What is the essence of sterilization for food preparations for the winter? It is to destroy microbes and bacteria that can ruin vegetable or fruit, canned meat and cause serious harm to our body. Under the influence of high temperatures, not only the microbes themselves, but also their spores die, and the container for preservation becomes perfectly clean, it is no longer dangerous to keep the finished product in it for a long time (sometimes 2-3 years).
Sterilization rules
In this article, we will discuss
how to sterilize jam
jars . However, the rules are universal and suitable for processing almost any glass container. Only time will vary depending on volume. So:
- First of all, banks should be completely clean. If you wash them using any product, rinse thoroughly. Well, if before sterilizing jars for jam, you rinse them with water, where you add a little soda.
- For jam, jam, jam, usually take a half-liter container, seven-gram, liter. Cans for 500 g are processed for 10 minutes, for 700 g - 15 minutes, liter - 20 minutes.
- There are many ways to sterilize jam jars. For example, like this: water is poured into a teapot, and when it boils, the lid is removed, a grate is placed on the neck, the can is placed with its neck down and infused with steam for the specified time. The finished container must be taken with a towel and put on another clean towel upside down. Then put another can on the boil.
- If you have a large pot, then put the cans in it, cover with a lid and "cook" the desired number of minutes. Or do it differently. To do this, make a grate from the racks, install in a pan, not reaching the bottom. Pour water, but so that it does not reach the grate (at the same time, the liquid should be sufficient for boiling). In the cells, insert the jar after the jar with the neck down. Heat the water to a boiling point. Maintain it for 20 minutes. During this time, the steam will disinfect banks well. Pull them out with special forceps so as not to burn yourself.
- It’s not a problem to learn how to sterilize jars for jam, if you have an oven or an autoclave, a multicooker. When using the oven, containers are placed on the baking sheet: wet cans with the neck up, dry ones - down. The process lasts from 10 to 15 minutes, the temperature is 120-145 degrees. Then the container is removed and covered with boiled caps.
- How to sterilize glass jars in the microwave? There are subtleties here. Empty cans are not processed in it. But if you pour a little (50 grams) of water into each, then put it safely and sterilize for 3 minutes. Remove and cover with a sterile lid.
- Finally, how to sterilize cans in a multicooker? To do this, pour about 3 glasses of water into the bowl. Then you need to insert the basket for steaming, and the cans are already placed on it, with the hole down. Turn on the “Steaming” mode (you can also “Baking”). Less time is required for the whole process than usual: 5 minutes for 500 gram cans and 8 minutes for 750 gram cans. For liter - 10 minutes. As for the lids, they can be processed together with cans.
These are the preparations the hostess must do, doing home canning. As for the lids, ordinary tin cans are laid out on an even surface with the rubber band up and poured with boiling water. After 3-5 minutes, the water drains, and the lids are attached to the banks.