Autoclave

An autoclave is a very necessary thing for every housewife. My husband is a fisherman and often comes home with a big catch, it’s not realistic to eat everything and give it to friends… somehow my neighbor advised me to make canned fish in an autoclave, it took me a long time to choose which one to buy and was satisfied with the “home cellar”. In addition to canned fish, you can also make chicken with rice or just stew!

[Elena]

Elena, thanks for unsubscribing in the topic. Here I feel that the right thing is an autoclave. But I myself still choose which one to take, so as not to regret later.

I also chose for a long time and settled on a "home cellar", solid pluses in use, and vitamins all remain in the products

We have a Belarusian autoclave, we have been using it for 2 years. Very satisfied. Do not completely fill with water, 1-1.5 liters no more. They made a stew of pork, beef, quails, turkeys, fish, everything is very tasty.

[unior]

unior, Can you model your autoclave or a photo? Belorussian like it is necessary to completely fill, a little not reaching the top? It bothers me a lot, it’s too heavy and it will take a long time ... (mine is for 14 cans)

I cannot yet provide links to other sites, since I am still a beginner. We have NG-30 for 30 liters.

Added Sunday, Nov 27, 2016 1:18 PM

According to the instructions, it was also necessary to fill it with water, but on the Internet, they found a way to steam sterilize. Temperature, pressure, processing time are approximately the same.

Added Sunday, November 27, 2016 1:19 pm

Heats up and cools down faster.

[unior]

unior, Excuse me, I don’t know the name, but is it possible in more detail? How much water, time, initial pressure? And the link can be sent in PM, click the green scroll under the avatar :))

My name is Svetlana. Pour water 1-1.5, pump air 1.5 atmospheres, so that while the hose is removed, 1.2-1.3 atm remains. Heating up to 3.5 atm exposure 25-30 minutes 0.5 liters, 35-40 minutes liters. Slow cooling is mandatory, by gradually decreasing the gas. Otherwise, it rips off the covers.

[unior]

unior, Svetlana, thanks for the link, I have exactly the same one. So you're pouring about 1.5 liters of water? Need to try

Yes, 1.5 liters. Try it, everything will work out.

Girls, throw a link to the Krasnadar autoclave, I had it, but I can't find it. (

[Omela]

Omela, Look ...
🔗

[A.lenka]

A.lenkawhere else would we meet
My baby gives out two batches a day. I mean 14 cans. But if you figure it out, well, much more then ?? I got used to this speed a lot. Three ducks, or one trip to the forest for mushrooms, or half a bucket of berries. Everyone should choose according to their needs. A friend bought from me for 24 cans, but loads 8-10 cans, does not gain at a time for such a number of ingredients.

[Zhannptica]

where else would we meet

Zhannpticaof course Jeanne! All roads lead to the autoclave!
Zhanna, what are you doing from berries in an autoclave?

I recently tried to buy "Home Cellar" here. I ordered twice from the online store, and twice they brought me some kind of broken machine. They said in the end that most likely they come from the manufacturer. Refused it. Now I'm staring at the Krasnodar autoclave again. But I still have enough pressure cookers. Yesterday I sterilized about 25 cans of turkey jellied meat in Shteba and Unite in the lungs. This is how I disposed of the turkey frames.

[Elena]

Yesterday I sterilized about 25 cans of turkey jellied meat in the lungs in Shtebe

Elena, Thanks for the link. And there won't be bones in the fish at the Headquarters either? How are you doing?

[Omela]

Yes Yes !! Tell us about SteboHolodets !!!!
And the berries are stupid in syrup)) for five minutes. Remember the Bulgarian plums and cherries in syrup ??? They!!

Added Thursday, December 29, 2016 11:58 PM

Omela, in Shteba pressure about 7 same? And in an autoclave 4.2, there fish bones are split into dust in 15-20 minutes. I here grabbed saury, decided to try to make a couple of cans for the salad. So she was not really allowed to cool down. Destroyed stupidly with bread. One to one like canned food, only in the glass is a lot of goodies)

And there won't be bones in the fish at the Headquarters either? How are you doing?

I don’t know about the bony fish, I didn’t sterilize it. From canned fish I tried only pike perch, and like-sprats from small fish.
Everything is simple at Shtebe. Preparation of the product is the same as for an autoclave, only we must take jars with screw caps (twist-off).
3 cans of 0.5 will fit into a five-liter head, and 3 cans of 0; 7-0.8 are in a six-liter one.
At the bottom I put a silicone mat, set closed jars, pour water over the hangers. And I set the program to Meat, 0.7, for the right time.
At the end of the program, let the pressure go down on its own, when the temperature on the display is about 95-96 degrees (about 30 minutes), we look - if the pressure has gone down, then you can open the lid. We carefully take out the cans, carefully tighten the lids, and put them in a cool place to cool. The contents in the jars may continue to boil while pressing.
You can leave the jars in the Shteba until they cool completely. If I put it to sterilize at night, then it turns out. In the morning I take out ready-made and cooled canned food ..

Added on Friday 30 Dec 2016 00:09

Tell us about SteboHolodets !!!!

Zhanna, everything is simple there.
From turkey carcasses, paws, necks, bones and wing scraps, we cook ordinary jellied meat on the stove.
Usually we disassemble: separately collect fat from the surface, separate the meat from the bones, siphon off the broth.
I put spices in jars of 0.5-0.7 each (black and allspice, granulated garlic, nutmeg, a piece of bay leaf), lay out the meat from the jellied meat (not tightly, without fanaticism), pour 50-100 grams of fat from the jellied meat, and the rest - with jellied meat broth, not reaching 2 cm to the edge of the jar. I screw the lids twist-off and for 20-25 minutes for sterilization. All! Aspic at the same time freezes, and without gelatin. Since turkey meat contains a lot of collagen.
Leftover fat in containers and in the freezer.
The rest of the broth - boil and pour into sterilized jars for quick use. Stored in a cold place for two weeks. You can broth if there is space in the freezer and freeze.

[Jeanne]

in Shteba pressure about 7 same? And in an autoclave 4.2, there are fish bones in 15-20 minutes

Jeanne, Yes, I agree. Pressure is a serious argument.
Elena, thanks, I'll try.)

This question has been troubling me for a long time. Let's say I'm cooking in a saucepan on gas lecho. During cooking, the fresh product shrinks by about two times. The principle of operation of the autoclave, as I understand it: the jar is filled with fresh ingredients, twisted, cooking in the autoclave takes place. Doesn't it turn out half a pot?

Basically all the same autoclave for meat and fish.
Bring the lettuce and salads to a boil in a saucepan, put them in jars, and spin them in a pressure cooker for three minutes. Until the pressure is relieved for a couple of minutes. This pressure is enough for the salad. And you don't need to turn the banks)
I'll try at Shteba this year, but Moulinex cook4me instantly sterilizes salads.
Although the berries in syrup I make in an autoclave, but again, hot syrup

Doesn't it turn out half a pot?

From the recipe book that goes to the autoclave (Kubanochka laid it out somewhere), canned vegetables are already sterilized, so they do not boil down. That is, squash caviar, (lecho), is first boiled on the stove, then ready-made caviar is placed in jars and sterilized. Vegetable salads (cucumbers, tomatoes, cabbage, mushrooms (already boiled)) are also poured with a solution of marinade or vegetable oil, 6-9% vinegar, so that 2 cm remains to the lid, only then sterilized for 10-15 minutes. It turns out that the autoclave for meat and fish makes more sense. Cucumbers are fine even without an autoclave.)) I understand, if not, correct it.

Yes, for meat and fish, an autoclave is simply not an interchangeable thing, a household autoclave and so much tinned milk has already been altered in it that you can feed an army. Hiking is simply an irreplaceable thing! Here is a video of its use, maybe someone will be useful

HURRAH !!! Finally I bought myself an autoclave "Home Cellar 2 in 1" HAPPY !!!!!!

[zaznoba]

zaznoba, looked, cool thing, now just have time to work

My husband is also a fisherman, and I'm tired of fried fish, I make canned fish. Disperse with a bang! Of course, I do it using an autoclave, but by the way it can be used not only for canned food, but also for other pickles.

Can you please tell me if the autoclave can be heated on an induction cooker? Wouldn't it hurt the canned food?

good day! Temka stalled a little, but I ask for advice
parents have experience in making stew in a homemade autoclave, which they took from friends. this year again they decided to buy a piglet and close the stew, alas, there is nowhere else to take an autoclave.
thought about buying their own.
what I understood after reading this topic and watching the video:
1.there are gas, there are electrical, stainless steel and ferrous metal
2. need medium in volume, so that you can make from 1 row of cans 0.5
3. surprised that you can make squash caviar in it. (I love her dearly, but it’s worth it very badly, my hands don’t go up to mess with her in the summer, so that later I can throw out the swollen or soured cans. I have a sad experience)
4. mushrooms !!!!!!!!!!!!!!!!!!!!

what I found:
Belarusian autoclaves on gas
autoclave with electric heating element - "Kid Nerzh"
autoclave without heating element (installed on a gas or electric stove) - "Malysh GazNerzh"
the cost of an electric autoclave under 30 tr

there is also this: Electric autoclave "Haze Classic Electro" from 11 tr

Of course, I would like without dancing with a tambourine. to be comfortable, safe
and at the same time, the price-quality ratio wants to be optimal

another nuance: parents will close the stew at home, where the gas is centralized
and in the summer we preserve in the village, where the gas is bottled and the electricity is unlimited

Thank you very much for your advice !!!!!!
condensed milk also attracts)))))

[aprelinka]

aprelinka, go to Kubanochka, her whole basement is filled with canned food.

[aprelinka]

aprelinka, I bought an autoclave "NEFOR-8/8" - I am absolutely delighted! Read on the internet ...

oh, late good thoughts come to mind ...
I will graze at Kubanochka until the next harvest))) thanks
about Nefor yes, it will most likely be him
came across a neighboring forum, there they were taken apart by the bones by the men
I haven’t figured out yet - only steamed vegetables or meat can also be cooked. and another crane is needed
tomorrow I will torture my husband let him read about the tap

[aprelinka]

aprelinka, Felix ordered 23 liters, I should arrive in a week, I will unsubscribe.

[Vlad_Ru]

Vlad_Ru, well!
so I'm not the only one

I already can't even read anymore))) and meat, and fish, and vegetables roll up everything.

[aprelinka]

aprelinka, I ordered it taking into account the possibility of smoking.

Girls, good afternoon! I ordered an autoclave from the MZBO plant "home cellar" 14 liters A solid thing, made with high quality. But here we have a snag, there was no kit. The package did not contain a high-pressure valve and clamps for the lid to the factory, I wrote, asked which one I had bought, said that everything was in a box in a foam plastic, but there was no box and everything was silent. I bought a thing for 8 thousand and that's it, there is a beautiful one. With the valve, I looked at it, they got out - the mulka has the same (the shape is different, but it works properly), they tested it at their own risk without additional clamps. The valve releases steam and the pressure does not rise above 1 bar. They found the right one on Aliexpress, they wrote out 130 rubles. But what about the clamps? and cook without them once experienced and "keep the lambs"
🔗 🔗

[DirliMirli]

DirliMirli, hand it back (if the time allows), I like g .... (UZBI for 14 liters), bought (but, thank God, handed it back), so there is not only steam and clamps, it was also swollen and a defect appeared at the weld.Yes, and this device cannot be called an autoclave, this is an ordinary pressure cooker-sterilizer, both purchased devices will not allow to gain the appropriate pressure, and, therefore, will not give out a temperature of 118 degrees, at which botulism dies. In general, almost all preserves like 120 degrees vegetables - 25 minutes, fish - 30 minutes, meat - 45 minutes - this is all based on a can of 0.5-0.65 liters.

[Mouse-Mouse]

Mouse-Mouse, we ordered delivery, I don’t know how to make a return across all of Russia. But the working pressure of 0.3-0.9 bar keeps the working pressure (as in the instructions or do you need more pressure?), The valve from the multicooker by 1.0 bar threw off excess pressure, the temperature rises and keeps on. We tried at our own risk without additional clamps.

[DirliMirli]

DirliMirli, I also ordered with delivery to St. Petersburg across the whole of Russia, they normally took it according to the application with photographs of the defects, only I lost money for delivery. I am not a super specialist, but when autoclaving it is recommended to pay more attention to pressure, rather than temperature, because very often thermometers are deceiving (more precisely, in readings - alcohol thermometers!). Personally, for me, such a product barely produced 0.9-1.0 bar, while the temperature did not rise above 112 degrees. There is a direct dependence of temperature on pressure (read on the Internet), regarding the preparation of canned food I highly recommend the book "Technology and equipment for meat-packing production" (Z.P. Gusakovsky and V.A. Ochkin, publishing house "Food Industry" Moscow 1970)
And yet, the less time the product is subjected to heat treatment, the better its taste will be, you can, of course, autoclave at 110-112 degrees for 2-3 hours, so that for sure it is possible at 160 degrees for 20 minutes and turn the product into burnt puree, but there are time-tested standards for pressure and temperature ...

[Mouse-Mouse]

Mouse-Mouse,
Yes, now I read it and they canned it there at 2-2.5 atmospheres / bar (they are almost equal)
found a table at what pressure 120 g is achieved
100 degrees is achieved at 101.32 kPa (1 kPa = 1 bar / atmospheres) this is our natural atmospheric pressure
120 degrees is reached at 198.48 kPa (that's almost 2 atmospheres)
The instructions say working up to 0.9 bar / atmospheres, we add our atmospheric pressure 1 bar / atmospheres, we get almost 2 bar / atmospheres, just at this pressure, according to physics, we on the planet reach 120g
The instructions say 112-115 degrees, the operating temperature, I think we are measuring the steam, not the water itself, that's what they wrote.
Now I'll go and check the temperature with another thermometer (checked) which is constantly in operation
at least I don't see the need to raise the pressure to 4 bar
It seems now the panic has just let go, but it's still alarming, I'll continue to figure out what I bought))))



Mouse-Mouse, Thank you for the book, otherwise in the internet someone is doing much - 4-5 atmospheres are catching up, and according to GOSTs 2-2.5 atmospheres, depending on the product.

[DirliMirli]

DirliMirliPlease, "catch up" 4-5 bar, because at the factory cans are tin, and at home are glass (different thermal conductivity of cans, volume, sterilization time, equipment, does home stew differ in taste from the factory?). In my autoclave, I cover the cans with water 1.5 - 2 cm higher, and so I go to a temperature of 120 degrees at 4.2 bar.
Good luck!

[Mouse-Mouse]

Mouse-Mouse, that's not clear if at 0.9 bar -120 g, if I catch up with 4.5 it's the same for 250 degrees I don't understand who deceived physics

At 0.9 - a maximum of 112 is possible !!! (in my case, before the start of autoclaving, a pressure of 1.2 bar is injected into the autoclave, then it is brought to no higher than 4.2 bar. And again, I draw your attention to the fact that it is more necessary to monitor the pressure, not the temperature ...

[Mouse-Mouse]

Mouse-Mouse, here in your autoclave pressure builds up to "fire"? different autoclaving methods?
I do not catch up with excess pressure in the past. How many have read that the main thing in conservation is the temperature of 120 grams (at 112 degrees, botulism spores are killed), 120 degrees are used everywhere on the line. keep at this temperature for 30 minutes.
and the pressure and temperature at which water boils are fully proportional to the law of physics. I wrote the numbers above. I want to try the fish, see what happens to the bones. But from the beginning I will try with another thermometer.

[DirliMirli]

DirliMirli, botulism dies at 118, because this is the temperature for the optimal time (for the readiness of the product, or it is possible within 5 hours but at a temperature of 100 degrees, but this can be done in the oven or a saucepan of water!) I wrote to you in a personal message two messages, please take a look (I'll send you a link and a book by e-mail). This concludes the discussion with you!

[Mouse-Mouse]

Mouse-Mouse, I do not argue in any way, I am talking because the truth must be born and it is born in the discussion
It just turns out two types of autoclaves 1) without cassettes for cans and in order to prevent cans from being ripped off, an overpressure of 1.5 atmospheres is pumped
2) with cassettes for cans and there is no need to pump overpressure before switching on the stove.
You correctly said that the most optimal temperature for killing botulism spores is 120 grams, since at this temperature it takes 25-30 minutes. At 100 degrees, 300 minutes are needed, although at 130 grams, for example, you can kill in 10 minutes, but the meat will not be good))) so we found a middle ground of 120 degrees and a time of 25-30 minutes
To reach 120 degrees, an overpressure of 2 atmospheres is needed (1 atmospheres is our natural atmospheric pressure and +1 atmospheres on the pressure gauge) we get 120 grams. And here we get confusion why some of the instructions say 1 atmospheres on the pressure gauge, others 3.5-4 atmospheres. Where cassettes compress cans of -1 atmospheres on a pressure gauge, where cans stand without a cassette 3.5-4 atmospheres of excess pressure.
An autoclave without cassettes is pumped 1.5 atmospheres to "fire" !!! + 1 atmospheres is our natural atmospheric pressure !!! total to "fire" already 2.5 atmospheres +2 atmospheres when heated and as a result we get 120 degrees
But which autoclave can withstand these 4 atmospheres - only thick, heavy. Not a single stainless steel 2-3 mm will withstand this pressure. So they made cassettes so as not to pump excess pressure. In fact, pressure does not kill spores - pressure is needed to raise the water temperature to 120 degrees, this temperature kills spores in an optimal time that does not affect the quality of the meat.
Pressure “spoils” vitamins and microelements in the product. And according to GOST 2-2.5 atmospheres, and not 4.5 atmospheres for this very reason.
Yours faithfully

🔗

Cooked stew. We opened one for testing, very tasty. They have already forgotten the real taste and smell of stew. At a temperature of 110 grams, it showed at 1 bar on the pressure gauge (2 bars is obtained) when pouring antifreeze into the "heat receiver" under the thermometer, the temperature immediately rose to 115 degrees! provided that the probe at the thermometer is not submersible, then plus 5 degrees can be added at least! total will be all 120
But even if you do not add, then at 115 degrees within 45 minutes, botulism spores are killed.
Cooked for 45 minutes
We put the jars on ripening, for at least a month the meat should be marinated in its juice and then there will be a real stew!
The autoclave cellar (the plant is still silent, they do not send the incomplete pressure valve) was cooked with a mulch valve.
The husband modified the design of the cassettes. Added three rods for fixing, put rubber pads under the cans. All banks are intact! before this upgrade, a couple of caps were ripped off!
🔗
🔗

Good afternoon, I want an autoclave for a long time, I need an electric one, a lot on the Internet, I can’t decide, help people with good advice

[E. V. A. 75]

E. V. A. 75,

need electric

Oh, I do not advise. If you need to heat from electricity, then take a regular (with a flat bottom) and an induction cooker for it.

induction hotplate to it

better than ordinary tiles

Oh, I do not advise.

Vlad, why is electro bad? I have the simplest electric autoclave for 46 liters, beautiful, very convenient to use, two buttons - on and off, no need to pump up pressure, just monitor the temperature, and the result is always excellent. now I would buy the same only electro with automatic control.