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How to preserve properly

Vegetables, fruits, berries and herbs intended for harvesting must be absolutely clean. They must be washed thoroughly before processing.

Date:   1/23/2021 6:46:57 PM   ( 10 mon ) ... viewed 98 times

Fruit preparation

Vegetables, fruits, berries and herbs intended for harvesting must be absolutely clean. They must be washed thoroughly before processing. Heavily contaminated vegetables and fruits must be soaked beforehand.

It is recommended to wash delicate berries not under a strong stream of water, but under a "quiet" shower or by immersing them in warm water several times.

Especially carefully, with the obligatory full immersion in water, it is necessary to wash the greens used in the blanks, since in addition to dirt, slugs can be on it.
Wash vegetables and herbs only in cold water.

Peeled and chopped vegetables and fruits must be processed immediately so that they do not oxidize or discolor. To prevent oxidation, they can be filled with water for no more than 30 minutes so that the beneficial substances are not washed out.

To easily remove the skin from some fruits or vegetables (for example, on plums and tomatoes), they must first be scalded.

Preparation of cans and lids

The jars should be checked for chips and cracks, then thoroughly washed with hot water and baking soda. Sterilize in boiling water for 20 minutes. When boiling, jars must be completely immersed in water.

You can prepare cans in the microwave. Pour water (about 1 cm) into a jar, put it in the microwave for 3-5 minutes at a power of 700-800 W. If you put several cans, the sterilization time should be increased.
A very convenient way to prepare cans is to bake them in the oven. After washing, wet cans are placed in the oven, having previously turned it on by 160 degrees. It is necessary to heat the jars until the drops are completely dry.

It is also necessary to check the covers: if they are screw caps, it is desirable that they are new. Do not use old covers. Screw caps, even slightly deformed or scratched on the inside, will contribute to deterioration.

If you use screw caps, you just need to boil them in water for 3-5 minutes immediately before closing the jar. The boiled lids should be taken carefully with boiled tweezers.

If you have jars with glass lids and iron clamps, the lids can be prepared along with the jars, and the seals can be boiled and placed on the lid with clean tweezers before seaming.
Metal lids must be sterilized separately from cans. If you boil them together with jars, then a plaque may appear on the jars, which will worsen the appearance of your blanks.

Stacking and filling cans

Prepared fruits or vegetables are placed tightly in rows or in bulk in hot jars. Do not mix light fruits with fruits that give intense color in one jar, for example, chokeberry with apples or cherries with apricots. Such blanks will look unattractive.
The jars with the product placed in them are filled with hot filling (marinade, brine, syrup). Half-liter and liter ones are filled so that 1.5-2 centimeters remain to the top, and 5-6 centimeters for three-liter ones.

When filling juices, purees made by hot filling, the container is filled under the upper edge of the neck.

After filling, the cans must be sterilized no later than 30 minutes later.

Sterilization

The most crucial moment in the procurement process! If you do not maintain the required sterilization regime (temperature and duration of heating), then microbes or spores may remain in the prepared canned food, which will subsequently cause damage to the workpieces.

Cover the filled cans with lids, but do not roll up. Then put the jars on the bottom of the pot (sterilizer) with heated water (up to 50-60 degrees) on a wooden stand or metal grid so that the water does not reach the lids by 2.5-3 cm. It is not recommended to use instead of a wooden stand or metal grid a towel or cloth, as this reduces heat transfer and can crack the jars.

Cover the sterilizer and bring the water to a boil with intensive heating. Slow heating of water will cause the product to boil, but it is also not necessary to allow a violent boil.

The sterilization time for pressure canning is counted from the moment the water starts boiling. We sterilize for 20-25 minutes. We remove the cans from the pan using a special grip or a towel, trying not to move the lids from the cans, put them on the table and immediately roll them up. Rolled up cans must be turned over with the lids down and cooled.

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