Pasteurization of cans (steamed, microwave, oven, aerogril, boiling)

The safety of your home preparations depends mainly on three factors: compliance with the formulation, storage conditions, proper sterilization. Before proceeding to the seaming, check the cans for chipped, cracked, non-irradiated spots. Such utensils for canning are unsuitable, it is better to throw it out altogether.

Pasteurizing cans by steam is a method that has been tested by generations. All the wisdom is to put a jar of water on a stove on the stove (on its neck or spout, according to the size of the dishes). The time of such sterilization is 15 minutes, the temperature of heating by steam is 100 ° C. Banks are removed carefully so as not to burn themselves. In addition to the kettle, a saucepan can be used. In this case special overlays (they are on sale) are required.

Pasteurization of cans by boiling is as effective as steam. Actually, the temperature regime and processing time are unchanged. However, there is a possibility of settling of salts on the walls of the treated cans (white stains). And the process of removing dishes from boiling water is not very convenient.

Pasteurization of cans in a microwave oven against the background of these methods seems more convenient - the processing time is reduced threefold. In the dishes pour about one and a half centimeters of water, put out a power of 800 watts, time - 3-4 minutes. Please note: empty jars are not put in the microwave!

Another way out is sterilization with the help of aerogrill. Washed containers are installed on the bottom grill of the aerogrill. The temperature regime is 120 ° C, the processing time of liter cans is 15 minutes.

The next option is the pasteurization of the cans in the oven. Prepared (carefully washed) containers are put on the oven installed in the oven. The temperature regime is 160 ° C (it is not necessary to heat any more, as the jars become very fragile and can simply burst). The time in the oven is 7 minutes. Banks are exposed so that their sides do not touch.

Please note: for the sterilization, not baking sheets are used, but only grates. Do not sterilize the lids in the oven! Banks are pulled out only after cooling (at least to 80 ° C). This variant of sterilization is most convenient, because at a time you can process a lot more containers than in all other cases.

Whichever way you sterilize the jars, pull them out with extreme caution and put them on a dry (of course, clean) cloth (or towel). Roll-up should also be rolled up with sterilized covers.

Quite often, pasteurization of cans already filled with conservation (lecho, caviar, compotes, various juices, salads, canned meat, etc.) is often required. How should it be conducted? Banks filled with blanks and closed with lids (not to roll, but simply put on top to allow air to escape when heated) are put in a pan of hot water and boiled. The duration of such sterilization depends on the volume of dishes and is from 10 to 30 minutes. In this case, the banks should stand in the water "on the shoulders." To insure against the sudden appearance of cracks, it is better to put the cloth on the bottom of the pot for the time of boiling.

The best option for sterilization of lids is ordinary boiling (in water, 5-7 minutes for metallic and 20-30 seconds for nylon).