil intensively. The resulting steam will scald the jar and additionally heat the contents, which will speed up canning. Banks will not fail.
After the required time has elapsed, remove the jars, immediately pour boiling filling to the level of the whisk, quickly cork with lids, turn upside down and put on a dry towel, leave to cool completely.
This is a very time-saving method. In just 10 minutes, you can prepare up to 8 cans.
Heating time for 700-800W oven:
- cucumbers, squash, zucchini - 1 min. 40 sec.;
- sweet pickled or fresh peppers - 1 min. 30 sec.;
- whole tomatoes - 1 min. 10 sec.;
- quince compote - 20 min.;
- compote of apples or pears - 1 min. 40 sec.;
- gooseberry compote - 1 min. 40 sec.;
- plum compote - 1 min. 30 sec.;
- compote of peaches, cherries, cherries, apricots - 1 min. 15 sec.;
- strawberry and raspberry compote - 1 min. 5 sec.
Good luck preparing!
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