Canning is not a complicated process. However, getting to work, it is necessary to clearly understand that any deviation from the rules can lead to a disastrous result. In order for the product to be stored for a long time, the packaging must be perfectly clean. If it is necessary to preserve some salad, then the dishes for this should be prepared in a certain way. You need to clearly know how to properly sterilize salad cans. Ordinary glass containers are usually treated twice during the whole process. First, this happens at the preparatory stage, and then at the very end before sunset.
Starting with cleanliness
Pre-sterilization can be carried out in two ways: dry and wet. Cans are washed thoroughly under running water, and then further processed using elevated temperature. For wet processing, glass containers are placed in a wide pot with
water, boiled in it for 10-15 minutes, and then dried in a natural way. For dry processing, they are placed in the oven (preferably with the neck down) and kept there for 10 minutes at a temperature of 160-180 degrees. Then, turn off the oven and leave the cans there until they cool down to about 90 degrees. The second option is more convenient, since it requires less labor. But both of them are suitable for use at home and show how to properly sterilize cans with salad at the first stage of the canning process. If desired, the oven can be replaced with a microwave or air grill. In this case, the processing time will be reduced to 5-7 minutes.
As you can see, it’s not at all difficult to figure out how to properly sterilize salad cans. You can choose for yourself the most suitable way and feel free to get to work. Some housewives nevertheless neglect this procedure. In this case, no one can give a full guarantee of the quality of the canned product. So it is better to fulfill the necessary requirements and follow the sequence of how to properly sterilize salad cans.
Clean at the end of the process
Next comes the time for products. After cooking or pre-treatment, finished products (salads, vegetable mixtures, assorted juices and others) are neatly folded into the processed container. Now comes the second stage of the final sterilization of the workpieces. Some housewives do without him and immediately begin to roll the cans. But experts advise not to simplify your work and not save time at the expense of quality. By analogy with pre-treatment, there are several options for how to sterilize salad cans. Most often, a glass container filled with a product is covered with a lid and placed in a wide container with boiling water. There should be enough liquid so that it does not reach the shoulders of the cans. It’s better to lay some kind of cloth on the bottom of the container so that when boiling the glassware does not burst. Sterilize the jars in this position on low heat for 15 minutes. Then take them out of the water, close them tightly and turn them upside down.
Technology is always more reliable.
In the production environment, the question of how to properly sterilize salads is also relevant. In general, the same as in the home kitchen. Only cans with products are not installed on a piece of fabric, but in a special removable grill. In principle, the same grilles can be used at home. In this case, there is no need to take out the jars one at a time and be afraid that the rest will digest during the time that the hostess gently rolls the jars one after another. Final sterilization, as well as preliminary, can be carried out not only in boiling water. A similar procedure can be carried out in the oven at a temperature of 110 degrees. Banks with a capacity of 1 liter need to be processed for about 20 minutes, and a smaller one takes about 10 minutes. In conclusion, they are carefully removed, rolled up with metal covers, turned over and set aside for cooling. Products processed in this way will be absolutely safe and can be stored even at room temperature.