2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The quality of canned meat largely depends on strict compliance with the rules of canning. At home, the meat is canned in glass jars.
It is good to use jars that hold no more than one liter. Before canning, the jars should be washed very well with hot water and left to dry on a towel with the bottom up so that no dust gets into them.
The meat is placed in the jars raw or after preliminary heat treatment. The minced meat is placed in the jars immediately after finishing its processing, while it is still hot.
Fill jars to the brim, but do not overfill with meat or sauce. The level of what is placed in the jar should be two centimeters below the edge.
The sliced meat is poured with hot sauce, separated during stewing or frying. A broth of bones, cartilage or skin is prepared for pouring raw meat.
If the cap does not fit snugly on the edge of the jar, air can get inside and then even well-sterilized cans can spoil.
The tightness of the closing of the jars is usually checked as follows: the jars are immersed in hot water and put on the stove to boil.
Observe whether air bubbles come out of the caps. If there are bubbles, then the jar is not tightly closed.
In the process of sterilization, air is released from the jars, as a result of which an airless space is created between the contents of the jar and its cap.
After sterilization when the jars cool down, the volume of their contents shrinks, the external pressure on the cap increases and it adheres tightly to the neck of the jar.
The jars of meat are sterilized in a suitable container, filled with water two fingers above the caps and at a temperature of 100 degrees. The sterilization time for raw meat is longer than for pre-processed meat.
The heat-treated meat is sterilized for about an hour, and the raw meat must be sterilized for two hours.
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