General information

How to sterilize cans for canning - 6 main ways


Good day to you, dear readers!

We all want to preserve our preservation until winter, and even until spring. And an important role here is played by the ability to properly sterilize jars and lids.

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

There are many ways to sterilize cans. I chose some of the easiest methods that can be done at home quickly and easily.

A few general recommendations before sterilizing cans:

  • Carefully check the glass container for chips, notches, cracks. Imperfect cans and bottles should not be used for preservation.
  • Covers for conservation need new. After all, we will be hurt that our work in the summer and autumn before the winter simply did not survive because of poor-quality covers. Therefore, it is better not to skimp and buy new covers.
  • When buying a lid, we check for quality. Screw-on covers should not be bent or scratched. Covers with elastic bands should also be ideal with inserted elastic bands.
  • Chemicals for washing cans set aside. They are badly washed away and harmful to our health. Covers and jars with soda + mustard or laundry soap. Also use a new sponge for washing dishes.

These are the simplest recommendations before sterilizing cans. They just need to remember. We proceed to the very methods of sterilization containers before canning.

Today in the article:

How to sterilize jars in the microwave

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

  1. My jars and lids with mustard and soda. Wipe clean with a towel.
  2. Cover set boil separately on fire for 5-7 minutes.
  3. Banks filled with clean water at 1-1.5 cm from the bottom.
  4. Put the jars in the microwave for 4-5 minutes at a power of 700-800 watts. The water in the banks boils and steam sterilization takes place.

How to sterilize cans in the oven

One of my favorite ways. It is probably the easiest. You can sterilize the jars with covers.
But It is worth noting that with this method there should be an electric oven with a thermometer. And caps for sterilization are suitable that can be twisted.
With rubber covers, the rubber band may break and burst or melt. Such covers need to be boiled separately in water.

  1. The oven is heated to 100-120 degrees Celsius.
  2. Banks and lids well wash and put on the grid. Banks can not wipe. Dry jars set neck down. Wet jars set neck up so that all the water has evaporated.
  3. Leave in the oven for 15 minutes. This time for cans with a capacity of not more than 700 grams. For three-liter cans, it takes a little more time - 20-25 minutes.

How to sterilize steamed jars

Also a convenient way to sterilize containers when you need only 1-2 jars. It is also convenient because you put the lids in the pot, and you put a sieve or a colander on which the jars are sterilized. But I will begin to talk about this method in order.

1. Take the pan. The size of the pan depends on how many cans on it will be sterilized. The greater the volume of the pan - the more cans fit on it. Pour water into it and set it on fire to boil water.

2. Banks and lids are well washed. Put the lids in this pot and boil together with the jars.

3. When the water boils, put a sieve or steel colander on top. On the sieve set the banks down the neck.

4. We can boil banks like this: up to 700 grams - 6-8 minutes, liter and two-liter cans - 10-15 minutes, for three liters and more - 20-25 minutes.

5. Banks are well sterilized when they have large drops of water from the steam. Remove the jars and put on a clean towel down the neck to the glass water.

How to properly sterilize cans in water

Perhaps the easiest way to sterilize cans for conservation.

  1. My jars and lids with soap.
  2. In a large pot or enamelled bucket pour pure water and set on fire.
  3. Put the lids and jars in the pot.
  4. Boil banks for 6-7 minutes.
  5. Gently, so as not to burn yourself, we take out the jars and the lids and place it on the clean ironed towel bottom-down.

General tips for sterilization:

- The first thing that needs to be done is to check the necks of the cans so that there are no chipping, chipping.

- Second, you need to check the covers. If the covers have already been used for canning, it is better not to use them. Also check out. so that inside, especially under the bends, there is no paint, damage or other deformations. That inside there were no scratches. Because there may be corrosion and spoil your product.

- If you have metal covers, then check the rubber bands. They must be flexible, freely inserted into the covers.

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

-The screw caps can be used several times, only it is necessary to check each time before use whether they are suitable, whether they have bent, well, everything that is written above.

-Can be used and plastic covers, but this is only for products that are canned for a short time and stored in the refrigerator.

- All jars must be cleaned before sterilization. You can wash the jars only with soda or mustard powder. Do not wash the banks with fashionable chemicals for washing dishes. To clean cans before sterilization, take only new sponges. Do not take the ones you usually do the dishes with.

We proceed directly to sterilization. Here we will learn how to properly sterilize the 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 cans for canning.

How to sterilize jars in the oven

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

1. Washed cans (can be wet), put them in a cold oven with their necks down, although they can be up. Near you can put screw caps. Metal covers with rubber, can not be put in the oven. The rubber will dry and become brittle. or even melt.

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

Keep in mind, the oven must be electric, gas oven does not fit.

How to sterilize jars in the microwave

1. Banks with soda or mustard. We wipe outside. Pour about 1.5-2 cm of hot water to the bottom of the jar.

and put in the microwave.

2. If the bank is large, pour some water into it, and lay it on its side. So 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 the cans, prepared for the winter, cucumber salad, lecho, pickled cucumbers or something else, we need to sterilize the jars with blanks.

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

2. Cover the cans with lids. Do not roll up and do not twist, just cover. Put the jars in the pot on the towel.

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

Banks are usually hot, after casting them in the workpiece, be careful.

4. Fill banks with water almost to the neck, on the shoulders.

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

If you pour hot cans with cold water, the cans will burst. Well, and vice versa, fill the cold jars with hot water, they will also burst.

5. Put the saucepan on the stove, bring to a boil and boil another 5-8 minutes pint, 10-15 minutes 750 g. If the banks are large, then you need to boil from 20 to 30 minutes.

6. Carefully remove from the pan and roll up or tighten 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 separately sterilized.

How to sterilize jars in a pot of water

1. In general, this is probably the easiest way to sterilize cans. Pour water into a saucepan, up to half the saucepan. Sideways put the banks in the water. Sent to cover banks. We add water so that banks were covered completely.

2. Cover the pot with a lid and boil the jars for 5-7 minutes.

3. We take out (be careful!), Put on a towel ironed with a hot iron, neck down and let the banks dry. The covers are also taken out of the water and laid on the same towel with the inner side 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 dipper, pour water there, put the jar with your neck down, right in the dipper and put it all on fire. Steam will go straight to the jar and sterilization will pass quickly.

2. If you have a lot of cans, 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 lid from splashing oil for the pan) and put the banks face down on this stand . Turn on the fire, water boils, steam will go to the banks.

3. Before putting the can rack on the pan, put the lids in the pan. They also need to be sterilized. Metal covers can be put with elastics.

4. If you do not have any stand for cans on the pan, or even pans, you can put the jars upside down on the kettle. Here it is only necessary that the handle be dropped from the teapot. There is another option with a kettle. If the tip of the kettle is bent up and so long that you can hang a can on it, hang it and turn on the kettle.

5. You can do in a double boiler. There it is very simple, put on a mode - cooking, put the banks and turned on the double boiler.

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

Be careful when you shoot! It is very hot!

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

8. Banks are removed and set neck down on a well-ironed piece of hot iron. Ironed preferably from two sides to destroy all germs.

9. Fork wipe with alcohol and remove the lid from the pan. We put them next to the banks inside down.

10. Water must be drained from the cans that have been sterilized over steam. During the day, the whole can and not flow, a little bit to stay. Look at the photo. The two right jars are sterilized in the oven, they are clean and dry, and left for a couple.

11. There is one technique to get dry faster. You need to iron a piece of cloth with a hot iron and carefully wipe the jars inside.

In jars, sterilized by steaming, you can pickle cucumbers, make salads, but for example raspberry jam or any other, it is not desirable 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 pill, only pure water. We set the highest temperature of water heating, it is 60 ° -70 °. Banks are also washed with soda or mustard and put in a dishwasher so that they are well rinsed with hot water.

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

What to do if the bank does not seal

This method works and can be performed using stock or a Dutch oven. Place the can rack on the bottom of the pot, a Dutch oven or a conservator. Place the jars on the rack and fill the jars and cans with hot water about 1 inch above the top of the jar. Spills on the side of the jar are just sticky, but a jam on the rim can prevent the lid from forming to form a proper seal. Use a magnetic wand to remove the cap from the hot water and center it on the can. Push the ring all the way down. It should be a bit free so that the air can escape. Use can pincers to install covered cans in a hot water can. Place the jars vertically in a single layer on the cabinet. Make sure the banks do not touch each other. You may have to remove some of the water, but make sure the jars are closed with a good inch of water. Cover and bring the water to a boil. Start the countdown as soon as the water reaches the boiling point. The time of the passage of the water bath depends on the size of the jar and the density of stored food. Height also plays a role in timing. Trying to get hot jars out of boiling water is just asking for trouble. Once the water dies, use can ticks to remove the jars. Place them on a heat-resistant surface, where they do not need to be moved for 12-24 hours. While they are cool, listen to the pop, like a seal cover. If you cannot hang up to hear or play the score, you can determine if the cans 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 boiling.
  • Make your jam or jelly.
Store inappropriate sealed jars in the fridge and eat them immediately.

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

In the oven you can simultaneously sterilize up to 20 cans, which is very practical.

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

In addition, you can freeze them later. Just remember to eat these jars first, and not give them as gifts. Sterilization is an important step in the preservation of food and beverages. If you are making pickles, jams or canned vegetables in a glass jar, you must sterilize the jar before filling to avoid contamination by microorganisms. This stage also helps to remove dust or debris that may be collected during storage and transportation.

Methods for sterilizing cans with blanks

When your order for glass jars arrives, always clean them and sterilize with hot water. Banks may look “clean,” and they may even come in plastic shrink film, but sterilize them with boiling water anyway to ensure cleanliness. Simply put, you cannot control what banks encountered during production, storage and transit to your front door. Best of all, this sterilization process only takes about 10 minutes.

Close the microwave, set the power to 700 - 800 watts, turn on for about 2-3 minutes. The water in the banks begins to boil, steam will be released, which will sterilize the surface. In addition, the waves act directly on microorganisms, heating the fluid in them, contribute to the rupture of the shells and their subsequent death.

Lids can not be sterilized in the microwave. Boil in a saucepan for 15 minutes.

If you can preserve them at home, your natural place to sterilize your glass jars is your kitchen. There are many practical recommendations on the Internet, but the method we recommend here is the “boiling water on the stove” method, which is widely practiced and is easily monitored. All you really are is a big pot and water!

That's right, you do not need fashionable detergents or cleaning products. No special chemical cleaners or wiping methods. The boiling water temperature will take care of the sterilization for you. In addition, nothing compares to good homemade canned fruit jam with glass jars, cleared 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 spoons of water and put (without lids) in the microwave for 5 minutes. Вода на дне будет кипеть, испарятся и стерилизовать поверхность тары и заготавливаемых продуктов. Затем банки вытащите, налейте до плечиков кипящую заливку и закройте стерильными крышками.

Методы коммерческой стерилизации

Начните таймер и дайте ему кипятить в течение 10 минут, убедитесь, что в течение этого времени банки наполняются водой. If the jars are cooled to room temperature, make sure you sterilize them again.

  • Remove jars and caps from the pot.
  • Banks and caps are now sterilized and ready to be filled.
  • Make sure you fill the jars while they are still warm.
Although this step-by-step method will work for most home-use applications, sterilization on a commercial scale is another story.

Is it necessary to dry the cans after sterilization

  • Microwave cooking "Harvest" 2005.
  • microwave sterilization

Stage: preparation of cans for sterilization

In the end, it will take quite a long time to boil thousands of cans in a can. So many commercial filling lines have automated machines that sterilize cans through pressure steam. Therefore, when your delicious marinade and jam attracted the attention of large box sellers, and you need to scale production, make sure that you talk to a filler expert or a packer to find out what your options are.

Perhaps the most popular glass jars for home canning are Ball Mason jars or Kerr jars. Take a look at the catalog of what we wear, and let's do canned food! You no longer need to sterilize the jars if the processing time of your water bath is more than 10 minutes or if you press the pressure. You can, if you wish, but this is wasted time, which is best spent on safety in other ways. Do not sterilize or boil canning lids. You don’t even need to heat the lids anymore, you can just use them at room temperature. It is still recommended that you heat the jars, so you don’t risk breaking the glass jar to hot contents and hot preservatives. There are many ways in which you can heat them, if the end result is a heated jar, you never need it and still do not need to sterilize the ring rings for refueling. Mississippi State University expands the service says.

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

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

Empty cans used for vegetables, meat and fruits, which must be processed in a pressure container, must not be sterilized beforehand. It is unnecessary for you to sterilize in advance, because the process will do it. National Center for the protection of domestic food says.

So is it possible to do without sterilization? If you roll fruit or berry compote for the winter, it is not necessary to sterilize the jars. As practice shows, it is enough to boil the syrup, pour it into a jar with fruits or berries laid in it, wait 15 minutes, then pour the syrup back into the pan, boil again, pour into the jar again and roll. The jar should be turned upside down and wrapped in a blanket for a day. Compotes rolled up in this way are well worth more than one year. With this method, it is absolutely indispensable to sterilize the banks over the steam, but still before putting the fruit in it, the bank 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 could be affected, so don't even bother trying. They will be sterilized with food during processing, a container for a water bath for 10 minutes or more: Sterilization is not necessary for cans or lids. They will be sterilized with food during processing. Cleaning the water bath 9 minutes and below: Sterilization is necessary for both cans and lids.

  • Pressure preservation: Sterilization is not needed for cans or lids.
  • Just rinse and make sure the jars and lids are clean.
  • Just rinse and make sure they are clean.
Avoid recipes that require 5-minute processing, or by increasing the processing time to 10 minutes, and you do not need to sterilize your jars.

As for jam, everything is ambiguous. But for safety net it is better to sterilize the jar over the steam or in the oven. So jam just does not ferment. Some sterilize the already rolled up jars, putting them in a pot of water. This method is also good, it gives a great guarantee that homework will not deteriorate over time.

Sometimes people prefer to increase the 5-minute process time for certain jams and jellies up to 10 minutes so that they do not have to pre-sterilize the jars. The extra process time is not harmful for most gels, and spoilage should not be a problem if the filled cans get full 10-minute treatment in boiling water.

Sterilization of cans when it is not needed is energy waste.

Tests have shown that an increase in processing time does not adversely affect the product. In principle, sterilization jars and lids, when they are not needed, are a waste of energy and effort. When the process time is 10 minutes or more, pre-sterilization of the cans is not required. It doesn’t hurt your product to do it anyway, but it takes extra time and energy and it’s not 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 pickle and put in a dark place for 3 days, after which the brine is drained, boiled and poured into the jar again. With this method, sterilization is not needed and cucumbers stand all winter.

When sterilizing jars when not needed, you increase your carbon footprint and cause more environmental pollution without a cause. Instead, you can use the time you save to give your product an extra thorough rinse to significantly reduce the bacterial load that goes into the cans — which will do more specific benefits.

How to sterilize jars if necessary

If, however, you need to sterilize the jars or you want it, the National Center for Homemade Food Conservation says this is how you do it. To pre-sterilize the jars, place the cleaned jars on the right side of 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 by one, dropping the water from them back into the banner. This will maintain hot water in the preserver for handling filled cans.

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

But you still have to wash the jars and lids.

Please note that the sterilization time increases depending on your height. And you can save energy by reusing sterilized water for canning a water bath filled with cans. Even new cans and covers from the box from the store need to be washed. They went through a factory and countless warehouses on their way to you. They could be exposed to minute broken glass fragments, dust, fumes, and let's face it, the mouse and the pests. Rinse by hand or just pass them through the dishwasher.

A period came when many housewives began to preserve vegetables, berries, fruits, mushrooms. To keep the blanks for a long time, the banks undergo mandatory sterilization. There are many ways to sterilize cans, but one of the most popular is sterilization in the oven.

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

These two cans contained fragments of glass, presumably from some third can, which met with failure at the factory before packing. This showed that the cans could be exposed to pieces of glass — large, small, or minutes — from other cans that are broken in the factory.

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

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

How many need to sterilize jars in the oven :

Banks of 0,5-0,8 l about 10 minutes,

Banks of 1 liter - 15 minutes,

Banks of 2 l - 20-25 minutes,

Banks of 3 liters - 25-30 minutes.

As time passes, put on kitchen mitts, open the oven door, carefully remove the jars from it, and place them bottom-up on a clean kitchen towel. It is worth noting that the mittens must be dry, otherwise when you remove the jars from the oven, it may burst right in your hands.

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

Do you want your jars of jam, compotes and jams to stand until spring and not to "explode"? Not covered with mold, not sour, etc.? Surely you want. Who of the cooks and gardeners do not want this? And how to achieve this? Very simple: you just need to find out how to sterilize jars and lids correctly. And process all glassware you are planning to use in a timely manner.

Method number 1: Steam sterilization.

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

Pour clean water into the pan and place it on the lit burner. Cover with mesh. Put the jar you are going to sterilize on the net. You need to put the bottom up to steam freely passed into the internal cavity of the can. Wait until the water in the pot begins to boil.

A standard glass container with a volume of 3 liters is sterilized for 25 to 30 minutes. Banks with a volume of 2 liters - approximately 20 - 25 minutes. Liter cans and 0.75 l cans are fully sterilized in 15 minutes.

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

Method number 2: sterilization in the microwave.

Useful instruction for anyone who does not yet know how to sterilize jars and lids in the microwave. More precisely, only banks: covers, unfortunately, it is not recommended to process in the microwave oven.

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

Method number 3: sterilization by boiling.

Take a large pot, wide enough to keep the containers free, and place the cans in it. Fill them 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 l are processed 15 minutes, 3 l - 30 minutes, 0.5 l - 10 minutes, 2 l - 20 minutes. To save time, caps can be sterilized with cans.

Method number 4: sterilization in the oven.

Practically every gardener and culinary specialist 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), put wet clean jars. You need to put them upside down, either on a baking sheet or on a wire rack. Next lay out the metal covers.

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

Remove the jars and lids should be very careful, using oven gloves or mittens.

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

Take a pot, large and wide, put a towel or a soft napkin on its bottom. Put the jar in it. Fill the jar with water (the temperature of the water should 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 “hangers” cans. Cover the container neck with a lid (just put the lid on top, do not twist it).

Bring water to a boil and notice the time. Each recipe has its own instructions for sterilization. A small note for those who do not know how to sterilize jars and lids for jam: processing must be carried out before you have filled the container, as Jam does not need additional sterilization.

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

Put the jars on a clean baking tray or rack. Place a lid on the neck of each jar (you can only lay out metal lids). Preheat the oven to 120 ºС and sterilize the jars for as long as indicated in the recipe. If there is no indication, 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 treat a container. Glass container is fully immersed in water and aged in it for 15 minutes from the moment of boiling.

For sterilization, take a large volume pot (or an enamelled bucket) in which you can immerse the jar completely. At the bottom lay a wooden board or a piece of cotton fabric. From the top, put the clean jars upside down. Transfer them to each other with a clean cloth or gauze so that they do not touch each other and do not rattle when boiling. If the jars do not fit in the pan in an upright position, lay them to the side. Fill with cold water so that the water completely covers the entire surface. Boil for 15 minutes.

ATTENTION! Be extremely careful, taking out the cans of boiling water!

+ do not need special tools, just stock up with a roomy pot,

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

- with a prolonged boiling of water, the surrounding area is quickly moistened and heated,

- to sterilize a large number of cans, it is necessary to re-heat the water each time,

- it is difficult to take out cans of boiling water,

- Due to the hard water inside the cans a salt precipitate may form.

Microwave sterilization

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

To do this, pour water at the bottom of each can - about 1-1.5 centimeters. Place them in a vertical position on a rotating tray. Three-liter jars do not fit in ordinary home microwaves, but you can cheat. Налейте воду и поместите ее в микроволновку, положив на бок. Воды в ней мало, поэтому она не прольется. Выставьте средние частоты СВЧ, мощность 700-800 ватт. Установите таймер и включите микроволновую печь на 2−3 минуты. За это время вода в банках закипит и стерилизует их, обдавая паром.

ATTENTION! Не ставьте в микроволновку пустые банки, без воды! Не накрывайте их металлическими крышками, иначе микроволновка выйдет из строя!

+ стерилизация осуществляется быстро,

+ не нагревается воздух в помещении,

+ You can handle several small cans at once.

- it is difficult to fit large banks

- Do not sterilize metal covers.

Oven sterilization

The method is convenient when you need to prepare for the preservation of a large number of containers. When strongly heated to a temperature of 150-160 degrees, all bacteria are destroyed. The method is simple, but quite dangerous: if you overheat the banks, they can burst.

To sterilize the washed wet (!) Jars, place them on the grate upside down. Preheat the oven to 160 degrees and soak the container in it until all the water drops on the walls have dried. 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, pre-cooling them a little to 80–90 degrees.

+ fast and easy process

+ No special tools required.

- you need to carefully monitor that the banks do not overheat and do not burst,

- Lids in the oven cannot be sterilized.

Ultramodern sterilization methods

A few decades ago, steam treatment was the main method of sterilization. At the same time, small jars were worn directly on the spout of a kettle with boiling water and held for 10-15 minutes. A large volume container was installed on the kettle instead of the lid. In modern kitchens often use electric kettle, unsuitable for these purposes. But there were new kitchen assistants that make life easier for housewives, which greatly expanded the possibilities for disinfecting cans.

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

In the dishwasher - clean containers are loaded into the device without powder and set the mode with the highest temperature, but not below 60 ° C. Covers are not sterilized by this method.

In the multicooker - Banks are placed on a stand for cooking steamed dishes and are treated for 15 minutes in the “Steam” mode.

In convection oven - pour some water into the container, cover with lids and place it 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 caps

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

ATTENTION! It is strictly prohibited to sterilize the covers in the microwave!

The most convenient way is boiling in water. To do this, boil water and put tin lids in it for 5 minutes. If you boil longer, there is a risk to "digest" the gum. Remove the caps from the water with clean tongs or boiled table forks. Lids-twists can be processed in the same way.

Important recommendations for sterilizing cans at home

I propose to begin the topic with a description of important recommendations on the preparation of containers, and then proceed to the methods of heat treatment.

  • Before you begin the process of processing carefully inspect the container. It should not have any chips and cracks. You should also carefully check the neck. It may also be small chips, which you can immediately and not notice. Such containers should be postponed. For use in this case, they are not suitable.
  • All tare should be thoroughly cleaned with soda or dishwashing detergent before treatment. You can also wash it in the dishwasher. Means for washing at the same time is used that which you use always.

  • Special attention should be paid to the neck of the container. Often it shows rusty drips and the most severe pollution. This should be laundered.
  • After washing the container with the means, rinse it with a large amount of running water to wash off any abrasives and chemical compounds remaining on the walls.
  • If you use plastic covers, they should also be washed in soda solution, then boiled over, or it is better to warm them for 10 minutes in water at a temperature of 80 - 85 degrees.
  • Metal screw-up and screw caps with rubber bands should be boiled in water for at least 10 minutes.

  • Tin covers for screwing using the machine are disposable, and screwing can be used several times.
  • Before using reusable covers, check their integrity. The inner layer should not be damaged, it should not be any scratches, stripped layer of a specially applied protective food layer.
  • If the lid is opened with a special opener, then it usually presses the side edge in one or two places. Such covers cannot be used for further use.
  • After sterilization, invert the containers and put them on a towel so that the glass is water.
  • The fabric or towel on which we place the container should be clean, preferably ironed on both sides.
  • Banks, it is desirable to sterilize no earlier than two hours before the start of rolling conservation.

  • Before putting the products in the tank, try not to touch the neck, so that you do not put on it the microbes that you have so carefully disposed of.

How and how many minutes to sterilize the jars in the microwave

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

In each of them pour a lot of water, it is enough that the layer was no higher than two centimeters.

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

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

It happens that the container is large, and it 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 time and warm it.

After the time has elapsed, remove the container from the microwave, rinse the walls with heated water and pour out. Capacity to turn, and put on the neck on a towel to drain water.

Sometimes they ask the question: “Can we put the container in the microwave without water?” Glassware without water will heat up and burst!

Covers in the microwave also can not be placed. They are made of such materials that it is forbidden to heat in a microwave oven.

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

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

You can not just lay in the oven gum from the covers. They are deformed by exposure to high temperature, and will no longer be able to perform their basic functions.

How to do? Thoroughly rinse the container and put it on the pan neck up. If the capacity is large in volume, then it can be laid on its side.

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

The aging 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 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. The oven can be turned off and the container allowed to stand so that the cooling process is not so fast. Otherwise, the glass may just burst.

Take out with a tack, otherwise you can get burned.

Glass does not like sudden changes in temperature.

Method and time of sterilization of conventional and 3-liter steam tanks

This method is probably the oldest and most used. When there were no microwaves, no steam boilers, or other equipment, they were processing the container in this way.

It is also simple, but somewhat longer than the previous one. You will need a saucepan, and something suitable from above: usually it is a colander, a mesh lid, a grate, or special devices for cans.

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

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

And a record holder for warming up a 3-liter pot. Holding it for a couple takes 15 minutes.

Steaming glass jars with a kettle

There is such an old way to warm up a couple. It is now very few people use, but however the method has not ceased to exist. If there is no pan on hand, and even less a lattice, or a colander, then you can boil water in a kettle, or on it.

Capacity should be put on his nose with a neck, bring 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 the glass container in the opening of the kettle neck down, as if it is a lid. This method is good when the container is large, and you simply cannot wear it on the nose.

Processing time is 10 - 15 minutes. Also, as warmed up and in the pot.

How to sterilize the container in a saucepan in boiling water

And what to do if there is only a pan, and there are no special devices for installing them at the top?

You can handle 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 hold the container in it for 10 - 15 minutes.

Then gently. with a towel, in order not to get burned, remove them from the pan and put them on another rag with the neck down so that the water flows.

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

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

Sterilization with boiling water

This method is good when you need to process one or two banks. I do not want to waste time and sterilize them in the oven or other equipment, and also do not want to heat the water in a saucepan or a double boiler.

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

I'll tell you how it is used.

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

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 pushed under the bottom of the container. In this case, do not lower the spoon inside. But pour boiling water should also be very thin stream.
  • For the best effect, you can cover it with boiled lid and leave to process for 10 minutes.
  • Then pour hot water over the container walls, just chatting it from side to side, drain the boiling water, and place the container down on a clean towel. Let the water flow and dry.

This method has one drawback. In the absence of experience, and non-compliance with 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 burst in place of the line of boiled water poured.

Although it may also burst for another reason - if you do not notice a small crack on the walls, or a chip. But in this case, the container is not sorry. It would be worse if they had not seen and twisted the blank into it.

The method of processing glass containers in the home dishwasher

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

Of course, when washing, it reaches an approximate temperature of only 70 degrees, 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 precisely known 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 should be not lower than 60 degrees and the machine is turned on, as usual.

At the same time, no means to wash do not need to download. If you remember, when washing cans, we used the agent.

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

How to handle the container in the double boiler

In fact, this method is not much different from the one already described, where we tare the tare in a pan, placing it on a wire rack.

Here the principle is the same, only the mechanism is somewhat different. Pour water into the lower steamer pan. Place the containers on the grill provided and, after boiling, heat the container for 15 minutes.

Then put on a clean towel and allow water to drip out and dry.

How to warm the banks in the slow cooker

Once we have another great assistant, it can be used for the task. Now I will tell you how to do it.

  • As always, let's start with washing the container. This is the first stage and we don’t skip it in any way.
  • Then we need to wash the bowl of the slow cooker in the same way. As a rule, it can keep extraneous odors from the food prepared there. And it is desirable to get rid of them, so that the container does not take in itself these odors during processing.
  • Wash the grille, which is included. It is designed for steaming.
  • Then pour 3 cups of water into the multicooker bowl and install the grate.
  • Expose the container neck down as much as fit. In this case, we are not trying to close the lid, it is clear that this will not be possible.

  • Install the program "Steaming". If there is no such program, you can first turn on the “Soup” or “Baking” mode. And after the water begins to boil, transfer the program to the "Quenching" mode.
  • After boiling water, treat half-liter containers with steam for about 7 - 10 minutes, liter - 15 minutes.
  • Remove containers and place them face down on a clean towel.

Here is such a simple and fairly simple way.

A simple way to process glass containers with potassium permanganate

I’ll say right away that I don’t use it in this way, although it does take place. It is very simple, and does not even need any separate description. But we will give him a few words.

Tara rinse 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 over all the walls and, most importantly, the neck.

Then drain the pink liquid, and put the container on a clean cloth to drain excess water.

Multiple glass containers can be processed in one portion.

How to sterilize preserved preforms for twisting for the winter

This is also a very important point in the canning process. Perhaps, almost the most important, therefore we will stop on it in more detail.

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

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

During pasteurization, 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 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 heat, and the products practically do not change their taste.

Sterilization of conservation at home is carried out at a temperature of 100 degrees, that is, during boiling.

For some foods, 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 an easy way - you just need to add 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.

And now let's consider the general principles of the whole process.

1. Cooked fruits, vegetables, salads, billets, etc., should be placed in glass containers very tightly so that air pockets or air bubbles do not remain.

2. To do this, firmly press the preservation spoon. If there are still bubbles, try to release them with a knife or spoon, gently lowering the tip on the edge of the can.

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

Oxygen contributes to the proliferation of bacteria and microorganisms, therefore it should not be allowed to remain in canned food.

4. Чтобы стекло не лопнуло при закладывании горячего продукта, или при заливке его сиропом, или рассолом, класть горячий продукт следует понемногу, а наливать жидкость маленькой струйкой.

5. Сразу же после закладки и заливки в тару необходимых компонентов, или салатов ставьте их для тепловой обработки в кастрюлю. По правилам это время не должно превышать более 30 секунд.

6. Take the pot large and deep, so that you can put several containers in it at once.

7. Put the filled cans should not be in boiling water, but in hot water. Water temperature can be from 30 to 60 degrees.

The containers should be covered with lids, which should not be opened during the entire heat treatment period.

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 touch the bottom of the pan, where the heat is very fast from the fire.

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

9. After you put the filled container in the pan, add enough water to it to reach the container shoulders. Before the neck in this case, there is only 1.5 - 2 cm.

10. When the water boils, the fire should be reduced and adjusted so that it does not boil, and thus does not flood inwards. This is where the boiling point should be regulated, as explained above.

11. Warming 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:

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

Liquid products can be sterilized in just 10 to 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, the boiling time is reduced, 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 longer it takes. Usually, when writing recipes, this moment also does not remain without attention.

13. At the end of the process, the banks are removed with the help of special tongs one by one, placed on a rag and tightly twisted.

It is necessary to get them very carefully and carefully. Ensure that the cover does not open. If this happens, they should be added to the brine or marinade right under the neck, and sterilized again. Time can be reduced to about 10 to 15 minutes.

14. Then it should be installed on the towel with the neck down, they should not come into contact with each other.

Sometimes you should cover them with something warm, this should be done when it is necessary to prolong the thermal effect. And sometimes you need to quickly cool the conservation. In this case, we do not cover the container with anything warm.

These moments are always prescribed in recipes, well, or must be prescribed in a mandatory manner.

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

We will not miss such an important moment as the selection and preparation of containers.

1. For harvesting preservation at home it is best to use containers of not very large volume, especially when it comes to salads, appetizers and caviar.

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

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

But often this conservation does not require sterilization.

But if in a large volume glassware to preserve, for example, a salad, then here begin just huge cons.

  • large containers unevenly heated during heat treatment. Bottom warms up well, and the top - no. As a result, the workpiece may deteriorate.
  • very long heat treatment process.
  • with an increase in this indicator, the appearance and taste will suffer. In addition, many useful properties of the product will be lost.

2. For the preparation of juices it is very convenient to use glass bottles. In them it is 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 their best to close all salads, vegetable snacks, vegetables, mushrooms and various compotes.

4. Screw lids for glass jars are best used for preparing various jams, jam or jam.

5. Polyethylene covers 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 to store such blanks can only be in a cold place - either in the refrigerator or in the basement.

6. Lids for glass bottles are best to have with rubber seals. When the juice cools down, the lid fits tightly against the neck, which will help to create a complete tightness of the vessel.

How to wash and handle all containers and covers is described in the appropriate section above.

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

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

In order to cook one or another salad, sometimes it takes a whole day - you need to wash and clean the vegetables, chop them properly, boil them, put them out so that it is tasty ... on the market to buy - the same time to spend.

And now imagine that after such work and time spent, your preservation will swell up after two or three weeks from the moment of preparation. And even worse just blow up to the ceiling, smearing all the wallpaper.

And you know why? The answer is simple, like two and two - we could not, or were too lazy to follow all the necessary rules. As a result, could not create or maintain sterility. As a result, fermentation began inside the conservation, and this was a pitiable result.

Therefore, before you begin to engage in any workpieces, be sure to read this article. At first, not everything is possible immediately, remember, and you will have to return to the description several times. Then, with the acquisition of experience, everything will be done already on the machine.

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

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

Well, simply, all this is very tasty!

So, friends, cook and eat for health!

If you have any more interesting and most importantly, tested methods of preservation of blanks, or tips on their storage, write in the comments. Let people read and learn. And may everyone always cook tasty and healthy food!

Preparing dishes for sterilization

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

Before making jams and pickles, it is recommended to follow a few simple rules.

  • You should carefully examine the banks for the presence of cracks or chips. If the neck is chipped, then it will certainly cause the lid to swell up and break. During pouring into the boiling water tank it may explode.
  • Undamaged banks rinse thoroughly with warm water and detergent. Dry the container usually with a towel or simply leave to dry on the table. Sterilize only dry jars.

Microwave sterilization

To correct sterilize banks 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 W. As soon as the water in the banks begins to boil, steam appears, destroying all bacteria. It should be remembered that glass containers can burst without water.

If you need to sterilize three-liter jars, then they poured a glass of water and put it on its 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.

Dishwasher sterilization

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

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

Sterilization in water

One of the classic can sterilization methods is boiling.

  • To do this, use a large pan, which must be filled with water to 2/3 volume.
  • In it put the banks filled on a neck with water. They should not touch each other, therefore gauze is placed between them.
  • Then turn on the stove and bring the water to a boil. Covers are often sterilized with the container.

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

Sterilization in a multivariate

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

After that, the lid should be opened, put the jar neck down and begin to sterilize it in the mode of "boiling" or "double boiler" for 5 - 7 minutes. The end of the process is determined by condensation, which begins to flow along the walls. After this, the containers are removed and filled with the blank.

Sterilization in convection oven

To sterilize jars in a convection oven, it is necessary to remove unnecessary items such as gratings, stands, etc., from it. Only the bottom 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 convection oven should be located in such a way that they are freely located there. The stove is covered with a lid and a sterilization mode is selected. At the end, very carefully take out the container, so as not to burn yourself.

Banks in convection oven should be sterilized at high temperatures of 120 to 150 degrees. It is in this case that all pathogenic bacteria are destroyed. They are processed on average 10 - 15 minutes, but if the packaging is of a small volume, then 5 - 9 minutes are sufficient.

Sterilization covers

Just like banks, caps before sterilization clean and check for scratches, nicks or rust. If they have threads for tightening, they need to be updated annually.

Clean lids are immersed in boiling water for 3 minutes or sterilized in an oven with cans. It is forbidden to handle metal covers in the microwave, as this may damage it.


Many mistresses are not sure in double or triple fill quality when preserved, so they resort to pasteurization. In other words, the jars are sterilized along with the blanks. This is usually required for the preservation of mushrooms or cucumbers.

  • Pasteurization requires bulk pan with a wide bottom.
  • If the capacity is three-liter, then use enameled pelvis.
  • At the bottom of the pan set a wooden lattice or put a thin towel, and put the jars with blanks.
  • The container neck should be covered with lids, but not twisted.

The pot is filled warm water so that it does not reach the neck of a can of about 5 cm, and put on fire. The pasteurization time is usually 15 to 25 minutes. The pasteurized container is taken out one by one from the water and immediately rolled up, then 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 steaming banks in different ways:

  • With a simple kettle. They put the prepared jar on the spout of the kettle, and while it is boiling, sterilized. It will take 10 minutes to disinfect a liter jar, a three-liter jar - 15.
  • With the help of pots and sieves. Pour the floor of the pot of water and bring it to a boil. A metal sieve is placed on top of the pan, and banks are placed on top of them with their neck down.
    Perhaps some people still have special covers with one or more slits for the neck. It is more convenient to install cans on them, and the hot air does not go into the environment.

Pros: quality, availability.

Disadvantages: inconvenient to remove the cans from the kettle or sieve, the risk - you can burn yourself.

Boiling is the most common method of sterilizing containers.

A wooden plate, a towel or folded gauze is placed on the bottom of a spacious, deep pan, glass containers are installed upside down, filled to the brim with water so that the jars are completely submerged, and boil for about 15 minutes.

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

Advantages: efficiency, it is possible to sterilize at the same time as many cans as will fit in the chosen saucepan, together with the container you can boil the lids.

Disadvantages: it is inconvenient to remove hot cans, hard water can cause the formation of salt sediment on the walls of the container.

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

The temperature in the process of heating 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 may burst during a sharp temperature dissonance.

Pros: temperature in the oven is higher than that of boiling water, spaciousness.

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 do not forget that the microwave warms the food or liquid, so pour a little water into each jar so that it rises about 2 cm above the bottom.

Important!It is impossible to warm in a microwave container without water and metal objects - covers!

In a microwave oven with a capacity of 800 watts, the capacity will become crystal clear in just 5 minutes.

Tip! Three-liter jars do not fit in standard household microwave ovens, try to lay them on one side.

Advantages: simple, very fast and conscientious.

Disadvantages: caps should be sterilized separately, limited capacity.

In a double boiler

Steamer is an extremely useful household appliance. 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 in the double boiler with the neck down. You can right along with the lids, but not on the banks, they must be open!

For one-liter cans it will take 15 minutes of operation of the steamer in the cooking mode.

Pros: speed, ease.

Minuses: It is inconvenient to handle a large amount of packaging, only for small cans.

In the multicooker

Another innovative method! Banks are installed on a stand for steam boiling upside down and heat up for 10-15 minutes depending on the size in the “steam” mode.

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

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

In convection oven

Convection oven can also serve you a service when canning food. Banks for sterilization are installed on the lower grille, some water is poured into them and heated for 15 minutes at 150 ° C.

Pros: speed, no need for control.

Disadvantages: a small number of simultaneously processed containers.

In the dishwasher

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

Covers can be placed there too.

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

Minuses: very low temperature, which means that part of the microbes can survive. It is better to use ordinary steam.

3 stage: sterilization of covers

Like cans, caps are checked for cracks, damage and rust. As a rule, threaded caps require replacement annually.

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

If you sterilize the jars in the oven, put them in there with the lids. But in the microwave can not put metal objects.

Stage 4: re-pasteurization

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

Pasteurization will require a roomy pot, preferably with a thick bottom. Если тара слишком объемная, воспользуйтесь тазом.

The bottom of the selected container is covered with any cotton cloth or a wooden board is laid, prepared cans are placed on top, the lid is not tightly covered.

Further, the free space of the tank is filled with water to the very top, but water should not enter the banks. Boiling time depends on the recipe of the billet and ranges from 10-30 minutes.

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