kerescan - Mar 22nd, 2015

Sterilization of full (filled) jars is another method for destroying microorganisms that contribute to rapid spoilage of canned foods, as well as sterilizing empty jars and lids. Sterilizing full jars is another way to keep homemade preparations for the winter safe and sound. And how to properly sterilize full jars.

To do this, we will place kitchen towels or other clean cloth folded in 5-6 layers at the bottom of a wide pan. Instead of fabric, you can use a specially made wooden lattice or circle.

Place jars filled with homemade ingredients on top of the fabric.

Pour warm water into the pan. The temperature of the water being poured must be no less than the temperature inside the jar itself, because If there is a large temperature difference, our jars may simply burst. You need to pour in enough water to cover the jars up to their shoulders.

We cover the jars with metal lids, but do not screw them on.

Cover the pan with a lid and let it boil.

After boiling, reduce the heat. During sterilization, the water should not be allowed to boil violently, as if it boils too strongly, it can get inside our jars.

After boiling, boil homemade preparations depending on the size of the jar. Sterilization time for full jars:

0.5 liter - 10-15 minutes;

1 liter - 20-25 minutes;

3 liter - 30-35 minutes.

When the sterilization time has expired, carefully remove the jar and screw it on.

After twisting, I usually turn the jars upside down and wrap them in heat until they cool completely.

This is how you need to sterilize jars with winter preparations (full or filled) at home.

You can see how full jars are sterilized in the video. Here, however, more attention is paid to the sterilization of jars with metal clamps, but this does not affect the principle of sterilization itself.

The main way to preserve a food product without significant changes in its taste is sterilization.

The method of sterilizing canned food in glass containers with immediate sealing with tin lids after boiling is very convenient at home. It provides the necessary tightness and vacuum in the pumped jar, reaching 300-350 mm Hg, and contributes to the preservation of the canned product and its natural color.

Sterilization of canned food at home is carried out at the boiling point of water.

Fruit compotes and vegetable marinades can be sterilized at a water temperature of 85 degrees (pasteurization). But in this case, pasteurized canned food should be in the sterilizer 2-3 times longer than in boiling water. A thermometer is used to determine the water temperature.

In some cases (for example, for sterilizing green peas), when the boiling point of water during sterilization should be above 100 degrees, table salt is added to the water. In this case, they are guided by the following table:

Canned food prepared at home is sterilized in a pan, bucket or in a special sterilizer. A wooden or metal grid is placed horizontally on the bottom of the dish. It eliminates the breakage of cans or cylinders during sterilization under sudden temperature fluctuations. You should not place rags or paper on the bottom of the sterilizer, as this makes it difficult to observe the beginning of the water boiling and leads to defective products due to insufficient heating.

So much water is poured into the pan to cover the shoulders of the jars, that is, 1.5-2.0 cm below the top of their necks.

The temperature of the water in the pan before loading filled cans should be at least 30 and no more than 70 degrees and depends on the temperature of the loaded canned goods: the higher it is, the higher the initial temperature of the water in the sterilizer. The pan with the jars placed in it is placed on high heat, covered with a lid and brought to a boil, which should not be violent during sterilization.

The time for sterilization of canned food is counted from the moment the water boils.

Rice. 20. Pan adapted for sterilization

The heat source at the first stage of sterilization, that is, when heating the water and the contents of the jars, must be intense, since this reduces the time of heat treatment of the product, and it turns out to be of high quality. If we neglect the speed of the first stage, then the canned food produced will be overcooked and will have an unsightly appearance. The time for heating water in a pan to a boil is set: for cans with a capacity of 0.5 and 1.0 liters - no more than 15 minutes, and for 3-liter cylinders - no more than 20 minutes.

At the second stage, that is, during the sterilization process itself, the heat source should be weak and only maintain the boiling point of water. The time specified for the second stage of sterilization must be strictly adhered to for all types of canned food.

The duration of the sterilization process depends mainly on the acidity, thickness or liquid state of the product mass. Liquid products are sterilized within 10-15 minutes, thick ones - up to two or more hours, acidic products - less time than non-acidic ones, since an acidic environment is not conducive to the development of bacteria. The time required for sterilization also depends on the volume of the container. The more, the longer the boiling lasts.

Is the lid sealed well and does it not turn around the neck of the jar?

Rice. 21. Metal grill

Rsi. 22. Sterilization of canned food in a pan

There are special tongs available for removing hot jars from pans. They are very convenient to use.

Sealed jars or cylinders are placed neck down on a dry towel or paper, separating them from one another, and left in this position until cooled.

Steam sterilization of jars

Canned food is sterilized with steam in the same container where water is boiled for this purpose. The amount of water in the pan should not exceed the height of the wooden or metal grate - 1.5-2 cm, since the less water, the faster it heats up.

When the water boils, the resulting steam warms the jars and the contents in them. To prevent steam from escaping, the sterilizer is tightly covered with a lid.

The time required to bring the water in the sterilizer to a boil is 10-12 minutes.

The time required to sterilize canned food with steam is almost twice as long as when sterilizing in boiling water.

Pasteurization of canned food in jars

In cases where it is necessary to sterilize canned food at a temperature below boiling water (for example, for marinades, compotes), they are cooked at a water temperature in a pan of 85-90 degrees. This method is called pasteurization.

When cooking canned food using the pasteurization method, you must:

1. use only fresh, sorted fruits or berries, thoroughly washed to remove dust;
2. strictly adhere to the temperature and time of pasteurization;
3. Before laying the container, wash it thoroughly and boil it.

To measure the temperature of the water in the pan during pasteurization, use a thermometer with a scale of up to 150 degrees.

The preservation of canned food prepared by pasteurization is facilitated by the presence of high acidity. You can pasteurize cherries, sour apples, unripe apricots and other acidic fruits for preparations and compotes.

Repeated sterilization. Repeated or multiple (two to three times) sterilization of the same jar of food products containing large quantities of protein (meat, poultry and fish) is carried out at the boiling point of water.

The first sterilization kills mold, yeast and microbes. During the 24-hour period after the first sterilization, the spore forms of microorganisms remaining in the canned food germinate into vegetative forms and are destroyed during secondary sterilization. In some cases, canned food, for example meat and fish, is sterilized a third time a day later.

To re-sterilize at home, you must first seal the jars and put special clips or clips on the lids so that the lids do not come off the jars during sterilization. The clamps or clips are not removed until the cans have completely cooled (after sterilization) to avoid the lids coming off and possible burns.

Salt must be of food quality, clean, without foreign impurities. It is best to take premium or first grade salt. Brine prepared from first grade salt must be filtered to remove insoluble impurities.

Water. To prepare canned food, use only fresh and clean water. It should be soft and not give sediment after boiling. Before drinking, hard water should be boiled, cooled and filtered to remove sediment.

Spices, used for the preparation of canned food, are the following: bitter and allspice peppers in grains and ground, red and green bitter capsicums, bay leaves, cinnamon, cloves and others.

In addition, they use fresh spicy herbs: dill, parsley, horseradish leaves, celery, caraway seeds, etc.

When preparing this or that amount of filling, marinade, syrup, you can use an approximate table of the weight of some products (in g):

Product	Tea spoon	Tables, spoon	Faceted glass	Thin-walled glass	0.5 l jar	1.0 L can
Water		15—20	200	250	500	1000
Granulated sugar	10—12	20—25	200	250	420	800
Salt	8—10	25--30	260	325	650	1300
Vinegar	5	15—20	200	250	500	1000
Vegetable oil	5	20	200	240	480	960

Note. The mass (weight) of bulk products is indicated flush with the edge of the spoon, without a slide.

For canning in jars or bottles of different capacities, the required sterilization duration (in minutes) and temperature (in degrees) are established. Most often, home-canned food is sterilized at (100° C), i.e., in boiling water.

Usual 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 ones are sterilized for 20-25 minutes;
• three-liter ones are sterilized for 25-30 minutes.

Sterilization of jars with blanks by boiling

The filled jars are covered with lids.

Seaming lids should be thoroughly washed with baking 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 quantity that it does not reach 1.5-2 cm from the neck of the jar (to the shoulders of the jar). You can measure in advance to what level to pour water.

Place a wooden lattice circle or a piece of cloth (towel) 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).

! The banks should not touch each other either.

Continue heating the pan with the jars and water until the water in the pan boils.

! The moment the water begins to boil in the pan is considered the beginning of sterilization.

From this moment on, the jars are kept at a moderate boil for as many minutes as indicated for this type of canned food. The boiling should not be violent - this is not necessary, the temperature of the water in the pan will not rise anyway.

Cover the pan with a lid during sterilization to reduce heat loss and to prevent steam from being released into the room.

With this sterilization, fruits and vegetables in jars are heated by the water in the pan, and the microbes in them die.

If, when heated, the pressure in the jar increases as a result of the expansion of the liquid and the formation of vapors, the lid will rise slightly and excess vapors and the remaining air will be forced out of the jar into the resulting gap, after which the lid will return to its place.

At the end of sterilization, carefully remove the jars from the pan without opening the lids (for this it is better to use special devices so as not to get burned).

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 appear in the inverted can.

Thus, in glass jars with tin lids, canned food is first sterilized, and then the jars are sealed. If you first seal the jars, and then put them in a pan of water and heat it to a boil, then the expansion of air and vapor will create increased pressure, 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 spoiled.

The same principle is used to sterilize canned food 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 thoroughly with laundry soap or soda, hold over steam for several minutes or heat in hot water at a temperature (60°C). Dry the lids.

! Twist-off lids must not be boiled!

Sterilization of blanks in bottles

Prepared juices, purees and other products are poured hot into bottles, not filling 3–4 cm to the top. The 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 bottles with narrow necks are loosely covered with corks.

Then heat the water in a saucepan or bucket to a boil, carry out sterilization at moderate boiling, as described above for cans, remove the bottles and, without removing the mugs or opening the caps, seal them, i.e. pour molten resin into tin mugs on milk bottles or pressed (for tight sealing) corks on other bottles.

After this, the bottles are cooled (but not turned over so that the hot resin does not drain from the corks).

Sterilization of jars with preparations in the oven

Place the filled jars in a cold oven (on a wire rack).

Cover the jars with pre-prepared lids ( no need to twist! ).

Set the oven temperature 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 complete, you need to remove the jars from the oven carefully, using kitchen mittens, holding the jar by the sides with both hands.

Immediately seal the jars with lids and turn them upside down.

Sterilization of jars with preparations in the microwave oven

Place the filled jars evenly in the microwave.

! You cannot cover jars with tin lids.

If there are glass lids in the house, cover the jars with them; 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 minimum and keep the jars in the microwave for another 2-3 minutes.

Once the time is up, remove the jars from the oven using oven mitts and immediately seal the jars.

Turn the sealed jars upside down until they cool completely.

Another method of sterilization in a microwave oven:

Pour a little syrup or marinade into pre-prepared glass jars (2 tbsp in a 0.5-0.7 liter jar, 3 tbsp in a liter jar).

Fill the jars with fruits or vegetables, cover with a glass lid (must be glass) and place 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 intensely. The resulting steam will scald the jar and additionally heat the contents, which will speed up canning. The banks won't burst.

After the required time has elapsed, remove the jars, immediately pour boiling liquid up to the level of the whisk, quickly seal with lids, turn upside down and place on a dry towel, leave until completely cooled.

This is a very time-saving method. You can prepare up to 8 jars in just 10 minutes.

Heating time for a 700-800 W oven:

• cucumbers, squash, zucchini – 1 min. 40 sec.;
• sweet pickled or fresh pepper – 1 min. 30 sec;
• whole tomatoes – 1 min. 10 sec;
• quince compote – 20 min.;
• apple or pear compote – 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.

Happy preparations!

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How disappointing it can be when laboriously prepared jars of salads, pickles, and preserves explode long before the onset of cold weather. After all, a lot of effort and time are spent on canning. Therefore, in order to avoid such situations and avoid spoilage of food during home canning, it is necessary to re-sterilize jars with preparations after filling them with vegetables or compote.

Sterilizing jars in boiling water

The most common method is to sterilize jars of pickles in a saucepan. Place a wooden board or towel on the bottom of a large saucepan. Place containers of the same size there, covered with lids, fill with water 1.5-2 cm below the neck. The water temperature should be approximately equal to the temperature of the workpieces.

Now you need to bring the water to a boil and sterilize according to the time according to the recipe. The boiling should not be violent so that splashes do not fall into the contents of the container. After the required time has passed, the containers must be carefully removed and immediately rolled up, without allowing them to cool. After rolling, turn the jars upside down, wrap them in a blanket and leave until completely cool.

If you do not know the time for sterilization of jars with blanks, you can use general recommendations for different container volumes:

• 0.5-0.7l - 10 min;
• 1 l - 15 min;
• 2 l - 20 min;
• 3 l - 25 min.

Sterilizing jars in the microwave

Small containers can be sterilized in a microwave oven. To do this, place the jars without lids in the microwave at maximum power. Once the contents in the jars begin to boil, reduce the power to low and hold for another 2-3 minutes. Now you can take it out and roll it up immediately.

Sterilization of jars with preparations in the oven

Place the jars on the oven rack or tray, cover with lids, and heat the oven to 100ºC. Leave for 15 minutes. For larger jars, sterilization time increases. Then carefully remove the containers from the oven and roll them up. When removing jars from the oven, it is better to grab them from the side rather than by the neck. After rolling, turn the jars over and leave until completely cool.

Pasteurization of workpieces

In addition to sterilizing jars, pasteurization of blanks is also used. Typically, this method is used to process preparations made from sour vegetables and fruits: cherries, sour apples, unripe apricots, etc. Pasteurization of cans with blanks occurs at a lower temperature - 75-90ºС, since the acid itself is a natural preservative.

When pasteurizing jars with preparations, tender fruits retain their shape better, since they are less boiled. But the time the jars with the preparations remain in a pan of hot water increases two to three times. In this case, it is necessary to sterilize everything: jars, lids, a ladle, which is used to put the preparations, forks, which are used to remove the lids from the water. Pasteurized products are not designed for long-term storage, so they must be stored in a cool place.

During the summer season, we all try to eat more delicious fruits, berries and vegetables. And therefore, we not only buy these fresh vitamins in the store and at the market, but also grow them on our own plot.

Every summer resident tries to grow a crop not only in order to eat the fruits of his labor all summer, but also to prepare more of them for the entire next season, that is, until the next harvest. And for this, as you know, conservation is best suited.

But, most likely, everyone who prepares for the winter is faced with the problem that some jars are not stored as they would like. The brine in them becomes cloudy, mold appears, or the container with the contents may “explode”, splashing out all the preserved food in different directions.

And all this happens due to the fact that microbes and bacteria have penetrated into the contents, causing fermentation processes. The reason may be poorly washed storage containers, or failure to comply with the rules of heat treatment of products. And as a result, the workpiece into which we have invested so much work ends up in the trash can.

Therefore, it is very important to follow the rules of heat treatment of both the product itself and its containers. This is an important process that cannot be ignored, as it can simply be dangerous to health. Failure to comply with basic safety rules can even land you in a hospital bed with severe poisoning.

And today’s article will be about how to sterilize containers for preservation and preparation for the winter.

Important recommendations for sterilizing jars at home

• Before you begin the processing process, carefully inspect the container. There should be no chips or cracks on it. You should also check the neck carefully. It may also have small chips that may not be immediately noticed. Such containers should be set aside. They are not suitable for use in this case.
• Before starting processing, all containers should be thoroughly washed with soda or dishwashing detergent. You can also wash it in the dishwasher. In this case, use the same detergent that you always use.

• Particular attention should be paid to the neck of the container. Often rusty streaks and the most severe dirt are visible on it. This should be washed.
• After washing containers with products, be sure to rinse them in a large volume of running water to wash away all abrasives and chemical compounds remaining on the walls.
• If you use polyethylene lids, they also need to be washed in a soda solution, then doused with boiling water, or it is better to heat them for 10 minutes in water at a temperature of 80 - 85 degrees.
• Metal screw caps and screw caps along with rubber bands should be boiled in water for at least 10 minutes.

• Tin lids for screwing with a machine are disposable, while screw caps can be used several times.
• Before using reusable caps, check their integrity. The inner layer should not be damaged, there should be no scratches on it, or the layer of a specially applied protective food layer should be torn off.
• If the lid was opened with a special opener, it usually crushes the side edge in one or two places. Such caps cannot be used for further use.
• After sterilization, turn the containers over and place them on a towel to drain.
• The fabric or towel on which we place the container should be clean, preferably ironed on both sides.
• It is advisable to sterilize the jars no earlier than two hours before starting to roll up the preserves.

• Before putting food in containers, try not to touch the neck, so as not to reintroduce germs onto it that you so carefully got rid of.

How and how many minutes to sterilize jars in the microwave

This is a very simple and, perhaps, the fastest method of heat treatment. To implement it, we must already have thoroughly washed glass containers.

Pour a lot of water into each of them, enough so that the layer is no higher than two centimeters.

Then you should put them in a microwave oven, the power of which is 700 - 800 W, set the required time and turn it on. If you place more than one container, this will take 3 to 4 minutes.

If there is only one container, then it is enough to keep it inside the oven for only 2 minutes.

It happens that the container is large and does not fit into the oven; in this case, you need to pour water into it and place it on its side. Also set the time for 2 - 3 minutes and warm it up.

After the time has passed, remove the container from the microwave, rinse the walls with heated water and pour out. Turn the containers over and place them on the neck on a towel to drain the water.

Sometimes they ask the question: “Is it possible to put containers in the microwave without water?” It is forbidden! Glassware without water will heat up and burst!

Lids should also not be placed in the microwave. They are made from materials that are prohibited from heating in a microwave oven.

Sterilization of jars in an electric oven at a temperature of 120 to 150 degrees

This method is good because you can sterilize many jars at once. If there are a lot of blanks, then I always use this method. And along with them, the lids are also laid out, which is also quite convenient, and again saves time.

You just can’t put rubber bands from lids in the oven. They become deformed from exposure to high temperatures and will no longer be able to perform their main functions.

How to do? Rinse the container thoroughly and place it on a baking sheet with the neck up. If the container is large in volume, then it can be placed on its side.

Place the pan in the cold oven and turn on the oven. Set the temperature to 150 degrees.

The holding time will be:

• for 0.5 liter – 10 minutes
• for liter – 15 minutes
• for 2 liter – 20 minutes
• for 3 liter – 25 minutes

Some housewives also heat the container at a temperature of 120 degrees. Here the time will be slightly different.

• for 0.5 liter – 15 minutes
• for liter – 20 minutes
• for 2 liter – 25 minutes
• for 3 liter – 30 minutes

After the jars have warmed up, do not rush to take them out immediately. You can turn off the oven and let the container stand so that the cooling process is not so fast. Otherwise, the glass may simply burst.

Remove using an oven mitt, otherwise you may get burned.

Glass does not like sudden temperature changes.

Method and time for sterilizing regular and 3-liter steamed containers

This method is probably the oldest and most used. When there were no microwaves, steamers, or other equipment, containers were processed in exactly this way.

It is also simple, but somewhat longer than the previous one. You will need a saucepan, and something suitable on top: usually a colander, a mesh lid, a wire rack, or special devices for jars.

Pour water into a saucepan and bring it to a boil. Place a wire rack or whatever you have on top and install glass containers. They should already be thoroughly washed with soda or another product.

The smaller the container, the less time it will take to warm up. The minimum time for the smallest container is 5 minutes, for 750 gram and liter containers 8 minutes, for 2 liter containers it is usually 10 minutes.

And the record holder for warming up is a 3-liter jar. It will take 15 minutes to steam it.

Steaming glass jars using a kettle

There is also an old method of steaming. Few people use it now, but the method has not ceased to exist. If you don’t have a saucepan at hand, much less a wire rack or colander, you can boil water in a kettle or on it.

The container should be placed upside down over its spout, and the water should be brought to a boil.

After 10 minutes it will warm up and everything will be no worse than usual.

Or you can place a glass container in the opening of the kettle with the neck down, as if it were a lid. This method is good when the container is large and you simply can’t fit it on the spout.

Processing time is 10 - 15 minutes. Just like heating it in a saucepan.

How to sterilize containers in a saucepan in boiling water

But what if there is only a saucepan, and there are no special devices for installing them on top?

You can cope without everything. To do this, pour warm water into a regular enamel pan and place the jars in it with the neck down. Bring the water to a boil and leave the container in it for 10 - 15 minutes.

Then carefully. To avoid getting burned, use a towel to remove them from the pan and place them on another rag with the neck down so that the water drains.

If the pan is too small, and the container, on the contrary, is large, then there is a way out of this situation. Just fill a saucepan with water and put it on the fire. And simply place the jar in the hole with the neck down, like a large lid.

After the water boils, keep it in this position for 10 - 15 minutes, then take it out and place it on a towel.

Boiling water sterilization

This method is good when you need to process one or two cans. I don’t want to waste time sterilizing them in an oven or other technique, and I also don’t want to heat water in a saucepan or double boiler.

I often use this option, and it is 100% reliable.

I'll tell you how it is used.

• Rinse the container thoroughly in a soda solution, or using dishwashing detergent.
• Rinse thoroughly in plenty of running water.
• Place a tablespoon in the jar, and slowly, pouring into the spoon, fill the container about a quarter, or maybe a little less. Pour directly in a thin stream; glass does not like sudden temperature changes.

The spoon must be sterile! To do this, you should first pour boiling water over it.

• There is another method in which you should slip a knife blade under the bottom of the container. In this case, there is no need to lower the spoon inside. But you should also pour boiling water in a very thin stream.
• For a better effect, you can cover it with a boiled lid and leave it to process for 10 minutes.
• Then pour hot water over the walls of the container, simply shaking it from side to side, drain the boiling water, and place the container neck down on a clean towel. Let the water drain and dry.

This method has one drawback. If you lack experience and do not follow the rules, the glass may burst. This can only happen in one case - if you pour a lot of boiling water at once. It does not have time to adapt and bursts at the point where the boiling water is poured.

Although it may burst for another reason - if you did not notice a small crack or chip on the walls. But in this case, you don’t mind the container. It would have been worse if they hadn’t seen it and twisted the workpiece into it.

Method for processing glass containers in a home dishwasher

Nowadays, many homes now have such a wonderful helper as a dishwasher. And it can also be used to solve our task.

Of course, when washing, it reaches an approximate temperature of only 70 degrees, instead of 100 when we process the container by steaming or boiling water. But it has already been tested by many, and it is known for sure that the method works and you can safely use it.

Everything is done very simply.

Clean, washed containers are loaded into the machine, preferably neck down. Then the desired mode is set, in which the temperature should not be lower than 60 degrees and the machine turns on as usual.

At the same time, there is no need to load any cleaning products. If you remember, when washing cans, we used the product.

At the end of the cycle, remove the container and place it on a clean towel, again with the neck down. Leave in this position until you add processed products to it.

How to process containers in a double boiler

In fact, this method is not much different from the one already described, where we steamed the container into a pan, placing it on a wire rack.

Here the principle is the same, only the mechanism is slightly different. Pour water into the bottom pan of the steamer. Place the containers on the included grill and after boiling, heat the container for 15 minutes.

Then place it on a clean towel and allow drops of water to drain and dry.

How to warm up jars in a slow cooker

Since we have another wonderful assistant, we can use him for the task at hand. Now I’ll tell you how to do this.

• As always, let's start with washing the containers. This is a priority stage and we do not skip it in any way.
• After which we need to thoroughly wash the multicooker bowl in the same way. As a rule, foreign odors from food being prepared there may remain in it. And it is advisable to get rid of them so that the container does not pick up these odors during processing.
• Wash the grill included in the kit. It is intended for steaming dishes.
• Then pour 3 cups of water into the multicooker bowl and install the grill.
• Place as many containers, neck down, as will fit. In this case, we are not trying to close the lid; it is clear that this will not be possible.

• Set the “Steam cooking” program. If there is no such program, you can first turn on the “Soup” or “Baking” mode. And after the water boils, switch the program to the “Quenching” mode.
• After the water boils, treat half-liter containers with steam for about 7 - 10 minutes, liter containers for 15 minutes.
• Remove the containers and place them neck down on a clean towel.

Here's a simple and fairly simple method.

A simple way to treat glass containers with potassium permanganate

I’ll say right away that I don’t use this method, although it does exist. It is very simple and does not even need any separate description. But we will still devote a few words to him.

As always, rinse the container thoroughly.

Dilute manganese in hot or warm water. Pour into a clean container and swirl the liquid there for a few seconds to coat all the walls and, most importantly, the neck.

Then drain the pink liquid and place the container on a clean cloth so that excess drops of water drain off.

One portion can be used to process several glass containers.

How to sterilize preservatives for rolling for the winter

This is also a very important point in the canning process. Perhaps, almost the most important, so let’s dwell on it in more detail.

There are two main methods of heat treatment: sterilization And pasteurization.

They differ from each other mainly in the temperature of the water in which the preserved containers are located.

When pasteurizing, they should be in hot, but not boiling, water. As a rule, the most suitable temperature for this is 70 - 80 degrees. In order to know what the temperature of the water in the pan is, there are special thermometers with a scale of up to 150 degrees.

This method is used for preparing vegetables, berries and fruits with sourness (all berries, apples, cherries, apricots, sorrel...). At this temperature, the acid is not destroyed by heating, and the products practically do not change their taste.

Sterilization of preserved food at home is carried out at a temperature of 100 degrees, that is, at a boil.

Some products require a boiling point greater than 100 degrees. For example, such heating is needed to prepare green peas for the winter.

There is such a simple way to raise the temperature - you just need to add table salt to the water. At the same time, from its added amount you can achieve the desired water temperature. And here is a plate for this, where the first value is the boiling point, and the second is the amount of salt per 1 liter of water in grams.

• 101 - 66
• 102 - 126
• 103 - 172
• 104 - 215
• 105 - 255

Now let's look at the general principles of the whole process.

1. Prepared fruits, vegetables, salads, preparations, etc. should be placed very tightly in glass containers so that there are no air pockets or air bubbles.

2. To do this, press the canned food tightly with a spoon. If bubbles still remain, try to release them with a knife or spoon, carefully lowering the tip along the edge of the jar.

3. When pouring brine, marinade, or syrup, always pour it so that when you close the lid, it pours over the top of the filled container. This ensures that there is no oxygen left in the glassware.

Oxygen promotes the growth of bacteria and microorganisms, so it should not be allowed to remain in canned food.

4. To prevent the glass from bursting when placing a hot product, or when pouring syrup or brine into it, the hot product should be added little by little, and the liquid should be poured in a small stream.

5. Immediately after laying and pouring the necessary components or salads into the container, place them in a pan for heat treatment. According to the rules, this time should not exceed more than 30 seconds.

6. Take a large and deep saucepan so that you can put several containers in it at once.

7. Place filled jars in hot water rather than boiling water. The water temperature can be from 30 to 60 degrees.

Containers must be covered with lids that should not be opened throughout the entire cooking period.

8. Be sure to line the bottom with a rag or gauze folded in several layers. In this case, the fabric gasket will not allow the glass to come into contact with the bottom of the pan, where heating occurs very quickly from the fire.

A wooden grid or a special stand can also be used for these purposes.

9. After placing the filled container in the pan, add enough water to it so that it reaches the shoulders of the container. In this case, only 1.5 - 2 cm remains to the neck.

10. When the water boils, the heat should be reduced and adjusted so that it does not boil and thus does not flood inside. This is where you need to regulate the boiling temperature, as described above.

11. Warm-up time may vary, it depends on different indicators. But in any case, it should be counted from the moment of boiling.

The duration of the process depends on:

• product acidity
• state of the final product - thick or liquid

Liquid products can be sterilized in just 10 - 15 minutes. Thick – from 20 minutes to 2 hours.

If the product contains acid, or it is added in the form of vinegar or essence, then the boiling time is reduced, but if the product does not contain acid, the time increases.

The duration is different for each product, and as a rule, it is indicated in the recipe.

12. Also, the heat treatment time depends on the volume of the container. Naturally, the larger it is, the more time it takes. Usually, when writing recipes, this point also does not go unnoticed.

13. At the end of the process, the cans are removed one at a time using special tongs, placed on a cloth and twisted tightly.

They must be taken out very carefully and carefully. Make sure that the lid does not open. If this happens, then you should add brine or marinade to the very neck and put it back to sterilize. The time can be reduced to approximately 10 - 15 minutes.

14. Then it should be placed on a towel with the neck down, but they should not touch each other.

Sometimes you should cover them with something warm; this should be done when it is necessary to prolong the thermal effect. And sometimes you need to quickly cool the preserved food. In this case, we no longer cover the container with anything warm.

These points are always prescribed in recipes, or must be prescribed without fail.

Selection and preparation of jars for preservation and sealing for the winter

Let’s not miss such an important point as choosing and preparing containers.

1. To prepare preserves at home, it is best to use containers that are not very large, especially when it comes to salads, appetizers and caviar.

As a rule, containers from 0.5 to 1.5 liters are used for this.

You can preserve cucumbers, tomatoes and compotes in large containers. And it happens that when you pickle cucumbers in a 3-liter jar, when opening it, it is difficult to cope with such a volume quickly.

But often such preservation does not require sterilization.

But if you preserve, for example, salad in a large glass container, then there are simply huge disadvantages.

• Large containers are heated unevenly during heat treatment. The bottom will warm up well, but the top will not. As a result, the workpiece may deteriorate.
• very long heat treatment process.
• if this indicator increases, the appearance and taste will suffer. In addition, many useful properties of the product will be lost.

2. It is very convenient to use glass bottles for collecting juices. They are also convenient for preserving liquid tomato sauces and ketchups.

3. The choice of lids is of no small importance. The most reliable in this regard are metal lids coated inside with a special food varnish.

It is better to cover all salads, vegetable snacks, vegetables, mushrooms and various compotes with them.

4. Screw-on lids for glass jars are best used for preparing various preserves, jam or marmalade.

5. Polyethylene lids are considered extremely unreliable. The maximum shelf life with their use, and even then, only for some vegetables, for example, cucumbers, is no more than six months.

However, such preparations can only be stored in a cold place - either in the refrigerator or in the basement.

6. It is better to have caps for glass bottles with rubber gaskets. When the juice cools, the lid will press tightly against the neck, which will help create a complete seal of the vessel.

How to wash and process all containers and lids is described in the corresponding section above.

This, perhaps, is the whole science about how to sterilize jars and lids.

Of course, all this is very important, because so much information has been written not for the sake of idle curiosity. The safety of any workpiece depends on this preparatory moment.

In order to prepare this or that salad, sometimes it takes a whole day - you need to wash and peel the vegetables, cut them properly, boil them, stew them so that it is tasty... And you also need to grow the crop, who grows it themselves, or go going to the market to buy is also time to spend.

Now imagine that after such work and time spent, your preserves will swell after two to three weeks from the moment of preparation. And even worse, it will simply explode all the way to the ceiling, staining all the wallpaper.

And do you know why? The answer is as simple as two and two - we could not, or were too lazy, to comply with all the necessary rules. As a result, they were unable to create or maintain sterility. As a result, fermentation processes began inside the preservation, and the result was such a disastrous one.

Therefore, before you start doing any preparations, be sure to read this article. At first, you may not remember everything at once, and you will have to return to the description several times. Then, as you gain experience, you will do everything automatically.

In general, the conservation process is very exciting and useful. When a person makes many different preparations for the winter, his family eats varied, tasty and more nutritious food.

Even when you don’t have time to cook something serious for dinner, you can simply boil potatoes or any pasta, open a jar or two with salads, and delicious food will be on the table in 30 minutes.

Well, it’s simple, it’s all very tasty!

So, friends, cook and eat to your health!

If you have any other interesting and, most importantly, tried and tested methods for preserving blanks, or tips for storing them, write in the comments. Let people read and learn. And let everyone always prepare tasty and healthy food!

All the best!

Jul 25, 2018 Olga