Vegetables and berries can be stored for the whole winter if they are preserved. Jam, compotes, pickles and other preparations will remain tasty for a long time if the jars are thoroughly sterilized.
Sterilization of containers is necessary in order to kill macro - and micro - organisms. Even if the jars are thoroughly rinsed, some of the bacteria will not die. This can lead to spoilage of products. Often, housewives notice how the brine becomes cloudy and begins to foam, which threatens with bombing.
If you have not sterilized the cans, but there are no visible signs of acidification, it is not a fact that canned food cannot be poisoned. Microorganisms are not as scary as the products of their life. If stored for a long time, poisons that are fatal to humans can form.
To avoid unnecessary problems, take some time to sterilize containers. To do this, rinse it thoroughly with detergent, rinse under running water and pour boiling water over it.
Pour some water into the pan and set aside to heat. Put a sieve or some sort of wire rack on top. Place the cans down with their necks and wait about 15 minutes. Remove gently with a clean towel. Proceed to lay vegetables or pour ready-made jam.
You can sterilize the jars in the microwave. Pour 1 cm of water into a clean glass container and place in the oven for 5 minutes. But this method has one and significant minus - high and large banks are not always placed in an electric device.
Do not forget to sterilize the lids, because they can also contain various microorganisms that can ruin your workpieces. Do not use old rubber bands - they are suitable for use only once. Then air can flow through them. Throw away iron caps with rust without regrets. Even after sterilization, there may be bacteria on them.
With proper processing of the cans, your workpieces will be fragrant and healthy for several years. The main thing is to follow the simple rules of sterilization and never miss this stage of processing due to time savings.
