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

Girls, there is a difference from tomatoes to drain the water into a saucepan and make a marinade there or pour everything into a jar and pour boiling water. And then the second option is faster.

No.
Although I myself immediately make the brine and pour it in and boil it.
Only vinegar (if I make pickled ones) I pour into the jar before the final pouring.

Girls, there is a difference from tomatoes to drain the water into a saucepan and make a marinade there or pour everything into a jar and pour boiling water. And then the second option is faster.

Maybe faster ...

But, I always cook the marinade first, and pour cucumbers and / or tomatoes hot, the hot marinade (with salt-sugar, vinegar) soaks the vegetables inside.
I add the grass and leaves dry to the jar.
And then, salt-sugar dissolves faster in the hot marinade, and everything (pebbles-waste from salt) settles on the bottom of the pan.
I use only stone gray salt. Iodized salt cannot be used in the preparation, it softens vegetables.

And then the second option is faster.

And so the first option tastes better to me. And by all means boil the vinegar.
But these are already my cockroaches, I also bring the soup to a boil after salting at the very end.

Hmm, and I was taught not to boil vinegar. Like the vigor of the vinegar weakened and the jar may sour.

Thank you girls! I will boil the marinade. And the vinegar in all recipes goes straight to the jar. That's what I do.

Well, here ... there are many opinions
Do as you are used to and as taught - but so that the result is excellent

Like the vigor of the vinegar weakened and the jar may sour.

Well, I don’t know ... I once discovered a whole batch of cucumbers, accidentally rolled up without vinegar at all.
I threw everything out, it turned out to be soooo muck.

At the same time, I do not pour / pour anything at all, but pasteurize the jars in hot water only with fruits, and pour the boiling marinade just before the seaming, as the jars inside will fog up and warm up, that is, not very long. Pour vinegar into the boiling brine just before pouring.

And for me pasteurelization is a total hell. And gurgles, and soars, and banks of boiling water are terrible - I'm afraid it will slip out. Brrrr

And for me pasteurelization is a total hell. And gurgles, and soars, and banks of boiling water are terrible - I'm afraid it will slip out. Brrrr

Likewise. (Therefore, with my increased trauma potential, I do not fill almost anything.

And for me pasteurelization is a total hell. And gurgles, and soars, and banks of boiling water are terrible - I'm afraid it will slip out. Brrrr

Calm down - no panic! And no absolute hell Everything is done very neatly and without steam

And I pasteurize with steam!

Saucepan - water below - grate - cans on them





Top with a large bowl, like a lid



And keep it under steam, in boiling water for the allotted time for 10-15 minutes. No steam falls out of nowhere

And then we remove the lid-bowl, take out the cans one by one, tighten the lids, and put them to cool on the lids - VOIL!





I gave the description here and I still preserve it My "cannery" - making life easier when canning at home

Tan, please specify, DO NOT touch the water cans? How is it in a double boiler? (I found the answer from the link)

There is another. And how can cans withstand such a large temperature difference if the cans are filled with cold contents? Do not burst?

1. I always fill the jars with hot marinade, they are already ready for sterilization at a low start, and heated inside with the marinade.
2.There is not enough water in the pan under the wire rack, just enough to cover the wire rack a little. I pour cold water from the tap, warm it up and then put the cans on the wire rack. Steam sterilization!
3. There is enough water in a saucepan to steam cans for 2-3 tabs for 10-15 minutes. If the water evaporates a little, I add it from the hot kettle again to the level of the grate. In practice, the jars stand on a wire rack partially covered with water. But you can also sterilize purely for a couple - there is no difference.

The best part about this method is the absence of steam in the kitchen! Water boils under the lid, and does not burst out.
And what I really like is that you can put cans of different sizes and heights on sterilization, at least 100 grams!

Thank you. I was confused by the application of this method to Nezhinsky cucumbers. They are laid cold

[Luda]

Thank you. I was confused by the application of this method to Nezhinsky cucumbers. They are laid cold

Luda, and suitable for non-female, and other "cold" tabs.
While the cold water is warming up to form steam, before boiling, the jars with the contents have time to warm up - I did so too.And I regulate the degree of heating of the water-pan, until the water boils, you can hold the water for a longer time, at a lower heating.

I'm scared, but I liked the method Thanks again for the tip

I'm scared, but I liked the method Thanks again for the tip

Duc, I have been using this method for a hundred years at lunchtime - and everyone is alive, in the sense of the banks are alive - not she !!!! did not die
And pay attention to the color of the cucumbers before and after sterilization - the color changed, which means there was enough time not to cook them.

And your hands are safe! Not scalded by steam! And tongs are not needed to drag cans of boiling water out

Tell me, how can you sterilize it in a micron, you can't cover it with a lid?

[Natasha]

Natasha, I do not cover with a lid during sterilization, the lids are boiling on gas at this time. Then I take out the jars from the micra, add acid, if necessary according to the recipe, roll up and turn over. They are great in the warmth
I also take pickled tomatoes, not very large. I cut it in half and put it in the jar only with the cut down. They even fit in a circle themselves. When assembled, it looks like scales. Very beautiful jars are obtained

I also take pickled tomatoes, not very large. I cut it in half and put it in the jar only with the cut down. They even fit in a circle themselves. When assembled, it looks like scales. Very beautiful jars are obtained

Recipe - to the studio to the forum !!!

Tell me, how can you sterilize it in a micron, you can't cover it with a lid?

I sterilize empty cans in a micron with lids. I cover about 50-100 ml of water. I put on the lid loosely, I do not twist it (so that it hangs on the can) and in the micra - 5-7 minutes (depending on the size of the can) - it turns out very well, everything is hot and whole.

But, sterilizing canned food in a micron - something in any way, I do not want

I cover about 50-100 ml of water. I put on the lid loosely, I do not twist it (so that it hangs on the can) and in the micra - 5-7 minutes (depending on the size of the can) - it turns out very well, everything is hot and whole.

And then where, pour out the water? And dry cans? In this way, I am always confused by the possibility that something new from the air will fly inside anyway.

I sterilize empty cans in a micron with lids.

I hesitate to ask ... And the covers are metal, they are nizzyayya in the micra?

[Bijou]

I've read in the recipes at Hairpin that she covers with a metal lid, I'm afraid to do it myself. Although ... I bring the milk in a micron to a boil with a teaspoon in a glass

Added on Friday 12 Aug 2016 03:43 PM

Bijou, Lena, I turn the jars on a towel, they dry quickly, as they are sooo hot

she covers it with a metal lid, I'm afraid to do it myself

Do not be afraid! Oddly enough, nothing is done with the lid - it does not spark, does not heat up.

And then where, pour out the water? And dry cans? I am always confused in this way by the possibility that something new from the air will fly inside anyway

Pour out the water, shake off the jar, whatever comes flying in will die, the jar is hot. I sterilize all cans that fit into the microwave so that the flight is normal

[SvetaI]

SvetaI, mowgli, I see, thanks.
I very rarely sterilize jars in general (and I do it in the oven in a dry version), but this question has always been interesting.))

I turn the jars on a towel, they dry quickly, as they are sooo hot

I take a can from the micra with a towel, pour the leftovers into the sink, and immediately put it under the canning fill. Both the can and the lid are VERY, VERY hot, you can burn your hands too. With this heating, all fleas on the jar and in the jar will die in 5-7 minutes of heating. And if any drops of water remain at the bottom of the can, then they are harmless, and have passed the high temperature of sterilization.

But if you put a jar on a towel with your throat, then you can attach these very flea-microbes back and why then sterilized in a micron?

But if you put a jar on a towel with your throat, then you can attach these very flea-microbes back and why then sterilized in a micron?

This is yes!
A sterile jar on a towel only with the neck up!

Here you are bothering.

C. botulinum spores withstand boiling for 6 hours, high pressure sterilization destroys them after 20 minutes, 10% hydrochloric acid after 1 hour, 50% formalin after 24 hours

God saves man, who save himself! At least in this way, by sterilizing dishes and canned food themselves

Here you are bothering.

Flax, botulism lives in the ground.
Wash the main raw materials properly.
And we are not sterilizing from botulism, you will not be saved from it, if you have already got it, as you correctly quoted.
We are from something simpler, but can spoil canned food, from mold, from bacteria that cause fermentation, etc., etc.

No, no, no, I don't mind. Those who are used to it will do so.

Another question is, if you usually sterilize 25 minutes, then how much in a micron? also 25 minutes?

This recipe suggests less time:

Microwave pickled tomatoes (letka-enka2)

I have never sterilized in a micra, I don't know how high quality it will be

Tanya, Olga, thank you very much for such useful information. Today I washed 30 jars in the dishwasher and then sterilized 5 pieces. It's up to the vegetables, empty. Such beauty. So I wanted to sterilize the filled ones.

Opened a new topic: Sterilization of canned vegetables and fruit, homemade products in the microwave

I take pickled tomatoes, not very large. I cut it in half and put it in the jar only with the cut down. They even fit in a circle themselves. When assembled, it looks like scales. Very beautiful jars are obtained

Recipe - to the studio to the forum !!!

Well this is not a recipe, but a current method of filling the jars I laid the tomatoes, and then proceed according to your recipe
Why, the filled jars look like this

The styling is quite dense. More tomatoes go to a jar if they were used whole

Girls, do we have any recipes for canning fish, like a sprat in a tomato? I can't find something, help me please.

[svetta]

svetta, here:

Fish "A la Sprat in tomato" in a slow cooker (celfh)

Checkmark, thanks, but I'm looking for a recipe for canning.

[svetta]

svetta, and who prevents this from being decomposed into sterilized hot jars and closed with hot lids?

[Galina]

GalinaI'm afraid. I want a proven recipe for someone else to cook.

[svetta]

svetta, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=293844.0.html#quickreply

[Olga]

Olga, Thank you. An interesting recipe, but I don't have a pressure cooker, only a multi ... But the idea is clear, I'll still think.
I just never made such dishes, but then something got stuck - I want it and that's it!

[Olga]

Olga, Thank you.An interesting recipe, but I don't have a pressure cooker, only a multi ... But the idea is clear, I'll still think.
I just never made such dishes, but then something got stuck - I want it and that's it!

The fish can also be boiled in a slow cooker until the desired state.
And sterilization is carried out in the usual way in a saucepan with water or steam My "cannery" - making life easier when canning at home

And you can prepare one jar for a trial, and see how it behaves for about a month.
If everything is fine, you can cook a batch of cans.

The fish can also be boiled in a slow cooker until the desired state.

And you can prepare one jar for a trial, and see how it behaves for about a month.
If everything is fine, you can cook a batch of cans.

This is exactly what I am doing now, I found a recipe on the side.

[svetta]

svetta, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=293844.0.html#quickreply

Olya, you need to take the link, put it in your post in the right place, then select it with the mouse, and click on
And the link will be clickable

Olya, Thanks for the kind words!

Oh, virgins .. You are taking risks with protein products.
Still, for their production, an autoclave is needed, or at least a good pressure cooker, probably. Before buying an autoclave, our neighbors experimented with stew. And then they sent it to our dogs. It swelled up. Probably, the enzymatic abilities of animal protein are different.

Good day!
I would like to consult with you, honorable "conservatives"!
I really like stewed eggplant with bell pepper and carrots + salt, sugar, garlic, seasonings.
I would like to try to close a couple of jars for the winter, but doubts arise. I reviewed a bunch of recipes and mostly everything with tomatoes or a lot of vinegar. I would not like to add this.
Will the cans stand if the contents are sterilized? Maybe someone did the same or a recipe at hand?

Will the cans stand if the contents are sterilized?

Of course they will. The vinegar in the recipes is more likely for calming the soul taste. I put the stewed "caviar" in jars (not even sterilized ones) and roll them up. And I just pour the tomato with a ladle from the pan and under the lid. And compotes for the winter ... Cooked, poured, closed.

The only thing is that initially I always pour the jars along the walls with a boiling product. I poured it in a little, chatted, and I drain it by twisting it like from a concrete mixer.) And so a couple of times, until the jar becomes red-hot and there are no wet spots.

It costs all for years, it swells very rarely and not every year. Well, if you also sterilize it, then no problem at all. It will be stored forever. ))