How quickly sterilized jars should be used. How to sterilize jars in the microwave, oven, double boiler or dishwasher. Dishwasher sterilized
How to sterilize jarsSometimes even experienced chefs wonder if it is enough to sterilize the jars in the usual way? Will my workpieces deteriorate over the winter?
In this article, you will see the main, most effective ways to sterilize cans before preparing for the winter.
At the height of the autumn harvest, it's time to think about how to preserve all this beauty throughout the long winter. And, opening a jar of raspberry jam on a cold winter evening, remember the warm, gentle summer sun, which gave this magic. And how wonderful are the tomatoes that are grown in the ground and under the real sun! - they even smell canned, so that you sway, and even a 10th part of this aroma is beyond the power of a winter greenhouse tomato.
But in order to preserve this piece of the sun for a long time, you need to know and follow the rules for sterilizing containers and products during conservation. Micro and macro organisms live on any surface that can harm our winter preparations, and subsequently our health or mood.
These small organisms are not so terrible as their waste products, which are very toxic and can lead to severe food poisoning.
Therefore, we will not risk it, but we will sterilize everything!
Before sterilization, it is necessary to inspect the container. Banks must be thoroughly washed, selected and checked for chips, cracks and other defects. They must be perfect! It is also necessary to conduct an audit of the covers - they must be clean and even. If these are metal (Soviet) seaming caps, there should be no rust on them and there must be a new rubber band (gasket). If you use modern screw caps, their painted surface should not be damaged, otherwise corrosion may occur during storage, which will also have a very negative effect on the product. Also check that the lids fit perfectly under the cans and that they are tight.
There are many ways to sterilize containers, here are some that I will talk about today:
1. Steam sterilization using a saucepan.
The oldest and most reliable method that our great-grandmothers still used is steam sterilization.
This requires a large pot for the jars and another smaller one for the lids.
Pure water is poured into a saucepan and placed on the stove. On top of the pan, put either a metal sieve, or a grate from the oven, or any other stopper for the jar so that it does not fall into the pan. The pot is placed upside down on this stop. If the design allows, several cans can be installed at the same time. The water boils and pours steam onto the container, sterilization takes about 15 minutes, until the drops of steam that have settled on the jar begin to drain.
After that, the jars can be placed, without turning, on a clean cloth (for example, a lint-free towel or another clean and smooth cloth), previously ironed on both sides. Multiple batches of cans can be made this way. You can store jars for up to 2 days, but just do not turn over and touch the neck of the jar, so as not to bring in the very organisms that we got rid of.
The lids are boiled just before rolling and just in water for about 15 minutes.
The pros of this method:
- 100% guaranteed sterilization quality.
- An option that does not require additional costs.
Minuses:
- High heat and moisture yield (the environment heats up very much - the room)
- Time-consuming process.
- It is necessary to find in the house some kind of limiting device (such as a metal sieve) for the pan.
It should be noted that there is also a special overlay for pans, here is an example image:
Or this one for several cans:
2. Sterilization in water, or boiling the container.
In a large saucepan, put a wooden lattice or plank on the bottom, put cans on top and fill with water so that it completely covers the container. It is better to install the jars so that they do not knock against each other during boiling, therefore it is better to either lay nylon lids or a smooth cloth between them. The lids can be boiled together with the jars or separately. Boil for 15 minutes. Banks are removed immediately, without waiting for the water to cool.
Pros:
- An option that does not require special equipment, except for a very large saucepan.
Minuses:
- High heat and moisture yield (the environment - the room - heats up very much).
- It is inconvenient and unsafe to remove the container from hot water, you can of course drain the water, but this is also an interesting task.
3. Sterilization in a double boiler.
Load the washed cans into a double boiler and turn on the cooking mode for 15 minutes, you can fold the lids along with the container.
Pros:
- Convenient and fast way.
Minuses:
- You need a steamer, and quite large to fit cans of different sizes.
4. Sterilization of cans in a microwave oven.
Pour 1 cm of water into a jar and put it in a microwave with a power of 700-800 watts for 2-3 minutes - the water boils, and the jars are sterilized with steam, if there are a lot of jars, the time needs to be increased. It is still better to sterilize the lids just in water on the stove.
Pros:
- The sterilization process takes place very quickly.
- Several cans can be sterilized at the same time.
- Slight change in the climate of the room.
Minuses:
- Not all microwave ovens fit tall or 3-liter cans.
5. Sterilization of containers in the oven.
After washing, put the wet cans in the oven and turn on the oven at 160 °. Heat until drops are completely dry.
Pros:
- Fast and not time consuming process.
- Almost everyone has ovens.
Minuses:
- It is necessary to watch carefully so that the banks do not overheat and do not burst.
6. Sterilization in a dishwasher.
Load clean cans into the dishwasher and put them without powder and other additives on the highest temperature setting, but it should not be lower than 60 ° C, but better higher!
It is better to boil the lids separately in water and on the stove.
Pros:
- While the container is being washed, at this time you can prepare the contents for these cans.
- The process does not require control and attention.
- You can sterilize up to 12-20 cans at the same time.
Minuses:
- You must have a dishwasher.
- There is a risk of unscrupulous sterilization. the temperature there is still lower than in the previous versions, although so far no problems have been noticed.
In addition to the methods described above, there is also sterilization along with conservation, but that's another story ...
Another rule that you need to know is that there should be no sudden changes in temperature so that the container does not burst, therefore you need to heat the water gradually and together with the cans, and put the hot workpieces in hot cans as well.
I hope the information will be useful to our readers and they will make even more preparations for the winter.
Good luck saving a piece of the summer sun!
Sterilization of cans is an important step in food preservation. Only high-quality and properly prepared containers will ensure the safety and good taste of the blanks. There are several ways to sterilize containers: by steam, in the microwave, in the oven. The main thing is to observe all the nuances and subtleties of the process. There are also methods that allow you to carry out the procedure with an already filled container. How to properly sterilize cans for preservation?
Preparation
Prepare containers before sterilizing. Examine the cans for chips or cracks. If there is the slightest damage, do not use such a container: it may burst during filling or pouring boiling water.
Wash the jars thoroughly. Dish detergent will not work in this case. If there is stubborn dirt, use baking soda or mustard powder and the hard side of a sponge. After washing, rinse the container well and place it on a towel with the neck down to allow excess liquid to glass.
For a couple
This is the oldest and most effective method that has been actively used by housewives in recent decades. This method, despite its simplicity, requires adherence to a certain sequence of actions.
First of all, prepare a large saucepan (this will allow you not to monitor the amount of liquid during processing). Fill the container halfway with water and place it on the stove. Wait for it to boil and place it on a wire rack or rack. Place the jars upside down to allow steam to enter.
The duration of sterilization depends on the volume of the container. So, half-liter and liter cans should be processed for 4–7 minutes, and three-liter cans should be kept for a couple of at least 12–15 minutes. After the procedure, the walls of the cans should be absolutely transparent, clean and dry. If there are streaks or streaks on the surface, then most likely you did something wrong.
Immediately after sterilization, fill the containers with blanks, fill with water and close the lid, which should also be processed, keeping it in boiling water for a couple of minutes. If several cans are steamed at once and it is not possible to fill them at the same time, place them with their neck down on a dry, clean towel and turn over just before filling.
In the oven
Using the oven, you can process containers of different sizes at the same time, which significantly saves time. In addition, this method allows you to sterilize metal lids. However, it is worthwhile to first pull out the rubber inserts - they deteriorate under the influence of high temperatures.
To sterilize cans in the oven, place clean, dry containers upside down on the wire rack. Close the door and turn on the oven at +150 ⁰C. The processing time depends on the volume of the container and its quantity, but on average it is 10–25 minutes.
In the microwave
The modern method of sterilization involves the use of a microwave oven. The main advantage is the absence of steam in the kitchen and the ability to process several containers at a time.
To sterilize, follow simple steps: pour a little water into clean cans (2 cm from the bottom), put the container (if only one large one fits, put it on its side), select a mode with a power of 700-800 W and turn on the microwave. The processing time depends on the number of containers and their dimensions. It will take 2 minutes to sterilize one small container, and 4–5 minutes to process one 3-liter jar or several small ones.
Boiling
A fairly simple and effective sterilization method is boiling. Fold the jars into a large bowl and pour the water so that it is completely covered. Transfer containers with gauze or thin towels to avoid contact and possible impacts. Bring the liquid to a boil and maintain this mode for 15 minutes.
Sterilization with blanks
The microwave oven can be used to sterilize already filled cans. This method is suitable for preserving whole fruits. Fill a container with vegetables and half-fill with brine. Close the capron lid and place in the microwave for 2-3 minutes. Then take out the jars, top up with boiling brine and roll them up with metal lids.
Sterilizing filled cans is suitable for preserving vegetables.
You can properly sterilize jars with blanks by boiling. To do this, prepare a large container (saucepan or basin), cover the bottom with a towel and pour in some water. Place jars filled with vegetables or berries. Make sure that the temperature of the water in the basin and containers with conservation is approximately the same, otherwise a sharp drop may lead to the glass breaking. Bring liquid to a boil and sterilize for the length of time indicated in the recipe.
Processing can also be carried out in the oven. To do this, warm it up a little, place containers with blanks with the neck up on the wire rack and bring the temperature to +120 ⁰С. Sterilize the jars for 10-20 minutes and then close the lids.
Other methods
There are other, lesser known, but equally effective methods of properly sterilizing cans at home.
- Rinse the container well with soapy water, and then with vinegar. Then wash them in clean water and dry them upside down on a clean towel. You can start filling only after the container is completely dry.
- You can also sterilize jars in the sun. This is the simplest and most economical method. Place clean containers on a windowsill for maximum sunlight. Leave them on for a few hours, and then proceed with the conservation. Ultraviolet rays kill most bacteria and germs that may be on the walls of the cans.
- If you have a steamer, use it. Place the washed jar on a special wire rack over the steam and hold it for 10-15 minutes.
- The cans can be sterilized in the dishwasher. Fold the container and start the device using the maximum temperature setting. Do not add any detergent. After the end of the program, take out the prepared jars and fill them with vegetables or fruits.
You can properly sterilize jars at home using various methods. The main thing is to prepare and wash the containers well, as well as observe the required processing time.
A bit of theory: Literally a few words should be said about the causes of food spoilage. The main enemy of any canned food is the microbe. This microscopic, invisible monster, penetrating into the jar, multiplies. The contents become unusable, and the gases released in the process "explode" the cans. Therefore, the main goal when preserving is to prevent various microorganisms from entering. There is only one helper in such cases - high temperature. It is this processing of cans and lids that is called sterilization.
How to sterilize jars in the oven
This method is perfect when it comes to a large number of cans. You need to sterilize the jars in the oven at a temperature of 100-150 degrees. Banks are washed thoroughly, but do not wipe! Wet they are placed on a wire rack with their necks down. To prevent water from dripping to the bottom of the oven, you can place a baking sheet underneath.
The choice of the exact processing temperature depends on the free time. If there is a lot of it, then it is better to carry out the process at 100 degrees for about 30-40 minutes. If time is in short supply, it is better to raise the temperature to 150 and process small (up to 1 liter) cans for 10-15 minutes, and a larger volume (from 1 liter) for 20-25.
In any case, the indicator of readiness is the complete evaporation of water droplets from the cans.
It is important to remember that sudden changes in temperature can lead to glass breakage. To prevent the cans from bursting, it is better to install them in the oven before heating to operating temperature, and not remove them immediately, but let them cool down a little.
How to steam sterilize jars
One of the most common sterilization methods. The bottom line is simple - you need to heat the water to a boil, and place the jar in such a way that the emitted steam gets inside. Several techniques can be used:
Simple: A sieve, a special wooden grate or a few simple planks are placed on the pan to avoid contact of the jar with the surface of the water. Pour in liquid and bring to a boil. A pre-washed jar is placed on top, with the neck down. Depending on the volume, sterilization is carried out from 15 to 25 minutes.
We hold cans with a volume of 0.5 to 1 liter over steam for 15 minutes
We hold cans with a volume of 1 to 2 liters over steam for 20 minutes
We hold cans with a volume of 2 to 3 liters over steam for 25 minutes
With a special cover: A very convenient, inexpensive, but effective device - a special lid with holes for cans. The process is similar to the previous one, but such a device allows you to concentrate steam in the right place and simultaneously sterilize several cans, which will significantly reduce the time.
In a double boiler: Modern technologies allow the processing of cans in this way. The method is similar to the previous ones, only water is poured into a double boiler, the can is set upside down, the "cooking" mode is turned on and sterilization is carried out for 15 minutes. Minus - the device must have sufficient capacity.
When using any method of sterilization, you must remember about caution - the processed jars are very hot. Therefore, use towels, oven mitts, etc. to move them.
How to sterilize jars in the microwave
This simple method is gaining more and more popularity. Its main plus is speed. About 2-3 cm of water is poured into the jar, and the vessel is placed in the microwave. Large ones can be placed lying down, but you need to carefully monitor the water level so that it does not flow out. The oven is switched on for 3 minutes at a power of about 700 W. The water boils, steam forms, the can is sterilized from the inside.
Please note that during the entire process, water must be present in the can. Failure to do so could damage the microwave.
How to sterilize jars in the dishwasher
The method is convenient in that it is carried out without any control from the hostess. The already washed cans are placed in the machine, the mode is turned on, providing the maximum temperature and sterilization is carried out. In this case, no detergents are added!
The method has another big plus - unlike other appliances, the dishwasher does not increase the temperature in the kitchen, which can be very important in hot summer. However, there is also a minus - the maximum temperature for ordinary cars does not exceed 70 degrees. In most cases, this is sufficient, but there is still a small risk of microbial penetration.
How to sterilize cans of blanks
This is a very important aspect. The fact is that no matter how well the sterilization of empty cans is carried out, microbes can be brought in with the contents. This is especially true for canning without using vinegar. Such sterilization can be carried out in different ways:
Boiling
The jar with the contents is placed in a saucepan, at the bottom of which are daughters or a thick cloth (to prevent touching glass and metal). Hot water is poured, the level of which should not reach the throat by 2-3 cm. The banks themselves are covered with a lid: they are not closed tightly, but they are covered, leaving the possibility of air exchange.
The stove turns on, the pan is covered. The maximum temperature is maintained, however, if the drilling is too active, it can be slightly reduced. Processing time depends on the recipe and the volume of the cans. As a rule, this is 10 - 30 minutes.
Oven
The jar with the contents is covered with a lid and placed in the oven. Processing takes 10 - 25 minutes at a temperature of 100-120 degrees. For all the simplicity of the method, there are two essential points:
- You can only place the jar in a cold or slightly preheated oven, otherwise it may burst.
- If lids with rubber gaskets are used, they (gaskets) must be removed during the sterilization period of the can.
Microwave
Opened (!) Jars with the contents are placed in the oven. Set to maximum power and bring to a boil. After that, the power is minimized and the future canned food is kept in the microwave for another 3 minutes.
How to sterilize lids
So, the jars and contents are sterile, but the lids remain. As a rule, we are talking about metal products, which means that the microwave oven is completely excluded. It is undesirable to use a dishwasher. The oven will work, but if you have rubber seals, they will have to be removed and sterilized separately.
Boiling or steaming is ideal. If the same method is chosen for sterilizing the cans, the processes can be combined. It is only required to take into account that the processing of the lids takes 10-15 minutes and is carried out directly before closing.
Correct sterilization is the key to successful canning! This process is simple and will not take much time. At the same time, it will help to avoid a huge number of troubles, preserve the harvest, and provide the whole family with delicious canned food for the winter.
Not every housewife knows about the possibility of sterilizing jars in the dishwasher. Usually, the conservation process is delayed precisely because of the lack of information about this fact: long-term holding of the glass for a couple, anxious waiting and the need to constantly stand "over the stove" do their job.
After this and homemade jam, I no longer want to. But the dishwasher not only makes it faster, but also copes with its task much more efficiently!
Is it possible to somehow automate this process?
The sterilization process itself is quite long and tedious, so housewives all over the world have always dreamed of some way to entrust his technique.
And it happened - many years ago, almost all major manufacturers like Bosch or Electrolux began to build similar functions into their dishwashers. They work quite simply: you choose the right program, load the cans and start the dishwasher. The rest will already pass without human intervention.
But, unfortunately, such options did not take root in the vastness of the CIS. If in the west cans have been sterilized automatically for a long time, we still use manual labor. Such machines are a rare guest on the Russian market.
What if there is no additional function in the device?
But people found their way out. Any dishwasher is suitable for sterilizing a jar if you know how to properly manage its resources.
Use the following algorithm:
- Load all sterilization jars into Bosch or Electrolux.
- Select the program with the highest water temperature and longest duration.
- Start the device.
There is no need to add any detergent - all dishes will become sterile and suitable for preservation anyway.
Which dishwasher is required for sterilization?
Of course, not every dishwasher is suitable for sterilizing a can. When asked on the forum how to properly prepare containers for conservation, many categorically respond: only Bosch or Electrolux is suitable for the process. But this is not the case.
You need a device with a lot of programs that can heat water to almost boiling water. Otherwise, the process will fail.
Is it worth controlling it during the process?
Many reviews on this topic and questions on the forum under the heading "how" receive answers that one should not leave the machine a single step. Indeed, a considerable number of people believe that sterilization of cans in a Bosch, Electrolux or any other dishwasher should be carefully controlled.
But this is not the case. As the same reviews say, this method is completely autonomous and does not depend on any external influences. Therefore, you can safely go about your business.
What are the benefits of this method?
If you have been searching the forums for a long time, looking for information on how to sterilize in the dishwasher, and found it, then your efforts will quickly pay off.
This method is fast enough, does not require material investments and does its job very efficiently.
Each housewife tries to preserve vitamins from vegetables, fruits and mushrooms for the winter. One of the proven methods is their conservation. It is difficult to find someone who would refuse tea with homemade raspberry jam or a snack in the form of crispy cucumbers. At the same time, in order for the blanks to please you all winter, you need to properly sterilize the jars for them.
Why do you need to sterilize jars
Many bacteria and microorganisms live on the surface of the cans. During sterilization, they die due to exposure to high temperatures.
Canned food creates an optimal environment for bacteria to live and reproduce. If you refuse sterilization, the microbes will start the fermentation process in the blanks and your reserves will deteriorate. This usually results in a swollen lid or cloudy brine.
Preparing cans for sterilization
Before you start preparing pickles or jams, you need to follow a few simple rules.- Inspect the cans for chips or cracks. A chipping on the neck will inevitably lead to swelling and tearing of the lid. A cracked jar can explode if boiling water is poured into it.
- Whole jars should be thoroughly rinsed with warm water and a cleaning powder. Dry the jars with a towel or just leave them on the table to dry for a while. Only dry containers are recommended to be sterilized.
This is the oldest and most reliable method, your mothers and grandmothers probably used it. However, steam sterilization can be done in different ways.
- Using a teapot, turkish or other utensils with a narrow neck. The jar is put on the spout of a boiling kettle or the Turks are inserted upside down into the neck. Liter cans are sterilized for 7-10 minutes, three-liter cans - 15 minutes. As a rule, water droplets stop forming on a completely sterilized jar.
- With the use of special round lids with openings for the neck of the can. In this case, cover the pot of boiling water with a lid (it may have one or more round holes) and insert the jars with the neck down. If you do not have such a miracle device, you can use an ordinary metal sieve. True, in this case, most of the steam will go to waste, and this will lead to an increase in humidity and temperature in the kitchen, which is undesirable in the summer.
- In a double boiler. If you are the owner of such a useful helper in the preparation of delicious and healthy dishes, then you can use this sterilization method. Clean jars are placed in a double boiler for 15 minutes and the cooking mode is turned on. The disadvantages of this method include the ability to sterilize a small number of cans, since the steamer must be very roomy.
Sterilizing cans in the oven
Clean and always dry jars are put in the oven and turned on to the maximum. Make sure that the temperature does not rise above 200 degrees. After 10 minutes, turn off the oven and leave the jars to cool in it. Do not open the oven immediately, as the glass may burst due to the temperature difference.
This method is convenient primarily for the ability to sterilize several cans at once. In addition, the temperature in the oven is higher than the steam temperature, which allows more germs to be killed.
Sterilization of cans in a microwave oven
This is the fastest and easiest way to sterilize. Depending on the volume of the microwave, one or more clean cans are placed in it. The bottom of the jar must be covered with water by about 2 cm. The microwave heats the water, not the air. The water in the cans boils and steam sterilization takes place. Dry cans in a microwave oven are not sterilized.
With a power of 800 watts, it will take 5-7 minutes to kill germs.
Sterilizing cans in the dishwasher
The main advantage of this method is that the cans can be loaded into the dishwasher by only slightly rinsing them. In addition, during sterilization, you do not need to be distracted by cans, and you can devote all your time to preparing products for seaming.
So, the dishwasher is turned on at the highest temperature (at least 60 degrees) without adding cleaning agents.
Among the disadvantages of this method, a low sterilization temperature can be noted, so the effect will be worse than when using steam or an oven.
How to sterilize lids
Lids, like cans, should be washed before sterilization and carefully inspected for dents, scratches or rust. Screw caps are advised to be renewed every year.
Clean lids can be immersed in boiling water for 3 minutes or sterilized in the oven along with the jars. Under no circumstances should metal lids be sterilized in the microwave, this will lead to its breakage.
Many housewives do not trust double or even triple pouring of boiling water during conservation and resort to pasteurization, that is, sterilization of cans along with blanks. As a rule, it is required for the preservation of cucumbers, mushrooms and in recipes with a small amount of vinegar.
To do this, you need a large, wide-bottomed saucepan. For three-liter cans, an enamel basin is perfect. A wooden lattice or a thin towel is placed at the bottom of the pan and jars with blanks are placed in it. The neck of the cans is covered with lids, but they are not tightened.
The pot must be filled with warm water so that it does not reach the neck of the cans about 5 cm. After that, the pot is put on fire. The pasteurization time depends on the specific recipe, as a rule, it takes 15-25 minutes after boiling the water.
Pasteurized cans are carefully taken out of the water one by one and immediately rolled up. It is recommended to leave the jars upside down until they cool.
Do's and don'ts for home canning
The most common mistakes that housewives make when harvesting vegetables and fruits.
- Using poorly washed vegetables and fruits. Before you lay out the workpieces on the banks, you need to thoroughly rinse them under running water. Dirty vegetables can cloud the brine. Plus, no one will like the crunchy sand on your teeth in a snack.
- Using old, damaged lids. Even a small defect on the screw cap will inevitably lead to swelling. Remember also that vacuum caps, although very convenient to use, only retain their airtight properties for 3-4 months. If you want your workpieces to last longer, use other options.
- Incorrect pasteurization of cans. You cannot put cans with blanks directly on the bottom of the dishes in which pasteurization is carried out. It is also undesirable for the sides of the cans to come into contact with each other when boiling. Place them away from one another, or move them with a towel.
So, sterilization of cans and lids is an integral part of food preservation. Regardless of which method of sterilization you choose, carry out it according to all the rules. In this case, until spring, you can delight and surprise loved ones and friends with your culinary masterpieces under the cover.
Video: how to sterilize jars
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