Recipes

Sterilization of cans over steam

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In summer and autumn, any hostess seeks to procure as much as possible a variety of canned fruits and vegetables for the winter. After all, those canned foods that are sold in stores, and even more so in the markets, do not always satisfy the taste, and even more useful properties, with what we are going to eat our family in the cold winter time. And if the hostess has his own garden at his disposal, then how many tasty, fragrant and healthy products can be prepared for the winter, just the eyes run.

But for many novice hostesses there is one problem - many of them have heard about the sterilization of dishes for canning, but not everyone clearly understands what it is, why it is needed and what is needed for that. Especially a lot of questions cause a period of time required for full sterilization. Sterilization of steaming cans is one of the most traditional ways of disinfecting dishes before conservation. It is about her and about the features of its implementation and will be discussed in the article.

Sterilization: why is it needed?

In the preservation of food for the winter sterilization is one of the most important stages. After all, if you neglect it, then, not only will your efforts to produce vitamin and aromatic preparations disappear, all products can be hopelessly spoiled.

A warning! Even if the cans with canned goods do not explode during storage, their contents, if the dishes are not properly sterilized, can be dangerous for those who want to eat them.

After all, thorough washing the dishes before cooking for storage is not enough. On the surface of the cans and lids can remain a myriad of different microorganisms, which during a long stay in the space without air accumulate a variety of products of their life. It is they who can cause quite serious harm to the human body if they accidentally get inside. One of the most dangerous substances is botulinum toxin. When a person is infected with botulism, even death is not excluded. That is why the sterilization of winter preparations is the most important stage in canning, the features of which you need to know and understand everything in order to enjoy summer and autumn fruits, vegetables and herbs without much excitement.

Preparatory work

Before proceeding with the sterilization of steaming cans, it is necessary to prepare the following:

  • A pot or a pot of water;
  • Special metal lining with one or more openings for cans;
  • Several cotton towels;
  • Banks and covers to them in the required amount.

Capacity for boiling water, you can use almost any convenient shape and size, literally everything that is on hand, especially if you need to sterilize only one - two jars. But if you are tuned to the production of a serious workpiece and we are talking about sterilizing dozens of cans, then it is better to choose a wider pan so that as many cans fit on it at the same time.

Many housewives in the absence of a metal lining on the pot to sterilize the cans at home use a large flat colander or even a splash-proof mesh. In extreme cases, you can use these devices, but a good half of the steam with these options will go off into the air and therefore the heating of the cans will not be as good. Yes, and the humidity in the kitchen will greatly increase. Therefore, if there is an opportunity, it is better to purchase a special pad in advance, especially since they are quite inexpensive.

Cotton towels should be clean and ironed carefully at the highest iron temperature on both sides. One towel folded two or three times you will remove the jars from the stand-lining, and on the other towel to put them neck down.

Banks themselves need to carefully check whether they have cracked, chipped or unwashed contaminants before use. In all these cases, for the sake of their safety, it is worth sending the cans to the trash can, or using them for any decorative purposes, but they are no longer suitable for making canned food.

Rinse well before sterilizing. It is better to use soap or soda in combination with hot water.

Tip! Do not use to wash the cans before preserving chemical detergents.

After washing, the banks are rinsed under running water.

Most often used for the preservation of disposable tin lids. If you use threaded caps, then make sure that they are completely flat and without enamel chipping.

Features of steam sterilization

So, first fill the pot or any other container with water. How much water is poured depends on the number of cans you want to sterilize. If you have large three-liter jars or the total number of jars exceeds 10 pieces, then it is better to fill the container by half its volume. A metal lining for the cans is placed on top of the pan. Put the pot on a strong heat so that the water in it reaches the boil as quickly as possible. The first batch of cans can be put on the lining upside down before boiling, so that they warm up gradually. After boiling, the heat can be slightly reduced so that the water in the pan does not beat the key, but boils moderately.

Attention! The time of sterilization must be noted from the moment the water in the pot boils.

Many novice housewives have the greatest doubts about the question: “how many minutes must steam be sterilized?” After all, some cooks are satisfied that they hold banks, regardless of their size over the steam, for 5-10 minutes and consider that this is quite enough. However, they can be understood. After all, any extra minute of sterilization increases the humidity and temperature in the kitchen.

But, unfortunately, this approach is not entirely justified, because if, despite all the effort expended in making canned food, they will eventually be spoiled, then you will only have to blame yourself.

How many minutes are needed to fully sterilize preservation cans? The residence time of the cans over the steam is directly proportional to the size of the can. The largest cans, with a volume of 3 liters, must be kept at least 30 minutes above the steam.

For cans of 2 liters will be enough for 20 minutes. Banks, the volume of which varies from one to two liters must be sterilized respectively from 15 to 20 minutes, no less.

If the jars are small, their volume varies from half a liter to one liter, then only 10 minutes of stay above the steam is enough.

And finally, the smallest jars, with a volume of less than half a liter, can be sterilized only 5-7 minutes.

Comment! It is the sterilization time that determines the quality and safety of the process, so try to strictly observe the number of minutes required for your cans.

If for some reason this is not possible, try using other sterilization methods.

However, banks for preservation are sometimes sterilized over an ordinary kettle, which is heated on the stove. In this case, you can either put the jar directly on the spout of the kettle, or carefully remove the lid, put the jar in place of the jar, bottom up.

But in this case, the number of minutes for proper sterilization remains the same.

Despite the sufficient simplicity and universality of the sterilization method over steam, when it is used, there is a strong heating and humidification of the room in which sterilization takes place. However, this disadvantage does not prevent this method from remaining one of the most popular among hostesses.

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