You will need
  • - glass containers;
  • - closing the cover;
  • - closing key;
  • - detergent/soda;
  • - towels;
  • - basin/pan.
Prepare the container. Often when preserving use the glass banks with a capacity of 0.5 to 3 liters. Glass packaging used, especially if it preserved the label, before washing soak for 2 hours in an alkaline solution. Wash the glass lid and the banks in the soapy water or solution of soda. Bottle clean brush or spoon into the neck of some rice and shake well. Then rinse the container under running water. Check the cleanliness of the cans to light and rinse the inner surface of the boiled water. Note wash banks should be no more than two hours before installation in their products.
Washed banks put upside down on paper or a clean towel. If sterilisation is required (in the case of filling heated to boiling products), banks should be warmed in the oven, microwave oven or sterilize with hot steam to remove water droplets from the walls. Remove the containers with tongs or special gloves, to avoid burns. Put the banks on a clean, dry towel with their necks up.
The metal cap and the rubber seal rinse in soapy water separately and rinse thoroughly in running water. Insert the groove of the caps rubber gasket. Freely (individually, not stacked) place the lids in a pot of water and boil them for 12-15 minutes. Before rolling, you can keep them in the water no more than two hours.
Complete banks prepared products. Do not use styling metal ladles or spoons - one wrong move can lead to cracks on the glass or break the Bank. In this case, and the Bank, and the products it will be discarded. Put vegetables or fruits so that they were completely covered with syrup or marinade.
Re-sterilization run when the banks will be "complete". To do this, take a wide bowl or saucepan. Cover the bottom of the clean cotton cloth or put the stand. Place filled cans. Add in a bowl of warm water until it reaches the "shoulders" of the jars. Close the bottle sterilized lids and put on the fire for the time specified in the recipe. It depends on the type, acidity, texture and degree of crushing of harvested product, and the size of banks.
Remove the container from the sterilizer very carefully, holding the neck of a special metal gripper or towel. Immediately after this ocuparte jar sealed with a special sealing key.
After closing the cover check for leaks. For this a Bank wipe dry and put down the neck on a white sheet of paper or a napkin. The absence of streaks would indicate a high quality result. Leave banks in the position down the neck to cool down. You can then turn all blanks and place them in storage. The containers, closed with plastic lids, set upside down to cool impossible.