For many hostesses topical issue of winter preparations and, in particular, question of sterilization of cans. If earlier the jars were sterilized over steam, then now it can be done easily in an oven or the microwave. But whether sterilization of cans is so necessary? Or nevertheless it is possible to do without it?
The jars are sterilized to kill all microorganisms and bacteria which in the subsequent can lead to fermentation of products, their souring or emergence of a mold. Without a doubt, better nevertheless to sterilize the jars. So house preparations will stay much longer and the risk of their fermentation will be reduced to a minimum. But even long preliminary sterilization of cans won't give 100% of a guarantee of what in the winter of bank won't blow up. Here an important role is played also by products.
Whether it is so possible to do without sterilization? If for the winter you roll up fruit or berries compote, then it is absolutely optional to sterilize the jars. As practice shows, it is enough to boil syrup, to fill in it in bank with the fruits or berries laid in it, to wait for minutes 15, then to merge syrup back in a pan, again to boil, to fill in once again in bank and to roll up. The bank should turn upside down and to wrap up for day in a blanket. The compotes which are rolled up thus perfectly stand not one year. At such way he isn't charming to sterilize the jars over steam at all, but nevertheless before putting in it fruits, the bank needs to wash out well with soap or with soda, to rinse and dry up.
As for jam, here everything is ambiguous. But for secure it is better for bank to sterilize over steam or in an oven. So jam will definitely not begin to ferment. Some sterilize already rolled up jars, having put them in a pan with water. Such way is good too, it gives a big guarantee that house preparation won't deteriorate over time.
Lecso, various hot salads close only in the sterilized banks. Time of sterilization has to be 15-20 minutes, it isn't less.
Banks under cucumbers and tomatoes can be not sterilized. They are filled in with a hot brine and put to the dark place for 3 days then the brine merges, boiled and is again filled in in bank. At such method the sterilization isn't necessary and there are cucumbers all winter.
Sterilization of cans is desirable, but optional process. It is worth understanding that everything depends not only on the can and a cover, but also on products. The period of storage can be prolonged, having put segment of a lemon or more sugar in bank if it is about jam or compote. If you are afraid for the preparations, then, of course, it is the best of all to sterilize previously banks, it will give to confidence that the products won't deteriorate, and in the winter you will enjoy a tasty and useful pickles, cookings, compotes and marinades of own preparation.