When making blanks for future use, it is very important to maintain sterility. All pathogenic bacteria in the process of processing products and preparing storage containers must be destroyed. Cans for canning are necessarily cleaned with laundry soap or soda, then washed with running water. Then they are poured with steep boiling water, steamed, placed for several minutes in an air grill or microwave, and the lids are thoroughly boiled.
The last moment can scare away some housewives who find such troubles for disinfecting containers to be a difficult task. And it is completely in vain, because there are ways to sterilize cans for blanks, available even to the most inexperienced young ladies. The process can be greatly simplified by using a conventional kitchen oven.
Sterilization of cans with blanks
There is no need to place pots and buckets in the kitchen, filled to the top with boiling water, you can do much easier. Once upon a time, our grandmothers discovered the new possibilities of a domestic kitchen oven. It is affordable, roomy and easy to use. It can be used to disinfect lids (of course, only iron and without rubber inserts), cans, ladles and other necessary utensils before laying food products.
Sometimes the recipe provides for the sterilization of cans with blanks. In the oven, this can be done without much difficulty. The meaning of the action is the complete destruction of all bacteria and fungi that can spoil canned foods and harm human health.
First you need to carefully inspect the banks for chips and cracks. When heated, they can burst, so sterilization of cans with blanks in the oven is carried out only if the containers are intact.
Then you need to prepare the container accordingly and put in it the necessary pickles, jams or marinades. Ready-to-eat canned foods should be covered with lids without twisting them. Next, sterilize the cans with blanks.
In the oven, containers are first placed on the grill, and only then gas is turned on. It is necessary to monitor the temperature: it cannot be raised above 120 degrees, since the glass may burst.
The heat treatment time is indicated in the recipe. Usually it is 10-15 minutes for cans of 0.5-0.7 liters and 20 minutes for cans of 1 liter. After the necessary time has passed, the gas must be turned off, and the banks left for a while, so that they cool down a bit.
Caution, hot carry!
It is necessary to take out dishes carefully, using special fabric or silicone tacks. An important point: they must be dry. Firstly, in order not to burn your hand through a damp cloth, and secondly, from the temperature difference, hot glass can crack. Banks must be held by the sides, the neck can slip out of the hands, then burns cannot be avoided. Immediately after removal, the cans are closed with lids.
Pasteurization
Sterilization of cans with blanks in the oven involves a prolonged high-temperature effect on products, in which part of the biologically active substances and vitamins inevitably collapse. Pasteurization is carried out at a temperature of 75-90 degrees and is a more gentle way of processing products. It is used for stewed fruit, marinades, in which a lot of vinegar is added, or preparations that are not planned to be stored for a long time.