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The canning process is not only an exciting and interesting creative activity, but also a good way to significantly reduce the number of nerve cells. This happens especially often if in preparation for working with blanks they are treated irresponsibly without checking the quality of the devices used. The ceiling and basement walls, covered with mouth-watering adjika or aromatic jam after the explosion, are evidence that a gross mistake was made during the preparation of preservation. Most often this happens due to poor-quality preparation of glass containers. How to do this in order to enjoy delicious marinades, pickles, jams all winter?
Especially popular among housewives are ordinary tin lids. Their main feature is low cost. This is especially important if there are a lot of blanks for the winter. Also, metal lids are easy to use, great for many types of cans, perfectly seal containers.
Good reviews have earned and screw iron covers. Reusable use is the main characteristic of such a device. It is worth noting that ideally they clog banks only 4-5 times.
Pre-treatment before canning begins, is as follows - the covers should be washed well with warm water and soda. Why do this? Often, threaded covers are not sold in packages, but in bulk, dust can collect on them, which will necessarily affect the duration of storage of the contents.
After washing, the lids must be sterilized.
Make it easy:
Before the procedure, do not forget to remove the gum: from contact with boiling water, they quickly deform and become unsuitable for further use.
Before you take up the pleasant process of sending vegetables and fruits to banks, you need to decide how much capacity you need.
In small jars (0.5 and 1, or 0.7 l) it is convenient to send for long-term storage jams, jams, seasonings or sauces. Bulk containers (1.5 and 3, or 2 l) are perfect for preserving pickled vegetables or stewed fruit.
Banks must be carefully inspected. First, take a look at the production date (it is most often knocked out at the bottom). Every year, the risk of damage to glass containers in the form of chips on the neck increases. They allow destructive air for conservation, and can also cause further damage to the seaming machine.
It is not recommended to use glass jars with a thick seam. Quite often, it goes to the neck, which makes capping difficult. Also, when using the seaming machine, the seam may burst, glass fragments will spoil all the contents and will have to be thrown away.
You can use Eurobanks to roll up jam or your favorite seasoning. Now there is a large selection of such containers of non-standard shape, it not only remarkably stores the contents for a long time, but also looks very beautiful on the shelves.
If possible, it is better to purchase any device in Auchan - a specialized store. In it you can find everything for preservation - different types of cans or lids, a reliable seaming machine, tongs or grippers, other improvised devices.
Regardless of which jars are needed for canning, they must be prepared carefully so as not to later find out why the marinades cooked with such difficulty.
The first stage is a careful inspection of the container. This will help identify cracks, chips, other damage. During heat treatment, such containers will inevitably burst and all the work will go down the drain.
The next step is to clean the containers. It is necessary to remove the remains of previous marinades or jams, if any. It is better to wash the jars with hot water with the addition of soda - it will perfectly help remove the smell, even if there was fragrant sausage with garlic in the containers before. For such purposes, you can use any detergent for dishes.
After preparation, you need to rinse the container several times under running water.
Some housewives use only boiled water to wash containers. This is not necessary, scalding with boiling water can be applied, the result will be no worse. Use boiling liquid carefully, glass jars can be damaged. After scalding, the containers can also be sterilized. If the jars are small, an ordinary microwave oven will help to cope with such a responsible process. It is better to send a container for several liters to a hot oven.
Resourceful housewives learned with the help of a teapot to prepare cans for canning. To do this, open the lid, pour water, place the jar on top with the neck down and turn on the device. Such a process replaces the time-consuming scalding: steam from boiling liquid does an excellent job of this.
The container is filled with delicious preservation, it remains to properly seal the jars. The main role here is played by covers and a seaming machine.
Close containers by swirling skillfully, the first time not everyone gets it.
Regardless of how the glass jars were corked - with a key or a screw cap - you need to check the quality of the cork. How to do it?
Corked banks must be turned over immediately. If something is done incorrectly, the contents will begin to leak out slowly, signaling that it is better to tighten the lid or replace it with a new one.
Another important point: after capping with your fingers, try to turn the lid on the jar. If it rotates on its axis, the quality of seaming is poor, it is better to change the device. You should not neglect such simple rules: it is better to repeat the process several times than after a while throw the spoiled contents of the cans into the bin.
Properly prepared cans and lids will help preserve your favorite conservation for a very long time. Do not neglect the basic rules of preparation, then the mood will not disappear at the sight of spoiled products, and the time spent in the kitchen will not be wasted.