Recipes for home canning autoclave: 10 best preparations

With a range of recipes for the home canning autoclave, housewives can quickly and efficiently prepare preparations that will delight households all winter. Due to the equipment, the labor-intensive sterilization process is optimized and the quality level of the twist is raised. Each recipe can be modified independently based on taste preferences.

Features of canning for the winter using an autoclave

The main advantage of the autoclave is that the temperature in it reaches 120 degrees Celsius. Thanks to this, the canning procedure takes a minimum amount of time. The benefits of products, taste and aroma are preserved for a long time.

Types of appliances

By design type, devices are divided into:

1. Vertical models - used in the food industry, for laboratory purposes, the implementation of chemical reactions in medicine.
2. Horizontal - used for woodworking, lamination.

Autoclaves are made from two types of metals:

1. Black is an inexpensive option that is not completely safe for cooking.
2. From stainless steel - serves up to 50 years, allows the use of various conservation technologies.

By type of heating devices are divided into:

• external heating - fire or gas;
• electric.

Sizes of autoclaves can be different - from small models for 5 cans of 0.5 liters to 1000 of the same cans. The neck diameter is also different. The most common for domestic use is 15.9 and 21 centimeters.

Autoclave device

The device is a steam sterilizer, which includes a thermometer, pressure gauge, heat source, outlet and inlet cocks. The active agent is hot steam under pressure. Materials are loaded in biks.

The operation of the device is controlled by a thermometer and a manometer.

The main sterilization modes are distinguished:

• 60 minutes - at atmospheric pressure 1.1;
• 45 minutes - at 1.5;
• 30 minutes - at 2.

Preparation for work

The workflow implies the following procedure:

1. Prepare clean jars.
2. Lay a thick cloth on the bottom of the appliance.
3. Lay out 2 layers of jars on the fabric.
4. Fill the autoclave with water.
5. Set initial pressure.
6. Heat the appliance.

Recipes for the autoclave

There are many recipes for preserves prepared using an autoclave. Often, various types of meat, cereals, vegetables are used.

Canned meat

To create beef in your own juice, you will need ingredients:

• beef meat;
• Marrow Bones;
• fat;
• bow;
• carrot;
• zira;
• bay leaf;
• sweet peppercorns;
• s alt.

Cooking:

1. Cook broth based on beef bones.
2. Cut meat into small cubes, fry in a pan.
3. Put spices and chopped vegetables on the bottom of jars.
4. Place the meat tightly in a container.
5. Pour in broth.
6. Close the lids.
7. Extinguish in an autoclave for 115 minutes at a temperature of 117 degrees.

The indicator of the quality of canned food is the formation of a jelly-like mass in the jar after cooling.

Canned Poultry

To create a delicious preparation, chicken, duck, goose, turkey meat is used to choose from. The following components are needed:

• 1 kilogram of meat;
• 1 spoon of s alt;
• black pepper hammers;
• 2 bulbs.

Step by step:

1. Cut poultry meat into small pieces, mix with s alt and chopped onion.
2. Put in a container and roll up.
3. Send jars to autoclave for 30 minutes at 100-110 degrees.

If chicken meat is used, add 6 tablespoons of water per liter. Fat is present in other types of poultry meat.

From fish

For the manufacture of canned food, the use of any fish is popular: bream, mackerel, sprat, perch, silver carp, pike, gobies. For a recipe with an output of 1 jar of 0.5 liters, products are needed in the following volume:

• 0.5 kilograms of cleaned fish;
• 1 teaspoon s alt;
• 5 black peppercorns;
• 1 tablespoon sunflower oil;
• seasoning to taste.

Processes:

1. Cut the fish into small pieces.
2. Put the main component on the bottom of the glass container.
3. Sprinkle with s alt and spices.
4. Lay the fish in layers to the top of the jar.
5. Roll up and autoclave for processing.

Vegetables

Due to proper canning of vegetables in an autoclave, you can save a large number of useful elements that will become full-fledged vitamin sources. For a classic recipe, you need to prepare products:

• 3 kilos of eggplant;
• 2 kilograms of bell pepper;
• 1 kg each of tomatoes and carrots;
• 500 grams of onion;
• 2 tablespoons of s alt;
• 150 milliliters of vegetable oil.

Cooking steps:

1. Peel and slice eggplant into rings. S alt and leave for 3 hours.
2. Chop the remaining vegetables.
3. Fry each component separately in a frying pan with oil.
4. In prepared clean jars, layer processed mixed vegetables and eggplant.
5. Sterilize closed jars in an autoclave for 15-20 minutes.

Tomato sauces

For spicy tomato sauce in the amount of 1 kilogram, the following components are used:

• 2800 grams of tomatoes;
• 23 grams of s alt;
• 15 grams of sugar;
• chive;
• ground black pepper;
• allspice;
• 3 milligram cloves;
• nutmeg;
• vinegar essence 80%;
• cinnamon.

Recipe:

1. Washed and dried tomatoes pass through a meat grinder.
2. Cook over low heat until the mass is reduced by 2-3 times.
3. Chop carrots, peppers and garlic.
4. Combine all the elements and cook for 30 minutes on low heat, add vinegar essence at the end.
5. Keep closed jars in the autoclave for sterilization.

Mushrooms

To make several 0.5 liter jars with pickled mushrooms, you need to prepare the products:

• 1 kilo again;
• for 1 liter of water - 1 tablespoon of s alt, sugar and vinegar;
• 2 bay leaves;
• 3 cloves;
• 3-4 cloves of garlic;
• sunflower oil.

Cooking method:

1. Select and wash the mushrooms.
2. Pour honey mushrooms with water, s alt. Boil 7-10 minutes.
3. Drain liquid. Fill with clean water. Boil for 30 minutes.
4. Strain with a colander.
5. For the marinade, combine all of the above spices in warm water.
6. Cook mushrooms in marinade for 5-7 minutes.
7. Spread the mushrooms into jars. Pour in the marinade. Add 5-7 drops of oil to each container.
8. Autoclave blanks at 110 degrees Celsius for 10 minutes.

Pork Stew

Required ingredients:

• 0.5 kilograms of pork;
• 1 onion;
• 3 black peppercorns;
• 1 teaspoon s alt;
• water;
• 1 bay leaf.

Recipe:

1. Sprinkle s alt and moisten diced meat with water.
2. Put spices on the bottom of the container, fill with meat, leaving an empty space of 2 centimeters to the top.
3. Roll up and autoclave at 110 degrees for 40 minutes.

Rice porridge with pork

For the original dish you will need:

• 2 kilos of pork;
• 200 grams of fat;
• 120 grams of rice per jar;
• 3 onions;
• 2 carrots;
• s alt;
• allspice;
• sunflower oil;
• barberry;
• zira;
• lavrushka.

Step by step:

1. Pass the washed meat through a large meat grinder or cut into small cubes.
2. Melt the fat in a pan.
3. Sauté chopped onions and carrots.
4. Rinse the cereal with water.
5. At the bottom of the container place ½ bay leaf, frying, rice, several pieces of meat, a spoonful of melted lard, s alt and spices.
6. Pour boiling water over the jar. Close the lid.
7. Cook in an autoclave for 35-40 minutes at 120 degrees.

Lamb barley

The following items are recommended:

• 0.5 kilograms of lamb;
• 2 cups barley;
• 1 each onion, carrot and sweet pepper;
• 1 teaspoon mustard beans;
• 2 teaspoons Italian spice blend;
• s alt;
• oil for frying.

Cooking steps:

1. Chop the meat.
2. Chop washed and peeled vegetables finely. Fry in a pan with oil for 3-5 minutes.
3. Fry lamb in a pan until golden brown.
4. Put meat, s alt with spices, barley, vegetables in glass jars.
5. Tighten the lids.
6. Leave to autoclave for 40 minutes at 120 degrees.

How and how much you can store the finished product at home

Blanks should be stored in a dark, dry room with a temperature regime of no more than 10 degrees. Banks should be checked regularly for signs of swelling and spoilage. If suspicious containers of one batch of twists were found, re-sterilization should be carried out.

Optimal shelf life is 2-3 years. For better storage, grease the jars. For convenience, experienced housewives recommend signing preservation, indicating the date of manufacture and the name of the workpiece.

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