Pasteurization of cans in a water bath

Pasteurization and sterilization are the main methods of preserving vegetables. There are different methods of canning - we will consider the main ones.

Pasteurization followed by swirling

Sterilization in glass with instant packaging with tin lids after boiling. Vegetables should be sterilized in this way at boiling point. In this case, the products are in a vacuum and hermetically sealed. Sterilize the rolls in a large saucepan or boil by placing the dishes in water at a temperature of 30 degrees. The water should not reach the neck by a centimeter or one and a half. Sterilization time is usually fifteen to twenty minutes.

Pasteurization is convenient when marinades or compotes are prepared. The temperature for this treatment is 80-90 degrees. Only acidic vegetables or fruits are sterilized, as their acid is a natural preservative.

Steam sterilization

Another popular method is steam sterilization. The jars are placed in a large container on the wire rack, and the pan is filled with water to the bottom of the glass container. Jars are sterilized in a closed container. With this method, the sterilization time is calculated as follows - the time required for sterilization in water multiplied by two.

You can also sterilize vegetables that have been sealed beforehand. For this method, the cans must be closed with a special clamping machine. It should be remembered that the higher the temperature of the vegetables during sealing, the greater the vacuum will be created.

Sterilizing sauces

You can preserve food in the so-called "hot way". Great for sterilizing sauces, and other liquid and semi-liquid canned food. Products are poured into pre-sterilized dishes at boiling temperature, and then closed with lids.

Pasteurization of vegetables in closed jars

Canning in cans with tin lids and rubber band is as follows. Rubber rings should be put on the cans, covered with a lid, and then secured with a special clip. After that, the cans are laid out in a boil and filled with water at a level two centimeters above the lid. Leave to simmer for 20 minutes. It is worth knowing that the clips can be removed from the cans only when they have completely cooled down.

If you salt and water bath canning vegetables without pasteurization, then you need to learn how to do it right.

What is pasteurization? You can only get the opportunity to store food in glass jars for the longest time by sterilizing the containers. To prevent the workpieces from deteriorating, you need not only to follow the recipe exactly, but also to know how to prepare the container, cleaning it from contamination and microorganisms.

What is it and what is it for?

The method involves the preservation of food by exposure to high temperatures. They resort to similar actions in order to destroy microorganisms. The development of the latter in sealed glass containers can lead to rapid spoilage of food.

What are the conditions for pasteurization? To achieve the desired effect, the containers for preservation must be preheated at a temperature of at least 85 o C. To completely destroy bacteria, the vital activity of which can lead to food spoilage, the cans must be heated for a long time. A thermometer is usually used to track the desired indicators, raising and lowering the temperature, which allows you to achieve the specified goal.

Pasteurization of cans with and without blanks is a reliable solution for long-term storage of conservation in a cellar or refrigerator. Let's find out how to properly prepare glass containers.