How much to sterilize liter jars. How to sterilize jars: ways to sterilize empty jars and blanks

For every housewife, the summer-autumn period is marked by the blockage of fruits and vegetables for the winter. Conservation is an exciting and at the same time time-consuming process that takes a lot of time and effort. So that the efforts spent are not in vain, you should carefully prepare for it: choose high-quality products, wash and sterilize jars.

The latter should be given special attention, because it depends on how well the jars are sterilized whether the preservation will last for a long period of time. Of all the methods of sterilization, the most popular is sterilization in the oven.

Why sterilize jars

Although the process of sterilizing jars cancels a lot of time, you can’t do without it. This is explained by the fact that during the storage of glass containers, certain organisms and bacteria are formed on the inner surface, which will begin to actively multiply in already clogged jars. Cloudy brine, swollen or torn lids will testify to this. To avoid this, glass jars must be heat treated.

Before starting sterilization, do the following:

• Inspect jars for cracks and chips. If they are, it is impossible to preserve - the banks may burst;
• Fill jars with warm water and leave for a couple of hours. This is done so that all pollution is better behind their walls;
• Wash jars thoroughly. Particular attention should be paid to the neck, as a lot of dust collects there. It is best to wash canning jars with baking soda and a new foam rubber sponge.

Should jars be wiped dry before sterilization? Here everyone chooses for himself. If time allows - wipe, if not - you can put wet containers in the oven. The difference lies only in the position of the cans: wet ones are placed upside down, dry ones upside down. After these procedures, the jars can be placed in the oven.

Oven sterilization rules for empty jars

Sterilizing jars in a gas and electric oven is the easiest way, which has been tested by many women for many years. The advantage of this method is that you can prepare several cans at a time. But due to the fact that the banks should not be in contact with each other, it is important not to overdo it with their number. One batch can be sterilized:

• three-liter - 5-7 pcs.,
• liter 9-11 pcs.,
• half-liter - 11-13 pcs.

It is important to remember that jars are placed only in a cold oven, they must be heated together. The temperature should not be brought to the maximum marks, first you can turn it on at 100 degrees and gradually bring it up to 180.

You can expose jars both on a baking sheet and on a wire rack. At the same time, iron lids for twisting can also be put in the oven. They are placed on the second baking sheet and set a level lower.

How long does it take to sterilize jars in the oven?

• 3 l - 20 minutes,
• 1 liter - 15 minutes,
• 0.5 l - 10 minutes.

After the required time has passed, you need to turn off the oven and open its door in order to release hot air and allow the jars to cool slightly. Stock up on rag or silicone potholders, a clean waffle towel, as it is better not to touch hot jars with your bare hands.

Put the sterilized jars on the table, cover with lids and leave until the food is laid.

Rules for sterilization in the oven of jars with blanks

Popular recipes for preserving vegetable salads or jams provide for the sterilization of products already placed in a jar. How and at what temperature should filled jars be sterilized in the oven? The algorithm of actions is as follows:

1. The washed, empty container should be sterilized in the manner indicated above. Many do not do this, and put the products in clean, but not sterilized jars. But in order to kill all microbes, and not worry about the future fate of the blanks, it is advisable to warm the tanks in the oven;
2. After warming up, you need to let the jars cool and put the products in already cold containers;
3. Filled jars are placed in a cold oven and lightly covered with sterilized iron lids;
4. Whatever the capacity of the container, the heating temperature of the filled cans should not exceed 100 - 120 degrees;
5. The amount of time it spends in the oven depends on the size of the jar. How much is it?

• 3 l - 30 minutes,
• 1 liter - 20 minutes,
• 0.5 l - 5-10 minutes.

When the right time has passed, the jars are taken out and immediately rolled up with a lid.

A few important points about canning

1. Rolled cans should be checked for leaks. To do this, immediately after the last turn of the seamer, the jar is placed on a towel with the lid down. If a leak is visible, the jar is not rolled up tightly;
2. To prolong the sterilization process, sealed jars are wrapped on all sides in a warm blanket. In this state, they are left to cool completely. Approximately this process takes 2-3 days;
3. When the jars have completely cooled down, they must be stored in a dark, cold place: a cellar, a balcony, a kitchen drawer located away from the battery and stove.
4. The optimum storage temperature for preservation is an air temperature of +4 to +10 degrees.

The process of sterilizing jars in the oven is the most gentle for housewives compared to other methods. A preheated oven will not raise the overall temperature in the room and will not catch up with steam, which is important in the hot summer period.

The surest way to preserve vegetables, berries and fruits for a long time is to preserve them. But in order for this process to go smoothly and without overlays, you need to place the prepared ingredients in absolutely clean jars. After all, a huge number of microbes live on their surface that can cause fermentation in a pickled product, which will lead to its deterioration.

Based on this, we can conclude: competent sterilization of jars at home is an essential condition for the preservation of mouth-watering butter, crispy mushrooms, juicy tomatoes and other goodies prepared with love.

The acidic environment that we create for salting is optimal for the reproduction of harmful microorganisms.

During sterilization, water is heated above 100 ° C, and at this temperature all microbes die. Violation of this process and the start of fermentation are manifested by swelling of the lids and turbidity of the brine.

Stage 1: preparation of jars for sterilization

The following simple steps will help you avoid incidents while canning food:

• Be sure to inspect the cans for chips and cracks. Even through a small chip in the neck area, air will enter the jar, which will lead to spoilage of the product, swelling of the lid, and possibly its failure.
  A damaged jar may burst when interacting with boiling water.
• Wash the detergent jars thoroughly and then dry them. Sterilizing wet jars is not recommended.

Stage 2: sterilization of jars

Since progress does not stand still, the list of sterilization methods is constantly updated. Consider 8 of the most simple and interesting methods.

Over the ferry

This is the oldest way that has come down to us from grandmothers. However, it remains the most efficient and reliable.

You can sterilize jars for a couple in different ways:

• With a simple teapot. They put the prepared jar on the spout of the kettle, and while it boils, sterilize. It will take 10 minutes to disinfect a liter jar, 15 minutes for a three-liter jar.
• With the help of a saucepan and a sieve. Pour half a pot of water and bring it to a boil. A metal sieve is placed on top of the pan, and jars are placed on top with their necks down.
  Perhaps some people have preserved special lids with one or more slits for the neck. It is more convenient to install cans on them, and hot air does not escape into the environment.

Pros: quality, availability.

Flaws: it is inconvenient to remove the jars from the kettle or sieve, the risk is that you can get burned.

In water

Boiling is the most common method of container sterilization.

A wooden plank, a towel or folded gauze is placed at the bottom of a spacious, deep saucepan, glass containers are placed upside down, filled with water to the brim so that the jars are completely immersed in it, and boil for about 15 minutes.

Banks should not touch each other, so it would be more logical to put gauze between them.

Advantages: efficiency, you can sterilize as many jars at the same time as will fit in the selected pan, you can boil the lids along with the container.

Flaws: it is inconvenient to remove hot cans, hard water can provoke the formation of salt deposits on the walls of the container.

In the oven

This is a type of steam sterilization. Banks are freely placed on a baking sheet and heated in the oven for 15 minutes. They must be wet!

The temperature during the heating process should not go beyond 200 ° C. At the end of the procedure, the glass container is left to cool directly in the oven, since it can burst with a sharp dissonance of temperatures.

Pros: oven temperature is higher than boiling water capacity.

Minuses: the oven warms up for a long time, but this can only interfere with the mass preparation of canned food.

In the microwave

The fastest and easy way container sterilization. But don't forget that the microwave heats up food or liquids, so pour a little water into each jar so that it rises about 2 cm above the bottom.

Important! Do not heat in the microwave a container without water and metal objects - lids!

In a microwave oven with 800 watts, the bowl will be crystal clear in just 5 minutes.

Advice! 3 liter jars won't fit in standard home microwave ovens, try laying them on their side.

Advantages: simple, very fast and “on the conscience”.

Flaws: Lids need to be sterilized separately, limited capacity.

In a double boiler

A steamer is an extremely useful device in everyday life. And even in such a case as the disinfection of cans, she is able to help out her mistress.

All that is required is to place the container upside down in the steamer. You can directly with the lids, but not on the banks, they must be open!

For liter jars, it will take 15 minutes for the steamer to work in the “cooking” mode.

Pros: speed, ease.

Minuses: inconvenient to process a large number of containers, only for small cans.

In a slow cooker

Another innovative method! Banks are placed on a stand for steaming upside down and heated for 10-15 minutes, depending on the size, in the "steam" mode.

Advantages: simplicity, speed of heating the double boiler, quality.

Minuses: Only one container can be disinfected at a time.

In air grill

An air grill can also serve you well when canning food. The jars for sterilization are placed on the lower grid, a little water is poured into them and heated for 15 minutes at a temperature of 150 ° C.

Pros: speed, no need for control.

Flaws: a small number of simultaneously processed containers.

In the dishwasher

This method is convenient in that the dishes can be loaded with pre-wash bases. Banks are simply placed in the dishwasher, the temperature switch is turned to the maximum mark, more than 60 ° C, and the “glass” is washed without any cleaning agents.

Covers can be placed there.

Pros: no need to be distracted, and free time can be devoted to blanks.

Minuses: very low temperature, which means that some microbes can survive. It is better to use an ordinary ferry.

Stage 3: sterilization of caps

Like cans, lids are checked for cracks, damage, and rust. As a general rule, threaded caps need to be replaced annually.

The most convenient way to disinfect the lids is to dip them in boiling water and warm them up. You can pre-boil the floor of a saucepan of water exclusively for this operation.

If you're sterilizing the jars in the oven, put them in there with the lids on. But you can not put metal objects in the microwave.

Stage 4: Re-Pasteurization

Even the highest quality sterilization of jars will not satisfy every housewife. Some need additional safety net and therefore re-sterilize the jars along with the blanks. In canning, this process is called pasteurization.

For pasteurization, you will need a capacious pan, preferably with a thick bottom. If the container is too bulky, use a basin.

The bottom of the selected container is covered with any cotton cloth or a wooden board is laid, prepared cans are placed on top, loosely covered with a lid.

At the end of pasteurization, the jars are removed one by one from the water and immediately rolled up. Until they cool down, it is better to store them upside down.

Steam sterilization of containers (in a water bath) is one of the most common methods of processing containers for preservation. Despite the appearance of various household appliances, many housewives use this method at home in the old fashioned way and, of course, know all its secrets and tricks. In the article, we will tell novice cooks how and how much to steam jars for spinning, and share practical tips.

Today it is easy to find on sale special grates for steaming (as in the photo), with which the sterilization process will be easy and fast. The diameter of such devices is adjustable and it is convenient to use them for pans of different sizes.

Preparation

Regardless of the chosen method of sterilization, containers for preservation for the winter must be selected very carefully:

• carefully inspect the jars - they should not have scratches, chips, cracks and other damage. The slightest defect can lead to glass splitting during sterilization or, which is also very unpleasant, to swelling or tearing of covers during storage. Lids should also be smooth, without scratches and rust;
• Wash the jars and lids with a new clean sponge. It is recommended to use only natural detergents for this purpose - laundry soap, soda or mustard powder. Store-bought gels and pastes contain chemical additives that are difficult to wash off. It is important that there are no rust, streaks or stains on the banks. Rinse containers and lids thoroughly under running water and dry with a clean towel (wet containers can easily slip out of your hands).

Prepare a stack of clean, dry towels, oven mitts, and a kitchen timer ahead of time so you can keep track of the sterilization time.

Steam sterilization

Steam treatment is considered one of the most effective ways to disinfect containers, along with sterilization of containers in the oven. There are several options for carrying out this procedure: over a saucepan (kettle or other suitable utensils), in an electric double boiler or slow cooker, and in a microwave oven. Let's consider each option in detail:

Over a saucepan or other utensil

For steam sterilization of containers, a pressure cooker or a gas steamer is ideal. If you do not have such kitchen utensils, use a regular pan. Fill it 1/3 full with filtered water (if you plan to process many large jars, fill the pot halfway with water), and place a special mesh, flat colander or sprinkler on top. If the pan is wide, an oven rack will do as well. Today on sale you can find a variety of nets and nozzles that allow you to process large cans or several small ones at the same time.

In the photo - special discs-nozzles on the pan. They are easy to use and facilitate the handling of large containers.

Place the prepared clean jars upside down on the wire rack. Bring water to a boil over medium heat. As soon as the liquid begins to boil, reduce the heat so that the boil is moderate. From this point on, you need to time the sterilization. The duration of processing depends on the volume of containers:

The lids can be placed on a grid next to the jars or sterilized separately by placing them in a saucepan of boiling water for 3-5 minutes.

As soon as the sterilization time comes to an end, remove the jars with oven mitts and place them upside down on a clean, dry towel. Grab the lids with tongs and place on a towel. inside down. Before laying out the blanks, the jars and lids must be completely dry.

If you need to process several small jars, you can do this by hand over the spout of the teapot. Pour an incomplete kettle of water, put on the stove and bring to a boil. As soon as steam appears, put the jar on the spout of the kettle and warm it up for 3-4 minutes, holding it with your hand. A large jar is often placed on the neck of the kettle instead of a lid and left for the same amount of time as in a saucepan.

For a good example of steam sterilization, see the video:

This method of heat treatment is very effective, simple and practically does not require additional costs. Cans of various sizes (including containers with a metal clip) and any lids can be sterilized over steam. Of the minuses, it is worth noting the increased humidity in the room, which occurs during prolonged boiling with the evaporation of the liquid, and significant time costs.

In an electric steamer or slow cooker

With the advent of multicookers and electric steamers, the process of sterilizing containers has become much easier.

How to use such equipment:

• pour 2-3 cups of filtered water into the bowl of the multicooker / steamer (you can put lids inside), install the nozzle mesh (container for steaming) and place the jars on it with the neck down;
• turn on the “Steam cooking” program and wait for the water to boil (the lid of the appliance does not need to be closed). You can also first use the "Soup" or "Baking" modes, and after boiling the water, transfer to the "Stew" or "Stew" program;
• process jars depending on their volume from 5 to 25 minutes. The duration of the procedure is the same as over a pot or kettle. After the specified time, carefully remove the jars and place them neck down on a clean towel. Be sure to use oven mitts or a kitchen towel to avoid getting burned by the hot steam.

If your multicooker model does not have the above modes, read the instructions for the device. Choose programs with a cooking temperature of 100-130℃.

Processing containers in a slow cooker / double boiler is efficient and convenient. Of the minuses, it is worth noting the significant cost of electricity. In addition, in order to process a large number of jars of different sizes, you will need a very capacious steamer or repeated procedures.

How to use the multicooker for processing containers, see the video:

In the microwave

Steaming jars in the microwave is very easy and does not require additional equipment. Pour 50 ml of water into the prepared containers and place them in the oven chamber at a short distance from each other. Select a mode with a power of 700-800 W and turn on the device. For processing small cans up to 1 liter, 3-5 minutes are enough, for containers with a volume of 2-3 liters it will take 5-6 minutes. As soon as the water boils, turn off the microwave and leave the jars inside for 1-2 minutes to steam and cool a little. Remove the containers with oven mitts, drain the remaining water and place to dry on a clean, dry towel with the neck down. For more information about sterilizing containers and jars with blanks in the microwave, read our article.

Microwave processing is fast and convenient, but has significant disadvantages: microwave ovens cannot sterilize lids, cans with a metal lock, and containers with labels that contain metallized elements. It is also worth noting the high cost of electricity.

An experienced hostess tells about sterilization in a water bath and other methods of processing containers for home preservation in the following video:

After reviewing several options for disinfecting cans with steam, you can evaluate the pros and cons of each method and make your choice. We hope that our article will be useful to you. What sterilization methods do you use? Share your experience in

Found an error? Select the text with the mouse and click:

Ctrl+Enter

Do you know that:

Oklahoma farmer Carl Burns developed an unusual variety of colorful corn called Rainbow Corn. The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selection of the most colored ordinary varieties and their crossing.

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to grow fresh vegetables in buckets, large bags, foam boxes filled with a special earthen mixture. Such agrotechnical methods allow you to get a crop even at home.

The novelty of American developers is the Tertill robot, which performs weeding in the garden. The device was invented under the guidance of John Downes (the creator of the robot vacuum cleaner) and works autonomously in all weather conditions, moving on uneven surfaces on wheels. At the same time, it cuts all plants below 3 cm with a built-in trimmer.

Compost - rotted organic residues of various origins. How to do? Everything is put in a pile, a pit or a large box: kitchen leftovers, tops of garden crops, weeds mowed before flowering, thin twigs. All this is interbedded with phosphorite flour, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with foil. In the process of overheating, the pile is periodically stirred or pierced to bring in fresh air. Usually compost "ripens" for 2 years, but with modern additives it can be ready in one summer season.

In Australia, scientists have begun cloning experiments on several cold-weather grape varieties. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

It is necessary to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is as high as possible. The flowers are supposed to be torn by hand, breaking off the rough pedicels. Dry the collected flowers and herbs, scattering in a thin layer, in a cool room at natural temperature without access to direct sunlight.

Natural toxins are found in many plants; no exception, and those that are grown in gardens and vegetable gardens. So, in the bones of apples, apricots, peaches there is hydrocyanic (hydrocyanic) acid, and in the tops and peel of unripe nightshade (potatoes, eggplants, tomatoes) - solanine. But do not be afraid: their number is too small.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes die (and potatoes too), no matter what is said in the description of the varieties (“late blight-resistant varieties” is just a marketing ploy).

It is believed that some vegetables and fruits (cucumbers, stalk celery, all varieties of cabbage, peppers, apples) have a “negative calorie content”, that is, more calories are expended during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

How to sterilize jars in a pot of water, many novice housewives do not know, and How many time this procedure must take place. This is discussed in detail in this article. The information provided will be useful to every housewife, as it will allow you to qualitatively prepare jars for various preparations for the winter, including how sterilize jam jars.

Jars preparation

Important! To wash the jars take a new sponge and brush.

1. Reusable twist caps are inspected for rust and deformation. If there is even a little rust or scratches, it is not recommended to use such covers so as not to spoil the workpiece.
2. Sterilization is carried out with a gradual increase in temperature, as a sharp change in temperature can cause the jar to crack.

Having selected whole glass containers and washed them thoroughly, proceed to the main sterilization procedure. There are several ways, but most often they sterilize the jars in a pot of water.

Process Technology

This sterilization method is convenient to use for small jars with a capacity of up to 1 liter, since during this procedure the jars are placed in a saucepan and kept in boiling water for a certain amount of time (described below).

Having prepared the jars and choosing a suitable pan, proceed to sterilization:

Important! If the glass containers do not fit in the saucepan in height, they can be placed sideways.

This method is very simple and convenient, since it does not require special tools and you can immediately process a large number of cans, of course, if there is a large saucepan.

Steam sterilization over the pan

This is one of the most common methods for preparing jars for canning. For this method you need:

• small saucepan;
• metal grate;
• banks.

Important! The wider the pot in which the water will boil, the more jars will be sterilized at the same time.

The steam sterilization process is as follows:

• Water is poured into the pan, almost to the brim and put on fire.
• When the water begins to boil, a grid is placed on top of the pan. For this, an oven rack or a stand for hot containers is suitable.
• Place the jars upside down on the grate.
• Condensation will appear on the inside of the glass containers, which collects in large drops and flows back into the pan. It is necessary to keep the jars until the condensate washes their entire inner surface.
• Glass containers are removed from the grate with an oven mitt and placed on a clean towel on the table with the neck down.

Important! Lids can be kept in boiling water for several minutes.

Sterilization of jars is carried out for 6-10 minutes. It all depends on the intensity of boiling water. They stay clean for 2 days.

Watch the video! Sterilization of canning jars

Steam cans can also be sterilized inside the pan:

• At the bottom of the pan put a grate or metal lids.
• Glass containers are placed on the grate with the neck down. The main thing is that there is a distance between the bottom of the pan and the neck of the jar.
• Pour some water and put on fire.
• When the water begins to boil, the steam will clean the inside of the jars.

The advantage of this method is that the steam does not rise high and does not increase the humidity in the kitchen. For greater effect, the pan can be covered with a lid.

Watch the video! How to sterilize jars before canning and lids

Sterilization with blanks

Sterilization lends itself not only to empty jars, but also with blanks. Usually, this method is resorted to when canning lecho, adjika and vegetable salads in jars small in size, which are cooked using cooking.

How to to sterilize:

• The hot billet is laid out in washed jars and covered with a lid.
• A cloth is placed on the bottom of the pan and glass containers are placed.
• Warm water is poured so that it covers the jars to the neck, but does not get into the interior when boiling.
• Put the pot on the fire and bring the water to a boil.
• From this moment, 15-30 minutes are recorded.

Important! How much to sterilize jars depends on the volume of the container. For 0.5 l - 15 minutes, for 1 l - 25-30 minutes.

• At the end of the specified time, the container is taken out of hot water with special tongs and roll up the lids.

Many salad recipes for the winter provide for this type of sterilization, since the preparation undergoes additional heat treatment in the process.

There are many ways to sterilize jars, which are based on the use of high temperatures and other electrical devices. You can find out more about in the microwave and in the double boiler on our website.

Conclusion

The shelf life of blanks for the winter depends on the quality sterilization of cans. Therefore, this process should be given special attention. Improperly prepared containers can damage the cans and spoil the blanks.

Watch the video! Sterilization of jars with cucumbers - an original way of sterilization