Autumn for many housewives is a hot time in the literal sense of the word. Harvested pickled, salted, boiled and rolled into a variety of cans and bottles. The success of preserving marinades, compotes and preserves depends not only on a successful recipe, but also on the proper preparation of containers and equipment.
You will need
- - glass containers;
- - sealing covers;
- - sealing key;
- - detergent / soda;
- - towels;
- - basin / pan.
Instruction manual
1
Prepare the container. Most often, when canning, glass jars with a capacity of 0.5 to 3 liters are used. The glass containers that were in use, especially if labels were kept on it, soak for 2 hours in an alkaline solution before washing. Wash glass lids and jars in soapy water or a soda solution. Clean the bottles with a brush or pour a little rice in the neck and shake well. Then rinse the container under running water. Check the cans for cleanliness and rinse the inside with boiled water. Please note that cans should be washed no more than two hours before the products are placed in them.
2
Place the washed cans upside down on paper or a clean towel. If sterilization is necessary (in cases of filling with products heated to boiling), the jars should be warmed up in the oven, microwave or sterilized with hot steam until the water droplets are completely removed from the walls. Take out containers with special forceps or tacks so as not to burn yourself. Place the cans on a dry, clean towel with the neck up.
3
Wash metal covers and rubber gaskets separately in soapy water and rinse thoroughly in running water. Insert the rubber gaskets into the grooves of the covers. Loosely (individually, not in a stack) place the lids in a pot of water and boil them for 12-15 minutes. Before rolling up, you can keep them in this water for no more than two hours.
4
Fill cans with prepared foods. Do not use metal ladles or spoons for laying - one incorrect movement can lead to a crack in the glass or break the jar. In this case, both the bank and the products in it will have to be thrown away. Lay vegetables or fruits in such a way that they are completely covered with syrup or marinade.
5
Re-sterilize when the cans are “equipped”. To do this, take a wide basin or pan. Cover the bottom with a clean cotton cloth or lay the stand down. Place filled cans. Add warm water to the basin until it reaches the "shoulders" of the cans. Close the necks with sterilized caps and set on fire for the time specified in the recipe. It depends on the type, acidity, consistency and degree of grinding of the harvested product, as well as the size of the jar.
6
Take the container out of the sterilizer very carefully, holding the neck with a special metal grip or towel. Immediately after this, seal the jar hermetically using a special sealing key.
7
After rolling up, check the cap for leaks. To do this, wipe the jar dry and place it with its neck down on a white sheet of paper or napkin. The absence of smudges will indicate a quality result. Leave the cans down with their neck to cool completely. After that, you can turn all the blanks and place them in storage. Containers closed with plastic lids cannot be placed upside down for cooling.
note
Do not use glass containers with extraneous odors for the blanks.
Keep in mind that you can’t put cold foods in hot jars. Glass may crack due to temperature differences.
