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Sterilization of cans

Oven and microwave sterilization

The way to sterilize the cans in the oven is good because you can process several cans at once, spending not much imputation on the sterilization process.
First of all, the jars must be washed well, and then put in a cold or heated oven, on a wire rack.

If the jars are dry, put them neck down, wet — up, so that the water has time to evaporate.

At a temperature of 150 ° C, 15 minutes will suffice.

For filled cans, an oven sterilization method is also suitable. Oven heat to 100 ° C, put the filled jars on the grid, but do not cover with lids.

Note the time — it takes 10 minutes for 0.5 liter cans, and 15 minutes for liter ones.

Remove the jars from the oven and roll up immediately.

Roll up the cans upside down so that they cool completely.

The method of sterilizing cans in a microwave oven takes even less time. However, there are some subtleties. In the microwave can not put empty cans, as well as metal objects.

Therefore, it is possible to sterilize in the microwave only jars, without lids. And so that the banks do not burst, install a glass of water on the rotating stand. Or, alternatively, pour some water (approximately 50-70 ml) into the jars themselves.

In this case, sterilization will take 2-3 minutes, at full power.

Sterilization in boiling water

You will need some important items. First, one big, heavy pan, 15-20 liters.

The main thing is that it should be wide, and 3-4 could fit in it, and preferably 5 cans.

By the way, both cans and lids can be sterilized simultaneously, on two burners.

A small saucepan or heavy saucepan is suitable for sterilizing lids.

And it is most convenient to reach them with tongs with wide blades.

Prepare several clean waffle towels, paper napkins and a rolling machine beforehand.

Set aside the required amount of tin lids with rubber rings.

Take with a margin, so that if necessary, extra covers are on hand.

First, you need to wash the jars well: soak them in warm water with the addition of soda, preferably for a couple of hours. Then wash with a brush and detergent, rinse with cold water and dry.

Then put the empty jars upside down in a pot filled with warm water for about a third. If there are several cans, you need to put a grate in the bottom of the pan so that the banks do not beat each other.

Bring water to a boil and sterilize the jars for 5 minutes.

Take it out, wrapping it folded three times along with a towel, and put it to dry on paper towels.

Prepare caps.

Rinse the tin caps and rubber rings in warm water with detergent.

Rinse and dry, then insert rings into each lid. Walk around the edge to press tight. After that, lower the cap in boiling water.

Sterilize for 5-7 minutes, then remove the lids with forceps, place on a towel and let dry.

Next, fill the cans with a blank, roll them into tin lids using a typewriter. The cover should be sealed tightly, but should not be turned.

Turn the closed jar upside down and put on a towel — until cool.

If you sterilize jars filled with food, pour cold water into the pan, heat it to about 30 ° C. Put the jars in the pot, filled with blanks.

Water should close the banks in half, and preferably in volume.

If the jars are closed with glass lids with a metal closure, they are sterilized closed.

If the lid is tin, then the banks are sterilized open and closed after sterilization.

If there are several cans, put a grate in the bottom of the pan so that the banks do not knock and burst in the process.

Bring the water to a boil, and then reduce the heat to a minimum: during sterilization, the water should barely boil. Sterilization time will depend on the volume, consistency of the workpiece and the acidity of the finished product.

The more sour and thinner, the less time required for sterilization and vice versa.

Small cans with a volume of up to 0.5 liters are sterilized from 5 to 15 minutes.

Liter cans — from 15 to 30 minutes, two-liter — from 20 to 40 minutes, and three-liter — from 30 to 50 minutes.

When the right time has passed, remove the jars from the pan. Rearrange on a towel and roll up, sealing it with tin lids. Make sure the lid is tightly rolled and not turned.

Turn the closed jar upside down and put on towels until cool.

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