Andrea Wilkinson
ArchivesSteam sterilization using a saucepanA proven, reliable method for more than one generation, which assumes the presence of a large convenient pan and some device, which is placed on top of the pan and serves as an obstacle for the contact of cans with water. It can be a grate from the oven, a metal sieve (preferably flat), modern special designs that resemble lids with holes for jars. There are also special grips for cans. Turn off the heat, open the pot and wait until the boil disappears. Remove the cans with a lifter, trying to keep them upright. Transfer the jars to a towel-covered or wooden surface where they can rest safely for 12 to 24 hours. Do not tighten or adjust the stripes. Lids can make noise when cans are cooled. This is one sign of an airtight seal and the sound of canning success. It is humble, versatile, and very forgiving. The homemade piersauze follows the same technique. However, if you are using apples, just follow the same steps. In my opinion water bath canning is the best way to learn how you can. It is a little less intimidating than applying pressure and can often be found in stores or convenience stores. You should fill the pot with water and then put it on the stove. Place a sieve or other stopper on top, on which clean cans are placed upside down. Steam sterilizes jars from boiling water. Hold the jar for fifteen minutes until condensation begins to flow back into the pan from the walls. When you're ready to try yourself under pressure, be sure to check. Apples - the amount depends on you. Make sure to place the lid on top of the canner, as this will greatly reduce the time it takes to boil. When canning using the water bath method, the jars must first be sterilized. I like to sterilize jars right at the canner. Keep the jars in hot water until you are ready to fill them - it is important that they remain hot until the food is placed inside. Collect all your supplies and prepare them. Make an inventory of your rings and caps, making sure you have matching sets of each. I have a canning funnel, a magnetic lid pull, and a jar tong. They are not absolutely essential, but if you are planning a lot then it is worth spending a couple of extra dollars. Fill a small saucepan with water and add your lids. They need to be heated to a boil, but not completely boiled. All you do is heat up the sealant so it is flexible and sticky. You can put the cans, without turning them over, on a clean ironed waffle towel (without lint) and then continue sterilizing the remaining cans. You can store the jars for up to two days, of course without turning them over. Advantages: 100% sterilization, low-cost work. Disadvantages: time-consuming, strong heating of the environment, the need for a metal stop, which may not be available. Lids can also be sterilized in the same way. We carry out an audit of containersYou don't need to put this on the stove until a little later, but it's best to have it ready. If you are using pears, round them up, string them together and remove any bad stains. No need to peel off, they will disappear into the sauce. If you are using apples, you can peel them if you like, but this is not necessary. This saves a lot of work. You will want to focus them and slice them more thinly than pears so they don't take cooking forever. Or, if you have one, you can run this fruit to save you some work. Drop all of your cooked fruits into a large pot. Add enough water to keep them from sticking to the pot. Cook apples or pears until tender. Sterilization of cans is necessary to remove all kinds of microorganisms, which can significantly reduce the storage time of our workpieces. We use thermal sterilization at home - with water vapor. There are a myriad of methods for performing this process, from the simplest over a saucepan to the most sophisticated in the dishwasher or double boiler. Let's take a closer look at these methods. Sterilization in waterThe next step depends on your preference. If you like a thick, chunky sauce, use a fork or potato masher to rub the cooked fruit in the pot until it reaches the consistency you want. If you prefer your sauce smoothly, then use a hand blender to mash everything right in the pot. While you wait, remove the hot cans from the banker and place them on the waiting towel. Also, now is the perfect time to bring these lids to a gentle boil. Wipe the rims with a damp cloth to remove any spilled sauce that may be blocking the lid from sealing. Boil sterilizationSterilization in water. You will need a wooden plank and a large saucepan. Place a board on the bottom of a saucepan, put clean jars on top, neck up. Pour water, covering the container completely. It is recommended to lay the jars with something so that they do not touch each other and do not rattle when boiling. To do this, use a smooth cloth or nylon caps. Boiling time is 15 minutes. Take out the cans at once, put and turn them over on an ironed towel (without lint), let the water drain. Use a convenient pallet holder to place the heated lids in the center of the jar. Then screw only your fingers! Dip them into the banner, making sure the lids are covered with 1-2 inches of water. Boil pints and quarts for 20 minutes in a vigorous boil. Be aware that you may need to adjust the processing time to suit your height. After their water bath time is over, take them out and let cool. Homemade apple decoration makes an amazing side dish, nutritious snack, perfect to add to baked goods, and perfect baby food. Advantages: no special tools are required, only a spacious pan is needed. Cons: humidification and strong overheating of the surrounding space, it is a lot of inconvenience to remove containers from hot water. It is difficult to find a suitable saucepan for three liter jars. Unless there is an enamel bucket. The lids can be sterilized using the same method in a separate pot. It is important to remember that the only suitable way to preserve foods with low acidity is through pressure canning. Make sure your equipment is nice and clean. Here are the items you will need to make your potatoes. The first step you will take is to give your jars a good wash. You will need to sterilize your jars. This will cleanse your jars and rid them of any bacteria. Sterilize the jars by placing them in hot, soapy water. When you're done cleaning and sterilizing the cans, you will then want to move on to cleaning and sterilizing the can lids. Sterilizing in the ovenPlace wet, washed jars in the oven. Keep the jars in an oven preheated to 160 degrees until they are completely dry. Advantages: not a laborious and quick process, almost all have ovens. Cons: you need to be careful not to overheat the banks, otherwise they may burst. Give your potatoes a quick wash. Then, peel the potatoes and cut them into cubes. Fill your pot with cold water. Then place the potatoes in the ring and start cooking them. Make sure you cook them until they are almost cooked. To do this, you will have to test them with a fork. Add some salt while you cook. When the potatoes are almost cooked, you need to turn off the stove. Drain the potatoes and get ready to put them in your jars. Leave the potatoes on a strainer over the pot and let the water drain from the potatoes for five minutes. While you wait for your potatoes to drain, you will need to sterilize the jar lids in hot water for five minutes. You can also swirl the jars in hot water while you wait, making sure the jars are free of bacteria before placing the potatoes. Sterilization in a double boilerPlace clean jars in a double boiler and hold in the cooking mode for fifteen minutes. Lids can be sterilized together with jars. Advantages: convenient and fast method. Disadvantages: a double boiler should be quite roomy. Microwave sterilizationPour water into each clean jar so that the water boundary extends from the bottom of the jar by 1-2 centimeters. Place as many jars as you can in the microwave. We leave for 2-3 minutes at a power of 800 watts. Water boils in cans and sterilizes the formed steam the inner surface of the can. Three-liter jars do not fit into ordinary household microwaves, but you can cheat. Place such a jar in the oven, laying it on its side. There is little water in the jar and it will not spill. Advantages: sterilization occurs very quickly, several small cans are placed at once. Cons: you cannot sterilize many large jars at once. Let your jars dry outside before placing potatoes in them. Give the jars a soft pat with a towel so they are not slippery on the outside. This will make it easier for you to work on the next step. The next step is to fill the jars. Put potatoes in jars first, then add water. There is a good reason for this. Do not fill the jars with water at the top. And add some salt to the jars. Keep the jars and jar lids hot until then. Use a towel when handling cans to protect your hands. Air bubbles build up on the top of the can, you will need to remove these air bubbles before you seal the cans. by Andrea Wilkinson on 2021-01-23 10:39:48 |