Sterilization of cans with preforms

What blanks need additional sterilization? Usually it is a variety of canned salads andsnacks (lecho, vegetable caviar, etc.), all vegetable preparations without vinegar, compotes, juices and pickled mushrooms. The sterilization does not need marinated vegetables with vinegar, as well as jam. In this case, it is sufficient to sterilize the empty cans first.

Sterilization of cans in boiling water

One of the most common ways to sterilize blanks is to Sterilization of cans with billets in a pot of boiling water. For sterilization, take a large wide pan, put a wooden plank, a tissue napkin or a towel on the bottom.

In a saucepan, put the cans, covered with sterilized lids. No need to roll up the banks yet! Pour into the pan water, the temperature of which is equal to the temperature of the blanks: if the water is too hot or too cold, the cans may burst due to a sharp temperature drop. The water level should be somewhere 1.5-2 cm below the neck of the cans (on the "shoulders").

Put the pan on the fire, bring the water to a boil and boil according to the recipe, then roll the jars with covers. If the prescription does not specify a specific sterilization time, you can follow the general recommendations on can sterilization:

• 
  10 minutes for a volume of 500-750 ml;
• 
  15 minutes for 1 liter volume;
• 
  20-25 minutes for a volume of 2 liters;
• 
  25-30 minutes for a volume of 3 liters.

If you can preserve a roasted salad, the sterilization of the cans should take a little longer. In some cases (for example, when sterilizing green peas) The boiling point of water should be above 100 degrees. How is this possible, you ask? Yes, it's very simple. Salt water boils at a higher temperature than fresh water, the boiling point depends on the concentration of brine. So, for a boiling point of 101 degrees, add 66 g of salt per liter of water, 102 degrees - 126 g, 103 - 172, 104 - 215, 105 - 255, 107 - 355, 110 - 478.

Sterilization of cans in the oven

You can also to sterilize jars with blanks in the oven. To do this, the banks must be placed on a grate ora pan and put it in a cold or slightly warm oven, top with covers. Heat the oven to 100-120 degrees. Half a liter cans are sterilized for 10 minutes, cans of 0.75 liters - 15 minutes, liter - 15-20 minutes. Banks from the oven must be pulled carefully, wearing special kitchen mittens and holding the can behind the sides with both hands. Roll the jars lids.

Sterilization of cans in a microwave oven

Yet cans with blanks can be sterilized in a microwave oven. Banks need to be placed evenly insidemicrowave ovens. Do not cover the covers! Metal in the microwave can not be placed, so the lids are sterilized separately in boiling water. Turn on the microwave at full power, bring the workpiece in the cans to a boil. Then set the power to minimum and set the time to 2-3 minutes, then remove and roll the cans.

Pasteurizing cans

In some recipes, it is not sterilization of cans but their pasteurization. What is the difference? Pasteurization is processing at temperatures below 100 degrees (usually 86-90), while the time of finding cans with billets in a pan with hot water increases by two or three times. Usually, liquid preparations (compotes) are treated in this way.

Note that when pasteurization perishes only bacteria, and their spores survive. Blanks subjected to pasteurization must be stored in the cold to prevent the development of a dispute. Usually, pasteurization is used in those cases,when long-term storage of blanks is not planned. It is also possible to pasteurize blanks in which there is a lot of vinegar. And if long-term storage is planned and / or billets have low acidity, the best way is to sterilize the cans.