2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
A clean bank is the key to successful procurement. Read the details on preparing for conservation. How to properly wash and sterilize in the oven, dishwasher, over steam, in the microwave, in a saucepan
My lids and glass jars
Before preparing for preservation, check the integrity of the jar. If you notice a chip or crack, then it will not work. If you intend to use screw caps, make a fitting, making sure that it tightly "hugs" the neck and does not leak. To do this, pour some cold water, screw on the lid tightly, remove the water from the surface, turn it upside down and shake it vigorously. Drops should not appear.
In case of heavy dirt, it is better to soak the jar, after which all adhering particles can be easily removed. Always use a new sponge when cleaning cans, as previously used sponges may contain grease, food debris, etc.
It is best to use baking soda as it is abrasive, easy to rinse off, and leaves no odor. For new covers, you can use soap, dishwashing liquid, as you need to remove dust and factory grease. Soda is good for old lids. If there is any odor residue, fill it with vinegar or water and lemon juice for 15 minutes. Contrast rinsing will also eliminate the smell: boiling water, then cold water.
Can sterilization methods
After the preliminary procedures, you can start sterilization. This can be done in different ways. We offer several popular methods.
Over the ferry
This method is ideal for small volumes, for example, if you need to prepare 1-2 cans. On a large saucepan, a third filled with water, put the oven rack and a colander. On this structure, we place the cans with the bottom up. After boiling, let stand over steam for 15 minutes. You can determine the end time of sterilization by drops, which begin to roll down the glass walls - the jars are ready. Place them on a dry towel with the neck up.
Dishwasher safe
A way to stylize many cans at the same time. The process takes place automatically, so it does not bother the hostess. Clean cans are laid, no detergents are added, the washing temperature is set to at least 60 degrees.
In a saucepan
Cover the bottom of the pan with a cloth, cotton napkin. Install cans, fill with cold water, turn on the burner (at the same time, you can lower the lids). After boiling, turn off after 5 minutes, this is enough for sterilization.
In the oven
This method is considered the most popular, since it does not require much effort, it allows you to prepare several pieces at the same time, and gives a full guarantee of "purity". The washed jars are not dried, but are immediately placed in a cold oven upside down. You can put it in the usual way on the bottom, but if you have hard water, at the bottom, after evaporation of the water, there will be whitish stains from salts - put it on the neck.
The jars should not touch each other, as this sometimes leads to cracking of the glass (the jar breaks). Warming up should not be aggressive, but uniform. When turned on, set the minimum heating, after 2 minutes - you can set it to 150-180 degrees. The door glass will be a signal to increase the heat - the misted surface becomes transparent / dry.
At a high temperature, the jars should be kept for 7-10 minutes. Then turn off the oven, open the door slightly to cool down. The calcined jar is ready when it cools slightly. It is dangerous to pour into a hot marinade - it will burst. We try it like an iron (with a wet finger), if it doesn't hiss, then you can use it.
Oven sterilized containers facilitate the work of the hostess during conservation. For example, we pour the compote / marinade twice, and then “twist” it. Roll up in a calcined jar immediately after the first filling. It is important to observe the only rule: fruits, spices and vegetables should be laid warm (blanched). Place all ingredients in a colander and dip in boiling water for 30 seconds. Then everything is done as usual. After spreading it out in a jar, pour in a glass, close it with a boiled lid, roll it up and wrap it in a blanket (jacket, coat).
In the microwave
The method is no worse than in the oven, there are a minimum of difficulties. Suitable if there is no oven or imported gas in the country. Pour water into a clean jar to cover the bottom by 2 cm. Put it in a microwave oven, turn it on at 600-800 watts. For sterilization, 2-3 minutes is enough, the more cans are laid, the longer the oven must work.
If a tall jar does not fit while standing, put it down, not forgetting to pour water. Can be done at a lower power. It is important that the water in the container has boiled.
All described methods provide a guarantee of cleanliness and successful workpieces. The shelf life of sterilized containers is two days, if you do not touch it and cover with a napkin. Therefore, you can prepare containers in advance.
