How to properly sterilize jars with blanks: rules and methods

While preparing pickled and s alty foods for the winter, they seek to protect them from spoilage. Indeed, often the works are wasted, jars of cucumbers, tomatoes, compotes become cloudy and explode. Therefore, you need to pay attention to how to sterilize jars with blanks correctly.

Is it possible to sterilize jars with blanks

Sterilization is necessary for long-term preservation of winter blanks. This term means heating to boiling point. Then there is a complete destruction of pathogenic microorganisms or the suppression of their vigorous activity.The effect of sterilization depends on the acidity of the product. So, tomatoes have a high acid content, so canned food with them is pasteurized without spending much time.

Salads with zucchini will have to be brought to a temperature of 100 degrees and above for a long time. Otherwise, the botulinum bacterium, which is highly toxic to the human body, may develop in them. And the low acidity of zucchini does not allow you to suppress the action of bacteria.

The mode of heat treatment of blanks depends on the consistency of the winter snack. Liquid foods heat up faster. The volume of the container also affects the processing procedure. Half-liter jars with caviar keep 10 minutes, and 3-liter blanks up to 30 minutes.

Why is it needed

The purpose of sterilization is to prevent spoilage of vegetable products, to lengthen the period of their consumption. Pasteurization methods are used necessarily in relation to those products that contain liquid.After all, dried mushrooms are not subjected to this procedure, since they do not have an environment for the development of mold. Carriers of toxins cannot develop at low temperatures. The fruits of the garden and vegetable garden placed in the freezer for the winter will not deteriorate.

After the action of high temperatures, jars with vegetables must be hermetically sealed by rolling them with metal lids.

You can pour a layer of hot animal fat, butter on top. It will not let microbes inside the container, so they tie the neck of the jar with parchment paper and a cloth on top.

Those canned foods that are covered with polyethylene lids do not require pasteurization.

Sterilization Methods

Before you start cooking vegetables for the winter, you should choose a sterilization method and prepare for it. The process will be successful if:

the container will be without cracks, chips on the neck;
pick up quality lids;
wash the jars with water and baking soda or dry mustard before laying the salad.

There are certain rules for each method that must not be broken. If the jars with preparations are held for less than the allotted time, then the microorganisms will begin their activity after the marinade and sauce have cooled down.

In boiling water

One of the common and simple methods requires little effort and time. It is carried out by sterilizing jars with blanks in a pot of boiling water. They select a container that will include several cans of winter salads. The height of the pot should be such that the water covers the glass container up to the shoulders.

Carry out the procedure:

putting a stand made of wood or metal or a piece of dense fabric on the bottom of the pan;
putting the jars covered with lids on top;
pouring warm water;
heating water to a boil.

Leave after boiling water for 10 minutes for half-liter cans, 15 minutes for liter cans, 25-30 for 2 and 3-liter cans.

Some products require temperatures above 100 degrees. This can be achieved by adding s alt to the water. So a 48% saline solution will help boil water at 110 degrees.

In the oven

It is convenient to sterilize canned vegetables in the oven. There is a gradual heating of containers with blanks.

Place jars with hot salads, caviar on the wire rack in a warm oven. Set the temperature first to 100 degrees, then increase to 120.

The time for the procedure is the same as in boiling water. The larger the container, the longer. For better preservation of preservation, hot blanks are pulled out and immediately rolled up. To cool down, wrap a woolen blanket.

Microwave

This method is also often used. But there is one caveat: you can’t put iron lids on top of the cans. This will cause the microwave to malfunction. You can put the container with the contents open, and disinfect the lids separately in boiling water.

Expose jars full of vegetable products all over the oven. It is necessary to turn on at full power so that the salads inside the container boil. They are kept for 10 to 15 minutes, because large containers will not enter the microwave. The device is suitable for sterilizing small jars.

The problem may be that the contents will spill out of the container if it is filled to the brim. This must be taken into account when sterilizing in a microwave oven.

Pasteurization

The difference between pasteurization and other methods is that before seaming, containers with winter preparations are heated to a temperature of 98-99 degrees.After all, boiling foods lose vitamins useful for the body. Therefore, during pasteurization, the loss of vitamins is minimal, and the color and taste of the product does not change. At the same time, after the heat treatment, the vegetables will be ready to eat.

At home, it is necessary to pasteurize in a water bath. You will need a tank or a wide pan for the process. Many people use a pressure cooker for pasteurization. You need to put a lid with holes or several layers of linen in the pan.

Arrange jars filled with vegetable mixtures so that they are 2-3 centimeters apart from each other and the metal walls of the tank.

The pasteurization procedure is fast. Water is heated by measuring the temperature with a special thermometer. Then the heating is stopped, maintaining the temperature for 10-25 minutes, depending on the volume of the container.

After the procedure, the blanks are taken out and corked with lids. Then you need to roll the cans on the table so that they cool faster.

When a preservation defect is detected, the product in the container can be pasteurized again. But it will take 5 minutes less to process.

If the defect is detected quickly, then the rubber gasket is treated with alcohol. And the lid itself is disinfected with burning alcohol. Then they quickly twist, checking its tightness.

It is advised to cool pasteurized canned food in a pot of hot water, gradually adding cold water. With this method, the berries will not soften and retain their integrity.

Is it possible to sterilize already rolled up jars

It is advised to sterilize and pasteurize in the closed form those jars that are sealed with glass lids with clips.First, a rubber seal is installed on the neck, a lid is placed on top and clamped with a special device.Before tightening, make sure that the seal does not move. 2 clamps can be used by placing them crosswise.

If ordinary metal lids are used to seal winter canned food using a seamer, then such cans are not closed before sterilization. Carry out seaming after the product has been pasteurized or sterilized.