Why to perform sterilization of the lids and cans
Even on those lids and jars which seem clean, abundant live organisms that can harm not only the workpiece, but also health. Not the terrible microorganisms, and their waste products – they are quite poisonous and can cause severe poisoning. To be safe, all jars and lids should be sterilized.
For canning it is necessary to choose covers no defects, no signs of rust. If the surface is painted, paint must not be damaged. This leads to corrosion in storage, which negatively comments on the products. And caps, and cans shall be thoroughly cleaned, a good result can be achieved by using simple baking soda. Then everything just well washed under running water.
The so-called "hot sterilization" sometimes puzzles beginners Housewives to a standstill. If the banks are sterilized in different ways – and for a couple, and in boiling water and in a microwave oven and a conventional oven, with lids that would not work. The metal cover can not be placed in the microwave, in the oven they burn and melt the plastic treacherously.
Methods of sterilization caps
Sterilization of caps can be done in several ways.
The advantages of these methods are obvious: excellent quality sterilization and additional costs are required.The oldest and most common method of sterilization, which was successfully used even by our grandmothers – sterilization by boiling. This will need to take a saucepan and boil the necessary amount of water and then just dip in boiling water cover. They should be boiled just before to close the banks with the presets. In boiling water they should be kept from two to fifteen minutes.
Continue to do necessary depending on the material of the cover. Nylon can hold in boiling water quite a bit, otherwise they can deform and the jar will not fit. Hot cap is to be removed from the boiling water with tongs. Before closing, they need to allow to dry.
There is another way, but it is not suitable for all caps. They can be sterilized in a hot oven – but only for metal and only the ones without the rubber inserts. The time for sterilization is approximately 10 minutes.
The advantages of processes is that they are very fast and are not time consuming and the oven and pans are at all, unlike steamers, for example – they sometimes also sterilize banks and covers.
Sometimes the covers do not warm up in any way – some Housewives prefer a little to hold them in solution furatsilina, potassium permanganate or alcohol. This method is suitable for tin, and to glass and plastic lids.
Advice 2: How to choose the right cover for preservation
The most popular cover for preservation
Despite the fact that the glass cover is already the last century, some Housewives are convinced their guaranteed safety, environmental friendliness and reliability. The benefits of this type of lids is that they do not require sealing machines and can be used more than once. Each glass cover is equipped with a special clamp. However, to find in the market today glass is practically impossible.
In place of the glass that does not require seaming tool, came another kind of screw cap. Although it is not really reusable, not only the so-called, but also used. However, it requires appropriate jars with screw thread, but both of different sizes available for sale. Universal screw cap convenient, but skill its use will be required. If tightening the resulting imbalance, to ensure the safety of the workpiece is impossible. It is important to tighten being careful not to pinch and not to disrupt the air valve. Since it is not always possible to catch the right amount of force, experts advise not to close screw caps marinated vegetables.
There are covers for the preservation of the polyethylene, but should not be confused with regular ones. Winter blanks suitable only tight plastic covers that are impossible to put on the Bank without pre-heating for 2-3 minutes at a temperature of 80 degrees. Still, the most popular are the tin lid, although their use need sealing machines and they are used only 1 time. Cap tin cheap and are suitable for any kind of canned food, but they have some differences that are worth paying attention to when buying
The secret of successful canning – quality cover
Russian manufacturers produce normal lid tin gray color, called "white" and cover yellow leather. You can meet a lacquered aluminum cap. Can be used as those and others, but the lacquer finish provides protection against oxidative reactions, which may be subject to the cap in contact with the marinade, where there is vinegar. It is therefore important to rolling the jars with pickles, tomatoes were used cover, covered with a food varnish, not only outside but also inside, where it really matters.
Internal coating can be silver or pearl. This means that the food caused the lacquer or mother-of-pearl enamel, which protects against oxidation. In appearance to distinguish between a lacquered tin lid from aluminum is almost impossible. To recognize the material, you need to take her in his arms. Aluminum is a little easier and smoother, which can be felt only picking up a capping machine. Quality tin lid should weigh 0,14 gr. have inside the tight rubber ring and have more than two ribs. To determine the weight of the cover, and took it in my hands, is unlikely, but out of curiosity home you can experiment.
Advice 3: How to sterilize jars in the microwave
- - Banks;
- - water.
If you need to sterilize the jar with a volume of three liters, put her on her side, also pre-filling water into it.
Lids to sterilize in the microwave impossible. Boil in saucepan for 15 min.
Salads, compotes and jams can be sterilized directly in the banks. To do this, fill them to the top. Put in microwave without lids for 1-2 minutes, putting the power of 800 watts. As soon as the contents of the jar boil, remove and close the lid.
Do not put in the microwave, empty cans, you can ruin the magnetron.
Advice 4: Is it necessary to sterilize jars for winter preparation?
Banks are sterilized in order to kill all micro-organisms and bacteria, which subsequently can lead to fermentation products, souring or mold. Definitely the best banks to sterilize. So homework will last much longer and the risk of fermentation is reduced to a minimum. But even a long pre-sterilization of the jars will not give 100% guarantee that winter won't blow the Bank. Here the important role played by the products themselves.
So is it possible to do without sterilization? If in the winter you roll a compote of fruit or berries, the banks are not necessarily sterilized. As practice shows, it is enough to boil the syrup, pour it in a jar with stacked it with fruit or berries, wait 15 minutes, then drain the syrup back into the pot again to boil again pour in a jar and roll up. The Bank stands to turn upside down and wrap the day in a blanket. Rolled therefore fruit drinks are fine. With this method a completely unlikable to sterilize banks over steam, but still before to lay in her fruits, the Bank must be well washed with soap or with baking soda, rinse and dry.
As for the jam, everything is ambiguous. But to be safe it is better to sterilize the jar over steam or in the oven. So jam just will not ferment. Some have already rolled, sterilized jars, putting them in a pot of water. This method is also good, it gives a strong guarantee that homework will not deteriorate over time.
Lecho, salads, various hot close only in sterilized jars. The sterilization time should be 15-20 minutes, no less.
Banks with cucumbers and tomatoes can not be sterilized. They are filled with hot brine and put in a dark place for 3 days, after which the brine is drained, boiled again and poured into the jar. With this method, sterilization is not needed, and cucumbers are all winter.
Sterilization of cans is desirable, but optional process. It is understood that everything depends not only from the jars and lids, but also from products. Shelf life can be extended by putting in a jar, a slice of lemon or a little more sugar, if we are talking about jam or compote. If you are afraid for your workpiece, then, of course, it is best to pre-sterilize jars, it will give confidence that products will not deteriorate, and in winter you will enjoy the delicious and tasty pickles, jams, compotes and marinades homemade.
Advice 5: How to sterilize jars in the oven
So, before we proceed to the sterilization of cans, I have to consider: if you find that have chips, cracks, etc., then set them aside, as they cannot be used. The remaining banks wash it in water with soda, soap, or any suitable means to wash dishes, then rinse them with cold water several times.
Place clean jars in the oven, and if they are wet, you need to place them bottom down, if the dry - up bottom. It should be noted that before loading the jars, the oven must be either cold or slightly warm. Next, turn on the oven on 50 degrees, and wait 10 minutes, then continue every five to seven minutes to increase the temperature in the kitchen appliance at 10-20 degrees until you bring it to 150 degrees.
How to sterilize jars in the oven:
- banks of 0.5-0.8 l to about 10 minutes;
can with a volume of 1 liter – 15 minutes;
- banks 2 years – 20-25 minutes;
- banks 3 years – 25-30 minutes.
After some time put on hands cooking gloves-oven mitts, open the oven door, carefully remove it from the banks and place them bottom up on a clean kitchen towel. It should be noted that gloves must be dry, otherwise when removing the jars from the oven it can explode right in your hands.
It should be noted that the oven can also be sterilized and the metal cap. To do this, cover thoroughly washed with soda, well rinsed them and put wet in the oven (along with banks). Sterilization time is 10 - 15 minutes at a temperature of 150 degrees.