Sterilization of jars with vinegar at home quickly: rules and features

Sterilizing jars with vinegar is a popular way to prepare glass containers for preservation. The technique does not require special financial costs, it is easy to carry out. There are a number of other techniques that are not inferior in efficiency. You should first familiarize yourself with all the nuances of the processes.

Can I sterilize jars with vinegar

Sterilizing jars with acetic acid is quite economical, practical, the substance helps to completely disinfect containers from bacteria before conservation. A 70% solution must be used. It completely destroys pathogens, even tubercle bacilli.To achieve a result, it is important to strictly adhere to the proportions, the algorithm of actions.

Preparation of containers before disinfection

Glass containers are better to buy transparent, without cracks, chips, especially at the neck. Lids are also checked for flaws, only new ones are taken, as old ones can harbor bacteria. Pre-wash the jars with boiled water and soda, leave to dry. You can use mustard powder or detergent. After applying chemicals, rinse the containers with water and vinegar or lemon juice.

It is only necessary to take a new sponge for washing.

How to sterilize jars with vinegar essence

To quickly sterilize jars before canning at home, follow the steps below.

Pour cold, boiled water into clean jars, add 6 tbsp. 70% acetic acid.
Cover the containers with a plastic lid, shake vigorously for 20 seconds.
Open the jars, pour the solution into other containers, repeat the shaking manipulation.
Pouring water with acetic acid from one container to another, the required number of cans is prepared.
Sterilized containers are left upside down to dry.

The remaining vinegar liquid can be closed with a plastic lid, stored in the refrigerator. It is advisable to use glass jars with a capacity of 0.5 to 3 liters. They are easy to clean, inexpensive, and transparent for good product visibility.

If you use only washed containers, not sterilized, the lid will swell, the blanks for the winter will deteriorate.

Disinfection of glass containers in a pot of water

The classic method for decontaminating a canning container involves using a pot of boiling water.It is advisable to take a vessel of large diameter so that the maximum number of containers can fit in it. A towel is laid on the bottom, cool water is poured. It is important that it completely covers the banks. Washed specimens are placed on the bottom of the pan, upside down, immersing them in water to the top. Do not place the containers too close to each other, because when the water boils, they can burst. After the appearance of bubbles, wait 15 minutes, and take out 1 piece with a jar mitt.

Towel, on which the containers will be placed, iron in advance with a hot iron on both sides.

Preparing canning containers in an electric oven

To disinfect jars in an electric oven, follow these steps.

Glassware with lids is placed in a cold oven on the grate upside down. You can also place it down, but then an unaesthetic whitish coating remains on the bottom.
Place next to metal lids.
Set the "convection" mode with blowing, or "upper - lower heat", turn on the temperature by 150 degrees.
Close the oven door, sterilize the jars.

Glass products with a volume of 2-3 liters, keep in the oven for 20 minutes, liter - 15 minutes, 0.5 liters - 10 minutes. After manipulation, they are taken out, placed on a clean, dry towel. Do not take wet gloves or potholders, otherwise the containers will burst.

Disinfection of containers for conservation in the oven of a gas stove

The process of disinfecting glassware for preservation in a gas oven is slightly different from that of an electric oven.

Glassware is placed in chilled water. Do not place containers tightly, otherwise they will burst.
The gas oven is first heated by setting the temperature to 50 degrees, and after 5 minutes, it is raised to 180 degrees.
The duration of the disinfection process is the same as for disinfection with an electric oven, depending on the volume of the container.

After turning off the oven, open the door, allow the containers to cool.

Microwave canning jars

Widely sterilize jars in the microwave, the method is quite effective, but the device does not fit a lot of containers. The procedure is as follows.

Banks are washed with soda, pour 1-2 cm of water into each container. If it is a 3-liter container, you will need a glass of water.
Place the containers in the microwave, leaving some space. Vessels with a capacity of 2-3 liters are placed on a barrel.
If the oven has a power of 700-800 volts, the containers are sterilized for 3 minutes, and 3 liter - 5-6 minutes. After boiling water in containers, wait 5 minutes.
The jars are removed from the microwave oven with dry mittens, the remaining liquid is poured out of them, put on a dry towel to dry.
It is advisable to fill hot containers with preservation immediately.

Metal lids cannot be disinfected in a microwave oven, it may fail.

Cap Disinfection

Often, housewives carefully sterilize jars, and the lids are simply doused with boiling water. This method is not correct, since conservation can deteriorate. The lids are pre-washed, subjected to heat treatment. They cannot be disinfected in the microwave.

Metal covers. It is enough to boil them for 5 minutes, or place them together with glass containers in a double boiler. The oven is not good unless you remove the rubber pads, otherwise they will melt.
Capron caps. Put them in a small saucepan, pour boiling water over them. Take out after the water has cooled down, when you can put your hands in it.
Glass. Lids made of glass are disinfected together with jars, pads are boiled separately.

These methods will help keep the product for a period of about 12 months, provided it is properly stored in the basement or cellar.

Repasteurization

Sometimes it is required to disinfect jars already filled with preservation. Liquid blanks are sterilized for 10-15 minutes, thick ones - for 2 hours or more. Products with acidity require less time to pasteurize, depending on the volume. The larger the container, the longer it takes to process it. It is advisable to record the boiling time on paper.

Pasteurization in a pot of water:

liquid is poured until it reaches the shoulders of glass containers;
jars with preservation loosely closed with disinfected lids;
when bubbles appear, wait 30 minutes for 3 liter containers, 2 liter containers 20 minutes, liter and smaller containers 10 minutes;
get the dishes, tighten the lids tightly;
turn upside down, cover with a towel on top.

Pasteurization of jars with preservation in the oven:

heat the oven to 50 degrees, put the preservation there, set the temperature to 150 degrees;
pasteurize containers for as long as required, depending on their volume.

Methods for pasteurization can be used several, alternating them with each other. Upon completion of the process, immediately seal the jars with a key, checking the quality of the seaming.

Reviews on sterilizing jars with vinegar

Below are responses about the treatment of containers with acetic acid, which will help you make your choice.

Alina Ivanova, 34, Lviv

Hello! I sterilized jars with acetic acid, made preserves from cucumbers and tomatoes. Ate them all year round, the product did not deteriorate. I processed the lids in boiling water, they did not swell.

Roman Ignatov, 39 years old, Kazan

Hi everyone! I made preparations for the winter, jam, beetroot. I sterilized the jars with vinegar, I am completely satisfied with the result. Uneaten food lay in the pantry until next autumn, did not deteriorate.

Victoria Lyubimova, 57 years old, Sergiev Posad

Hello everyone! I have been sterilizing jars with vinegar for a year in a row, the products last a long time. I take metal lids, disinfect them in a slow cooker.