Canning and sterilization of cans in the airfryer

[Canning and sterilization of cans in the airfryer]

Canning and sterilization of cans in the airfryer

I will not comment on anything, everything is clear from the videos - I think so
And if it is not clear - we will discuss here together

having looked at these videos on YouTube yesterday, today for the first time I canned tomatoes in AG

I liked it, I will continue exactly for those conservation, where double filling is required

To be honest, I still perceive AE as a tool for sterilizing conservation.
And I could argue about the laying of products in banks, and some other points.

Need to try...

Tomorrow I'll try a la vegetable stew for Aero Grill = courgettes, onions, tomatoes, carrots, peppers

I will lay cold, raw, unsubscribe - how is it

But I think - since you can cook the same thing in the same pots, why not in a jar? normul will

I think it's convenient if you cook a little, a few jars

and if a 10-liter casserole of vegetables is cut, then, probably, it is faster (?) to boil it in it, hot in jars and under * a fur coat *, not so many cans are included in the AG at a time

[Ira]

Ira, we will wait for the result!

Canning

To preserve food for longer, you must resort to canning. Vegetables and fruits intended for this must be fresh, healthy, without any browning or damage, and thoroughly washed. Not only the containers used for canning, but also the inventory (spoons, ladle, slotted spoon, etc.) should be distinguished by impeccable cleanliness.

PRESERVATION BY STERILIZATION

There are several different ways to preserve fruits and vegetables. Each of them has its own advantages and disadvantages. The best, albeit somewhat more complicated, method is sterilization canning.

First way. For sterilization, a special pan with a holder for jars and a thermometer that fits into the hole in the lid is convenient. Glass jars filled with canned Products are placed on a stand in a saucepan. If such a pan is not available, you can use an ordinary large pan with a wooden or metal grate on the bottom. Place the cans with canned food on the wire rack in such a way that the walls of the cans do not touch - each other, as well as the side of the pan. Fill the pot with water and close the lid tightly.

Second way. Fill a deep baking sheet with 2 cm of water, place jars with lids secured with a clip on it. Place the baking sheet in the oven and sterilize at a temperature of 140 ° C to 180 ° C.

In these ways, you can preserve various fruits for the winter. Saving them is reliable enough. It is best to store jars in a cool place.
The fruit canning process is not complicated. Carefully lower the jar, lid and elastic band ring into boiling water, then remove from the water, put on a damp warm towel, fill with freshly cooked hot fruit, put the rubber ring. Before closing the lid, drip a little alcohol on the inside of the lid, and then press the lid and secure with a clip.

Before sealing the can, steam treatment is also required, which is easy to carry out (see p. 200). After filling the kettle with water, put a rubber hose with a mouthpiece on the spout, boil the water in the kettle. Steam the elastic rubber ring, glass lid and press firmly when the lid is hot.

Banks

Food can only be preserved in jars with well-fitting lids, elastic rubber rings and special clips.The glass lid of the jar should be the same diameter as the neck of the jar; the presence of cracks and dents both on the neck of the can and on the lid is unacceptable. Rinse jars and lids in hot water with the addition of detergents, rinse with warm water and, turning upside down, put to dry on a clean towel. When filling a jar with canned food, a large funnel is required so that there are no grains of sand, sugar, fruit, etc. on the jar's throat.

Bottle

For preserving many small berries (cherries, cherries), as well as various fruit juices, tomato puree, sauces and other similar products, bottles can be used, which are sealed with cork or rubber stoppers.

Before you start canning, you need to pick up solid and sound corks. Before use, scald the corks with hot water, and rinse, scald and dry the bottles in the same way as glass cans for canning. Fill the washed, scalded and dried bottles with juices, berries, etc. and pasteurize. Place the bottles with the contents in a saucepan on a wooden stand and fill with water. During sterilization, they should be almost completely submerged in the water. You can also seal bottles with corks before sterilization. But in this case, each cork must be tightly tied with wire or twine so that the steam pressure does not push it out of the bottle. Usually, uncorked bottles are sterilized.

At the end of sterilization, seal the bottles so that the top edge of the cork is not higher than the bottle neck. You can even press it a little.
When the cork tightly closes the neck of the bottle, fill it with resin for tightness.

Vegetables

Homemade canned food can be made from fruits and vegetables grown in your own garden or vegetable garden, as well as from purchased raw materials. In both cases, one should try to reduce the storage time of raw materials as much as possible before canning. In case of forced storage, a cool room should be used, otherwise vegetables can quickly deteriorate.

It is best to make canned food from fresh, freshly harvested vegetables. Dishes and utensils must be prepared in advance so that immediately after collection, the raw materials can be recycled. The most complete preservation of all valuable nutrients is achieved provided that the raw materials are preserved no later than 1-2 hours after harvest.

Vegetables are boiled before canning. There are several ways to prepare vegetables for canning.

Fill the saucepan with 3 cm of water, boil the water, lay vegetables in portions, close tightly and simmer for 3-4 minutes. Then put the vegetables in jars, pour hot water and sterilize. Cook prepared vegetables in slightly salted water for 5-15 minutes (cucumbers - 5 minutes, peas - 15 minutes), cool, transfer to jars, pour salted water (1 teaspoon of salt per 1 liter of liquid), close and sterilize.

The water in which vegetables were cooked can be used for soups and sauces.

Fill the jars with raw vegetables and sterilize for 90-120 minutes.

Fill the jars with raw vegetables, cook 2 times: first 60 minutes at a temperature of 100 “C, and after 48 hours - for 30 minutes at the same temperature.

It is not necessary to add salt during sterilization, especially when preparing diet food. A small addition of vinegar (1 tablespoon per liter of water) will kill bacteria and spice up certain types of vegetables (mushrooms, beans, green peas, cabbage).

This year I also decided to test the AG on conservation. I closed several liter jars of cucumbers and lecho, while they were standing normally, they did not grow cloudy, did not puff up. For some reason, for some reason, 3-5 cans of cucumbers explode in my cucumbers, so I do them with three times filling. In AG, I poured hot brine into unsterilized jars and set it for 20 minutes at 265 * C at high speed. I took out the rubber bands from the lids, sterilized them with such lids, and when I took out the jars, I closed them with boiled lids with rubber bands.Lecho drilled it on the stove, put it in liter jars, set the mode similarly to cucumbers, only the jars were with a screw thread, during sterilization I simply covered them with lids, and after I took it out, I screwed it up completely. The hotter fits 5 cans. Fuss much less, the heat in the kitchen too. In short, while the flight is normal, and then we'll see - if the winter is normal, then I will completely switch from the gas stove when spinning to the AG

Dear girls, I have been using AG for conservation for a long time. Yes, with large volumes it is inconvenient. Then I just sterilize the jars one by one, put the lecho / jam / salads, boiled on the stove in a large saucepan, etc. If the volume is small, then it is very convenient !! We put food directly into just cleanly washed jars, everything is cooked and sterilized at the same time. Nothing exploded once

I, too, have been sterilizing everything only in the airfryer for several years. The only thing is that when I pour jam or marinda into jars, I sterilize them with tightly twisted lids. I saw such a method at the chef - cook Rustam Tangirov. I have never exploded or spoiled anything.

I only sterilize in an airgil. Everything is fine, even great. Everything is in a warm apartment. There were several recipes that did not survive, but it seems to me that this is because they cannot be kept warm, only in the basement.