How to sterilize jars: ways to sterilize empty jars and blanks. How to sterilize jars correctly: steamed, in the oven, microwave How long to boil three-liter jars

Very often there are recipes where it is necessary to sterilize jars already with blanks. Thanks to this method of sterilization, almost all preservation can be stored at room temperature. This is especially true for those who do not have a cold cellar.

If you are just starting to preserve, and do not know how to properly sterilize cans with blanks so as not to get surprises in the form of "explosive cans", then this article will be relevant for you.

1. How to sterilize jars with blanks in boiling water

You can sterilize blanks in boiling water (this is the most common method).

To do this, take a wide pan, put a napkin or towel on the bottom.

Put the jars and pour water (the temperature of the water should be the same as the temperature of the blanks, if the water in the pan is cold or very hot, the jar may burst). The water should reach the shoulders of the jar. Cover jars with lids (do not close, just put on top).

Boil the blanks as much as indicated in a particular recipe.

If there is no specific sterilization time, then most often jars with a volume of 0.5-0.75 are sterilized for 10 minutes; liter jars are sterilized for 15 minutes; two-liter - 20-25; three-liter - 25-30 minutes.

Be careful, the jars are very hot!

2. How to sterilize jars with blanks in the oven

This year I tried a new method of sterilization - in the oven.

For me, this is the most convenient way. And how the jars with blanks behave after such sterilization, we'll see in the winter.

Place jars with blanks on a baking sheet or on a wire rack and send to a cold or slightly warm oven.

Cover the jars with lids (do not twist, but simply put on top). Bring the oven temperature up to 120*C.

Sterilize jars with a volume of 0.5 for 10 minutes; jars of 0.75 are sterilized for 15 minutes; liter jars are sterilized for 15-20 minutes.

It is necessary to get the jars out of the oven in special kitchen mittens, holding the jar with both hands by the sides. Be careful, it will be very hot!

How to sterilize blank lids

Before sterilizing caps, check that they are undamaged.

You can sterilize the lids in a hot oven.

Can be sterilized together with jars in boiling water.

Most often, I sterilize the lids in a small pot of boiling water.

Before proceeding with the preparation of various pickles and jams, any housewife must first properly sterilize the jars.
The sterilization process is not difficult, although it takes an additional five to seven minutes. However, despite the time spent, you will protect yourself from problems with turbidity or souring of cans in the future during storage.

So, how to sterilize jars at home? Consider the most common and convenient ways.

Training

Wash jars with soap and water to remove dirt and dust from the inside. Sterilization will not clean jars of dirt!

Sterilization of jars for a couple.

There are also several variants of this method.

Option 1
For this method, we need a special circle for sterilizing jars, which is sold in all utensils and hardware stores and costs from 15 to 50 rubles (see photo). There are circles for one can, and there are circles for three cans.

We turn the jar over and put the neck down on the circle (as in the photo). And this circle, in turn, we put on a pan in which water boils.

We also throw metal lids into the water into the pan, with which we will continue to twist the cans (as in the photo).

How much to sterilize jars in this way? Five to seven minutes and turn off the fire. We take the jar with a towel or mittens by the side walls, turn it over and put it on the bottom on the prepared towel, on which in the future it will stand until we twist it.
We take out the lids from the pan with metal tweezers. If there is none (although every woman has one), then we take it out with two forks, and put the lid upside down so as not to contaminate the part with which we will twist the jar.

Option 2
We turn the jar over and “dress” it on the spout of the teapot. For these purposes, it is necessary to have a teapot with a long spout so that the jar holds well enough on it. And so that the spout is without a whistle, otherwise steam will not escape through the closed spout and the jar will not be sterilized. We also throw metal lids into the kettle and boil.

Option 3
Similar to the first option. We turn the jar over and put it in a small ladle in which water boils. The circle is not needed, since the jar stands on the ladle with its neck. By the way, in this photo I am sterilizing a jar on an induction stove in a similar way. A very convenient option.

Sterilizing jars with steam does not kill all germs, since the steam temperature is only 100 degrees. But those microbes that can cause souring of pickles are quite killed at this temperature. Therefore, feel free to use this method without fear of anything.

How to sterilize jars in the oven (dry method)

This method is also quite simple. But it requires certain precautions.
We put clean and dry jars in the oven, turn on the fire to the very maximum and sterilize at the maximum temperature. We put metal covers on the grill next to it.
How much to sterilize jars in this way? 10 minutes at maximum temperature.
Then we open the oven and let our jars cool.
Attention: in this method, the jars are heated to temperatures above 250 degrees. Therefore, they may crack if placed in the oven while damp, or if taken out of the oven immediately. Be sure to let the jars cool for five minutes. And take them with a dry towel or mittens so that they do not crack from temperature changes.

This is another way to quickly sterilize jars at home.
Just place a clean jar in the oven and turn the microwave on high.
Sterilization time is five minutes.
Attention. There is one "but" here! On the bottom of the jar, in this case, on the contrary, you should pour a little water. What for? The fact is that the waves from the microwave heat the water, not the air. The water in the jar boils, and the walls of the jar are sterilized with steam. If you put a dry jar, it will not be sterilized in the microwave.
And further. Metal lids cannot be sterilized in this way, so as not to spoil the microwave. We'll have to boil them again.

And finally, I want to give advice on how to properly sterilize jars.
You should use only the first method (with a circle on the pan). This is the simplest and most effective way, proven for decades and millions of housewives around the world.

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How many minutes to sterilize half-liter jars for a couple. How to sterilize jars: steam, oven, microwave. Method for processing glass containers in a home dishwasher

There are many ways to prepare mushrooms, vegetables, fruits and berries for the winter: drying, freezing or canning. The latter is impossible without sterilizing the jars. How to sterilize empty jam jars or before pickling tomatoes, etc.?

Salads for the winter, snacks, pickles, before rolling up for the winter for longer storage, you need to prepare. This preparatory process consists of thoroughly washing the jars and lids with baking soda or mustard powder and then sterilizing them.

At the first stage, empty, clean jars are sterilized, and in the process of conservation, if necessary, blanks are sterilized; the time allotted for this procedure directly depends on the volume of the container.

How to sterilize jars at home? In order for the blanks to stand for a long time (ideally, all winter), and not a single lid swells up, you need to choose cans for conservation with smooth edges, without notches, cracks and crevices.

There are several, in my opinion, effective ways to sterilize jars at home, maybe you are already familiar with some, dear readers, but if not, then I hope you will be interested to learn about them.

How to sterilize jars in the microwave

A microwave oven is a very convenient and safe place for this procedure, and in terms of time it is also considered the fastest.

So, at the bottom of clean jars of a small capacity (0.5-0.7-1 liter), pour a little water (2 cm will be enough), place them standing in the microwave. Then we transfer the microwave to a power of 800 watts. Everything. As the water boils away, the jars are sterilized in the microwave, then they can be removed and used for blanks.

Steam sterilization of jars at home

The old, tried-and-tested way to prepare jars is steam. In such cases, we use a kettle, saucepan, bowl. A similar method is suitable for sterilizing cans of any capacity, for liter it is 10 minutes, three-liter - 15.

Everything is done simply, at home from improvised kitchen items. We put an iron sieve on a bowl of boiling water, on it a jar with the neck down. The final steam treatment will be completed after the water drops start to run down the sides of the jar.

How to sterilize jars in the oven

It turns out that in the oven you can not only bake pies, but also “fry” jars. Sterilization of jars in the oven does not need to be monitored, this method is good because it saves time that the hostess can use to prepare the lids.

In a cold oven, put the jars upside down on the wire rack. After that, we heat the oven to 150 ° C, hold the jars for 15 minutes and take them out.

Sterilization of jars in a double boiler

Everyone knows the true purpose of a double boiler, namely to cook delicious, healthy dishes. However, in addition to its main function, a double boiler can also act as a sterilizer. To do this, as in the previous method, put the jar neck down in a double boiler and turn on the cooking mode for 15 minutes.

Nowadays, during the harvesting season, quick recipes are of key importance, but not all of them use them, many housewives out of habit, others for the sake of reliability, for greater confidence and safety, sterilize blanks, not trusting double filling. I want to tell you about the most reliable and simple way.

We cover the bottom of a wide pan with a towel, we place the jars on it while standing, so that the walls do not touch each other. Next, pour warm or cold water into the pan, bring to a boil.

How to sterilize lids

The last stage of the procurement chain is the lid.

Like jars, wash the lids with a washcloth with a soapy or soda solution. Then lower into boiling water and “cook” for 2 minutes.

For sterilization, there should be no traces of rust, dents on the surface of the covers. Elastic bands must necessarily strictly correspond to the diameter of the lid itself.

Pasteurization plays an important role in the canning process. After all, the duration of storage of blanks will depend on this. The article will consider two optimal methods of pasteurization. Namely: using the oven and microwave. How to pasteurize jars, see below.

Differences in sterilization and pasteurization

Both of these terms mean the same thing - the disinfection of containers and products for their long-term storage, as well as the elimination of unnecessary harmful substances. The differences between these concepts are as follows: during sterilization, dishes can be processed at a temperature of 100 degrees. And the pasteurization process involves heating the container to a maximum of 90 degrees. At the same time, vegetables and fruits in containers are disinfected.

How to sterilize empty jars in the microwave?

This process is quite simple. It is important to know all the nuances. So let's get started.

1. Wash the jars. They must be clean. It is also worth paying attention to their appearance. They should not be cracked, chipped. If everything is in order, you can move on.

2. Pour some water into the bottom of each container. Place the jars in the microwave.

3. Set the timer for 3 minutes. During this time, the steam that will evaporate will sterilize the dishes.

4. Open the oven door and use a pot holder to remove the cans from there.

This method of pasteurization is convenient for small jars. If the container is large and does not fit into the oven, it can be put down. But water is a must.

Now you know how to pasteurize jars in the microwave. It's time to figure out how to process filled containers with preservation.

How to pasteurize filled jars in the microwave?

This process also does not require much effort.

1. Fill the washed jars with vegetables or salads.

2. Pour marinade into containers.

3. Place the container in the microwave. Important! Never cover dishes with metal lids. They shouldn't be put in the microwave at all.

4. Set the timer for 3 minutes.

5. Take the pasteurized jars out of the microwave using oven mitts.

6. Screw the containers with sterilized lids.

Now you know how to pasteurize jars in the microwave.

Steps for sterilizing empty jars in the oven

1. Wash the container with a sponge and any cleaning agent, you can use soda. You need to clean the jars until the entire solution is washed out. That is, the container must be completely clean, not a particle of cleaning agent should remain in it.

2. Place the prepared jars in the oven. They must be placed upside down. Dishes must not touch each other. It is important to keep the distance between the containers.

3. Turn the oven on 90 degrees and close.

4. When the cabinet is warm, pasteurize the jars according to the instructions:

For small containers, the sterilization time is 10 minutes;

For cans with a volume of 1 liter, the exposure time is 15 minutes;

For two-liter containers - 20 minutes;

For a three-liter container - 25 minutes.

5. Remove the finished jars with a kitchen tack or towel.

Now you know how to pasteurize jars in the oven. We hope you will definitely use these methods.

Features of pasteurization of filled jars in the oven

This is the easiest and fastest way to disinfect dishes. How to pasteurize jars filled with blanks, we will describe below.

1. Define your workpieces in clean containers. Top with marinade (if needed).

2. Place the filled jars in the oven on a wire rack or baking sheet.

3. Cover them with metal lids from above, but not tightly, but slightly.

4. Set the temperature to 90 degrees.

5. Pasteurize the blanks for as long as indicated in the recipe or in the paragraph above.

6. Remove the jars with special gloves or a wide towel.

Now you know how to pasteurize cans of blanks in the oven.

Benefits of decontaminating containers in the oven

1. The ability to immediately process a large number of containers. Unlike microwave or steam pasteurization, a large number of jars can be placed in the oven.

2. With this method, the risk of getting burned is minimal. After all, you need to determine the jars in a cold oven. You can take them out when they are cold.

3. Minimum operations. Once set - and you do not need to run around rearranging the dishes (unlike steam disinfection).

Pros and cons of pasteurizing cans in the microwave

Advantages of container disinfection in this way:

1. The pasteurization process is fast enough. In 2-3 minutes the container will be ready.

2. Several jars can be prepared at the same time.

Disadvantages of this pasteurization method:

1. Unlike an oven, the microwave area is smaller, which means that the number of cans placed in the oven will be less.

2. Tall and large jars filled with blanks do not always fit in the microwave. So, it is necessary to select containers smaller in volume and height. Or pasteurize empty containers.

You already know how to pasteurize jars, and now it's time to pay attention to the little things. But it is on them that the duration and quality of preservation storage often depends.

1. Use only new caps when closing. Throw away the old ones, even if they look good.

2. Do not store vacuum-sealed preserves for long. The thing is, they only last a couple of months. And if, in addition to this, the neck of the jar is uneven, then air will get inside. And as a result, the container will explode, and the contents will spill out or deteriorate.

3. Wash food thoroughly before canning. Unwashed dirty vegetables or fruits will bring you a gift in the form of an exploding can.

4. When filling the container with the contents, the products must also be hot, like the container.

5. Pay special attention to the quality of the closure of the jars. If you did everything right, then the lid will not move in a circle. Also, the quality of the spin can be checked in another way: turn the cans over and carefully see if it is leaking, if water is coming out.

6. Before pasteurizing, carefully inspect the dishes. Banks should not be with chipped edges or bursting. At the slightest nuance, it is necessary to change the container, and dispose of the bad one.

Now you know how to pasteurize cans of blanks in the oven and microwave. And you also learned that these are the two most reliable and fastest ways to decontaminate conservation.

Proper sterilization is the basis for a long and successful storage of seams, so it is important to know and follow the basic rules of sterilization. Many make seamings 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 for those who first decided to make a harvest for the winter, many questions may arise. How to sterilize jars? How many vegetables to put in a jar? How much marinade to pour? How much water should be in the pot? How to take a hot jar? And how to sterilize jars with blanks? ? These and many other questions of beginners and I will try to answer in this article.

How to sterilize jars with blanks

What is considered sterilization time

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 had contact with the ground, then washing with a soft brush will not be superfluous.

We put the washed vegetables or fruits in a clean enameled bowl, the water should drain, and the vegetables themselves should dry. Wash the greens no less carefully, a similar requirement for drying.

How to sterilize jars and lids

Before sterilizing, be sure to wash the jars, even if they seem crystal clear to us. Jars 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 trouble-free method of sterilizing jars and lids, which our grandmothers used, is boiling.

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

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

We sterilize each jar for 2-3 minutes. In the same water, sterilize the lids for 2-3 minutes.

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

How to sterilize jars with blanks

Washed and dried vegetables with clean hands are tightly packed in jars to the line of the coat hanger. Blanks can not 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 you lay it to the very top, then during sterilization the contents of the jar will begin to pour out.

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

We prepare the marinade, as indicated in the selected recipe. Usually 1.5 cups of marinade goes to a liter jar, but less can go, depending on how tightly the vegetables are packed. It should be remembered that sea, iodized, as well as Extra salt is 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 jars at once, but one by one. This means: pour the marinade into the first jar with the workpiece, cover with a lid, set to sterilize in boiling water. Then pour the marinade into a second jar, cover with a lid and put in a saucepan, then a third, and so on as many times as there are jars.

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

What you need to sterilize jars with blanks

For sterilization by boiling, a fairly large and wide pan 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, knowledge of the law of Archimedes is just useful here. We put the pot on the 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 workpiece on a towel. Pay attention to the level of water in the pan. Water should not reach the neck of the jars by about 2 centimeters.

We put the jars in and take them out of boiling water with the help of special tongs, which are called “tongs on a can for conservation”. It is desirable to purchase them, especially since they are inexpensive. It is convenient to grasp hot jars with these tongs, which greatly simplifies the task of sterilization.

What is considered sterilization time

After we put the jars with blanks in a pot of water, increase the fire. When the water in the pan boils again, we note the time. This will be the start of the sterilization time. The water in the pan should boil, but in no case should it get inside the cans, so we adjust the fire in a timely manner.

In what order to remove and roll up jars after sterilization

We take out the jars from boiling water in the same order in which they put them 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 jar, roll it up, put the lid down, take out the third, etc.

If you take all the jars out of boiling water at once and only then roll them up, then the sterility of the workpiece may be violated, because no matter how quickly you roll up, the last jars will still have time to cool down and pick up non-sterile air from 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 soda, and only then sterilized. We put the washed dishes (without cracks and damage) in a warm oven. Gradually increase the temperature of the oven to 150 degrees Celsius. We sterilize liter and half liter jars for 15 minutes. We sterilize 3-liter jars for 25 minutes.

The lids cannot be sterilized in the oven; they are sterilized in the usual way in boiling water.

Depending on the recipe, jars are sometimes wrapped, such as when jam is rolled up. It should be remembered that wrapping prolongs the sterilization of blanks. On the one hand, it’s good, more reliable, but on the other, it’s bad, because excessive heat treatment spoils the taste of homemade preparations, so cucumbers or zucchini can simply be digested. Therefore, when sterilizing blanks, it is important to find a middle ground, and each time note in your cookbook what and how you did it. Then next year you will be able to prepare for the winter, taking into account your amendments.

Reviews and comments:

Thanks for the article, my eyes opened, now I understand where my mistake was.

Thank you very much for the detailed description.

Tell me please. Is it possible to sterilize already rolled up jars?

Natalia, there is sterilization of dishes (jars and lids) - this is ALWAYS done before food is placed in jars.

There are types of seams in which sterilization of blanks is required. In this case, vegetables are placed in sterile jars, after which the jars are simply covered with sterile lids. The lids are not specially closed so that air escapes. After the end of the sterilization process, the jars are rolled up.

If we are talking about seaming without sterilization, then we only sterilize jars and lids, we do not sterilize the workpiece itself.

As for the sterilization of rolled cans, I don’t advise it, the steam will tear off the lids, as a result, both the products and all the work will go down the drain.

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How long to sterilize jars for a couple: 1 and 3 liter

How much to sterilize jars is a frequently asked question, because the duration of storage of homemade pickled tomatoes, cucumbers and other preservation will directly depend on the quality of the preparation of the container. If the holding time of filled containers is indicated in a specific recipe, then the parameters for empty dishes are determined by the volume (1 - 3 l) and the device with which the process is carried out.

How much to sterilize jars for a couple

The heat treatment process can be associated with the use of steam and without (in an oven gas or electric cabinet). There are several methods of steam treatment:

• in a pot of water;
• over the ferry;
• in the microwave;
• in a multicooker;
• in a steamer.

The duration depends on the type of device and the volume of the container: a liter jar will be processed three times faster than a three-liter jar. To determine if there is enough time for the capacity:

1. It is necessary to pay attention to the presence of drops of liquid at the bottom of the container.
2. When the condensate starts to flow down, the process can be stopped.

If the dishes are prepared poorly, the bacteria present on the surface will get into the workpiece, begin to feed, releasing toxins, which will lead to:

• turbidity of the brine;
• the formation of bubbles;
• bloating;
• bank explosion.

There can be many reasons for the phenomenon: non-compliance with the purity of vegetables, fruits, lack of preservatives (sugar, salt, vinegar, acetylsalicylic acid, etc.), but if the microorganisms present on the surface of the container are not destroyed during preparation, further processing and pasteurization will not “save” canned food. For this reason, it is worth paying special attention to the question of how long it takes to sterilize jars for a couple.

half liter

Containers, the volume of which is not more than 0.5 liters, it is enough to place on / in (minutes):

• multicooker / double boiler - 10;
• sterilizer -8;
• boiled water - 15;
• microwave - 2.

1 liter

Banks, the volume of which is not more than 1.0 l, liter, it is enough to place on / in (minutes):

• multicooker / double boiler - 15;
• sterilizer -10.0;
• boiled water - 20.0;
• microwave - 3.0.

3 liter

3 liter container, enough to place on / in (minutes):

• multicooker / double boiler - 40;
• Sterilizer - 30.0;
• microwave - 5.0.

How long does it take to sterilize jars for a twist

Processing should be subjected not only to containers, but also to lids. If we are talking about the steam method, with the exception of the microwave, then it is suitable for:

1. Screw.
2. Classic, with elastic bands.

Lids are treated in boiling water for ten minutes.

Differences in exposure time are shown in the table.

Way	Peculiarities	Can volume, liters	Time, min.
Boiling in water	Placed in boiling water (a saucepan will do) laying on its side	Up to 0.5	15
Over the ferry	Installed on the sterilizer	6 to 8
Above the teapot	Hold over the neck, suitable for containers up to 500 ml
In a double boiler, multicooker	Placed on a steam rack	Up to 0.5	10 Required temperature In order to exclude the possibility of bacteria entering the blanks, the surface of the container must be treated at temperatures in the range in degrees Celsius from one hundred to one hundred and twenty. For this reason, it is worth choosing a method that will ensure that this condition is met for proper purity. What to do so that the jars do not burst during sterilization The appearance of cracks in containers during the steam treatment process can be caused by: To prevent violating the integrity of the jar, you should avoid the action of these factors and carefully study the instructions for sterilization methods in order to know how to sterilize the jars in the microwave or in the pan. With the correct implementation of all stages of preservation, pickles will remain until the next season of harvesting. How to sterilize jars - 5 simple ways Good day to you, dear readers!! Home-made preparations for the winter - jam, jams, squash and eggplant caviar, pickled cucumbers and tomatoes, pickles - we store all this most often in glass jars. Compotes and juices - in glass bottles. And before canning, all containers must be thoroughly disinfected. There are many ways to sterilize jars. I have selected some of the easiest methods that you can perform at home quickly and easily. Carefully check the glass container for chips, nicks, cracks. It is better not to use imperfect jars and bottles for preservation. New lids are needed. After all, it will be a shame for us that our works in summer and autumn simply did not survive to winter because of poor-quality covers. Therefore, it is better not to skimp and buy new covers. When buying, we check the quality of the covers. Screw caps must not be bent or scratched. Lids with elastic bands should also be perfect with inserted elastic bands. Put the chemicals for washing cans aside. They are poorly washed off and harmful to our health. I wash the lids and jars with soda + mustard or laundry soap. We also use a new sponge for washing dishes. Today's article: How to sterilize jars in the microwave With this method, the lids are boiled separately in a saucepan. Wash jars and lids with mustard and baking soda. Wipe with a clean towel. We set the lids to boil separately on fire for 5-7 minutes. We fill the jars with clean water 1-1.5 cm from the bottom. We put the jars in the microwave for 4-5 minutes at a power of 700-800 watts. The water in the jars boils and steam sterilization takes place. How to sterilize jars in the oven One of my favorite ways. It is probably the simplest one. You can sterilize jars with lids. But it is worth noting that with this method there must be an electric oven with a thermometer. And sterilization lids are suitable, which can be twisted. For lids with rubber bands, the rubber band can dry out and burst or melt. Such lids must be boiled separately in water. Preheat the oven to 100-120 degrees Celsius. Wash jars and lids well and place on wire rack. Banks can not be wiped. Place dry jars upside down. Wet jars are placed with the neck up so that all the water evaporates. Leave in the oven for 15 minutes. This time is for jars with a capacity of no more than 700 gr. For three-liter jars, more time is required - 20-25 minutes. How to steam sterilize jars Also a convenient way to sterilize containers when you need only 1-2 jars. It is also convenient that you put the lids into the pan, put a sieve or colander on top, on which the jars are sterilized. But I will start talking about this method in order. 1. We take a pan. The size of the pan depends on how many jars you will sterilize on it. The larger the pot, the more cans will fit on it. Pour water into it and put on fire to boil water. 2. Wash jars and lids well. We put the lids in this pan and boil together with the jars. 3. When the water boils, put a sieve or steel colander on top. Place the jars upside down on a sieve. 5. The jars were well sterilized when large drops of water from the steam appeared on them. We remove the jars and put them upside down on a clean towel to drain the water. How to sterilize jars in water Perhaps the easiest way to sterilize canning jars. Wash jars and lids with laundry soap. Pour clean water into a large saucepan or enameled bucket and put on fire. Put lids and jars in a saucepan. All-about-debts.ru © 2018–2020 – All About Debt and Bankruptcy Reprinting of materials is allowed only with the indication of the original source adblock detector

Preparation of dishes is one of the main stages in the conservation process. Should housewives know how to sterilize jars in the microwave, or should they continue to act the old fashioned way.

Processing for every taste

Since ancient times, women have been preparing food for the future. This busy time begins with the onset of summer. First, berries ripen in the beds. Then comes the turn of vegetables and fruits. Housewives try to preserve these gifts of nature in all known ways in order to be able to enjoy their favorite products all year round.

At the same time, special importance was attached to the cleanliness of the container at all times. Our great-grandmothers acted simply: they washed the prepared dishes clean and dried them on the street under the scorching rays of the sun. This method cannot be called ideal, because the container is not protected from dust, and this is always dangerous. With the advent of gas stoves, a new method began to be used. Cans for seamings began to be sterilized. They were placed upside down on the neck of a kettle of boiling water and thus treated with steam. With the advent of new technology in the kitchen, modern housewives have learned how to sterilize jars in the microwave. This method is new and not quite familiar. Yes, and microwave ovens are not yet in every home.

Modern processing options

Nowadays, housewives prepare containers in many ways: they heat them in an oven, heat them in an open container with boiling water, sterilize them in a double boiler, and heat them with microwaves. How to sterilize jars in the microwave will be discussed below, and now let's say a few words about heating glass containers in the oven. In this case, the process takes place in several stages. First you need to choose the right amount of glass jars and metal lids for their seaming. Then the dishes must be carefully treated with detergents and rinsed well under running water. After that, clean jars are placed on a wire rack in the oven and processed for 15-20 minutes at a temperature of 200 degrees. Ready-made dishes can be used both hot and cold.

But if this and the other listed options are known to many, then not everyone still knows how to sterilize jars intended for conservation in the microwave. This method is quite new, but has already found a large number of its supporters. Scientific and technological progress does not stand still and in recent years has come close to simple household chores. Modern technology is gradually entering every home.

Processing cans with microwave beams

Before you get started, you need to properly understand what sterilization of a jar in a microwave is, and understand all the intricacies of this process. To begin with, it should be noted that the dishes with this method can be processed in two ways: using water or dry.

In the first case, liquid is poured into the cans. In the process of heating, it turns into steam, with the help of which the container is processed. This method is a bit like sterilizing the neck of a kettle of water. The only difference is that the process takes place in a closed device and is much faster. In the second case, the water is in the oven in a separate container and does not come into direct contact with the inner surface of the cans. This option can be considered combined. Processing comes from two sources:

1. Microwave beams heat dry containers, destroying all possible microorganisms on it.

2. Separately formed steam fills the interior of the oven, and additional sterilization of the jar occurs in the microwave.

Sequencing

To make the process of processing containers less tedious, you must clearly remember how to sterilize jars in the microwave. There is nothing complicated in this method. All actions are carried out in three stages:

1. The glassware chosen for seaming should be washed well with any detergent. It can even be ordinary laundry soap. Then the inner surface must be treated with baking soda and then rinsed abundantly with running water. This double cleaning ensures that there are no grease deposits or other types of dirt inside the jars.
2. Pour a little water into the containers treated in this way and place them on a rotating plate so that the cans in no case touch each other. This ensures that unnecessary cracks can form. Now on the dashboard you need to set the power to about 700 watts and the time from 2 to 3 minutes, depending on the size of the cans.
3. After the specified time, you can remove the processed dishes and use them for their intended purpose.

Pros and cons of the new method

Having figured out how to sterilize jars in the microwave, you will notice that this method has its positive and negative sides. The advantages include the following:

1. Minimum processing time. There is no need to wait for the end of the process. Everything happens in a matter of minutes.

2. A favorable microclimate is maintained in the kitchen. If, when heated in the oven or in a pot of water on the stove, the temperature and humidity in the room increase significantly, then when using a microwave oven, the process becomes almost imperceptible.

But there are also some downsides:

1. Processing of containers must be carried out in several steps due to the small capacity of the microwave oven.

2. Not every microwave oven can accommodate a three-liter jar. There are models where this is not possible. In this case, you will have to abandon large containers or use other alternative methods.

3. The use of a microwave oven is associated with a significant consumption of electricity, and this, in turn, increases the energy consumption of the workpieces. Thrifty housewives must take this into account.

Compliance with safety rules

So that the preservation process does not end tragically, we must remember that you can sterilize jars in the microwave only by observing the necessary safety measures. First, before washing, the container must be carefully inspected. It should not have chips, cracks and other mechanical damage. This is very unsafe. During heating, such cookware may burst and damage the inside of the oven. As a result of violation of the integrity of the mechanism, a power surge may occur, which, in turn, can lead to a fire in the equipment or a short circuit in the network. Secondly, in no case should you put empty dry containers in the microwave. An increase in temperature may cause it to crack. Therefore, along with the processed dishes, it is necessary to install a glass of plain water. In this way it is possible to protect the cans from possible damage and create a favorable environment for processing inside the oven. Do not forget that seaming lids, like any other metal objects, should also not be placed in the microwave. They will have to be processed the old fashioned way in boiling water or dried in the oven.

Which option to choose?

Features of container processing depend primarily on what product will be placed in it. If you plan to roll, for example, marinated vegetables, salads or various canned stews, then you can use jars heated with boiling water. In this case, perfectly dry dishes are not needed. But what if you need to roll up the jam? Extraneous droplets of moisture can lead to fermentation and subsequent deterioration of the product. Such a bank is sure to swell. How to be? After all, sterilization of empty jars in the microwave is unacceptable. This is dangerous and can lead to irreversible consequences. In this case, a small container with water is installed next to the dry jars, which will create the necessary humidity inside the chamber and at the same time keep the dishes themselves dry. There is another important point. Three-liter jars for sterilization should be laid on their side. And so that they do not move during rotation, you can put a kitchen towel on a plate.

Temporary sterilization mode

Any housewife chooses for herself the appropriate option for sterilizing glass containers. In this matter, she focuses on personal experience or listens to the advice of her friends. For those who have never used a microwave oven for processing before, you need to remember how much to sterilize jars in the microwave. Two fundamental factors can be distinguished here: the size of the cans, the fullness of the space.

Banks with a volume of 0.5-1 l are usually placed in the oven for 2 minutes. This time is enough for complete warming up. If large-sized containers (2-3 l) are used, then the processing time increases by 1 minute accordingly. It should also be borne in mind that it takes 2 minutes to process one 0.5-liter jar, and if you put 3-4 pieces in the oven at the same time, then the time should be slightly increased accordingly. Three minutes in this case will be enough. Loading and unloading of containers should be done as needed.

Summer and autumn is the time of harvesting vegetables, berries and mushrooms for the future. Of course, the canning process takes time and effort, but the result justifies itself. After all, how pleasant it is to open a jar of pickled cucumbers, fresh salad or fragrant jam on a cold winter day.

And so that the work is not in vain, and all preservation is preserved until spring, it is important to know not only the recipe for the blanks, but also how to properly sterilize jars and lids. Moreover, there are a lot of sterilization methods: in the oven, in the microwave, steamed, in a slow cooker, in a dishwasher. Read more below in the article.

In order for homemade blanks to stand all winter and not deteriorate, it is necessary to take the issue of preparing cans very seriously.

• They should be free of chips, cracks, scratches, especially their upper edge.
• Experienced housewives recommend using jars that have already been in use for blanks. From the point of view of physics, this is quite justified, this glass has already been tempered.
• If you have purchased a new container, then hold it under running hot water (increasing the temperature gradually). This is necessary so that the glass gets used to high temperatures and does not burst at a crucial moment.
• Selected jars must be thoroughly washed with hot water and soda or mustard powder. Detergents for this purpose are not recommended. Chemical particles accidentally left on the glass can spoil the taste of your blanks.

After washing, you can proceed directly to sterilization. There are many ways, choose the most convenient for yourself and use it with success.

Methods for sterilizing empty jars for blanks

Sterilization was carried out by our grandmothers, of course, at that time they did it mainly for a couple, and today modern housewives can also resort to the services of a microwave oven, multicooker and air grill.

IMPORTANT: strictly follow the instructions, and your winter preparations will delight the whole family for many years.

Cookers with ovens are in every kitchen. This method is quite convenient if you need to prepare a lot of jars at a time. BUT be careful, with strong heating, the container may burst. Therefore, use a temperature not higher than 160 degrees.

Place already well-washed wet jars upside down on a wire rack in a cold oven. Turn it on and bring the temperature to 160 and keep the vessels in it until the jars are completely dry. This will take approximately 15 minutes.

IMPORTANT: first, cool the jars a little to 80 degrees, and only then remove them from the oven.

If you have a microwave oven, then it can be successfully used for sterilization. Banks with a volume of 0.5 liters are sterilized for 2 minutes, and liter jars - for 3 minutes. Exposure to microwaves completely kills all bacteria.

In each washed jar, you need to pour a little water (about 2 cm high) and put them in the microwave. Ordinary three-liter jars do not fit vertically in the microwave oven, but they can be placed there on their side.

Set the power to 700-800 watts and the timer for 2-3 minutes. This time is enough for the water to boil and warm the jars perfectly.

IMPORTANT: Do not sterilize jars without liquid, and do not cover them with metal lids.

How to Steam Sterilize Jars Over a Pot

Sterilization of jars with steam is the oldest method; housewives used it at the beginning of the last century. With this method, the jar is treated with hot steam from the vessel on which it is installed.

For such work, put a pot filled with water on the fire, and either an oven grate or a limiter (a special metal plate) on it, or you can use a pressure cooker and let the water boil. On this limiter, which prevents the jar from falling into a pot of boiling water, we install any jar with the neck down. Banks with a volume of 0.5 liters are sterilized for 10 minutes, large ones - 15-20 minutes.

In this work, you need to be extremely careful when removing cans from the limiter, you can easily burn yourself with steam.

Sterilizing glass containers in a pot of boiling water is one of the easiest methods. Banks are completely lowered into water and boiled in it for the required time.

For this job, you will need a large pot or tank, or a wide-bottomed bucket. Lay several layers of cotton fabric on the bottom (you can use a round piece of wood), and place clean jars upside down on top. Between the jars, lay layers of gauze or cotton fabric so that they do not knock against each other when boiling.

If the vessels do not fit vertically in the container, place them horizontally. Pour clean cold water so that it covers all the jars completely, put on fire, bring to a boil and boil for 15 minutes.

IMPORTANT: be very careful when removing the container from boiling water. The lids can be put together with the jars in the pan and sterilized together.

With the advent of dishwashers, double boilers and air grills in our kitchens, the sterilization method has also become simpler. Modern housewives successfully use all these units not only for cooking, but also for preparing containers for canning.

Clean cans are installed in the washing room without adding any detergents, and the power is set at the highest temperature.

Can jars be sterilized in a double boiler?

If you have a double boiler, you can quickly and easily sterilize jars. This method will help save time and effort. But a limited number of cans can be processed if the double boiler is small.

Clean jars are placed in a double boiler with their necks down and set to steam for 15 minutes.

Pour a little water into the jars and place on the lower grill of the air grill, having previously covered with a lid. Sterilization is carried out at a predetermined temperature of 120-140 degrees and high speed, approximately 15-20 minutes.

Sterilization of jars in a slow cooker

Pour a liter of water into the multicooker bowl, set the steam cooking tray, and place the jar on it with the neck down and sterilize in the “Steam” mode for 15-20 minutes.

Other Ways to Sterilize Jars

It would seem that it is simply impossible to come up with anything new to prepare the cans for the harvesting season. But cunning housewives are constantly inventing new ways that make their life and work much easier.

We bring to your attention sterilization with vinegar or vodka. Tested on our own experience - jars are excellent for canning, and the products in them do not deteriorate.

Wash the jars with baking soda and rinse well with running water. In a clean half-liter jar, pour cold boiled water over the “shoulders” and add 70% vinegar - 7 tbsp. Close the lid and shake vigorously for 20 seconds. Then pour the solution into another jar and repeat the process. This composition can be used until it becomes cloudy. Next, turn the processed jars upside down on a dry towel. And then you can add marinades.

IMPORTANT: when processing jars with vinegar essence, safety measures must be observed so as not to get burned.

If you prefer to use an alcohol solution, then prepare the composition based on 200 g of water 200 g of vodka and proceed as in the case of vinegar.

Some recipes for salads or homemade adjika require jars to be sterilized along with blanks; for this work, you will need a wide-bottomed pan. At the bottom of the pan we lay a waffle towel or cotton cloth in four soybeans and set the jars, but not very tightly so that they do not touch each other when boiling.

Water should reach approximately to the shoulders of the cans. We put prepared lids on jars with blanks. When the water boils, we note the time: we sterilize 3-liter jars - 30 minutes, 2-liter jars - 20 minutes, and liter jars - 10 minutes.

Then carefully remove the jars from the pan and twist the lids. We put the jars on their necks, and wrap them with a towel or blanket on top until they cool completely (for about a day). After that, the blanks can be transferred to the pantry or cellar.

Sterilization of jars with blanks in the oven

This method is convenient in that many jars can be placed in the oven at once and sterilized at the same time.

We lay out the blanks in jars and loosely cover them with lids.

First, preheat the oven to 50 degrees and place the jars there, and then bring the temperature to 150 degrees.

We sterilize the jars in the same way as in the first case. Then, turning off the fire, let the jars cool slightly, take out the products and close the lids tightly.

IMPORTANT: when you place jars with blanks in the oven, make sure that there is not a big difference between temperatures. To do this, hold the jar with the workpiece under running hot water.

If we are so meticulous about the sterilization of jars, then, of course, it is necessary to subject the lids to this operation as well.

metal lids

If you are using the modern version of reusable Twist-off lids, first inspect them for rust, scratches, chips, etc.

If the covers have retained the smell of last year's blanks, then after washing, hold them for 15-20 minutes in a solution of citric acid (1 tsp per 1 liter of water) or vinegar solution (50 g of vinegar (9%) per 1 liter of water).

Disposable lids should also be checked to ensure that the elastic is tight and free of cracks and damage.

The lids are sterilized immediately before the canned food is rolled up. The simplest and easiest way is in boiling water. Take a saucepan, boil water in it and put metal lids in it for 5 minutes.

IMPORTANT: Boiling too long can ruin the rubber bands!

Be careful when removing lids from hot water, have wooden tongs for this purpose.

Never use a microwave oven to sterilize metal caps.

It is convenient to sterilize metal screw caps in the oven at the same time as the jars. But tinlids with rubber inserts are not recommended to be sterilized in the oven.

Plastic lids

Plastic lids should not be boiled, they deform during prolonged heating and lose their tightness. Therefore, it is enough to dip them for 1 minute in hot water (80 ° C), then dry them on a towel so that water does not get on the workpieces and close the jars.

You can not treat the lids with boiling water, but place them in a solution of furacilin, manganese or alcohol. This method will help disinfect both metal and plastic lids.

As you can see, there are many ways to prepare jars and lids for harvest season. You just have to choose the most convenient methods for yourself and delight your family with delicious preparations for the winter.

Good day to you, dear readers!!

Home-made preparations for the winter - jam, jams, squash and eggplant caviar, pickled cucumbers and tomatoes, pickles - we store all this most often in glass jars. Compotes and juices - in glass bottles. And before canning, all containers must be thoroughly disinfected.

There are many ways to sterilize jars. I have selected some of the easiest methods that you can perform at home quickly and easily.

• Carefully check the glass container for chips, nicks, cracks. It is better not to use imperfect jars and bottles for preservation.
• New lids are needed. After all, it will be a shame for us that our works in summer and autumn simply did not survive to winter because of poor-quality covers. Therefore, it is better not to skimp and buy new covers.
• When buying, we check the quality of the covers. Screw caps must not be bent or scratched. Lids with elastic bands should also be perfect with inserted elastic bands.
• Put the chemicals for washing cans aside. They are poorly washed off and harmful to our health. I wash the lids and jars with soda + mustard or laundry soap. We also use a new sponge for washing dishes.

Today's article:

How to sterilize jars in the microwave

With this method, the lids are boiled separately in a saucepan.

1. Wash jars and lids with mustard and baking soda. Wipe with a clean towel.
2. We set the lids to boil separately on fire for 5-7 minutes.
3. We fill the jars with clean water 1-1.5 cm from the bottom.
4. We put the jars in the microwave for 4-5 minutes at a power of 700-800 watts. The water in the jars boils and steam sterilization takes place.

How to sterilize jars in the oven

One of my favorite ways. It is probably the simplest one. You can sterilize jars with lids.
But it is worth noting that with this method there must be an electric oven with a thermometer. And sterilization lids are suitable, which can be twisted.
For lids with rubber bands, the rubber band can dry out and burst or melt. Such lids must be boiled separately in water.

1. Preheat the oven to 100-120 degrees Celsius.
2. Wash jars and lids well and place on wire rack. Banks can not be wiped. Place dry jars upside down. Wet jars are placed with the neck up so that all the water evaporates.
3. Leave in the oven for 15 minutes. This time is for jars with a capacity of no more than 700 gr. For three-liter jars, more time is required - 20-25 minutes.

How to steam sterilize jars

Also a convenient way to sterilize containers when you need only 1-2 jars. It is also convenient that you put the lids into the pan, put a sieve or colander on top, on which the jars are sterilized. But I will start talking about this method in order.

1. We take a pan. The size of the pan depends on how many jars you will sterilize on it. The larger the pot, the more cans will fit on it. Pour water into it and put on fire to boil water.

2. Wash jars and lids well. We put the lids in this pan and boil together with the jars.

3. When the water boils, put a sieve or steel colander on top. Place the jars upside down on a sieve.

4. Boil jars like this: up to 700 grams - 6-8 minutes, liter and two-liter jars - 10-15 minutes, three liters or more - 20-25 minutes.

5. The jars were well sterilized when large drops of water from the steam appeared on them. We remove the jars and put them upside down on a clean towel to drain the water.

How to sterilize jars in water

Perhaps the easiest way to sterilize canning jars.

1. Wash jars and lids with laundry soap.
2. Pour clean water into a large saucepan or enameled bucket and put on fire.
3. Put lids and jars in a saucepan.
4. Boil jars for 6-7 minutes.
5. Carefully, so as not to burn yourself, we take out the jars and lids and put them upside down on a clean, ironed towel.

The first thing to do is to check the necks of the cans so that there are no chips, notches.

Second, you need to check the covers. If the lids have already been used in canning, then it is better not to use them. Also check. so that inside, especially under the bends, there is no paint, damage or other deformations. So that there are no scratches inside. Because corrosion can form there and ruin your product.

If your lids are metal, then check the rubber bands. They must be elastic, freely inserted into the lids.

It would be nice to check the compatibility of jars with lids. Pour a little water into the jar, screw on the lid (this only applies to screw caps), and turn the jar upside down to check if water is leaking under the lid.

Screw caps can be used several times, but each time before use it is necessary to check whether they are suitable, whether they are bent, well, and everything that is written above.

You can also use plastic lids, but this is only for products that are canned for a short time and stored in the refrigerator.

All jars must be washed before sterilization. You can wash jars only with soda or mustard powder. Do not wash jars with the now fashionable chemical dishwashing detergents. For washing jars before sterilization, take only new sponges. Do not take the ones with which you usually wash dishes.

We proceed directly to sterilization. Here we will learn how to properly sterilize jars, whether it is possible to sterilize jars in the microwave, how much to sterilize jars in the oven, how to sterilize jars with blanks, and much more about sterilizing jars for canning.

How to sterilize jars in the oven

This is my favorite way. Here we will learn how to sterilize jars in an electric oven. How long to sterilize jars in the oven and at what temperature

1. Washed jars (can be wet), put in a cold oven with their necks down, although it can be up. Screw caps can be placed nearby. Metal lids with elastic, do not put in the oven. The rubber will dry out and become brittle. and then it will melt.

2. Close the door, set the temperature from 100° to 130°, I most often set 120°, well, or 130°. We turn on the oven for 15 minutes. If your jars are half-liter, then you can turn them on for 7-10 minutes, if they are large, 3-liter, then they need 20-25 minutes. Banks must dry. Turn off the oven, open the door and leave the jars in the oven until you need them. I mean an hour, well, maybe two.

Keep in mind, the oven must be electric, a gas oven is not suitable.

How to sterilize jars in the microwave

1. Wash jars with soda or mustard. Wipe outside. Pour about 1.5-2 cm of hot water into the bottom of the jar

and put in the microwave.

2. If the jar is large, pour some water into it and lay it on its side. Thus, put or rather put the jar in the microwave.

3. Turn on the microwave at maximum power. Sterilization time 3-4 minutes.

How to sterilize jars in a pot of water with blanks

After we have laid out in jars what we have prepared for harvesting for the winter, cucumber salad, lecho, pickled cucumbers or something else, we need to sterilize the jars with blanks.

1. To do this, put a towel or some kind of cloth on the bottom of the pan so that the jars do not directly touch the bottom of the pan.

2. We cover the jars with lids. We do not roll up and do not twist, we just cover. We put the jars in a pan on a towel.

3. Between the banks we place some more rag so that they do not touch each other.

Banks are usually hot, after pouring blanks into them, be careful.

4. Fill the jars with water almost to the neck, up to the shoulders.

The temperature of the water with which we fill the jars should be the same as the temperature of the jar itself. If you poured a boiling billet, then almost boiling water should be poured into the pan.

If you fill hot jars with cold water, the jars will burst. And vice versa, fill cold jars with hot water, they will also burst.

5. Put the pan on the stove, bring to a boil and boil for another 5-8 minutes half-liter, 10-15 minutes 750 g. If the jars are large, then boil for 20 to 30 minutes.

6. Carefully remove from the pan and roll up or twist the lids.

We all sterilized jars with blanks. By the way, the banks themselves must be sterilized before that. In rare cases, they are not sterilized separately.

How to sterilize jars in a pot of water

1. In general, this is probably the easiest way to sterilize jars. Pour water into a saucepan, up to half of the saucepan. We put the jars sideways in the water. We send lids to the banks. Add water so that the jars are completely covered.

2. Close the pan with a lid and boil the jars for 5-7 minutes.

3. We take it out (be careful!), put it on a towel ironed with a hot iron, neck down and let the jars dry. We also take the lids out of the water and lay them on the same towel with the inside down.

Well, perhaps that's all.

steam sterilization

1. If you have 1-2 cans. and besides, they are not big, you can take a ladle, pour water into it, put the jar upside down, right into the ladle and put it all on fire. The steam will go straight into the jar and sterilization will be quick.

2. If you have a lot of jars, you can take a large, wide pan, the wider, the better, put some kind of stand on it (for example, a grate from the oven or a mesh cover from splashing oil for a pan) and put the jars neck down on this stand . Turn on the fire, the water will boil, the steam will go into the jars.

3. Place the lids on the pot before putting the jar rack on top of the pot. They also need to be sterilized. Metal lids can be put with rubber bands.

4. If you don't have any kind of jar holder, or even a pot holder, you can put the jars upside down on the kettle. Here it is only necessary that the handle of the kettle falls. There is also an option with a kettle. If the spout of the kettle curves up and is so long that you can hang a jar on it, hang it up and turn on the kettle.

5. Can be done in a double boiler. It’s quite simple there, they put it on the cooking mode, put the cans in and turned on the double boiler.

6. How to determine the readiness of cans. When examining the jar, we see that inside the jar, on the walls, large drops of water have accumulated, and the jar has become very hot, which is difficult to touch.

Be careful when you shoot! It's very hot!

7. Usually half-liter jars need 5-7 minutes. Liter 10-15, and 2-3 liter 25-30 minutes.

8. We remove the jars and set them upside down, on a piece of fabric well ironed with a hot iron. It is desirable to iron on both sides in order to destroy all microbes.

9. Wipe the fork with alcohol and remove the lids from the pan. We lay them next to the banks with the inside down.

10. Water should drain from jars that have been steam sterilized. For a day, it may not all drain, it may remain a little. Look at the photo. The two jars on the right were sterilized in the oven, they are clean and dry, and on the left for a couple.

11. There is one trick to get dry faster. It is necessary to iron a piece of cloth with a hot iron and gently wipe the jars inside with it.

In steam-sterilized jars, you can pickle cucumbers, make salads, but for example, raspberry jam or any other, it is not advisable to store them in them.

Sterilize in the dishwasher

A very convenient way if you have a dishwasher.

When sterilizing, we do not use any tablet, only pure water. We set the highest temperature for heating water, it is 60 ° -70 °. I also wash the jars with soda or mustard and put them in the dishwasher so that they are well washed with hot water.

This method is considered not very reliable. The heating temperature of the cans is lower than that of other methods. I believe that it can be used, but raw products, such as eggplant or squash caviar without cooking, are dangerous to store in them. And boiled foods, like lecho or gooseberry jam, should be stored in the refrigerator.

What to do if the jar does not seal

This method works and can be done with a stock or dutch oven. Place a canning rack in the bottom of a pot, dutch oven or canning jar. Place the jars on the rack and fill the jars and tin can with hot water about 1 inch above the top of the jar. Spills on the side of the can are just sticky, but a wrinkle on the rim can prevent the lid from forming a proper seal. Use a magnetic wand to remove the lid from the hot water and center it on the jar. Push the ring all the way in. It needs to be a little loose so the air can escape. Use canning tongs to set covered jars in a can of hot water. Place the jars vertically in a single layer on the cabinet. Make sure the jars are not touching each other. You may need to remove some of the water, but make sure the jars are covered with a good inch of water. Cover and bring water to a boil. Start the countdown as soon as the water reaches the boiling point. The duration of the water bath depends on the size of the jar and the density of the stored food. Height also plays a role in timing. Trying to get hot cans out of boiling water is just asking for trouble. Once the water is dead, use canning tongs to remove the cans. Place them on a heat resistant surface where they do not need to be moved for 12-24 hours. While they're cool, listen to the pop like seal caps. If you can't hang up to hear or play the score, you can tell if the jars are closed by pressing the center of the lid. If he gives, do not seal the jar.

• Wash jars, lids and rings.
• Cover and bring water to a boil.
• Make your own jam or jelly.

Store unsuitable sealed jars in the refrigerator and eat them immediately.

You can also sterilize jars in the oven. To do this, wash the container and immediately put it in the oven. Sterilization takes place at a temperature of 160°C until the water drops are completely dry.

In the oven, you can sterilize up to 20 jars at the same time, which is very practical.

To sterilize jars in a dishwasher, you need to load a clean container into it, and then set the highest temperature mode (it should not be lower than 60 ° C). During sterilization, powder and other products are not placed in the dishwasher.

Plus, you can freeze them later. Just be sure to eat these jars first and don't give them as gifts. Sterilization is an important step for food and beverage preservation. If you are making pickles, jams, or canned vegetables in a glass jar, you should sterilize the jar before filling to avoid microorganism contamination. This step also helps to remove dust or foreign particles that may be collected during storage and transport.

Methods for sterilizing jars with blanks

When your order for glass jars comes in, always clean them and sterilize them with hot water. Jars may look "clean" and they may even come wrapped in plastic shrink wrap, but sterilize them with boiling water anyway to ensure cleanliness. Simply put, you have no control over what banks encounter during production, warehousing, and transit to your front door. Best of all, this sterilization process will only take about 10 minutes.

Close the microwave oven, set the power to 700 - 800 watts, turn on for about 2-3 minutes. The water in the jars boils, steam is released, which sterilizes the surface. In addition, the waves act directly on microorganisms, heating the liquid in them, and contribute to the rupture of the shells and their subsequent death.

The lids cannot be sterilized in the microwave. Boil in a saucepan for 15 minutes.

If you're canning them at home, your natural place to sterilize your glass jars is your kitchen. There are many how-to's on the internet, but the method we recommend here is the "boiling water on the stove" method, which is widely practiced and easy to observe. All you really are is a big pot and water!

That's right, you don't need fancy detergents or cleaners. No special chemical cleaners or wiping methods. The temperature of the boiling water will take care of the sterilization for you. Plus, nothing beats a good homemade canned fruit jam in glass jars cleaned with boiling water!

You can also sterilize jars immediately with blanks for the winter. To do this, put vegetables or fruits in clean jars, pour a few tablespoons of water and place (without lids) in the microwave for 5 minutes. The water at the bottom will boil, evaporate and sterilize the surface of the container and the prepared products. Then take out the jars, pour boiling filling up to the shoulders and close with sterile lids.

Commercial sterilization methods

Start the timer and let it boil for 10 minutes, making sure the jars fill with water during this time. If the jars are cooled to room temperature, make sure you sterilize them again.

• Remove jars and caps from the pot.
• Jars and caps are now sterilized and ready to be filled.
• Make sure you fill the jars while they are still warm.

While this step by step method will work for most home use applications, commercial scale sterilization is a different story.

Do jars need to be dried after sterilization?

• Microwave cooking "Harvest" 2005.
• jar sterilization in the microwave

Stage: preparation of jars for sterilization

After all, it will take quite a long time to boil thousands of cans in a jar. So many commercial filling lines have automated machines that sterilize cans through pressurized steam. So when your delicious marinade and jam has caught the attention of big crate sellers and you need to scale up your production, make sure you chat with a filler expert or packer to see what your options are.

The most popular glass jars for home canning are perhaps Ball Mason jars or Kerr jars. Take a look at the catalog of what we're wearing and let's get to canned food! You no longer need to sterilize jars if your water bath runs for more than 10 minutes or if you press the pressure. You can if you want, but it's time wasted and best spent on safety in other ways. Don't sterilize or boil can lids. You don't even need to heat the lids anymore, you can just use them at room temperature. It's still recommended that you heat the jars so you don't risk breakage by exposing the cold glass of the jar to the hot contents and the hot tin. There are many ways you can heat them up, as long as the end result is a heated jar, you never have and still don't need to sterilize refill rings. Mississippi State University is expanding the service says.

Banks are sterilized in order to kill all microorganisms and bacteria, which can subsequently lead to fermentation of products, their souring or mold. Definitely, it is better to sterilize the jars. So homemade preparations will stand much longer and the risk of their fermentation will be minimized. But even a long pre-sterilization of jars will not give a 100% guarantee that the jar will not explode in winter. The products themselves play an important role here.

Jars do not need to be sterilized prior to canning if they are filled with food and processed in a jar of boiling water for 10 minutes or more, or if they are processed in a pressurized tank. Jars that will be processed in a boiling water jar for less than 10 minutes should be sterilized by boiling them in hot water for 10 minutes before they are filled.

Empty jars used for vegetables, meats and fruits that are to be processed in a pressure container do not need to be pre-sterilized. It's overkill for you to sterilize ahead of time because the process will do it. The National Center for Home Food Protection says.

Is it possible to do without sterilization? If for the winter you roll up a compote of fruits or berries, then the jars do not need to be sterilized at all. As practice shows, it is enough to boil the syrup, pour it into a jar with fruits or berries placed in it, wait 15 minutes, then drain the syrup back into the pan, boil again, pour it into the jar again and roll it up. The jar should be turned upside down and wrapped in a blanket for a day. Compotes rolled up in this way are excellent for more than one year. With this method, it is completely uncharacteristic to sterilize jars over steam, but still, before putting fruits into it, the jar must be washed well with soap or soda, rinsed and dried.

Get lazy - increase processing time from 5 minutes to 10 minutes

No amount of hot boiling water or soap or rinsing could sterilize the jars as far as pressure would go, so don't even bother trying. They will be sterilized with food during processing. Water bath container 10 minutes or more: Sterilization is not required for jars or lids. They will be sterilized with food during processing. Water Bath Cleaning 9 minutes or less: Sterilization is required for both jars and lids.

• Preservation by pressure: Sterilization is not required for jars or lids.
• Just rinse and make sure jars and lids are clean.
• Just rinse and make sure they are clean.

Avoid recipes that call for a 5-minute processing time, or by increasing the processing time to 10 minutes, you don't need to sterilize your jars.

As for jam, everything is ambiguous here. But for safety, it is better to sterilize the jar over steam or in the oven. So the jam will definitely not ferment. Some sterilize already rolled jars by placing them in a pot of water. This method is also good, it gives a great guarantee that the homemade product will not deteriorate over time.

Sometimes people choose to increase the 5 minute process time for certain jams and jellies to 10 minutes so they don't have to pre-sterilize the jars. The extra process time is not detrimental to most gels, and spoilage should not be a problem as long as filled jars receive a full 10 minute boil water cure.

Sterilizing jars when not needed is a waste of energy

Tests have shown that increasing the processing time does not adversely affect the product. Basically, sterilization jars and lids, when not needed, are a waste of energy and effort. When the process time is 10 minutes or more, pre-sterilization of the jars is not required. It won't hurt your product to do this anyway, but it takes extra time and energy to do so, and isn't necessary.

Lecho, various hot salads are closed only in sterilized jars. Sterilization time should be 15-20 minutes, no less.

Banks for cucumbers and tomatoes can not be sterilized. They are poured with hot brine and placed in a dark place for 3 days, after which the brine is drained, boiled and poured into a jar again. With this method, sterilization is not needed and cucumbers stand all winter.

By sterilizing jars when you don't need to, you're increasing your carbon footprint and causing more environmental pollution for no reason. Instead, you can use the time you save to give your product an extra thorough rinse to significantly reduce the bacterial load entering the jars - which will do more specific benefits.

How to sterilize jars if necessary

If, however, you need to sterilize jars or want to, the National Center for Homemade Food Preservation says that's how you do it. To pre-sterilize the jars, place the cleaned jars right side up on the rack in the canister and fill the jars and jars with water up to 1 inch above the tops of the jars. When you are ready to fill the jars, remove the jars one at a time by dropping the water from them back into the banner. This will keep the water hot in the can to process the filled jars.

Sterilizing jars is a desirable but optional process. It should be understood that everything depends not only on the jar itself and the lid, but also on the products. The shelf life can be extended by putting a slice of lemon in the jar or more sugar if we are talking about jam or compote. If you are afraid for your preparations, then, of course, it is best to pre-sterilize the jars, this will give you confidence that the products will not deteriorate, and in winter you will enjoy delicious and healthy pickles, jams, compotes and homemade marinades.

But you still have to wash jars and lids.

Please note that the sterilization time increases depending on your height. And you can save energy by reusing sterilized canning water for jar-filled water baths. Even new jars and lids from the box from the store need to be washed. They have passed through the factory and countless warehouses on their way to you. They could have been exposed to minute broken glass shards, dust, fumes, and let's face it, mice and pests. Rinse by hand or simply run them through the dishwasher.

A period has come when many housewives began to preserve vegetables, berries, fruits, mushrooms. In order for the blanks to be stored for a long time, the jars undergo mandatory sterilization. There are many ways to sterilize jars, but one of the most popular is oven sterilization.

New cans out of the box are not sterile. Being boxed or covered with plastic wrap is not the same as a sterile environment. In addition to contamination with microorganisms that are not visible to our naked eyes, packaged jars can accumulate dust, small pieces of debris, and even glass chips if broken.

These two jars contained glass shards, presumably from some third jar that had met with failure at the factory before packaging. This showed that jars could be exposed to pieces of glass - large, small, or minutes - from other jars that were broken at the factory.

So, before proceeding with the sterilization procedure for jars, they need to be properly considered: if you find those that have chips, cracks, etc., then put them aside, since they cannot be used. Rinse the remaining jars thoroughly in water using soda, laundry soap or any suitable dishwashing detergent, then rinse them with cold water several times.

Place clean jars in the oven, and if they are wet, then you need to place them upside down, if dry, upside down. It is worth noting that the oven must be either cold or slightly warm before loading the jars. Next, turn on the oven at 50 degrees and wait 10 minutes, then continue to increase the temperature in the kitchen appliance by 10-20 degrees every five to seven minutes until you bring it to 150 degrees.

How long does it take to sterilize jars in the oven :

Banks 0.5-0.8 l about 10 minutes,

Banks with a volume of 1 l - 15 minutes,

Banks 2 l - 20-25 minutes,

Banks 3 l - 25-30 minutes.

After the time has passed, put on oven mitts, open the oven door, carefully remove the jars from it and place them upside down on a clean kitchen towel. It is worth noting that the mittens must be dry, otherwise, when removing the jar from the oven, it may burst right in your hands.

It is useful to note that metal lids can also be sterilized in the oven. To do this, rinse the lids thoroughly with soda, rinse them well and put them wet in the oven (you can do it with jars). Sterilization time - 10-15 minutes at a temperature of 150 degrees.

Do you want your jars of jams, compotes and jams to stand until spring and not “explode”? Not moldy, sour, etc.? Surely you want. Which of the cooks and gardeners does not want this. And how to achieve this? Very simple: you only need to learn how to sterilize jars and lids correctly. And timely process all the glassware you plan to use.

Method number 1: steam sterilization.

The most common way of processing glass containers for homemade blanks. They use it, as they say, from time immemorial. For sterilization, you will need a pan and a rigid mesh (you can take a screen designed to protect against splashes during frying or deep-frying).

Pour clean water into a saucepan and place it on a lit burner. Cover with net. Place the jar you are going to sterilize on the grid. You need to put it upside down so that the steam can freely pass into the internal cavity of the jar. Wait for the water in the pot to boil.

A standard glass container with a volume of 3 liters is sterilized within 25 - 30 minutes. Banks with a volume of 2 liters - about 20 - 25 minutes. Liter jars and jars with a volume of 0.75 l are completely sterilized in 15 minutes.

Instead of a splash screen, it is good to use special nozzles. You can buy them at hardware or gardening stores. Some sterilize jars over the kettle: remove the lid and replace the lid with a jar.

Method number 2: sterilization in the microwave.

Useful instructions for everyone who does not yet know how to sterilize jars and lids in the microwave. More precisely, only jars: lids, unfortunately, are not recommended for microwaving.

Pour 2-3 cm of water into the glass containers you want to sterilize. Place the jars in the microwave (or lay them on their side if they are too big). Set the timer for 5 minutes (microwave power - from 900 watts). Start the oven. During this time, the water will boil and gradually evaporate. The hot steam will fill the jars and sanitize them.

Method number 3: sterilization by boiling.

Take a large saucepan, wide enough for the containers to stand freely, and place the jars in it. Fill them up with water. Then fill the pot with water (the optimal level is up to the neck of the cans). Put it on fire.

As soon as the water boils, the sterilization process will begin. Banks with a volume of 1 liter are processed for 15 minutes, 3 liters - 30 minutes, 0.5 liters - 10 minutes, 2 liters - 20 minutes. To save time, you can also sterilize the lids along with the jars.

Method number 4: sterilization in the oven.

Almost every gardener and cook knows how to sterilize jars and lids in the oven. This method is convenient in that it allows you to quickly process a large amount of glassware, spending a minimum of effort.

In a cold oven (or slightly warmed up), we put wet, clean jars. You need to put them upside down, either on a baking sheet or on a wire rack. We lay out metal covers next to it.

Turn on the oven and heat up to 150 ºС. As soon as the oven heats up, we notice the time for sterilization on the clock. Banks with a volume of 3 liters are processed for 25 minutes, 2 liters - 20 minutes, 0.5 liters - 10 minutes, 1 liter - 15 minutes.

Take out jars and lids very carefully, using oven mitts or mittens.

Method number 1: sterilization of containers with blanks in boiling water.

Take a pot, large and wide, put a towel or soft napkin on its bottom. Put a jar in it. Fill the jar with water (the temperature of the water must be exactly the same as the temperature of the contents so that the glass does not crack). The optimal water level is up to the “shoulders” of the jar. Cover the neck of the container with a lid (just put the lid on top, do not twist).

Bring the water to a boil and note the time. Each recipe has its own sterilization instructions. A little note for those who don't know how to sterilize jam jars and lids: the treatment must be carried out before you fill the container, because. jam does not need additional sterilization.

Method number 2: sterilization of containers with blanks in the oven.

Place the jars on a clean baking sheet or wire rack. Put a lid on the neck of each jar (only metal lids can be laid out). Preheat the oven to 120 ºС and sterilize the jars for as long as indicated in the recipe. If there are no instructions, then use the standard scheme: 3 l - 25 minutes, 1 l - 15 minutes, 2 l - 20 minutes, 0.5 l - 10 minutes.

Sterilization by boiling

Boiling cans in a saucepan is one of the easiest ways to heat a container. The glass container is completely immersed in water and kept in it for 15 minutes from the moment of boiling.

For sterilization, take a large pot (or an enameled bucket) into which you can completely immerse the jar. Lay a wooden plank or piece of cotton fabric on the bottom. Place clean jars upside down on top. Move them between each other with a clean cloth or gauze so that they do not touch each other and do not rattle when boiled. If the jars do not fit upright in the pan, place them on their side. Fill with cold water so that the water completely covers the entire surface. Boil for 15 minutes.

ATTENTION! Be extremely careful when removing jars from boiling water!

No special tools are needed, just stock up on a capacious pan,

The lids can be boiled together with the jars in the same pot.

With prolonged boiling of water, the surrounding space is quickly moistened and warmed up,

To sterilize a large number of jars, you need to reheat the water each time,

It is difficult to remove jars from boiling water,

Salt deposits may form inside the jars due to hard water.

Sterilization in the microwave

In the microwave, sterilization is very fast - 2 minutes for jars with a capacity of 0.5 liters, and 3 minutes for containers with a volume of 1 liter. Under the influence of microwaves, the jars warm up well, and all bacteria on their surface are destroyed.

To do this, pour water into the bottom of each jar - about 1-1.5 centimeters. Place them upright on the turntable. Three-liter jars do not fit in ordinary home microwaves, but you can cheat. Pour in the water and place it in the microwave, laying it on its side. There is not enough water in it, so it will not spill. Set the middle frequencies of the microwave, power 700-800 watts. Set a timer and turn on the microwave for 2-3 minutes. During this time, the water in the jars will boil and sterilize them, dousing them with steam.

ATTENTION! Do not put empty cans in the microwave without water! Do not cover them with metal lids, otherwise the microwave will fail!

Sterilization is fast

The air in the room does not heat up

You can process several small cans at once.

Difficult to fit large jars

Do not sterilize metal lids.

Sterilization in the oven

The method is convenient when you need to prepare a large amount of containers for conservation. With strong heating to a temperature of 150-160 degrees, all bacteria are destroyed. The method is simple, but quite dangerous: if the jars are overheated, they can burst.

For sterilization, place the washed wet (!) Jars upside down on the wire rack. Preheat the oven to 160 degrees and keep the container in it until all the drops of water on the walls are dry. On average, this can take 15-20 minutes.

ATTENTION! Do not allow strong overheating, otherwise the glass may burst! Remove the jars from the oven, after cooling them a little to 80-90 degrees.

Fast and labor-intensive process,

No special tools required.

Care must be taken to ensure that the banks do not overheat and burst,

Oven lids cannot be sterilized.

State-of-the-art sterilization methods

A few decades ago, steam treatment was the main method of sterilization. At the same time, small jars were put directly on the spout of a kettle with boiling water and kept for 10-15 minutes. A large container was installed on the kettle instead of a lid. In modern kitchens, electric kettles are often used that are unsuitable for these purposes. But new kitchen helpers have appeared that make life easier for housewives, which have significantly expanded the possibilities for disinfecting cans.

Sterilization in a steamer- jars together with lids are placed in a double boiler neck down and kept in the cooking mode for 15 minutes.

In the dishwasher- a clean container is loaded into the device without powder and set the mode with the highest temperature, but not lower than 60 ° C. Lids are not sterilized by this method.

In a slow cooker- jars are placed on a stand for steaming dishes and processed for 15 minutes in the "Steam" mode.

In air grill- a little water is poured into the container, covered with lids and placed on the lower grill of the convection oven. Processed at a temperature of 120-140 degrees at high speed for 15 minutes.

How to sterilize lids

Lids are always sterilized immediately before rolling. Before processing, check the integrity of the cover, make sure that there is no rust and that there are rubber bands.

The most convenient way is boiling in water. To do this, boil water and lower the tin lids into it for 5 minutes. If you boil longer, there is a risk of "digesting" the gum. Remove the lids from the water with clean tongs or boiled table forks. In the same way, twist lids can be processed.

• Before starting the processing process itself, carefully inspect the container. It should not have any chips or cracks. You should also carefully check the neck. It may also have small chips that you may not immediately notice. Such containers should be put aside. They are not suitable for use in this case.
• Before processing, all containers should be thoroughly washed with soda or dishwashing detergent. You can also wash it in the dishwasher. In this case, the detergent used is the one that you always use.

• Particular attention should be paid to the neck of the container. Often, rusty streaks and the most severe pollution are visible on it. This should be washed off.
• After washing the container with the products, be sure to rinse it in a large volume of running water to wash off all the abrasives and chemical compounds remaining on the walls.
• If you use plastic covers, then they also need to be washed in a soda solution, then poured over with boiling water, or it is better to warm them for 10 minutes in water at a temperature of 80 - 85 degrees.
• Boil metal screw caps and screw caps with rubber bands in water for at least 10 minutes.

• Tin caps for twisting with a machine are disposable, and screw caps can be used several times.
• Before using reusable caps, check their integrity. The inner layer should not be damaged, it should not have any scratches, a peeled off layer of a specially applied protective food layer.
• If the lid was opened with a special opener, then it usually crushes the side edge in one or two places. Such covers cannot be used for further use.
• After sterilization, turn the containers upside down and place them on a towel to drain the water.
• The fabric or towel on which we put the container should be clean, preferably ironed on both sides.
• It is advisable to sterilize the jars no earlier than two hours before the start of the preservation roll-up.

• Before laying food in containers, try not to touch the neck, so as not to bring microbes on it again, which were so carefully disposed of.

How and how many minutes to sterilize jars in the microwave

This is a very simple and, perhaps, the fastest way of heat treatment. To implement it, we must already have thoroughly washed glass containers.

Pour a lot of water into each of them, enough so that the layer is no higher than two centimeters.

Then you should put them in a microwave oven, the power of which is 700 - 800 W, set the required time and turn it on. If you put more than one container, then the time for this will take from 3 to 4 minutes.

If there is only one container, then it is enough to hold it inside the oven for only 2 minutes.

It happens that the container is large and does not fit in the oven, in this case it is necessary to pour water into it and put it on its side. Also set 2 - 3 minutes of time and warm it up.

After the time has elapsed, remove the container from the microwave, rinse the walls with heated water and pour it out. Turn the containers upside down and put on the neck on a towel so that the water drains.

Sometimes they ask the question: “Is it possible to put the container in the microwave without water?” It is forbidden! Glassware without water will heat up and burst!

Lids should not be placed in the microwave. They are made of materials that are not allowed to be heated in a microwave oven.

Sterilization of jars in an electric oven at a temperature of 120 to 150 degrees

This method is good because you can sterilize many jars at once. If there are a lot of blanks, then I always use this method. And along with them, lids are also laid out there, which is also quite convenient, and again saves time.

You can’t just put rubber bands from the lids into the oven. They are deformed from exposure to high temperatures, and will no longer be able to perform their basic functions.

How to do? Rinse the container thoroughly and put it on a baking sheet with the neck up. If the container is large in volume, then it can be put on its side.

Put the baking sheet in a cold oven and turn on the oven. Set the temperature to 150 degrees.

The holding time will be:

• for 0.5 liter - 10 minutes
• for liter - 15 minutes
• for 2 liter - 20 minutes
• for 3 liter - 25 minutes

Some hostesses warm up the container at a temperature of 120 degrees. Here the time will be somewhat different.

• for 0.5 liter - 15 minutes
• for liter - 20 minutes
• for 2 liter - 25 minutes
• for 3 liter - 30 minutes

After the banks warm up, do not rush to get them right away. You can turn off the oven and let the container stand so that the cooling process is not so fast. Otherwise, the glass may simply burst.

Take it out with an oven mitt, otherwise you can burn yourself.

Glass does not like sudden changes in temperature.

How and when to sterilize conventional and 3-liter steam containers

This method is probably the oldest and most used. When there were no microwaves, no double boilers, no other equipment, the containers were processed in this way.

It is also simple, but somewhat longer than the previous one. You will need a saucepan, and something suitable on top: usually a colander, a mesh lid, a wire rack, or special devices for jars.

Pour water into a saucepan and bring it to a boil. Put a grate on top, or whatever you have, and install glass containers. They should already be thoroughly washed with soda or other means.

The smaller the container, the less time it will take to warm up. The minimum time for the smallest container is 5 minutes, for 750-gram and liter containers 8 minutes, for 2-liter containers it is usually 10 minutes.

And the record holder for warming up is a 3-liter jar. It will take 15 minutes to steam it.

Processing glass jars with steam using a kettle

There is also such an old way of heating for a couple. Few people use it now, but however, the method has not ceased to exist. If there is no pan at hand, and even more so a grate, or a colander, then you can boil water in a kettle, or on it.

The container should be put on his nose with a neck, bring the water to a boil.

After 10 minutes of time, it will warm up and everything will be no worse than usual.

Or you can put a glass container in the opening of the kettle with the neck down, as if it were a lid. This method is good when the container is large, and you simply can’t put it on the spout.

Processing time is 10 - 15 minutes. Also, as they warmed up in a saucepan.

How to sterilize containers in a saucepan in boiling water

But what if there is only a saucepan, and there are no special devices for installing them on top?

You can manage without everything. To do this, pour warm water into an ordinary enameled pan and put the jars in it with the neck down. Bring the water to a boil, and keep the container in it for 10 - 15 minutes.

Then carefully. in order not to burn yourself, use a towel to get them out of the pan and put them on another rag with the neck down so that the water drains.

If the pan is too small, and the capacity, on the contrary, is large, then there is a way out of this situation. Just fill a saucepan with water and put it on fire. And just install the jar in the hole with the neck down, like a big lid.

After boiling water, keep in this position for 10-15 minutes, then take it out and put it on a towel.

Sterilization with boiling water

This method is good when you need to process one or two cans. I don’t want to waste time and sterilize them in an oven or other technique, and I also don’t want to heat water in a saucepan or double boiler.

I often use this option, and it is 100% reliable.

Let me tell you how it is used.

• Rinse the container thoroughly in soda solution, or when using dishwashing detergent.
• Rinse well in plenty of running water.
• Place a tablespoon in the jar, and slowly, pouring it into the spoon, fill the container by about a quarter, or maybe a little less. Pour directly in a thin stream, glass does not like sudden changes in temperature.

The spoon must be sterile! To do this, first it should be doused with boiling water.

• There is another way in which a knife blade should be slipped under the bottom of the container. In this case, do not lower the spoon inward. But pour boiling water should also be a very thin stream.
• For the best effect, you can cover it with a boiled lid and leave it to be processed for 10 minutes.
• Then, pouring hot water over the walls of the container, simply shaking it from side to side, drain the boiling water, and put the container neck down on a clean towel. Let the water drain and dry.

This method has one disadvantage. In the absence of experience, and not following the rules, the glass may burst. This can happen only in one case - if you pour a lot of boiling water at once. It does not have time to adapt and bursts at the place of the line of poured boiling water.

Although it may burst for another reason - if you did not notice a small crack or chip on the walls. But in this case, the container is not a pity. It would be worse if they didn’t see and twist the workpiece into it.

Method for processing glass containers in a home dishwasher

Currently, in many homes there is such a wonderful assistant as a dishwasher. And it can also be used to solve our task.

Of course, in it, when washing, an approximate temperature of only 70 degrees is reached, instead of 100, when we process the container for a couple, or in boiling water. But it has already been tested by many, and it is known for sure that the method is working and you can safely use it.

Everything is done very simply.

Clean, washed containers are loaded into the machine, preferably with the neck down. Then the desired mode is set, in which the temperature value must be at least 60 degrees and the machine turns on as usual.

At the same time, you do not need to load any detergents. If you remember, when washing cans, we used the product.

At the end of the cycle, take out the container and put it on a clean towel, again with the neck down. Leave in this position until the processed products are put into it.

How to process containers in a double boiler

In fact, this method is not much different from the one already described, where we steamed the container into a saucepan, placing it on a wire rack.

Here the principle is the same, only the mechanism is somewhat different. Pour water into the bottom pot of the steamer. Put the containers on the grate provided in the kit and after boiling, warm the container for 15 minutes.

Then put on a clean towel and allow drops of water to drain and dry.

How to warm up jars in a slow cooker

Since we have another wonderful assistant, we can use it for the task at hand. Now I will tell you how to do it.

• As always, let's start with washing the container. This is a priority stage and we do not skip it in any of the ways.
• After that, we need to thoroughly wash the multicooker bowl in the same way. As a rule, extraneous odors from the food being prepared there can remain in it. And it is desirable to get rid of them so that the container does not take these odors into itself during processing.
• Wash the grate that is included in the kit. It is designed for steam cooking.
• Then pour 3 cups of water into the multicooker bowl, and install the grate.
• Set the containers upside down as much as will fit. In this case, we are not trying to close the lid, it is clear that it will not be possible to do this.

• Install the "Steam Cooking" program. If there is no such program, then you can first turn on the "Soup" or "Baking" mode. And after the water boils, switch the program to the “Extinguishing” mode.
• After boiling water, steam the half-liter containers with steam for about 7 - 10 minutes, liter - 15 minutes.
• Remove the containers and place them upside down on a clean towel.

Here is a simple and fairly simple way.

A simple way to process glass containers with potassium permanganate

I must say right away that I do not use this method, although it has a place to be. It is very simple, and does not even need any separate description. But we will still give him a few words.

Rinse the container thoroughly as always.

Dilute manganese in hot or warm water. Pour into a clean container and chat the liquid there for a few seconds to pour it over all the walls and, most importantly, the neck.

Then drain the pink liquid, and put the container on a clean rag so that excess drops of water drain.

One portion can process several glass containers.

How to sterilize blanks with preservation for twisting for the winter

This is also a very important point in the canning process. Perhaps, almost the most important, so let's dwell on it in more detail.

There are two main methods of heat treatment - these are sterilization and pasteurization.

They differ from each other mainly in the temperature of the water in which the containers with conservation are located.

When pasteurized, they should be in hot, but not boiling water. As a rule, the most suitable temperature for this is 70 - 80 degrees. In order to know what the temperature of the water is in the pan, there are special thermometers with a scale of up to 150 degrees.

This method is used for harvesting vegetables, berries and fruits with sourness (all berries, apples, cherries, apricots, sorrel ...). At this temperature, the acid is not destroyed by heating, and the products practically do not change their taste.

Sterilization of preservation at home is carried out at a temperature of 100 degrees, that is, at a boil.

For some products, the boiling point is needed more than 100 degrees. For example, such heating is needed for harvesting green peas for the winter.

To raise the temperature, there is such a simple way - you just need to add table salt to the water. At the same time, from its added amount, you can achieve the desired water temperature. And here is a plate for this, where the first value is the boiling point, and the second is the amount of salt per 1 liter of water in grams.

Now let's look at the general principles of the whole process.

1. Cooked fruits, vegetables, salads, blanks, etc., should be placed in glass containers very tightly so that there are no air pockets or air bubbles.

2. To do this, press the preservation firmly with a spoon. If, nevertheless, the bubbles remain, then try to release them with a knife or spoon, gently lowering the tip along the edge of the jar.

3. When pouring brine, marinade, or syrup, always pour it in such a way that when you close the lid, it pours over the top of the filled container. This helps to ensure that there is no oxygen left in the glassware.

Oxygen promotes the growth of bacteria and microorganisms, so it should not be allowed to remain in canned food.

4. So that the glass does not burst when laying a hot product, or when pouring it with syrup or brine, put the hot product little by little, and pour the liquid in a small stream.

5. Immediately after laying and pouring the necessary components into the container, or salads, put them in a saucepan for heat treatment. According to the rules, this time should not exceed 30 seconds.

6. Take a large and deep saucepan so that you can put several containers in it at once.

7. Place filled cans not in boiling, but in hot water. The water temperature can be from 30 to 60 degrees.

Containers must be covered with lids, which must not be opened during the entire period of heat treatment.

8. Be sure to line the bottom with a rag, or gauze folded in several layers. In this case, the fabric gasket will not allow the glass to come into contact with the bottom of the pan, where the fire heats up very quickly.

Also, a wooden grate or a special stand can be used for these purposes.

9. After you put the filled container in the pan, add enough water to it so that it reaches the shoulders of the container. In this case, only 1.5 - 2 cm remains to the neck.

10. When the water boils, the fire should be lowered and adjusted in such a way that it does not boil, and thus does not flood inward. Here it is necessary to regulate the boiling point, as described above.

11. Warm-up time may be different, it depends on different indicators. But in any case, it should be counted from the moment of boiling.

The duration of the process depends on:

• product acidity
• state of the final product - thick or liquid

Liquid products can be sterilized in just 10 - 15 minutes. Thick - from 20 minutes to 2 hours.

If the products contain acid, or it is added in the form of vinegar or essence, then the boiling time is reduced, but if the product does not contain acid, then the time is increased.

For each product, the duration is different, and as a rule, it is indicated in the recipe.

12. Also, the heat treatment time depends on the volume of the container. Naturally, the larger it is, the more time is required. Usually, when writing recipes, this point is also not left without attention.

13. At the end of the process, the cans are removed one by one using special tongs, placed on a cloth and tightly twisted.

You need to take them out very carefully and carefully. Be careful not to open the lid. If this happens, then brine or marinade should be added to them under the very neck, and sterilized again. The time can be reduced to about 10 - 15 minutes.

14. Then it should be installed on a towel with the neck down, while they should not touch each other.

Sometimes they should be covered with something warm, this should be done when it is necessary to extend the thermal effect. And sometimes you need to quickly cool the preservation. In this case, we no longer cover the container with anything warm.

These moments are always prescribed in recipes, well, or must be prescribed without fail.

Selection and preparation of cans for preservation and twisting for the winter

We will not miss such an important point as the choice and preparation of containers.

1. For the preparation of conservation at home, it is best to use containers of not very large volume, especially when it comes to salads, snacks and caviar.

As a rule, containers from 0.5 to 1.5 liters are taken for this.

In large containers, you can preserve cucumbers, tomatoes and compotes. And then, it happens when you pickle cucumbers in a 3-liter jar, when you open it, it is difficult to cope with such a volume quickly. Therefore, for example, I preserve in one of them not only cucumbers, but various “assorted” vegetables.

But often such preservation does not require sterilization.

But if you can preserve, for example, a salad in a glassware of large volume, then just huge minuses begin here.

• large containers are unevenly heated during heat treatment. The bottom will warm up well, but the top will not. As a result, the workpiece may be damaged.
• very long heat treatment.
• with an increase in this indicator, the appearance and taste will suffer. In addition, many useful properties of the product will be lost.

2. It is very convenient to use glass bottles for harvesting juices. They are also convenient to preserve liquid tomato sauces, ketchups.

3. Of no small importance is the choice of caps. The most reliable in this regard are metal lids coated inside with a special food varnish.

It is with them that it is better to close all salads, vegetable snacks, vegetables, mushrooms and various compotes.

4. Screw caps for glass jars are best used for preparing various jams, jams or marmalades.

5. Polyethylene caps are considered extremely unreliable. The maximum shelf life with their use, and even then, only for some vegetables, for example, cucumbers, is no more than six months.

At the same time, such blanks can be stored only in a cold place - either in the refrigerator or in the basement.

6. Lids for glass bottles are better to have with rubber gaskets. When the juice has cooled, the lid will tightly press against the neck, which will contribute to the creation of a complete tightness of the vessel.

How to wash and process all containers and lids is described in the appropriate section above.

Here, perhaps, is the whole science about how to sterilize jars and lids.

Of course, all this is very important, because so much information is written not for the sake of idle curiosity. The safety of any workpiece depends on this preparatory moment.

In order to prepare this or that salad, sometimes it takes a whole day - you need to wash and peel the vegetables, cut them properly, boil them, stew them so that it tastes delicious ... And you also need to grow the crop, who grows it yourself, well, or go to the market to buy - also spend time.

And now imagine that after such work and time spent, your preservation will swell after two to three weeks from the moment of preparation. And even worse, it will simply explode to the very ceiling, staining all the wallpaper.

And do you know why? The answer is as simple as two and two - we could not, or were too lazy to comply with all the necessary rules. As a result, they could not create or maintain sterility. As a result, fermentation processes began inside the conservation, and such a deplorable result was obtained.

Therefore, before you start doing any blanks, be sure to read this article. At first, you may not remember everything at once, and you will have to return to the description several times. Then, with the acquisition of experience, everything will be done automatically.

In general, the process of conservation is very exciting and useful. When a person makes a lot of different preparations for the winter, his family eats varied, tasty and more complete.

Even when you don’t have time to cook something serious for dinner, you can simply boil potatoes, or any pasta, open a jar or two with salads, and delicious food will be on the table in 30 minutes.

Well, simply, all this is very tasty!

So, friends, cook and eat to your health!

If you have any other interesting and, most importantly, tried and tested methods for storing blanks, or tips for storing them, write in the comments. Let people read and learn. And may everyone always cook delicious and healthy food!

Preparation of dishes for sterilization

Canned products create an optimal environment for bacterial growth. If sterilization is not carried out, then the fermentation process caused by microbes can spoil all stocks. This is expressed by turbidity of the brine or swelling of the lid.

• Banks should be carefully inspected for cracks or chips. If there is a chip on the neck, then this will certainly cause the lid to swell and break. When pouring boiling water into a container, it may explode.
• Intact banks rinse thoroughly with warm water and detergent. The container is usually dried with a towel or simply left to dry on the table. Only dry jars need to be sterilized.

Sterilization in the microwave

To get it right sterilize jars in the microwave, it is necessary to pour 1 - 2 cm of water into each container. After that, the device is turned on for 2 - 3 minutes, setting the power to 700 - 800 watts. As soon as the water in the jars boils, steam is generated that destroys all bacteria. It should be remembered that glass containers can burst without water.

If it is necessary to sterilize three-liter jars, then a glass of water is poured into them and placed on their side. Further actions occur in the same way as when using a liter container.

This method of sterilization has one drawback - the small size of the microwave. And the benefits are as follows:

• fresh air in the kitchen
• free space on the stove,
• reliability and speed of glass processing.

Sterilization in the dishwasher

This kind of processing not too common, since a small number of people have a dishwasher with a sterilization function. In order to properly prepare the container, clean jars are loaded into such household appliances without any detergents. After that, the washing mode with the highest temperature is switched on. It must be at least 60 degrees. Thanks to this method, up to 20 cans can be processed.

This method of container sterilization does not need to be controlled. The processing time is determined by the specified mode. While the banks are processed, the hostess can do something else. The main thing is that this method does not contribute to an increase in the temperature inside the room.

Sterilization in water

One of the classic jar sterilization methods is boiling.

• To do this, use a large saucepan, which must be filled with water by 2/3 of the volume.
• Jars filled to the neck with water are placed in it. They should not touch each other, so gauze is placed between them.
• Then turn on the stove and bring the water to a boil. Together with the container, the lids are often sterilized.

The disadvantage of this method is that the kitchen is filled with hot steam, and this is very harmful both for the health of the hostess and for the interior. In addition, salt deposits can form on the walls of the container due to hard water.

Sterilization in a multicooker

To sterilize banks at home, the multicooker bowl is filled to the second level or to the middle between the levels, close the lid and wait for the water to boil.

After that, the lid should be opened, the jar should be placed with the neck down and sterilized in the “boiling” or “steamer” mode for 5 to 7 minutes. The end of the process is determined by the condensation that begins to flow down the walls. After that, the containers are removed and filled with a blank.

Sterilization in air grill

To sterilize jars in a convection oven, it is necessary to remove unnecessary items such as gratings, coasters, etc. from it. Only the lower grid should be left. If it is necessary to process a high container, then an expansion ring is installed in the oven.

Banks in the air grill should be positioned in such a way that they are freely located there. The oven is closed with a lid and the sterilization mode is selected. At the end, they take out the container very carefully so as not to burn themselves.

Banks in air grill should be sterilized at a high temperature of 120 - 150 degrees. It is in this case that all pathogenic bacteria are destroyed. They are processed on average 10 - 15 minutes, but if the container is small, then 5 - 9 minutes is enough.

Cap sterilization

Just like banks, caps before sterilization should be washed and checked for scratches, dents or rust. If they have a thread for tightening, then they must be renewed annually.

Clean lids are dipped in boiling water for 3 minutes or sterilized in the oven along with jars. Do not microwave metal lids as this may damage them.

Pasteurization

Many housewives are unsure in the quality of double or triple filling when preserved, therefore resort to pasteurization. In other words, jars are sterilized along with blanks. This is usually required for preserving mushrooms or cucumbers.

The pot is being filled warm water so that it does not reach about 5 cm to the neck of the cans, and put on fire. Pasteurization time is usually 15 - 25 minutes. Pasteurized containers are taken out of the water one at a time and immediately rolled up, after which they are turned upside down and left to cool.

This is the oldest way that has come down to us from grandmothers. However, it remains the most efficient and reliable.

You can sterilize jars for a couple in different ways:

• With a simple teapot. They put the prepared jar on the spout of the kettle, and while it boils, sterilize. It will take 10 minutes to disinfect a liter jar, 15 minutes for a three-liter jar.
• With the help of a saucepan and a sieve. Pour half a pot of water and bring it to a boil. A metal sieve is placed on top of the pan, and jars are placed on top with their necks down.
  Perhaps some people have preserved special lids with one or more slits for the neck. It is more convenient to install cans on them, and hot air does not escape into the environment.

Pros: quality, availability.

Flaws: it is inconvenient to remove the jars from the kettle or sieve, the risk is that you can get burned.

Boiling is the most common method of container sterilization.

A wooden plank, a towel or folded gauze is placed at the bottom of a spacious, deep saucepan, glass containers are placed upside down, filled with water to the brim so that the jars are completely immersed in it, and boil for about 15 minutes.

Banks should not touch each other, so it would be more logical to put gauze between them.

Advantages: efficiency, you can sterilize as many jars at the same time as will fit in the selected pan, you can boil the lids along with the container.

Flaws: it is inconvenient to remove hot cans, hard water can provoke the formation of salt deposits on the walls of the container.

This is a type of steam sterilization. Banks are freely placed on a baking sheet and heated in the oven for 15 minutes. They must be wet!

The temperature during the heating process should not go beyond 200 ° C. At the end of the procedure, the glass container is left to cool directly in the oven, since it can burst with a sharp dissonance of temperatures.

Pros: oven temperature is higher than boiling water capacity.

Minuses: the oven warms up for a long time, but this can only interfere with the mass preparation of canned food.

In the microwave

The fastest and easiest way to sterilize containers. But don't forget that the microwave heats food or liquids, so pour some water into each jar so that it rises about 2 cm above the bottom.

Important! Do not heat in the microwave a container without water and metal objects - lids!

In a microwave oven with 800 watts, the bowl will be crystal clear in just 5 minutes.

Advice! 3 liter jars won't fit in standard home microwave ovens, try laying them on their side.

Advantages: simple, very fast and “on the conscience”.

Flaws: Lids need to be sterilized separately, limited capacity.

In a double boiler

A steamer is an extremely useful device in everyday life. And even in such a case as the disinfection of cans, she is able to help out her mistress.

All that is required is to place the container upside down in the steamer. You can directly with the lids, but not on the banks, they must be open!

For liter jars, it will take 15 minutes for the steamer to work in the “cooking” mode.

Pros: speed, ease.

Minuses: inconvenient to process a large number of containers, only for small cans.

In a slow cooker

Another innovative method! Banks are placed on a stand for steaming upside down and heated for 10-15 minutes, depending on the size, in the "steam" mode.

Advantages: simplicity, speed of heating the double boiler, quality.

Minuses: Only one container can be disinfected at a time.

In air grill

An air grill can also serve you well when canning food. The jars for sterilization are placed on the lower grid, a little water is poured into them and heated for 15 minutes at a temperature of 150 ° C.

Pros: speed, no need for control.

Flaws: a small number of simultaneously processed containers.

In the dishwasher

This method is convenient in that the dishes can be loaded with pre-wash bases. Banks are simply placed in the dishwasher, the temperature switch is turned to the maximum mark, more than 60 ° C, and the “glass” is washed without any cleaning agents.

Covers can be placed there.

Pros: no need to be distracted, and free time can be devoted to blanks.

Minuses: very low temperature, which means that some microbes can survive. It is better to use an ordinary ferry.

Stage 3: sterilization of caps

Like cans, lids are checked for cracks, damage, and rust. As a general rule, threaded caps need to be replaced annually.

The most convenient way to disinfect the lids is to dip them in boiling water and warm them up. You can pre-boil the floor of a saucepan of water exclusively for this operation.

If you're sterilizing the jars in the oven, put them in there with the lids on. But you can not put metal objects in the microwave.

Stage 4: Re-Pasteurization

Even the highest quality sterilization of jars will not satisfy every housewife. Some need additional safety net and therefore re-sterilize the jars along with the blanks. In canning, this process is called pasteurization.

For pasteurization, you will need a capacious pan, preferably with a thick bottom. If the container is too bulky, use a basin.

The bottom of the selected container is covered with any cotton cloth or a wooden board is laid, prepared cans are placed on top, loosely covered with a lid.

At the end of pasteurization, the jars are removed one by one from the water and immediately rolled up. Until they cool down, it is better to store them upside down.

Watch the video: Sterilization of jars in any conditions. (March 2020).