When preserved at home, it is called sterilization. General rules and techniques for home canning. Sterilization of canned food, previously hermetically sealed
The book contains detailed and understandable recipes for canning various vegetables, fruits and berries. Every woman, be it a novice housewife or a super-busy woman, will find here a suitable method for preparing various pickles, marinades and sweet preparations. With the help of this book, you can significantly diversify your family's menu, especially in winter, and do this without extra money and with significant savings in time spent in the kitchen. A special feature of this book is the chapter dedicated to healthy canning for children and people who care about their health.
A series: Gourmand
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The given introductory fragment of the book Quick canning (Elga Borovskaya, 2013) provided by our book partner - the company liters.
Sterilization, pasteurization and preservation methods
Capping standard glass containers
To hermetically seal standard glass jars and cylinders with metal lids with a rubber gasket, a manual key (roller) of three types is used - lever, screw and with a mechanical roller feed.
Lever key
A lid with a rubber gasket is placed on the jar or cylinder, then a lever key is installed on the lid. The can is sealed by pressing the roller downwards and gradually turning it around the neck of the can.
A well-rolled lid does not turn around the neck.
Screw wrench
To seal a jar with a screw key, place the key cartridge on the lid and press the handle tightly against the lid with the palm of your left hand. With your right hand, turn the handle of the roller feed screw to the right close to the edge of the cover and bring the roller closer so as not to make dents in the edge.
Then the handle of the feed screw with the roller is moved around the circumference of the cover. After each circuit, the screw handle with the roller is turned one turn to the right and turned around the lid again. As a result, the edge of the lid is pressed against the side of the jar. After several turns of the screw handle to the right and circling the roller around the lid, complete sealing of the closure is achieved. A wrench with a screw feed roller requires less effort and is therefore most convenient to use.
It is convenient to seal jars filled with product with a key on a stool. To prevent breakage of heated cans during capping, it is recommended to cover the stool with a dry towel folded in half.
Capping key “Snail” with mechanical roller feed
Using the “Snail” key, jars are sealed as follows: a capping key cartridge is placed on the lid of the filled jar, its fungus is pressed against the lid of the jar with the palm of the left hand, then the copier tooth from the outer neutral position is brought into the groove of the spiral (snail) and the key handle is turned clockwise with the right hand .
When the closure is completely sealed, the copier tooth comes out of the groove to the internal neutral position, which indicates the end of the sealing.
After this, the copier tooth is installed in the groove, and the key handle is rotated to the left until the tooth reaches the outer neutral position.
“Snail” is the best key for sealing jars at home. When using it, the possibility of cans breaking is eliminated.
Sterilization and pasteurization of canned food
Sterilization
Sterilization is the main way to preserve a food product without significantly changing its taste. 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 rolled up jar, promotes the preservation of the canned product and its natural color.
Sterilization of products 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 °C (pasteurization). But in this case, pasteurized canned food should be in the sterilizer 2-3 times longer than in boiling water.
In some cases, for example, to sterilize green peas, when the boiling point of water during sterilization should be above 100 °C, table salt is added to the water.
Canned food prepared at home is sterilized in a pan, bucket or 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 when the water begins to boil and leads to product rejection due to insufficient heating.
So much water is poured into the pan to cover the shoulders of the jars, that is, 1.5–2 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 °C 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.
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 higher quality. If we neglect the speed of the first stage, the canned food produced will be overcooked and will have an unattractive appearance.
The time for heating water in a saucepan to a boil is set: for cans with a capacity of 0.5 and 1 liter - no more than 15 minutes, for 3-liter jars - 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 2 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 depends on the volume of the container. The larger the container, the longer the boiling takes. It is recommended to write down the start and end times of sterilization on a separate sheet of paper.
At the end of sterilization, the jars are carefully removed from the pan and immediately sealed with a key, checking the quality of the sealing: whether the lid is rolled well, whether it is not turning around the neck of the jar.
Sealed jars or cylinders are placed neck down on a dry towel or paper and left in this position until cooled.
Steam sterilization
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 closed 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
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 °C. This method is called pasteurization.
When heat treating canned food using pasteurization, it is necessary to use only fresh, sorted fruits or berries, thoroughly washed from dust; strictly adhere to the temperature and time of pasteurization; Before laying the container, wash it thoroughly and boil it.
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 sour 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 falling off and possible burns.
Sterilization of canned food, previously hermetically sealed
For this method of sterilization, it is necessary to have special metal clips or clips to secure the sealed lids on the jars. This prevents their breakdown during the sterilization process as a result of the expansion of the mass of the canned product, as well as the air remaining in the jar during heating.
The use of special clamps allows you to stack jars in the sterilizer in 2–3 rows.
A vacuum is formed in jars that are hermetically sealed prior to sterilization. It should be remembered that the higher the temperature of the product in the jar at the time of capping, the greater the vacuum obtained.
Hot canning of liquid products without subsequent sterilization
Canning liquid products that have been previously boiled or brought to a boil can be done by hot packaging without subsequent sterilization.
Using this method, tomato juice, crushed tomatoes, grape, cherry, apple and other juices, plum preparations for jam, fruit puree from sour fruits, etc. are prepared.
Glass containers - jars and their lids - should be thoroughly washed and steamed in a steam bath for 5-10 minutes.
The temperature of the product before filling the jars must be at least 96 °C. The jars must be hot when filled with product.
Immediately after filling them with the canned product, they are capped.
With this method of canning, sterilization occurs due to the heat transferred to the product and container when they are boiled, and the safety of canned food depends on the quality of the raw materials and its processing.
Hot canning of fruits and vegetables without subsequent sterilization
This method is used for canned vegetables - cucumbers, tomatoes, as well as for fruit preparations and compotes from whole fruits.
For this method of canning, the raw materials must be fresh, thoroughly washed and sorted.
According to this method, canned food is prepared in the following sequence: vegetables or fruits placed in jars are carefully poured with boiling water in 3-4 additions. After pouring in a portion of boiling water, the jar is turned to heat the walls so that the glass does not crack due to sudden temperature fluctuations.
The jars filled with boiling water are covered with a clean lid, wrapped in a towel and kept for 5–6 minutes.
Then the water is drained and the jar is again filled with boiling water, covered again with a lid and kept for another 5-6 minutes. If necessary, this operation is repeated a third time.
After the second and third soaking, the water is drained and immediately poured with boiling marinade for cucumbers and tomatoes, boiling water for fruit preparations and boiling syrup for compotes.
Then immediately cover with a lid, seal and check the quality of the seal.
After capping, the jar is placed upside down. Cooling is air.
Preservation storage
Canned food must be stored in a cool, dry place at a temperature of 5-20 °C. At temperatures close to 0 °C and below, products such as preserves, marmalade and fruits ground with sugar can become sugary, and pickled and canned cucumbers can spoil.
It is better to store salted and fermented foods in non-airtight containers in a cool place at a temperature no higher than 8-10 °C. Products must be carefully sorted from spoiled (rotten, broken, moldy) and then washed in running water. Immediately after finishing canning, all equipment must be washed in water and scalded with boiling water.
Violation of the recipes for adding products such as sugar, vinegar, etc. to canned food has a negative impact on the preservation of canned food. Particular attention must be paid to the sealing of cans. After rolling, they must be immediately checked for the quality of the closure: if the lid turns, the jar must be rolled again.
When packing food into jars, you should try to keep the rim of the jar neck clean. It is necessary to strictly monitor compliance with the recommended sterilization times and temperatures. Violation of the sterilization regime almost always leads to spoilage of canned food.
Canned food is considered spoiled if mold appears on the surface of the product or the lids swell and fall off the cans. All canned vegetables with bulging or torn lids are prohibited from being eaten.
Fruit preserves that are fermented or moldy can be overcooked by adding sugar. But such canned food should not be stored for a long time.
Pickled and canned cucumbers that have been spoiled must be washed with 2–3% brine, their quality checked, filled with new marinade mixture and then consumed.
Candied jam in jars should be placed in a saucepan with water and heated until the sugar crystals are completely dissolved. This jam should also not be stored for long.
Sterilization and pasteurization of canned food
Sterilization
Sterilization is the main way to preserve a food product without significantly changing its taste. 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 rolled up jar, promotes the preservation of the canned product and its natural color.
Sterilization of products 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 °C (pasteurization). But in this case, pasteurized canned food should be in the sterilizer 2-3 times longer than in boiling water.
In some cases, for example, to sterilize green peas, when the boiling point of water during sterilization should be above 100 °C, table salt is added to the water.
Canned food prepared at home is sterilized in a pan, bucket or 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 when the water begins to boil and leads to product rejection due to insufficient heating.
So much water is poured into the pan to cover the shoulders of the jars, that is, 1.5–2 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 °C 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.
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 higher quality. If we neglect the speed of the first stage, the canned food produced will be overcooked and will have an unattractive appearance.
The time for heating water in a saucepan to a boil is set: for cans with a capacity of 0.5 and 1 liter - no more than 15 minutes, for 3-liter jars - 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 2 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 depends on the volume of the container. The larger the container, the longer the boiling takes. It is recommended to write down the start and end times of sterilization on a separate sheet of paper.
At the end of sterilization, the jars are carefully removed from the pan and immediately sealed with a key, checking the quality of the sealing: whether the lid is rolled well, whether it is not turning around the neck of the jar.
Sealed jars or cylinders are placed neck down on a dry towel or paper and left in this position until cooled.
Steam sterilization
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 closed 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
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 °C. This method is called pasteurization.
When heat treating canned food using pasteurization, it is necessary to use only fresh, sorted fruits or berries, thoroughly washed from dust; strictly adhere to the temperature and time of pasteurization; Before laying the container, wash it thoroughly and boil it.
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 sour 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 falling off and possible burns.
Sterilization of canned food, previously hermetically sealed
For this method of sterilization, it is necessary to have special metal clips or clips to secure the sealed lids on the jars. This prevents their breakdown during the sterilization process as a result of the expansion of the mass of the canned product, as well as the air remaining in the jar during heating.
The use of special clamps allows you to stack jars in the sterilizer in 2–3 rows.
A vacuum is formed in jars that are hermetically sealed prior to sterilization. It should be remembered that the higher the temperature of the product in the jar at the time of capping, the greater the vacuum obtained.
Hot canning of liquid products without subsequent sterilization
Canning liquid products that have been previously boiled or brought to a boil can be done by hot packaging without subsequent sterilization.
Using this method, tomato juice, crushed tomatoes, grape, cherry, apple and other juices, plum preparations for jam, fruit puree from sour fruits, etc. are prepared.
Glass containers - jars and their lids - should be thoroughly washed and steamed in a steam bath for 5-10 minutes.
The temperature of the product before filling the jars must be at least 96 °C. The jars must be hot when filled with product.
Immediately after filling them with the canned product, they are capped.
With this method of canning, sterilization occurs due to the heat transferred to the product and container when they are boiled, and the safety of canned food depends on the quality of the raw materials and its processing.
Hot canning of fruits and vegetables without subsequent sterilization
This method is used for canned vegetables - cucumbers, tomatoes, as well as for fruit preparations and compotes from whole fruits.
For this method of canning, the raw materials must be fresh, thoroughly washed and sorted.
According to this method, canned food is prepared in the following sequence: vegetables or fruits placed in jars are carefully poured with boiling water in 3-4 additions. After pouring in a portion of boiling water, the jar is turned to heat the walls so that the glass does not crack due to sudden temperature fluctuations.
The jars filled with boiling water are covered with a clean lid, wrapped in a towel and kept for 5–6 minutes.
Then the water is drained and the jar is again filled with boiling water, covered again with a lid and kept for another 5-6 minutes. If necessary, this operation is repeated a third time.
After the second and third soaking, the water is drained and immediately poured with boiling marinade for cucumbers and tomatoes, boiling water for fruit preparations and boiling syrup for compotes.
Then immediately cover with a lid, seal and check the quality of the seal.
After capping, the jar is placed upside down. Cooling is air.
Preservation storage
Canned food must be stored in a cool, dry place at a temperature of 5-20 °C. At temperatures close to 0 °C and below, products such as preserves, marmalade and fruits ground with sugar can become sugary, and pickled and canned cucumbers can spoil.
It is better to store salted and fermented foods in non-airtight containers in a cool place at a temperature no higher than 8-10 °C. Products must be carefully sorted from spoiled (rotten, broken, moldy) and then washed in running water. Immediately after finishing canning, all equipment must be washed in water and scalded with boiling water.
Violation of the recipes for adding products such as sugar, vinegar, etc. to canned food has a negative impact on the preservation of canned food. Particular attention must be paid to the sealing of cans. After rolling, they must be immediately checked for the quality of the closure: if the lid turns, the jar must be rolled again.
When packing food into jars, you should try to keep the rim of the jar neck clean. It is necessary to strictly monitor compliance with the recommended sterilization times and temperatures. Violation of the sterilization regime almost always leads to spoilage of canned food.
Canned food is considered spoiled if mold appears on the surface of the product or the lids swell and fall off the cans. All canned vegetables with bulging or torn lids are prohibited from being eaten.
Fruit preserves that are fermented or moldy can be overcooked by adding sugar. But such canned food should not be stored for a long time.
Pickled and canned cucumbers that have been spoiled must be washed with 2–3% brine, their quality checked, filled with new marinade mixture and then consumed.
Candied jam in jars should be placed in a saucepan with water and heated until the sugar crystals are completely dissolved. This jam should also not be stored for long.
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From the author's bookSterilization and pasteurization Sterilization, which is carried out at boiling water temperature, is necessary in order to destroy microorganisms contained in canned products. Fruits and vegetables prepared for canning should be placed in glass
Homemade food preparation and canning
Chapter:
Procurement of fruits, berries and vegetables
2nd page
General procurement rules
Part 2
STERILIZATION IS THE MOST EFFECTIVE
PRESERVATION METHOD
NECESSARY EQUIPMENT
The main advantage of sterilization is that at a temperature of 100°C the microflora completely dies, with the exception of spores, which can be destroyed only at 120°C and above. Currently, this method of canning is the most common. However, it also has its drawbacks. So, in some cases, high temperature negatively affects the quality of the product; the fruits may become overcooked; vitamins are destroyed.
Sometimes you can do without sterilization:
1) if the products are intended for short-term storage;
2) if the canned fruits contain a sufficient amount of acid.
We remind you that high concentrations of acid inhibit the development of microbes. Therefore, sour fruits and vegetables (tomatoes, sorrel, rhubarb, cranberries, rowan berries, lingonberries, currants, gooseberries, cherries, etc.) can be preserved without fear.
When processing low-acid products (carrots, beets, peas, cucumbers, beans, etc.), it is necessary to add food acid (acetic, citric, malic).
Canning at high temperatures is carried out at home as follows.
First, glass jars are prepared and sterilized. To do this, they are thoroughly washed with hot water and soda, then boiled in water or kept over a boiling kettle for 20-25 minutes. You can also warm the jars in a hot oven (at least 1 hour). Tin can lids are boiled in water for about 8-10 minutes.
Prepared fruits (they must first be sorted, washed, peeled, cut, if necessary) are placed in jars and filled with hot syrup. The level of products in the jar along with the filling should be 1.5-2 cm below its top edge. Then the jars are covered with boiled lids and placed in a pan with warm water. The water level in the pan should not be lower than the contents of the jars. Place a wooden or metal grate on the bottom of the pan; You can use fabric folded in half. This will help protect the jars from damage.
Bring the water in the pan to a boil; It is from this moment that the sterilization time is counted.
Upon completion of sterilization, the jar is immediately removed from the pan and, without removing the lid, quickly sealed using a seaming machine.
Rolled cans are turned upside down to cool.
WHAT YOU NEED TO HAVE FOR CANNING:
INVENTORY AND EQUIPMENT
First of all, of course, banks. For canning at home, standard jars are used, which are sealed with lids made of varnished tin. Cans for canned food are made from special glass that is resistant to heat. If handled carefully, they can last for many years.
Standard glass containers have a neck diameter of 82 mm, less often - 58 and 70 mm, but such jars are rarely used. The most convenient jars are 0.5; 1.0; 2.0 and 3.0 l. You can use glass jars from Bulgarian and Hungarian canned food. Their neck diameter is also 82 mm.
When preparing to fill the jars with food, wash them thoroughly with hot water with the addition of soda ash. Very dirty jars are soaked in a soda solution for several hours. After this, the jars are sterilized by keeping them in a hot oven for 1-1.5 hours.
You can quickly and effectively sterilize dishes using a boiling kettle. The washed jar is placed on an open boiling kettle with the neck down. After 20-25 minutes, the dishes are removed and filled with food.
Lids for canning - tin or aluminum, with rubber rings. The surface of lacquered lids is usually golden yellow. Unvarnished canning lids are white. They are recommended to be used only for sealing cans of lactic acid preserves.
The lids are sterilized in boiling water for 8-10 minutes.
Naturally, when making canned food you need to have a manual seaming machine.
Stainless steel knives are required for peeling and cutting fruits and vegetables.
Special knives with slots parallel to the blade are very convenient. Thanks to them, the skin is cut thinly and the amount of waste is reduced.
To remove the core of apples and pears, a spoon-shaped knife or just a sharply sharpened spoon is useful.
When making marinades, you have to chop carrots, beets, and other vegetables. Canned food will look incredibly beautiful and appetizing if you cut it into shaped plates using a special grater. If you don’t have it, then a regular one will do.
To blanch products, you need 3-5 liter enamel pans and a wire mesh where the products are placed. Blanching continues for 2-5 minutes from the moment the water boils. Thanks to the net, all the fruits will be covered with water, and most importantly, you will get rid of the tedious task of catching fruits or vegetables from hot water.
If you decide to prepare vegetable or fruit puree, then you cannot do without a colander or sieve (for separating solid parts from liquid and roughly rubbing the fruit, as well as for separating the pulp from large seeds and hard particles of the seed nest. It is convenient to wipe the fruit and vegetable mass through sieve with a small wooden roller with a handle.
When canning, it is very important to maintain the necessary proportions between the amount of product and the weight or volume of sugar, salt, vinegar, etc. This means that you will need scales and measurements to determine the weight of additives and preservatives. For such measurements, you can use ordinary 0.5 and 1 liter cans, glasses, tablespoons and teaspoons.
In order to conveniently drain syrups or brine from jars, you must have a special lid with holes. A device that allows you to remove hot jars from boiling water during sterilization would also be useful. You can, of course, use an ordinary towel, but you can’t do it without skill and dexterity - you can get quite burned.
Thus, if you intend to start canning, then you need to have certain equipment.
It should include at a minimum the following:
Glass jars with a volume of 0.5; 1.0; 2.0; 3.0 l
Seaming lids
Seaming machine
Colander
Sieve
Blanching grid
Vegetable cutter
Vegetable graters
Tool for gripping hot cans
Lid with holes for draining liquid from jars
Table and tea spoons made of stainless steel
Pots:
- enameled with a capacity of 3-5 liters for blanching
- high with a capacity of 5-10 l for sterilization and pasteurization
Knives:
- kitchen
- for cleaning fruits and vegetables
Measurements, jars, glasses, spoons for measuring
Household scales (spring or cup)
Thermometer (if pasteurization is carried out)
Watch
Sterilizer for jars (kettle)
Interestingly, there is a method of canning without lids, proposed by N. Suprunov.
Its essence is as follows: take clean paper and cut out a circle four centimeters wider than the neck - this is the blank for the future lid.
Soak the cotton wool in the white of a fresh egg, thoroughly grease one side of the lid and let it dry a little.
Then, when the jar is filled with the canned mass, coat the outer edges of the neck of the jar with protein, place the lid, greased again with protein, on the neck and tightly tie its falling edges in several rows with a strong thread. Then coat the lid with egg white just below the edges of the paper on the top and sides.
When the protein dries, no air will enter the jar. Such a lid will successfully replace a metal one.
Try it - maybe it will be useful?
Today I want to tell you about how to sterilize canning jars. Summer is the time to prepare for the winter. While there is a possibility, many housewives try to can berries, vegetables and fruits. They make jam, marinate and stew.
The most common container for winter preparations and home canning are glass jars. It is important to comply with all conditions for preparing products and not allow pathogenic microflora to develop in the finished product over time. The lion's share of success in this matter is ensured by clean, sterile jars.
Which container to choose for preservation?
When starting home canning, remember that both food and containers are exposed to high temperatures. Therefore, the jars must be free of chips, cracks and deformations. Good quality jars and lids are washed and carefully inspected to eliminate poor quality or damaged ones. Covers must not contain rust or be deformed. If you notice the signs listed above, do not use these jars and lids for canning.
Steam sterilization
The most commonly used method for sterilizing jars is steaming. To do this, pour water into the pan, about halfway. If you pour too much when boiling, it will splash and you can get burned. If you pour in little water, the water may evaporate during the boiling process, and if you miss this, the pan may burn. 
When the water boils, place the jar upside down on top. Now in hardware stores there are
special forms. If you don't have a mold, you can use a metal sieve or colander. Steam sterilization lasts 10 minutes for half-liter and liter jars, 15-20 minutes for three-liter jars. If you forgot to time it, you can carefully test the bottom of the jar with your finger - it should be hot. The steam rising from the pan sterilizes the container gradually and if the bottom is hot, the jar has warmed up completely.
Remove the sterile jars onto a clean towel or cloth with the neck down. In 1-2 minutes, the water droplets drain and can be turned over to dry completely.
Sterilization in the oven
Another very convenient way is to sterilize jars in the oven. To do this, clean, washed jars are placed on a sheet or wire rack and placed in a cold oven. Bring the temperature to 150-180ºС and fry for 10-15 minutes. The advantage of this method is the number of jars you can sterilize at one time. As much as your oven will hold. Half-liter jars can generally be sterilized in two layers. Turn off the oven and let them cool.Sterilizing jars in the microwave
It's quick and easy to sterilize jars in the microwave. It is not advisable to place empty containers in the microwave - they may crack. Therefore, pour some water into the jars for sterilization. We put it in the microwave. Heat the jar for about 5 minutes until the water boils. Microwaves themselves destroy unnecessary bacteria, and water is necessary to ensure that the jars do not burst. Large (three-liter) jars are placed in the oven, not standing, but lying down, pouring 1-2 cm of water.
The advantages of this method are speed and the absence of a large amount of steam. Just remember that under no circumstances should metal lids be sterilized in a microwave oven. Otherwise the oven may be damaged. Use more traditional methods for this.
Sterilizing jars in a double boiler
Housewives who have such a useful device as a double boiler may well resort to its help. You just need to wash the jars and put them in the steamer upside down, and put the lids next to them. Turn on the cooking mode for 15 minutes. In principle, sterilizing jars in a double boiler is similar to the steam method.
Dishwasher sterilization
You can even sterilize jars in the dishwasher. Place clean, unblemished jars in the dishwasher and set the temperature to the highest setting. There is no need to add detergent. This method is convenient, but has one condition: the water temperature must be at least 60 ºС,
otherwise the microorganisms will not die.
Sterilization of caps
It is easier to sterilize lids, if only because they will not burst and take up much less space. The washed lids can simply be boiled for 3-5 minutes in water. Steam treatment is also suitable: place the sieve in a colander or metal sieve and steam, like jars, for 5 minutes. Place the sterile lids on a towel and let cool and dry.
Sterilization of products in jars
When canning and preparing for the winter at home, many products, such as tomatoes, compotes, and caviar, also need sterilization. To do this, clean, whole, undeformed cans are filled with products. At the bottom of a large pan you need to place a stand or folded fabric in several layers.
The jars are placed on it, covered (but not screwed on) with lids and filled with water. Water should cover the jars at least 2/3 of the height. Bring to a boil and sterilize for 10-15 minutes, unless the recipe specifies more. Do not allow it to boil over high heat so that boiling water does not inadvertently get into the product. The finished canned food is removed and carefully sealed.When sterilizing products in jars, the jars and lids themselves do not need to be sterilized separately; this happens along with the products.
Important points
- All of these methods allow you to destroy pathogenic bacteria using high temperatures. Therefore, you cannot handle the jars immediately after sterilization with your bare hands. Use oven mitts or cloth.
- Avoid temperature changes, this will cause the jars to burst. Do not place hot jars in cold water and vice versa. Do not pour cold foods into hot containers; let them cool first.
- Do not touch the inside or the neck of an already sterilized jar with your hands. By doing this, you yourself will introduce unwanted microorganisms into the container.
- It is desirable that the cans for preservation are not only sterile, but also dry. Especially if you are going to store raw berry “vitamins” in them. Excess moisture is a possible favorable environment for bacteria.
While summer is outside, housewives are rushing to prepare canned vegetables and berries for the winter. When canning at home, sterilization of containers is necessary in order to preserve food for a long time and not expose your health and the health of your loved ones to unnecessary risks. I hope that the methods I suggested for sterilizing glass jars will help you with this.
On our website you can also find out, for example, much more about preparations and useful products.
Very often there are recipes where it is necessary to sterilize jars already containing preparations. Thanks to this sterilization method, almost all preserves can be stored at room temperature. This is especially true for those who do not have a cold cellar.
If you are just starting canning and don’t know how to properly sterilize jars with blanks so as not to get surprises in the form of “explosive jars,” then this article will be relevant for you.
1. How to sterilize jars with preparations in boiling water
You can sterilize the workpieces in boiling water (this is the most common method).
To do this, take a wide pan and put a napkin or towel on the bottom.
Place the jars and pour water (the temperature of the water should be the same as the temperature of the preparations; if the water in the pan is cold or very hot, the jar may burst). The water should reach the shoulders of the jar. Cover the jars with lids (do not close them, just put them on top).
Boil the preparations for as long as indicated in a specific recipe.
If there is no specific time for sterilization, then most often jars with a volume of 0.5-0.75 are sterilized for 10 minutes; liter jars are sterilized for 15 minutes; two-liter - 20-25; three-liter - 25-30 minutes.
Be careful, the jars are very hot!
2. How to sterilize jars with blanks in the oven
This year I tried a new method of sterilization - in the oven.
For me this is the most convenient way. We'll see how the jars with the preparations behave after such sterilization in the winter.
Place the jars with the preparations on a baking sheet or on a wire rack and place in a cold or lukewarm oven.
Cover the jars with lids (do not screw them on, just put them on top). Bring the oven temperature to 120*C.
Sterilize jars with a volume of 0.5 for 10 minutes; jars of 0.75 are sterilized for 15 minutes; liter jars are sterilized for 15-20 minutes.
You need to remove the jars from the oven using special kitchen mittens, holding the jar by the sides with both hands. Be careful, it will be very hot!
How to sterilize lids for workpieces
Before sterilizing the lids, make sure they are undamaged.
You can sterilize the lids in a hot oven.
Can be sterilized together with jars in boiling water.
Most often, I sterilize the lids in a small saucepan of boiling water.
