2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Fruits and vegetables retain their nutritional composition, vitamins, natural taste, aroma, color and appearance for the longest time when preserved by sterilization. They are sterilized in hermetically sealed glass jars or boxes made of white tin.
Glass jars, which are closed with a manual stopper and those with screws, are more suitable for home sterilization. In order to prepare complete sterilized cans it is necessary:
1. Fruits and vegetables must be perfectly fresh, if possible picked on the same day, healthy and in appropriate maturity;
2. The jar should be filled up to 1.5 cm below the upper edge of the neck;
3. The filling is hot;
4. The water in the sterilizer should be preheated to 10 ° C above the temperature of the jars so that it can boil for 20 minutes;
5. The jars should be insulated from the bottom of the sterilizer by a wooden or metal grill, and from the walls of the vessel - by boards or towels. The jars do not need to be isolated from each other;
6. If the water is heated with a pressure cooker, it is not necessary to insulate the jars from the bottom and walls of the vessel. The heater must be insulated from the container and the jars, not touching them;
7. The time determined for sterilization shall be taken into account from the moment of boiling of the water in the sterilizer;
8. After sterilization, cool the jars to 40 ° C for no more than 20 minutes, pouring a shower of cold water over them. They will not burst if the water above them is 5-6 cm.
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