Sterilization of vegetable, fruit, meat, fish homemade preparations in a pressure cooker

[Sterilization of vegetable, fruit, meat, fish homemade preparations in a pressure cooker]

Sterilization of vegetable, fruit, meat, fish homemade preparations in a pressure cooker

You can also sterilize your homemade products in the pressure cooker!

How? Let's talk about this in detail

[Admin]

Admin, Tatiana, thank you very much for opening the topic.

And I will listen with pleasure ..
I don't have a pressure cooker yet .. but still ..

Tanya, I have a question about pears. Found a game. We pressed the juice, delicious, sweet. Even luscious for me. But the family is delighted. A question about rolling pear juice. How to do it correctly so that the banks do not explode. I never played a pear.

[Marina]

Marina, I never closed the juice, no. But I suspect it needs to be sterilized in jars.

Let's ask the girls who does this

[kartinka]

kartinka, Marina! I do not make pure pear juice, but I do it in a mixture with other fruits. Most often pear / apple. I drive the chopped apples and pear through a juicer (a saucepan with steam). Then I bring the resulting juice on the stove to the first bubbles and pour it into sterilized jars. I never perform additional sterilization. The maximum I can do is turn them over after rolling the jars and then I can send them under the blanket. But I do not always do this, more often they just cool down on the table on the street. I never sprinkle sugar in juices, just as I don't dilute all sorts of syrups. Fruit is enough for us.

[Marina]

Marina, I also bring the juices to a boil and pour them into sterilized jars, they cool under a fur coat, not a single jar has ever pouted.

[Marina]

Marina, I twisted only apple, tomato, apple-pumpkin juices, and my mother also closed the pear one. Like the girls, I just bring the juice to a boil without added sugar and salt on the stove and pour it into sterilized bottle jars. I cool it under a fur coat. Everything is fine for several years.

I pasteurize my juices, mostly apple ones, in a saucepan. We are cold pressed. For a good season, my husband squeezes out under 600 liters of juice, some of the sweetest ones for juices. I put a pot of water on the stove at low power, so that it does not boil, in a pot of water, on a silicone mesh, put screw bottle jars (water on the hangers) and bring the temperature in the bottles to 80 degrees, remove the foam with a spoon, 20 minutes at 80 hail and roll up lids filled with boiling water. It stands right in the house for more than one year, there are the last 3 pieces of the year before last

[V-tina]

V-tina, and pure pear is the same too?
Now I twisted it and just brought it to a boil and poured it out and make it still in a pot - the squeezed juice is poured into clean 0.7 jars, I twist it with twists, water up to the shoulders and onto the meat for 15 minutes. As canned food that would be. Or is 15 minutes a lot for a pear?




It is the mono-pear that torments me, they say she does not like to sit in banks

[kartinka]

kartinka, in general, I close all the juices like that, however, the rolls are stored in my underground, it is not as warm there as in the house. But the girls above wrote that they do the same)

[V-tina]

V-tina,

[kartinka]

kartinka, MarinaI read somewhere, now I don’t remember that it is necessary to add citric acid to a pure pear. Pears have little or no intrinsic acid; the juice can explode. Or the best (as it seems to me) way to buy with apple.

There is a successful experience of cooking (ie, boiling and sterilizing immediately) beef stew immediately "under a tin screw cap" in a Moulinex Cook4Me pressure cooker in 0.7 l cans.One last year's bank in the underground is still waiting in the wings. Approximately according to this recipe: Canned stew (Cuckoo 1054)

[Sasha55]

Sasha55, that is why I am interested in the experience of exactly pear juice and apple in half? Or at least about how much acid