The last cleaning: sterilization of cans with billets in the oven

Doing workpieces for the future, it is very important to observe sterility. All pathogenic bacteria in the process of processing products and preparing storage tanks must be destroyed. Banks for canning are cleaned with household soap or soda, then washed with running water. Then they are given a steep boiling water, put on steam, placed for a few minutes in an aerosol or microwave oven, and the lids are thoroughly boiled.

The last moment can scare away some housewives, to whom such troubles for disinfecting containers will seem to be a difficult task. And completely in vain, because there are ways to sterilize the cans for blanks, available even to the most inexperienced ladies. The process can be greatly simplified by using a conventional kitchen oven.

Sterilization of cans with preforms

There is no need to place basins and buckets filled with boiling water in the kitchen, you can do much easier. Long ago, our grandmothers discovered new possibilities for household kitchen ovens. It is available, roomy and convenient to use. It can be disinfected before laying the lid products (of course, only iron ones and without rubber inserts), cans, ladles and other necessary utensils.

Sometimes the recipe provides for the sterilization of cans with billets. In the oven, this can be done without much difficulty. The meaning of the action is the complete destruction of all bacteria and fungi that can spoil the canned foods and harm human health.

First, you should carefully inspect the banks for chips and cracks. When heated, they can burst, so sterilization of cans with billets in the oven is carried out only on condition that the containers are intact.

Then it is necessary to prepare properly the container and lay in it the necessary pickles, jams or marinades. Ready-preserved foods should be covered with lids, without twisting them. Further, the cans are sterilized with preforms.

In the oven, the tanks are first placed on the grate, and then the gas is turned on. It is necessary to monitor the temperature: above 120 degrees it can not be lifted, because the glass can burst.

The time of heat treatment is indicated in the recipe. Usually it is 10-15 minutes for cans of 0.5-0.7 liters and 20 minutes for cans of 1 liter. After the necessary time has elapsed, the gas should be switched off and the cans left for a while to cool slightly.

Cautiously, hotly bear!

Take out the dishes carefully, using special fabric or silicone potholders. Important point: they must be dry. First, not to burn your hand through a damp cloth, and secondly, from a temperature drop, hot glass can crack. Banks need to be held by the sides, the neck can slip out of your hands, then you can not avoid burns. Immediately after the seizure, the cans are closed with lids.

Pasteurization

Sterilization of cans with billets in the oven assumes a long-term high-temperature effect on products, in which part of the biologically active substances and vitamins inevitably collapses. Pasteurization is carried out at a temperature of 75-90 degrees and is a more gentle way of processing products. It is used for compotes, marinades, which are added a lot of vinegar, or blanks that are not planned to be stored for a long time.