The safety of your homemainly from three factors: compliance with the formulation, storage conditions, proper sterilization. Before you begin to roll, check the banks for chipped, cracked, non-irradiated spots. Such utensils for canning are unsuitable, it is better to throw it out altogether.
Pasteurizing cans with steam is a method that has been testedgenerations. All wisdom is to put a jar of water on a stove on the stove (on its neck or spout, according to the size of the dishes). The time of such sterilization is 15 minutes, the temperature of heating by steam is 100 ° C. Banks take off carefully so as not to get burned. In addition to the kettle, a saucepan can be used. In this case special overlays (they are on sale) are required.
Pasteurization of cans by boiling alsoeffective, like the steam. Actually, the temperature regime and processing time are unchanged. However, there is a possibility of settling of salts on the walls of the treated cans (white divorces). And the process of pulling dishes out of boiling water is not very convenient.
Pasteurizing cans in a microwave oven against the background of thesemethods seems more convenient - processing time is reduced threefold. In the dishes pour about one and a half centimeters of water, expose the power of 800 watts, the time - 3-4 minutes. Please note: empty jars are not put in the microwave!
Another way out is sterilization with the help of aerogrill. The washed containers are installed on the lower grate of the aerogrill. The temperature regime is 120 ° C, the processing time of liter cans is 15 minutes.
The next option is the pasteurization of the cans in the oven. Prepared (carefully washed) containers are put on the oven installed in the oven. The temperature regime is 160 ° C (it is not necessary to heat any more, as the jars become very fragile and can simply burst). The time in the oven is 7 minutes. Banks are exposed so that their sides do not touch.
Note: For sterilization, not sheets for baking are used, but only grates. Covers in the oven can not be sterilized in any way! Banks are pulled out only after cooling (at least to 80 ° C). This variant of sterilization is most convenient, because at a time you can process much more containers than in all other cases.
Whichever way you sterilize the banks,remove them with extreme caution and place them on a dry (of course, clean) cloth (or towel). Rolls must also be rolled up with sterilized covers.
Quite often pasteurization of cans is required, alreadyfilled with preserves (lecho, caviar, compotes, various juices, salads, canned meat, etc.). How should it be carried out? Banks, filled with blanks and closed with lids (not to roll, but simply put on top to allow air to escape when heated) are exposed to a pan of hot water and boiled. The duration of such sterilization depends on the volume of dishes and is from 10 to 30 minutes. In this case, the banks should stand in the water "on the hanger". To insure against the sudden appearance of cracks, it is better to put the cloth on the bottom of the pan for the time of boiling.
The best option for sterilization of lids is ordinary boiling (in water, 5-7 minutes for metal and 20-30 seconds for kapron).
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