Fresh vegetables and fruits are the basic leaving the summer menu. Unfortunately, the period of dominance of this wonderful container of vitamins and fiber is not long, because good housewives tend to procure them for future use in a variety of ways. In the course is frost, mashing with sugar and, of course, canning. Who will refuse the crispy pickled cucumber in addition to a rich dinner on a cold winter evening?
Preserving is not easy and very troublesome. It requires patience, care and accuracy, because the slightest violation of technology can lead to the fact that hours of labor will be wasted. Each landlady has its secrets of procurement in banks, sometimes they are inherited from generation to generation. But there are general principles that every landlady who takes up canning knows about. The main condition for the successful roll-up and storage of cans with a variety of yummy is their impeccable cleanliness. Therefore, before filling jars with jam-pickles, they should be sterilized. Fruit and vegetables themselves also need to be sterilized, because microorganisms that inevitably inhabit all the gifts of the garden garden are able to multiply in a closed nutrient medium to such an extent that they can lead not only to damage to food, but also endanger the health of those who Uses them.
As for the sterilization of cans and covers, everything is simple and clear. At home, several common methods are used. Some of them served our grandmothers, others became available as the development of household appliances. Here are the most reliable and common ones:
- steam sterilization. In the pot, pour water, put on the fire. From above we put a sieve or a lattice, and on it - banks a neck downwards. Also, you can use a special galvanized overlay - a canister sterilizer that looks like a lid for a pot with a hole for the neck. Once the water boils, the sterilization process begins. Especially advanced housewives use a steamer for these purposes;
- boiling. This method differs from the above in that the banks are immersed in the neck directly into the water;
- sterilization in a microwave oven. To do this, the banks are poured water into the bottom and set for 2-3 minutes to heat at maximum power;
- sterilization in the oven. Wet cans are placed in an oven, heated to 160 ° C and kept there until the water drops dry. The main thing is not to overheat, otherwise they will burst;
- sterilization in the dishwasher . It is good that it allows you to simultaneously process a large amount of packaging. To do this, use the high temperature mode.
So, the cans are sterile, glisten and creak with cleanliness. The next step is to bookmark the content in them. To ensure that the blanks are stored for a long time, do not deteriorate and lose flavor, they must also be sterilized or pasteurized. For these purposes, you can also use an old good pot with boiling water, but this method will complicate and delay the process. How to be?
To help housewives come an electric household sterilizer for cans. It is a high-tech autoclave made of durable metals in an anti-corrosion coating. The standard volume of sterilizer cans for canning is 46 liters, which means that the following number of cans can easily fit there:
- 0,5 l - 24 cans;
- 0,75 l - 12 cans;
- 1 l - 9 cans;
- 1,5 l - 6 cans;
- 2 l - 5 cans;
- 3 l - 4 cans.
How can I use an autoclave sterilizer for glass jars?
Miracle device is easy to use, because it is fully automated. Do not worry about the temperature and the time of heating the cans, check its degree. Simply select the appropriate mode on the panel: "Meat", "Compote", "Vegetables", "Other" and run the autoclave. After the sterilization process ends, you will only have to remove the cans and close them with lids.