How to sterilize glass jars at home?

First, let's figure out what sterilization and pasteurization are. Sterilization and pasteurization is the heat treatment of canned food. What method is used in certain cases and what does it depend on?
And it depends on the product that we want to preserve. From its pH.

We all went to school and know that pH = 7 corresponds to a neutral environment. More than 7 is alkaline, and less than 7 is acidic. So, many bacteria do not like an acidic environment and die in it. Therefore, it was decided that a product with a pH of 4.2 or less should be pasteurized, while a product with a high pH should be sterilized. To maintain an acidic environment, we add acetic acid as a preservative. For compotes and sweet preserves, sugar is a preservative.

What is canned food sterilization?

Sterilization- heat treatment of canned food at t> 100 deg. celsius. It is carried out in special equipment called an autoclave. The fact is that such conditions can be created only in an apparatus where a certain pressure is maintained. The higher the pressure in the apparatus, the higher the temperature.

You can change the boiling point by adding a certain amount of salt or sugar. The higher the salt or sugar concentration, the higher the boiling point. But, unfortunately, no one will eat such salty products.

We cannot sterilize at home. Therefore, let's consider what we do when we put the cans of canned vegetables in water and heat to the boiling point, i.e. 100 degrees C. This process is called pasteurization.

How to pasteurize workpieces in glass jars?

Pasteurization- heat treatment of products at t< 100 град.С

How to pasteurize at home.

Let's prepare

• Tank or large saucepan (depends on the size of the cans)
• Thermometer - up to 100 degrees
• A grate made of wood at the bottom of the tank - desirable (I take an old towel for this purpose)

Process order

1. We fill sterilized jars with prepared hot canned food.
2. We cover the jars with prepared lids.
3. The screw caps can be closed slightly, but not completely. Caps for a seaming key can also be twisted a little, but not completely, but it is better to just cover the neck of the can.
4. Pour hot water into the tank. The temperature depends on the temperature of the contents in the jar. The higher the temperature of the product in the pasteurization jar, the higher the temperature of the water to fill the tank.
5. We carefully put the cans, covered with lids, in a tank of hot water. The water poured into the tank should reach the can's hanger. This is about 1.5-2 cm from the top of the can. The main thing is that the water from the tank does not get into the can during the boil.
6. We put the tank on the stove and heat it to a boil of water, avoiding a violent boil.
7. We insert a thermometer into one of the cans and monitor the temperature, which slowly rises. The time depends on the volume of the can. The smaller the cans, the faster the temperature rises to 80-90 degrees. We stand at this temperature for 15 minutes.

Why you ask, we cannot seal the jar immediately. Yes, because, when heated, the contents of the can expand, pressure is created there, which can break the lid. In industrial production, autoclaves are used to eliminate this possibility.

In the autoclave, the contents of the can is heated in the same way as in the tank, but a back pressure is created outside the can and the lid, which does not allow the lid to open. That is why I wrote that you can tighten the screw cap a little, and press the tin lid a little with a key to allow excess pressure to exit the can.

After the pasteurization process, carefully remove the cans from the tank and close or roll up the lids to the end. You can, of course, also wrap up the jars until they cool down.

In the morning we check the quality of our heat treatment by tapping on top with a fingernail. If everything is in order, then the sound is muffled. And if not all is well, then the sound is louder. Why is that? The fact is that a vacuum is created in the cooled can, which, as it were, pulls the lid inward, and if there is no vacuum, then the sound is different. Suspecting something was wrong, you quarantine this bank for observation. So our work on preserving canned products for the winter has come to an end. You can read about how to prepare glass jars for canning on my portal. There you will also receive a book on homework as a gift.

Now you know how to sterilize and pasteurize canned food in glass jars?

I love easy recipes that do not steal a lot of free time. But I really liked the neighbors Giacomo's tomatoes. This year I decided to make them, but in the recipe the tomatoes in jars should be sterilized. This circumstance upset me, but for a little while, it’s easier to do it in the oven. I liked it. .Share with you!

Pay attention! Since pasteurization is a more gentle method of heat treatment of canned food than sterilization, you will spend more time on it, but you will get more attractive-looking workpieces, since during pasteurization, delicate fruits retain their shape better, as they boil less.

How to sterilize canned food in a gas oven. This sterilization method, previously used primarily for the heat treatment of cans with glass lids and metal clips, is increasingly used, including sterilizing cans with conventional tin lids. Compared to the water sterilization method described above, it is less troublesome. Its only drawback is that it is extremely difficult to sterilize large cans in this way. There are two ways to sterilize filled cans in the oven: 1) simply placing the cans on a wire rack; 2) on a baking sheet with water. You will figure out how to put the jars on the wire rack without me, and for the second method, fill a deep baking sheet with hot water 2 cm deep, place the filled jars covered with sterilized lids or closed with lids secured with clamps on it. After that, put the rack or baking sheet with jars in an oven heated to 100 ° C, then increase the temperature to 140-180 ° C and sterilize. It is best to use this method to shorten the sterilization time for workpieces that require prolonged heat treatment, such as caviar and other similar snacks. Time is saved due to the fact that a higher temperature can be set in the oven - accordingly, the sterilization time is shortened. For example, about 15 minutes will be enough to sterilize a liter can of caviar (the usual time for its sterilization is at least 1 hour).

Pay attention! The sterilization time of canned food in the oven does not correspond to the time indicated in the recipes for sterilization in boiling water, it is usually selected empirically in accordance with the container size, preparation method and packing density of canned food, the properties of raw materials, as well as the individual capabilities of the oven itself. Since everyone's ovens are different, before deciding to sterilize canned food in this way, carry out a control sterilization of one can, carefully observing the process in the oven window. Write down all your observations, including the minute-by-minute timing of what is happening in the filled jar. It is especially important not to miss the moment of boiling - at this time, ascending bubbles appear in the filling or the top layer of a thick workpiece begins to move. The sterilization time is considered, as usual, from the moment of boiling.

Pay attention! When sterilizing cans in a gas or electric oven for a long time, the seals can be damaged by high temperatures. Therefore, it is best to sterilize in a tray filled with water. In this case, when heated, water vapor is formed, which prevents the gum from drying out. In addition, water vapor is a better conductor of heat than dry air, so the contents of the cans will warm up faster - therefore, the sterilization time can be shortened.

How to sterilize canned food in an electric oven. This method is convenient and simple enough for sterilizing small cans, if there is no other way to do it faster. Its disadvantage is that sterilization takes longer than usual, and most importantly, it is difficult to accurately set the temperature and end time of the process. In addition, energy consumption increases. To sterilize filled jars in an electric oven, place them on a dry baking sheet or in water poured into the bottom of the baking sheet in a layer of 2 cm and place it in the oven as low as possible. The cans can also be placed directly on the bottom of the oven, but first it must be warmed up a little by turning on the lower heater for 10 minutes. Before placing the jars on the bottom (under) the oven, cover it with a wet rag so that water vapor is generated during the sterilization process. When placing cans, remember that there must be a free space between them so that they can heat up evenly over the entire surface. Along the width of the hearth, one row fits 2 liter cans... If you set more, they will be too tightly pressed against each other. 4 liter jars are placed along the oven, and thus 8 liter jars are sterilized at the same time. Half-liter jars can be placed in two tiers - this will allow you to immediately sterilize 16 jars. When adjusting the temperature, keep in mind that since the warm air is at the top, it is not advisable to leave the top heater on all the time. If this is done, then after a while the upper layer of air will heat up to a temperature of 130 ° C and higher, and the lower one - only up to 70 ° C. In this case, the upper row of half-liter cans will be overheated, and the lower one will not be warmed up enough. To avoid this, turn on both heating devices at the same time, and after 20-30 minutes turn off the upper device, leaving only the lower one on. If you need to sterilize half-liter jars installed in two tiers, first turn on the upper device for 20-30 minutes, and then turn it off and continue heating for 5-10 minutes by turning on the lower device. In order to more accurately determine the time, during the sterilization of the first batch of cans, 20 minutes after turning off the lower device, remove one can from the oven, quickly open it, measure the temperature of its contents and assess its condition. Depending on the height of the temperature, the consistency of canned food and the appearance of the fruit, proceed as follows. If the temperature in the jar is below 70 ° C, turn on the lower device for 15-20 minutes, otherwise the workpiece will not be completely sterilized; if the temperature is above 70 ° C, pay attention to the condition of the fruits (their hardness and general appearance) and decide how long further sterilization should be. After determining the temperature of the contents of the jar, cover it with the lid again as soon as possible and put it back in the oven for at least 20 minutes.

Pay attention! Remember that the process of adjusting the temperature in an electric oven depends on the number of cans and the type of canned food. The more cans are sterilized, the longer the lower heating device is turned on. And keep in mind that fruits and berries that quickly boil are sterilized for a short time, and at the end of the sterilization process, they are left in the turned off closed oven until they cool completely.

Pay attention! When sterilizing compotes and other canned food with filling, to control the temperature, use a jar of water, covered with a lid or parchment paper (control jar), placing it in the oven along with the filled jars. Considering that water heats up faster than pouring, you can determine the temperature in a can of compote without removing it from the oven. After measuring the temperature of the water in the control jar, you will only have to make simple calculations, based on the fact that the temperature in the jars with compote at this very time will be about 5 ° C lower.

Julia shares her experience:

I don’t remember that once a friend told me how she cooks blanks in the oven. I looked on the Internet, remembered the advice of a friend, and I can boast that I saved a lot of time. It's not that everything is done much faster in the oven, but you don't have to stand over it and steam like over a saucepan, plus a much larger batch is placed in the oven, and this greatly facilitates the matter. In general, this is what I got:

First of all, we sterilize the jars with lids in the oven. If you already have dry, clean jars ready, you can skip this step. The jars with the contents will still be sent back to the oven. But if you just washed the jars with lids, then it is better to dry / sterilize them first in the oven.

We put the jars with lids in the oven and turn on low temperature approximately 200F or 100C. If the cans need to dry, it’s better with the neck down, but my grate is wide and the cans fall through, so I just put them on their side.

While the cans are being sterilized, we start to work on the preparations: cucumbers, tomatoes, salads for the winter and everything else that you process this season.

Now we take out the cans and fill them with contents. If necessary, fill with hot brine or marinade. We put the lid on each jar on top, but do not twist it. Leave the oven off or at a low temperature.

Now we proceed as follows:

Put an iron baking sheet in the oven on the wire rack. We put jars with lids on a baking sheet and pour 3-4 cm hot water (I take it from the tap) on the bottom of the baking sheet.

Close the oven and raise the temperature to a medium temperature of 180C or 350F. It is imperative to put the workpieces in a cold or slightly heated oven so that the jars do not burst due to the temperature drop.

(In many recipes, I read that the blanks are placed without a baking sheet directly on the wire rack. I decided to try it, but missed it, and the butter marinade, boiling, ran from the cans directly onto the hot spiral. As you know, it's better not to add oil to the fire. details, but since then I only roll up cans on a baking sheet of water. It’s safer for me to work this way in the kitchen.)

Pasteurize as written in the recipe. I'm not in the time / size / temperature category. I just leave everything in the oven for 15-20-30 minutes. until the workpieces boil well for a while.

And now we carefully take out each can. In this case, you need to adapt to a good grip or mitten. Screw the lid on tightly and turn it over. We wrap the inverted jars with a blanket or towel and leave to cool. Maybe a step with a blanket is too much, but I sleep more peacefully this way. What's the difference in what form the cans cool down, so let it be better to stand upside down under the blanket according to all the rules.

Tins rolled up in this way can be stored without a refrigerator for years. We will certainly have enough of sharing and treating for several years to come.

I also noticed that the pickle from cucumbers and tomatoes prepared in the oven does not grow cloudy as usual, but remains transparent.

I read another advice for the future somewhere on the Internet - if a random jar swells, then you need to pour a tablespoon of salt on the lid. After 2-3 days, the bank will return to its normal state. What is the secret I don’t know, but I wound my advice on a mustache

It turns out that everything is not as complicated as it seems. All the tomatoes have settled safely in the jars and a very small last saucepan is waiting for me in the refrigerator.

How to sterilize and pasteurize canned food in a water bath.

These methods of heat treatment consist in heating cans with future canned food placed in them in a water bath, or simply in a saucepan with hot (pasteurization) or low-boiling (sterilization) water. Each type of canned food has its own heat treatment mode, which is always indicated in the corresponding recipe. However, regardless of whether sterilization or pasteurization is supposed to be carried out for 5 or 50 minutes, this must always be done in a certain sequence:

Get a large, wide-bottomed saucepan that can hold several cans of the same size. Place a wire rack on the bottom of the pot and cover with a cloth. If you do not have such a lattice, you can use a thick pad made of a kitchen towel folded in 3-4 layers;

Pour hot or cold water into a saucepan. Its level depends on the method of capping (for the most common method of capping with metal lids, water is poured to the level of the workpiece in cans). But given the fact that when you install the cans in the pan, part of the water will be displaced, just in case, pour a little less water, and keep a kettle with boiling water close at hand to add it to the pan if necessary;

To prevent the glass jar that you place in hot water from bursting, the temperature of the water should not be higher than the temperature of the contents of the jar, in extreme cases, not higher than 10-15 ° C. If this is not indicated in the recipe, first heat the water to 35-75 ° C. This is not a typo: such a large difference in temperatures is due to the temperature of the contents of the jar - the colder it is, the lower the temperature of the water in the pan should be. So, vegetable salads placed in jars cold - they need water with a temperature of 35 ° C, and compotes, natural canned food and marinades are poured with boiling or hot fillings - they need hotter water;

Place the jars on the stand so that they do not collide with each other and with the sides of the pan (the gap should be at least 5-10 mm) and cover them with sterilized lids. Please note that only one size can be pasteurized or sterilized in one pan;

Now you can add the required amount of water from the kettle, so that the water level in the pot with the cans installed in it corresponds to the level of the cans, but not lower than 3 cm from the top of the cans themselves;

After the cans are in place, cover the pot with a lid. Then gradually heat the water to the temperature indicated in the appropriate recipe and maintain it for the set time without stopping heating. Remember that the water in the pan should never boil violently;

The time of pasteurization and sterilization (indicated in the recipes), start counting only from the moment the water temperature required in the recipe is reached. Use a thermometer to measure it;

After completing the pasteurization or sterilization process, begin to remove the cans from the water and seal immediately. Do it quickly and carefully: without removing the lid, grab the jar by the neck using a special clamp (tongs) or an oven mitt, transfer it to the table and quickly seal it using a seaming machine. In some cases, sterilized jars are rolled up without removing them from the water, and then cooled by adding cold water to the pan;

Check the sealed jar for leaks by rolling it several times on the table to make sure that no drops of filling appear from under the lid. After that, cool it as recommended in the recipe (for more details, see the section "We seal quickly and reliably").

Do everything in this sequence, but keep in mind that the success of this event will only ensure you strict adherence to certain rules.

Rule 1. Banks that you are going to seal with metal screw caps must not be tightened before heating, since water vapor in the can will create pressure that can break the cap. These lids are screwed on in the same way as the usual ones are rolled up - immediately after the completion of sterilization.

Rule 2. Glass covers with metal clips can be closed before heating, as the clip allows excess air and water vapor to escape from under the cover during heating. The main thing is to remember that you need to fill such jars to a level 2-3 cm below the top of the neck of the jar. During cooling, a vacuum will be created in the jar under the glass lid, which will firmly press the lid with a rubber ring to the neck of the jar.

Rule 3. Remember that the time required to heat water to the boiling point during sterilization of half-liter and liter cans is no more than 15 minutes, for three-liter cans- no more than 20 minutes.

Pasteurization is the heat treatment of homemade workpieces at a temperature of about 85-90 degrees, which is carried out in order to preserve the preservation as long as possible.

The preservation of canned food prepared by the pasteurization method and their safe use in food is facilitated by the presence of high acidity.

The death of harmful microorganisms occurs not only from heating, but also from the presence of acid in the product or the liquid being poured.

It has been scientifically proven that bacteria die faster from the cell sap of some fruit berries.

In this case, it makes no sense to heat them up to 100 degrees, destroying vitamins and distorting the taste of the product.

You can pasteurize cherries, sour apples, unripe apricots and other sour fruits for jams and compotes, as well as vegetable salads, lecho, caviar, and other marinades.

Important rules for pasteurization

The most important question the housewives ask is: to roll up or not roll up the cans before pasteurization?

In no case, because when heated, the product expands, and the pressure will tear off the lids.

If you use lids with clips, then they close the jars immediately, before pasteurization.

The clamp allows during heating to release excess air and water vapor from under the lid, and during cooling, a vacuum is created in the jar under the glass lid, which tightly presses the lid with a rubber ring to the neck of the jar.

First, a rubber ring is applied, the tightness of its fit to the edges of the neck is checked, then the can is covered with a lid and then a special metal clip is put on.

In doing so, it is important not to disturb the position of the rubber O-ring.

The jars, sealed with clip-on lids, are immersed entirely in water so that they are covered by about 2 cm of water.

Preparing a container for pasteurization is one of the most important points.

1. Water must necessarily reach the level of the contents, that is, approximately to the hanger of the jar, but not lower than 3 cm from its top!

2. You can not put cans directly on the bottom of the pan, there is close fire, and the cans will burst.

You need to put a silicone mat, a wooden or metal grate or stand (2.5-3 cm high) with holes on the bottom, and a piece of cloth on top, or just a towel folded in 4 layers.

Also, banks should not touch each other.

3. In one pan, canned food is pasteurized in cans or bottles of only one size.

4. You need to heat water in a pot with cans quickly so that the product does not overcook.

5. The pasteurization time depends on the volume of the cans.

According to all the rules, you need to insert a thermometer with a probe into one of the jars and wait until the temperature rises to 80-90 degrees or to that specified in the recipe.

The duration of pasteurization is counted from the moment this temperature is reached.

It is believed that it is necessary to pasteurize the workpieces no more than 15 minutes for half-liter cans and bottles, 20-25 minutes for one- and two-liter, 25-30 minutes for three-liter.

Vegetable salads fried in oil are pasteurized a little longer.

How to pasteurize cans with blanks correctly

1. Sterilize the jars and keep the metal lids in boiling water for about a minute.

2. Place hot (!) Workpieces in them.

Some salads are placed in jars cold, depending on the recipe. They also need to be immersed in water with a temperature of no higher than 35 degrees.

3. Place the jars in a large bowl of water heated to 50-70 degrees. When doing this, follow the rules described above.

To prevent glass containers from bursting, the temperature of the water should not be higher than the temperature of canned food.

4. Cover with lids, bring to the desired temperature and you can pasteurize the time specified in the recipe, maintaining the required temperature.

5. Carefully remove the cans one at a time and roll them up immediately, then turn them over and take them out into fresh air to cool them down faster.

There are two main, the most common ways to sterilize cans directly with seaming. This is the processing of cans with blanks in boiling water or in an oven.

Within the framework of this material, all questions and important points how to sterilize cans in an electric oven with blanks. One of the safest ways to sterilize cans, which is very popular with housewives. Here you will learn how to sterilize cans of preforms in an electric oven.

The advantages of sterilizing cans with blanks in an electric oven.

There are many sterilization methods. Now I will tell you how to sterilize cans in the oven with blanks. This method is the most convenient. Sterilization of workpieces is divided into 2 stages. Stage 1 sterilization of empty cans and lids, Stage 2 sterilization of finished products.

How to prepare jars and lids for sterilization

Stage 1 - Preparing cans for sterilization

A prerequisite for sterilization is the cleanliness of the jar and lid! Regardless of what kind of preservation recipe is chosen: jam, salads, compotes, it is imperative to sterilize empty jars.

It seems to many that this process is complex and rather tricky, although, in fact, it is simple and competently takes a minimum of time.

The easiest process for sterilizing glass empty jars is to use an oven.

An obligatory element of seaming is not only a clean and sterilized can, but also a lid. The lids must not be sterilized in the oven or microwave oven... But it will be enough to boil them in water for a quarter of an hour.

We know how to sterilize jars and lids, and our blanks will stand for a long time! But that's not all, you need to perform the main sterilization of cans with workpieces in an electric oven.

Sterilization of cans with blanks in an electric oven.

Sometimes the recipe provides for the sterilization of cans with blanks. Many homemade recipes require you to sterilize vegetables or salads in a jar. This procedure can also be easily carried out in the oven. This can be done without much difficulty. The point of action is the complete destruction of all bacteria and fungi that can spoil canned food and harm human health.

If you need to roll up a salad in sterilized jars for the winter, which has also been heat-treated, put the hot contents in warm jars. In the event that the contents of the jar are cold, do not forget to cool the jar so that it does not burst. You can leave the jar unused for a while, just turn it upside down on a clean towel. Sterilization of cans with blanks in the oven is carried out only on the condition that the containers are intact - without chips and cracks.

We put the necessary pickles, preserves or marinades in the jar. We do not cover jars with blanks.

In the oven, containers are placed on a wire rack or on a pallet. Banks are placed in such a way that they do not come into contact with each other.

Proper sterilization is the basis for a long and successful storage of seals, therefore it is important to know and follow the basic rules of sterilization. Many do seams for the winter, and by and large there is nothing difficult both in sterilizing the cans and lids themselves, and in sterilizing cans with blanks. But those who first decided to make preparations for the winter may have many questions. How to sterilize jars? How many vegetables should I put in a jar? How much marinade to pour? How much water should be in the pot? How to get a hot can? And how to properly sterilize cans with blanks? What is considered the sterilization time? I will try to answer these and many other newbie questions in this article.

Any preservation begins with the preparation of vegetables and fruits. Wash vegetables thoroughly in cold running water. If these are cucumbers or other vegetables that have been in contact with the ground, then washing with a soft brush will not be superfluous.

Put the washed vegetables or fruits in a clean enamel bowl, the water should drain, and the vegetables themselves should dry out. My greens are no less careful, the same requirement for drying.

How to sterilize jars and lids

Before sterilizing the jars, be sure to wash them, even if they seem crystal clear to us. Cans and lids are washed with baking soda under running water. If the dishes are heavily soiled, then first wash with kitchen soap, rinse, and only then wash with soda.

The simplest and most reliable method of sterilizing cans and lids, which our grandmothers still used, is boiling.

So, we put a clean pot of water on the fire. Before lowering the jar into boiling water, we first warm it up so that it does not burst. To do this, put some boiling water in a cup and gently pour water over the jar.

When the jar is warmed up, place it in boiling water. It is not at all necessary that the jar is placed in a standing position, it is convenient to put it on its side, which is why a wide saucepan is usually used to sterilize cans. We turn the jar so that it is thoroughly sterilized inside and outside from all sides.

We sterilize each jar for 2-3 minutes. Sterilize the lids in the same water for 2-3 minutes.

We carefully remove hot cans from the water, do not leave water inside. The jars usually dry out instantly. We put sterile jars on a clean table. We cover the jars with sterile lids.

How to sterilize cans of blanks

Put the washed and dried vegetables with clean hands tightly in jars up to the line of the hangers. The workpieces cannot be stacked to the very top; you should always leave a gap of at least one and a half to two centimeters. This is due to the fact that when heated, all bodies increase in volume (ordinary physics). If put to the very top, then during sterilization the contents of the can will begin to pour out.

We cover the jars with lids to avoid dust, midges, villi, human saliva, etc. from getting inside.

Prepare the marinade as indicated in the selected recipe. Usually, 1.5 cups of marinade goes to a liter jar, but it can go even less, depending on how tightly the vegetables are packed. It should be remembered that sea salt, iodized salt, and "Extra" salt are not suitable for seaming. We take ordinary rock salt. The marinade should boil well.

If indicated in the recipe, then first pour the vinegar into the jar, and then the marinade.

Pour the boiling marinade into a jar of vegetables, be sure to leave a gap of one and a half to two centimeters, while the marinade should cover the vegetables. We cover the jar with a lid.

Usually, the marinade is not poured into all the jars at once, but one by one. This means: pour the marinade into the first jar with the blank, cover it with a lid, put it to sterilize in boiling water. Then we pour the marinade into the second jar, cover with a lid and put in a saucepan, then the third, and so on as many times as the jars will fit.

After sterilization and seaming of the first batch of cans with blanks, we repeat the entire process for the second batch: we prepare (boil) the marinade, fill it in one by one and set it to sterilize.

What you need to sterilize cans with blanks

For boil sterilization, a fairly large and wide saucepan is usually used, in which several cans / bottles can be placed. We pour the required amount of water into it, which we measure in advance, here knowledge of Archimedes' law will come in handy. We put the pan on fire.

When the water boils, put a clean towel on the bottom to avoid direct contact of the glass with the hot bottom of the pan.

We put the jars with the blank on a towel. Pay attention to the water level in the pan. The water should not reach the neck of the cans by about 2 centimeters.

We put the jars and take them out of the boiling water using special tongs, which are called "tongs for a can for preservation". It is desirable to purchase them, especially since they are inexpensive. It is convenient to grip hot jars with these tongs, which greatly simplifies the sterilization task.

What is considered the sterilization time

After we have put the jars with the blanks in a pot of water, we increase the heat. When the water in the pot boils again, we time it. This will be the starting point for the sterilization time. The water in the pan should boil, but under no circumstances should it get inside the cans, so we regulate the fire in a timely manner.

In what order to remove and roll up cans after sterilization

We take out the jars from the boiling water in the same order in which they were placed in the pan. First, we take out the one that was set to be sterilized first, and immediately roll it up. We take out the second can, roll it up, put the lid down, take out the third, etc.

If you take all the cans out of the boiling water at once and only then roll up, then the sterility of the workpiece may be violated, because no matter how quickly you roll it up, the last cans will still have time to cool down and pick up non-sterile air from the outside.

Can jars and lids be sterilized in the oven

Yes, jars can be sterilized in the oven, but first they should be thoroughly washed with baking soda and then sterilized. We put the washed dishes (without cracks or damage) in a warm oven. We gradually increase the heating of the oven to 150 degrees Celsius. We sterilize liter and half liter jars for 15 minutes. Sterilize 3 liter jars for 25 minutes.

Is it easy to learn how to cook deliciously?