Blanks for the winter, or How to properly sterilize cans with salad?

Preserving is not a complicated process.However, when starting work, you must clearly understand that any deviation from the rules can lead to a deplorable result. In order for the product to be stored for a long time, the packaging must be perfectly clean. If it is necessary to preserve some salad, then the dishes for this must be prepared in a certain way. You need to know clearly how to properly sterilize cans with salad. Typical glass containers during the whole process, as a rule, are treated twice. First it happens in the preparatory phase, and then at the very end before the sunset.

Starting with cleanliness

Preliminary sterilization can be carried outin two ways: dry and wet. Banks are thoroughly washed under running water, and then further processed with an increased temperature. For wet processing, glass containers are poured into a wide pan with water, boiled in it for 10-15 minutes, and then dried in a natural way. For dry processing, they put in the oven (preferably with a neck down) and stand there for 10 minutes at a temperature of 160-180 degrees. Then turn off the oven and leave the jars there until they cool down to about 90 degrees. The second option is more convenient, since it requires less labor. But both are suitable for home use and show how to properly sterilize cans with salad in the first stage of the canning process. If desired, the oven can be replaced with a microwave oven or aerogrill. In this case, the processing time will be reduced to 5-7 minutes.

As can be seen, it is not at all difficult to understand howcorrectly sterilize cans with salad. You can choose for themselves the most appropriate way and safely get to work. Some housewives still neglect this procedure. In this case, no one can give a full guarantee of quality canned product. So it is better to carry out the requirements and follow the sequence of how to properly sterilize the jars with salad.

Cleanliness at the end of the process

Next comes the time of products.After the end of cooking or pre-processing, the finished products (salads, vegetable mixes, assorted, juices and others) are neatly folded into treated containers. Now comes the second stage of the final sterilization of blanks. Some landladies do without it and immediately begin to roll the cans. But experts advise not to simplify your work and not save time at the expense of quality. By analogy with pretreatment, there are several options for how to sterilize cans with salad. Most often, the glass filled container filled with the product is covered with a lid and placed in a wide container with boiling water. Liquids should be so much that it does not reach the shoulders of the cans. At the bottom of the tank is better to lay some fabric, so that when boiling glassware does not burst. Sterilize the jars in this position on a small fire for 15 minutes. Then take them out of the water, tightly cork and turn upside down.

Technology is always safer

In the conditions of production, the question ofHow to properly sterilize salads. In general, the same as in the home kitchen. Only banks with products are installed not on a piece of cloth, but in a special removable grate. In principle, the same grating can be used at home. In this case, there is no need to remove the jars one at a time and be afraid that the rest will be digested during the time when the landlady will gently roll the cans one by one. Final sterilization, as well as preliminary, can be carried out not only in boiling water. A similar procedure can be carried out in the oven at a temperature of 110 degrees. Banks with a capacity of 1 liter should be processed for about 20 minutes, and a smaller size about 10 minutes. In conclusion they are carefully removed, rolled up with metal covers, turned over and set aside for cooling. The products processed in this way will be absolutely safe and can be stored even at room temperature.