Cucumbers in the autoclave recipe: step by step description, preservation storage conditions

Tested recipes for preparing canned cucumbers in an autoclave will appeal to almost any housewife. Thanks to modern equipment, the s alting process is fast, with minimal effort. You can make delicious cucumbers in an autoclave, as they almost do not lose their taste, unlike the classic canning method. For safe cooking, please read the following guidelines.

Features of harvesting cucumbers in an autoclave

Pickled cucumbers should be laid so that approximately 5 cm remain to the surface.Pour in water until it covers the top jars by 3-4 cm, and between the surface of the liquid and the lid there is an oxygen pocket 5 cm up. S alt only ripe vegetables, without rot and other defects.

From processing resort, if necessary, to washing, sorting, cutting, cleaning, cooking. Clean containers are placed at the bottom according to the recipe, vegetables are usually added without tamping. For pouring, use a marinade of hot water with s alt, granulated sugar and vinegar.

Pour brine into glass containers so that 2 cm remains before the lid. During sterilization, the composition will expand, it will need space.

Required Components

To prepare preserves in an autoclave, you will need cucumbers, greens - horseradish leaves, blackcurrant, dill, laurel leaves. Still need hot peppers, garlic, sugar, s alt, table 9% vinegar. It is better not to use iodized s alt, it softens the structure of vegetables, they become loose.It is advisable to take coarse-grained or stone. A liter jar holds up to 600 g of cucumbers, their number is pre-calculated taking into account this factor.

Selection and preparation of cucumbers

Cucumbers should be taken medium or small in size, without yellowness, ripe. If they were plucked from the garden no later than a day before conservation, this is the best option. Rinse the fruits from dirt, soak in a container for 1 hour. Manipulation allows them to become crunchy. After, get, dry naturally.

How to autoclave cucumbers?

The autoclaves should be checked in advance. Close the lid, making sure that the sealing ring is present. So that it does not warp, it lies flat, tighten the nuts crosswise .

If the device is without cassettes that compensate for the pressure difference in the tanks and the apparatus, pump oxygen into the tank with a pump through the "nipple" until the pressure gauge shows 1 atm. Then the jars will remain whole when heated and cooked.

Towards the end of conservation, gradually reduce the pressure by reducing the heat until the heat source is completely turned off.

The installation should cool down to a temperature of 30 degrees Celsius, after that, slowly release the pressure with a nipple. There should be no sudden heating, cooling, release and increase in pressure. Otherwise, the banks may open. Before opening the covers, turn the pressure relief valve a test time. Manipulation will help to make sure that the pressure in the apparatus and outside is equalized. If no changes have occurred, you can safely open the lid.

Making marinade

For a liter jar, you will need 300-400 grams of marinade. It is prepared by adding 100 g of s alt, 50 g of sugar to 2 liters of water. Stir the mixture, cook over low heat until bubbles appear. After, boil for another 5 minutes.

Laying components in jars

While the brine is being prepared, the components for conservation are laid out in containers.Stems of horseradish are taken, they are cut into pieces 5-7 cm long, placed in small pieces at the bottom of each container. There also put an umbrella of dill or parsley, at the discretion. To them add a leaf of dark currant, laurel, 2 peppercorns, 3-4 heads of garlic.

After, stack vegetables, alternating layers with horseradish. On top of the cucumbers, put a piece of hot pepper. Vegetables should be placed as tightly as possible, but not rammed. At the final stage, pour the workpieces with brine, leaving an air gap of 2-3 cm to the lid. Add to containers 2 tbsp. 9% vinegar. Roll up the jars with lids, having measured the temperature in one of them in advance.

Cucumber Canning

Vegetables should be lowered into the switched off autoclave so that they do not stay under the influence of high temperatures for a long time. Otherwise, cucumbers may turn into mush. Reduce the total heating time of the equipment and the preservation process itself by 5 minutes.Pour the marinade not boiling, but slightly cooled down.

When the cans are completed in cassettes, loaded into an autoclave filled with hot water, close the equipment with a lid and put it on heat. Wait until the device warms up to 90 degrees Celsius. Preserve containers in this mode for 10 minutes, then turn off the heat. After the pressure inside the device drops to zero, open the lid, take out the preservation.

Warnings

To safely autoclave canned food, it is important to follow these tips:

• do not open the lid when it is under pressure;
• do not turn on the device if it is still filled with water;
• it is forbidden to exceed the pressure indicated in the annotation;
• cannot be taken for sterilization of containers with labels.

Do not tilt, move or touch hot surfaces while the autoclave is in operation.

Expiry date and storage rules for blanks

Preservations prepared in an autoclave are stored for 2-3 years, longer than after pickling cucumbers using the classical method. This is due to the fact that the equipment powerfully sterilizes containers, products, the temperature during processing is high, all bacteria die.

It is advisable to keep canned cucumbers in a dark room like a basement, pantry or cellar. It is important that the jars do not get sunlight, the place is not damp, otherwise the vegetables may become moldy.

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