Preserving at home - questions, problems, answers, exchange of views, praises

This is where the convex bezel works. It will lose its bulge after cooling the can, due to the resulting excess pressure from the outside.

... and will purchase it after opening the can, when the pressure on both sides of the can is identical!

... and will purchase it after opening the can, when the pressure on both sides of the can is identical!

It won't be that way.
The microwave method can take place if the lid does not melt.
But you can't put a lot of cans in the microwave for homemade preparations. How much do you cook for the winter?

[Wiki]

This is your cute, feminine delusion with the airfryer.

This is not hers ... This is Hotter ... When selling Hotter airfryers, the sellers of Seven Hills with foam at the mouth prove that this design allows sterilization without bringing to a boil ...
Wiki, I don't remember if you have an airfryer and I'm pretty sure the Star won't come here, so ...

Convection oven is the equivalent of an oven.

So steam rooms, ovens and an airfryer are too troublesome for me ... I have agreed with the microwave with a bang ...

Here! And I agreed with the airfryer. Although my brother does not recognize anything other than a microwave oven and twists.
But the lid that was simply screwed on without underwater sterilization remains reusable? Ali is not there?

This design allows you to sterilize without boiling ...

Why not bringing it to a boil? Very much even bringing!

It won't be that way.

I have it like that already fifteen times in stock ... I did not find concave lids at all ... in my place ...

Why not bringing it to a boil? Very much even bringing!

Very much even bringing - it's 60 minutes at 130 degrees ... Hmm ... and what is the melting point of the lid ... I went to look for the temperature ... melting of the lid ...

[Star]

... Convection oven is the equivalent of an oven.

Star I remember teaching her how to bake rye bread!
The tested method, a stainless steel tank, for an inventory plate, including, for 3000 rubles, with a diameter of 26 cm and a height of 26 cm with a volume of 20 liters is a worthy solution to this problem without violations and tricks.

Very much even bringing - it's 60 minutes at 130 degrees ...

But no! Fill with boiling brine and go! At 130 degrees I have rubber rings on the lids for seaming alive and well. I don’t remember more than 30 minutes so that someone doesn’t boil. And he lets himself some bulbs there .... it’s nice - it’s expensive to look through a glass!

You don't want to hear what is being said.

Well, I only found this:

* pasteurization at temperatures up to 100 ° C;
* sterilization at temperatures up to 121 ° C and a back pressure of 1.8 ± 0.2 bar;
* deep sterilization at temperatures up to 131 ° C and a back pressure of 1.8 ± 0.2 bar.

Honestly, I don’t know why they entered both conditions (temperature and pressure), but did not indicate the time ... Glass jars will withstand the temperature, but the pressure ... For those who do not feel the bars, I will translate the range. We always exist under one bar, more precisely, 10 meters of water column. And then either 8 meters more, or 8 less ... I think that the bank will burst in both cases ... only in different directions ...

But it seems that for some time these covers can hold a temperature of 130 degrees ... But will they withstand 60 minutes ...

A stainless steel tank for 3000 rubles with a diameter of 26 cm and a height of 26 cm and a volume of 20 liters is a worthy solution to this problem without violations and tricks.

There is a tank. Both 20 and 40 liters. But I want it once - and it's done! Look how you don’t go to any forum, and there “I haven’t sterilized anything for a long time”, “and I”, “and I, too,” “flooded, covered, screwed up the lid and happiness” and you feel like a dinosaur.

There is a concept of how it should be, but something else, like misunderstanding or delusion, is a personal matter for everyone.
Preserving is easy and simple, it is not difficult.
Pressure, temperature, time are known values.
Apparently, we need to open courses on this topic.
I've been thinking about joining forces with someone for a long time
and for the canning process in particular,
and turn this activity into a holiday.
I wonder how there are willing to be found?

There is a concept of how it should be, but the other, like ignorance or delusion, is a personal matter for everyone.

It turns out that whoever and whatever comes up with, there is no better result than sterilization under water. It's clear. This process is easier and more enjoyable with a screw cap than with glass and clips, which is also understandable. But I so wanted to be mistaken ...
I am already signing up for courses on this subject and I promise to behave well. In the sense - attendance, academic performance, good behavior, etc.

[Hairpin]

Will there be a holiday with a cistern?

(here Hairpin ran into the bedroom ..)

Everyone, see you tomorrow.

Everyone, see you tomorrow.

Thank Vanya28 And as for the courses - I can't be more serious and serious. I hope to continue ...

Girls and boys, how do you open the screw caps without damaging them? We can't do this, we have to slightly move the side of the lid with a screwdriver in order to discharge the vacuum.

Girls and boys, how do you open the screw caps without damaging them? We can't do this, we have to slightly move the side of the lid with a screwdriver in order to discharge the vacuum.

For this, a special spanner wrench is sold to open the covers.

I have not seen such people anywhere, unfortunately ...

[Raisin]

Raisin, do not worry! I think that if after such an operation the lid continues to hold a vacuum, then it is unfinished!

I open it myself with a knife ...

For this, a special spanner wrench is sold to open the covers.

I have one - g .. but decent!
It costs 74 rubles in our village.
If you open them, the lid is immediately put into the trash can. And you won't be able to close the identity - the lid crumples. I bought it and fell for advertising on TV and because it was made in the Tver region, I decided to support my native producers.

You don't want to hear what is being said.

Duc about what?

I have not seen such people anywhere, unfortunately ...

Go to the nearest food market
and happiness will descend on you.

I was taught to open the screwed lids in very simple demand, you need to tap the side rim of the lid so that there are no dents, I tap the wood with a pusher or with a knife handle and then counterclockwise, as usual, it works almost always in especially difficult cases, insert the knife blade under the rim and bend the lid a little, so that the air is closed inside after that it opens easily

I ask everyone for advice!
There is a lot of apple scavenger at the dacha, yesterday I brought 2 buckets. The padalka is large, not very wormy, winter varieties Simirenko and Golden. The apples themselves are inedible. I want to make juice on a juicer. Tell me, please, the juice will be good, like "edible ???", it will be squeezed out anyway, but can it be rolled up for the winter from unripe apples?
I don't consider proposals like jam-jam, we don't eat. There is no dryer. Only juice. -?

The juice will be normal. Adjust only for sugar to your taste. After the juicer, I bring the juice to a boil, add sugar if necessary, remove the foam and pour it into sterile jars.

But peaches in syrup are sold .. it turns out they are boiled?
And if you cook, how? I haven't closed anything at all, only now I decided to try

before, I didn’t do anything at all, but now pies and cakes, soon the blanks will go Thank you, my dears !!!

They are poured into jars with hot syrup and sterilized.

I ask everyone for advice!
Tell me, please, it will be a good juice, like "edible ???", it will be squeezed out anyway, but can it be rolled up for the winter from unripe apples?

My husband always uses such apples a little unripe and uses them, they have more juice! I bring it to a boil and, depending on the variety of apples, add a certain amount of sugar, but I like everything sweet, so it can be up to 1 glass in a 3-liter jar!

While you were answering me, my husband had already distilled a bucket of apples for juice !!!

The second bucket is already ready!

Exactly, exactly!
We, too, always distill slightly unripe apples for juice, as the book writes!)))
Only sugar has never been put in, there was no need.

Thank you all for your answers! Boil and pour later. And I never put sugar in the juice from our apples, it is so sweet that our hands stick together and in winter we dilute it with water, it's impossible to drink!

Dear gurus! There was no sadness, my cucumbers grew. Teach you how to close cucumbers (pickled, with vinegar) in 1.5L jars with screw caps? But I have nothing to sterilize them. Is it possible to do something in an arc?

Dear gurus! There was no sadness, my cucumbers grew. Teach you how to close cucumbers (pickled, with vinegar) in 1.5L jars with screw caps? But I have nothing to sterilize them. Is it possible to do something in an arc?

It's a pity that you have nothing to sterilize them. And that there is no large saucepan at home, where you can put the cans on the fire later?
I really am not an expert on cucumbers, they have not worked for me since my youth. Therefore, I do not twist too much. But last year they showed me the recipe and I fell in love with it. And my whole family. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136591.0

Dear gurus! There was no sadness, my cucumbers grew. Teach you how to close cucumbers (pickled, with vinegar) in 1.5L jars with screw caps? But I have nothing to sterilize them. Is it possible to do something in an arc?

Alenka, I didn't understand - do you want to sterilize only empty jars or sterilize jars with cucumbers?

I sterilize all preservation in the oven. If interested, I'll tell you how

I sterilize all preservation in the oven. If interested, I'll tell you how

Come on, tell me. I am already ready. Toka's question, I do not have an oven, but a micra with a separate convection function. I bake everything on it.

[Summer resident]

Summer resident, found your recipe for tomatoes in the oven. Very interesting, but what should I do if I have screw caps. You can't put them in the oven.

svetta, I don't want to sterilize cucumber jars. Empty jars can be kept in the oven. It is better to drain and fill than to sterilize. I remember my grandmother did something like that: she put everything in jars, poured it with marinade, poured it out. Then the marinade was boiled, poured into jars and they were twisted, and then head down under the blanket. But this is with conventional jar lids.
So I'm wondering how to transform the technology (taking into account that I'm preparing to do it for the first time).

Alain, it's the same with screw caps! Just pinch them at the end.

It is better to drain and fill than to sterilize. I remember my grandmother did something like that: she put everything in jars, poured it with marinade, poured it out. Then the marinade was boiled, poured into jars and they were twisted, and then head down under the blanket. But this is with conventional jar lids.
So I'm wondering how to transform the technology (taking into account that I'm preparing to do it for the first time).

This is how I make tomatoes and compotes. I have cans with screw caps. Therefore, the process is the same as for conventional caps. I boil them while I sterilize the jars and roll them up later. I always make tomatoes in liter jars, since I use the Chumak variety or cream for spinning. Yes, last year I made 3 cans of cucumbers according to the principle of a tomato, three times pouring, oddly enough they stood until the moment of use.But I made cucumbers very small, for 1 bite.

Last year I made 4-liter ones with screwed ones, they stood! And they ate beautifully

[Summer resident]

Summer resident, found your recipe for tomatoes in the oven. Very interesting, but what should I do if I have screw caps. You can't put them in the oven.

svetta, I don't want to sterilize cucumber jars. Empty jars can be kept in the oven. It is better to drain and fill than to sterilize. I remember my grandmother did something like that: she put everything in jars, poured it with marinade, poured it out. Then the marinade was boiled, poured into jars and they were twisted, and then head down under the blanket. But this is with conventional jar lids.
So I'm wondering how to transform the technology (taking into account that I'm preparing to do it for the first time).

Alenka, with screw caps work exactly the same as with conventional turnkey. There is no difference, just then tighten these caps tightly, that's all. Or do you mean something else?
And I do almost all the preservation by pouring, and DOUBLE, everything is fine, even sometimes for 2-3 years.

Alenka, with screw caps work in the same way as with conventional turnkey. There is no difference, just then tighten these caps tightly, that's all. Or do you mean something else?

It's just that someone here wrote that you can't put them in the oven. And how you do it in more detail?

Last year I made 4-liter ones with screwed ones, they stood! And they ate beautifully

4 liter? And where are they taken?

It's just that someone here wrote that you can't put them in the oven. And how you do it in more detail?

What are you doing?

Both screwed and turnkey, I sterilize all lids in the oven. After the oven, I just press the screw ones, and roll them up on a turnkey basis. Do not be afraid, but try to make a small party. It's very convenient. I put everything in jars according to the recipe. Poured hot water. Put it in a cold oven on a baking sheet. Arson. Brought up to 150 degrees. and after 15-25 minutes you take out the jars and just squeeze and roll them up. Upside down and under the covers until they cool.

Both screwed and turnkey, I sterilize all lids in the oven. Only the screw ones after the oven I just squeeze, and I roll them up on a turnkey basis. Do not be afraid, but try to make a small party. It's very convenient. I put everything in jars according to the recipe. Poured hot water. Put it in a cold oven on a baking sheet. Arson. Brought up to 150 degrees. and after 15-25 minutes you take out the jars and just squeeze and roll them up. Upside down and under the covers until they cool.

And what caliber cans do you put?
An interesting way!

[Summer resident]

Summer resident, do you do that for cucumbers? Found only tomatoes. How about cucumbers?

And screw the lids? Something I can’t imagine yet, whether they can simply be put. I'll take a look at home. Will it explode?

Both screwed and turnkey, I sterilize all lids in the oven. Only the screw ones after the oven I just squeeze, and I roll them up on a turnkey basis. Do not be afraid, but try to make a small party. It's very convenient. I put everything in jars according to the recipe. Poured hot water. Put it in a cold oven on a baking sheet. Arson. Brought up to 150 degrees. and after 15-25 minutes you take out the jars and just squeeze and roll them up. Upside down and under the covers until they cool.

This option does not suit me. I have an electric oven. cheaper on gas for me.