Why half an hour to sterilize the jars before mortgaging of unsterile vegetables and fruit? In what cases it is necessary and it isn't necessary to spend expensive gas or electricity and the forces for sterilization of cans? These are very interesting questions which don't come to our mind. We do as we were taught by our mothers and grandmothers.
Quite often we preserve at dachas where we use for this purpose electricity or gas in cylinders which should be bought, filled and brought still. Sterilize the jars in various ways: boiling, on couple, in the microwave oven. Then in these banks, we stack obviously unsterile vegetables (it isn't possible to wash them from bacteria) unsterile hands. Expenses of our forces, money for useless sterilization vanish in vain. A part of preparations spoils, without having reached to the house. Often, spilling the boiling product on sterile banks (jam), we receive then growth of a mold. From a dispute of fungi it is almost impossible to get rid. The surplus of sugar or fractional sterilization can suppress them.
How to minimize percent of the spoiled house preparations?
The most reliable sterilization - finishing when products are finally laid in banks and are polugermetichno closed. Then, having brought contents to the boil we will kill all bacteria. Having blocked banks after sterilization and having turned them, we won't allow new bacteria to get inside and to breed. Well even preparations without preservatives, for example by puree for children who do without addition of sugar and salt will be stored.
Not all preparations can be sterilized boiling. It isn't necessary to sterilize that it is impossible to subject long subsequent sterilization. For example, pickles and tomatoes. But these preparations don't require preliminary jar sterilization too. As a rule, such preparations will be sterilized by triple filling of boiled water or marinade. Besides, vinegar which in itself is the stabilizer and interferes with reproduction of bacteria and other preservatives (salt and sugar) is added to marinade. Covers of la of any preparations should be boiled always.
Sterilization of preparations steam
The most economic way of sterilization. Banks should be corked with a cover. Then they should be established in the deep capacity (pan) of such volume that height of cans didn't prevent to close a cover. It is impossible to put them closely, otherwise can burst. Usually, put the newspaper on a pan bottom or a rassekatel and pour a little water. Water begins to boil quickly. There is steam which sterilizes the jars. Their contents heat up and begin to boil. For 600-800-gram cans there are enough minutes 20-25 if these contents were hot prior to sterilization. It is necessary to watch water level in a pan that it didn't boil away in process. It is necessary to add accurately (better boiled water), without getting on banks.
Separately it would be desirable to stop on liquid varenyakh-five-minutes. Sometimes there is no wish to uvarivat berries, but such preparations badly stand, often wander. Disputes of fungi it is difficult to kill in house conditions. It is recommended to pour jam on banks and to sterilize them 2-3 times in the above-stated way, allowing to cool down completely to banks. During cooling the disputes of mushrooms become more active and the subsequent sterilization kills them.
It is heavy to change the habits, but it is enough to understand the principle of conservation and preservation of preparations to reconstruct and learn to save the forces, time and money.