How to make canned baby food in the Shteba pressure cooker so that they stand without a refrigerator?

Girls are boys!
I have a question about canned food ...
I thought to make (11 months old) canned food for babies - in stores they sell baby food "grandmother's basket" there are twist lids. The jars themselves are 100 gram, small.
Cooked chicken breast / blend it with a little broth and put it in jars.
(I didn't really like to cook and blender so separately - it turns out in pieces, next time I'll cook in a Vitek soup cooker - to get a homogeneous chicken and put it in jars)
I twisted it tightly and put the stems on a rag in the bowl. Filled all the jars with water head over heels.
For soup, 0.7 for maximum time - 1.5 hours
The pressure came off by itself.
Now I think, do I need to check again the same procedure, to kill the spores as they do in stew? I'm at a loss ...
No spices survived at all, additives (carrots / greens)
Will the jars stand without a refrigerator?

Of course they will. You first cooked the product, then you bailed it "into the autoclave" for 1.5 hours. We make canned food with raw fish, set it for 1 hour 39 m, and everything is wonderful for months under the sink in the closet)) but here, in fact, only sterilization is needed. Here I still remember, when in the summer I spun apple puree without sugar and without anything, I also prepared it first, then blended it, then put it in the jars. And so, half a liter and seven hundred I autoclaved in soup 0.7 for 10 minutes. They are standing in the bedroom for six months already. Everything is good. And squash caviar without a gram of vinegar is in the same place. And you have a volume of 100 grams. Where to keep them for 1.5 hours? And if you are afraid of something, some kind of bootulism dispute, then after 2 days warm up again in the headquarters, a control shot, so to speak, but obviously not 1.5 hours .. (but to be honest, I never did that, everyone is alive and well, mmm, but everyone is afraid of canned food at home and a two-year-old son and me and my husband) because this is a lot, all values ​​and usefulness will be boiled down

[Dasha 001]

Dasha 001, and so I think, how long should I clave them in the staff? I mean small jars?
100 grams / 200 grams / 500 grams
I also don't want to digest it again ...
If the meat is first cooked and made into a paste, and only then in jars and in a stock?
And one more thing - if the broth is poured into jars in the same way, should all the jars be clavified in the same time in the stock?

how long should they be in the headquarters? I mean small jars?

Well, let's proceed from my experience that "10 minute" half a liter (in which the already completely finished product has been laid) stand at room temperature for months and do not deteriorate, then I think you can safely reduce the time to 10 minutes

One jar from a batch of broth can be used as a control. If the broth is clear, then everything is fine.

If the broth is clear, then everything is fine

A dangerous delusion.
Canned food, especially for children, must be re-sterilized after two days and 20 minutes. It may be a pity to digest for a long time, but they don't joke with botulism. 50 minutes first sterilization, 20 minutes repeated. The broth can also be added. And be sure to check the retraction of the covers after cooling. But it's better for a child to cook fresh. Especially if you have pressure cookers, blenders, etc.

[Tusya Tasya]

Tusya Tasya, Natasha, here I am about the same - this bootulism is a terrible thing. So far, I'm doing a sample - there are not very many jars.
For some reason, some of the covers did not fit in.They stand while in the refrigerator - for a sample (in general, what happened) the broth is transparent, but this batch will go into processing (I use it for sauce or gravy) - as an option for rolling
Myasko hasn't opened yet
Repeated just 20 minutes? How is it on the stove? Or 20 minutes taking into account the pressure (pressure cooker) in the staff? That is, exactly 20 minutes under pressure?

[Marina]

Marina, and why do you need so many body movements? For 100g of food for a child?
I have the freshest memories of the beginning of complementary feeding, but it did not bring me to conservation.
Honestly, you better sleep this hour than messing with these banks.
And if there is anything extra left - in the freezer. This is really safer and calmer.

Good feeding and weight gain to you. And peace of mind for mom!

exactly 20 minutes under pressure?

yes, 20 minutes under pressure. I open the cans on which the lids are not drawn in within two days after sterilization. Botulinum bacteria are anaerobic, that is, they live without oxygen. Eat the contents as soon as possible, or put them in the freezer.

Marina, why do you need so many body movements? For 100g of food for a child?
I have the freshest memories of the beginning of complementary feeding, but it did not bring me to conservation.
Honestly, better sleep this hour than messing with these banks

I support on all counts.

[dana77]

dana77, Tusya Tasyathanks girls
So our hands are not for boredom now making meat and fish stew, I think so, we need to make babies too ...
So far, however, I do not understand why more than half of the lids in small jars were not drawn in ...
So far, only 2 jars are ready.
I also want to clarify - and if the meat without any spices at all - without salt / pepper - a kind of dietary option - after Stebik will it stand like a regular stew?

I also want to clarify - and if the meat without any spices at all - without salt / pepper - a kind of dietary option - after Stebik will it stand like a regular stew?

Will be:)

[kartinka]

kartinka, Marina, I'll shake it in, not that about baby food, but all the same, when I made pate in small jars, my lids were not pulled in either, I think this is due to the small diameter of the lids.

I, too, did not retract the lids, I think this is due to the small diameter of the lids.

check on a child if the covers are not retracted due to diameter or poor sealing? Bad idea. If they didn't get involved, then the canned food was not successful. They ate it right away, or put it in the freezer. Other options are not suitable. The children's body is generally not for canned food, and even more so of dubious quality.

[Tusya Tasya]

Tusya Tasya, Natasha, yes, of course, I don’t argue, I just told my experience, my cans up to 250 grams do not retract the lids, this is when cooking in a staff, if more, everyone is involved.

[kartinka]

kartinkaMarina, I was hospitalized with a 5 month old daughter with severe poisoning. Gave her puree from a jar. What we experienced was horror. The baby barely retreated. Do not take risks with meat puree. It's not worth it. We blended freshly boiled meat for our granddaughter, it turned out great.

[Ukka]

Ukka, Yarik, Tusya Tasya, girls! while they did not plan to check canned food on the lyalka: it is necessary to completely deal with such canned food ...
The experience with unstretched lids on small jars means not just for me. Tomorrow I'll open myself a jar of this chicken (which was autoclaved in the stock for 1.5 hours - I'll try what happened.
I like the experience itself in small jars, but I will leave it only with the lids retracted. By the way, for some reason, many lids are initially scrolled, I measured a lot of them by setting them in (although my every jar + its own lid.
I want to try the old-fashioned way in a saucepan for many hours of cooking (I used to make stew for 6 hours),
And it's a pity, I specially collected these jars ...
If it doesn’t work out, I’ll try more jars, from under the mustard, how the lids behave.
Today I bought 5 kg mackerel - I made 0.7 and 0.8 in large jars - all the lids were pulled in
And pork stew - 0.5 and 0.7 cans - are also drawn in well,
Yarik, I also had a thought about the small size of the covers ...

Banks of 250 grams of lids are pulled in. If the lid rotates initially, then there will be no sense, throw it away and take another one. I once had a package of such caps. Sterilization for 6 hours is still not a guarantee, only re-sterilization. It is related to the life cycle of the bacteria. I will write more shortly here. The toxin we fear is produced by a bacterium. It dies when boiled. But there are still spores of these bacteria. They wake up in the absence of oxygen, turn into bacteria and begin to release toxin. At this moment, two days later, we kill the newborn bacteria by re-sterilization.

I once made canned fish in Shteba. The taste is wonderful. But all the same, although I kept it in the refrigerator, and pretty quickly, after three months, they ate everything, there was some kind of internal anxiety. That something is not right that we are playing roulette. In general, I have not repeated it, and I am not going to, without an autoclave.
And then there is an extremely small package with used lids ... I would not risk it, it’s not worth it, kmk.
In general, I was not asked, but I spoke out

[Fotina]

Fotina, Svetlanochka, it’s very good that someone else could use my opinion
Tusya Tasya, Natasha about the cycle of disputes I know, the second time I will sterilize, for a guarantee. Today I put the leftovers of meat and liver into pate, jars in the region of 200-250 grams, I'll see how it will be with them. The pâté is not for lyalka.
Now the meat and fish have already been processed - with well-known events I want to buy more, I will continue to roll jars for another party - the most important thing is, it seems like you can roll meat / fish without salt at all - I have never done such diet stews - this is important for me (salt-free food) for storage just in the closet, well, re-sterilization. And what about re-sterilization, are there any maximum terms when it is done again? If I pull it out for the first time on Monday morning, when is it the latest to deliver it again?

[kartinka]

kartinka, I recommend to study

Natural canned food (stew or "in its own juice") on the stove without an autoclave, pressure cooker and preservatives 1. Thaw the fish in the refrigerator. 2. Cut the fish into pieces - I cut each piece across into two pieces. 3. Place the fish in prepared sterilized jars with a capacity of 0.7 liters (up to the hangers of the jars) ...OgneLo

Everything is described in detail there.

For some reason, some of the covers did not fit

If the lids are of this type - IV-PT lid (for baby food)

with a completely plastic core, including the thread for screwing the lid onto the can, then these are still disposable lids, since the thread in them is formed during the sealing of cans with such lids on the filling line.
If we are talking about type III caps - Twist-Off (screw cap) or "Euro-Twist"

then, the problem may be caused by insufficient air space between the product and the lid in the can. The jar must be filled strictly BEFORE the hangers, and not "how much I could trample"

The screw caps for sealing, after putting on the cans, are first turned towards "open" until a slight "click", so that the lid is located on the can evenly, and only after that they are tightly tightened "all the way".
If necessary, "TWIST OFF 53" lids, as well as cans for these lids, can be purchased separately.
And one more important nuance: it is better to cook canned food in the process of sterilization prepackaged in a jar, and not "first cook, and then put in jars and seal." The only exception is some types of canned food, which cannot be prepared otherwise.

[OgneLo]

OgneLo, marinochka, my lids are twists, others will just rip off under pressure. The filling of the jars was up to the hangers, so it is not clear to me that, under equal conditions, some of the lids were not drawn in. About the fact that some of the covers turned and I was looking among them - those that I was able to tighten as much as possible.
I thought that the problem was in the small size of the lid, although then none of them would have sucked in ...we must try to buy new lids separately and try with them (although I remember a woman in the market who came to buy lids with the jars themselves - jars from food "grandmother's basket".)
The rest of the sizes on the stew and fish made yesterday were sucked in remarkably, but there the volume of cans is larger, from half-liter and higher.
I haven't pulled out the pate today (it's getting cold) - I don't know how these jars behaved (but not from baby food)
I also like the method of loading the raw product directly into the jar and it seems optimal. Although for mashed potatoes I decided to pre-boil the chicken breasts and chop them before laying, because my Vitek soup cooker makes the perfect mashed potatoes. I want to try grinding raw breast and taste both.

The Vitek Soup Cooker Makes Perfect Puree

This is the case when you do not need to complicate: cooked, poured, sealed, sent for sterilization.

some of the covers did not retract

The twist-off for tightness should be checked only after complete cooling. And when capping, you need to make sure that the lid is screwed on completely, evenly and without distortions, there is absolutely no backlash (the lid does not hang on the can), the sealing part is not thinned.

I read the whole recipe - thanks, I will mark there too,
But, if here the conversation concerns directly Shteba and sterilization in it, did you understand correctly - 3 times sterilization - the first 90 minutes / pressure 0.7 for raw meat and broth of meat or fish and 2 subsequent ones to finish off the spores - with exposure 24 hours after reaching a jar of room temperature for 10 minutes at a pressure of 0.7 per half-liter jar specifically in Shteba (it is gaining pressure in advance and there is a clean counting of time - and since the time turns about 3 times, it means 10 minutes for repetitions will be enough) for all fish - canned meat.
Marinochka, another question - can you put the porridge on the water with vegetables (rice / buckwheat / pearl barley) in the same jar? What would be worth without a refrigerator? :
I made porridge with meat, but I just didn't think about vegetables ..... probably you can? And also, if without salt and seasonings.

This is the case when there is no need to complicate: cooked, poured, sealed, sent for sterilization. [/
I was afraid to simply sterilize these first small jars - they were processed for 25 minutes, although the breast was cooked and was ready - in theory, it is possible to sterilize in a stock for 10 minutes a couple of times in a day and that's enough?




And small jars - 100 grams, perhaps, you can sterilize less? The first is directly cooking for 40 minutes and the next two for 5 minutes?

within 10 minutes

No.
Correct: Duration of sterilization of 0.5 l cans cannot be less than 30 minutes. (excluding the time for heating and subsequent cooling).
Because, this is a temporary minimum for the destruction of vegetative forms of bacteria Clostridium botulinumif they ended up in canned blanks.

Botulinum toxin refers to polypeptides and is inactivated when boiled for more than 30 minutes.

Everything also applies to smaller banks.

porridge on the water, maybe with vegetables (rice / buckwheat / pearl barley) can also be rolled into a jar? What would be worth without a refrigerator?

Can. But, like all natural canned food that does not contain preservative doses, we subject it to fractional sterilization, giving time for germination of spores that have got into the preparation and destroying the germinated vegetative forms.
But, according to experience, it is easier, if necessary, to pack the prepared seasoned porridge in portions and freeze. This is how we freeze barley flavored with roasting and seasoned with fresh herbs and tomatoes. Rice and buckwheat, cook as needed.

[OgneLo]

OgneLo, Marinochka, thanks for the answer - I thought to roll up the porridge in the banks for summer trips. At home, I sometimes throw surplus garnish into the freezer, and on the road it is more convenient to take canned food in the heat.

on the road

If there are no problems with water, it is more convenient to take dryers
Dried vegetable caviar

are there any maximum terms when it is done again?

I wrote for two days.

If I pull it out for the first time on Monday morning, when is it the latest to deliver it again?

on Wednesday morning in any case, not earlier or later.

[OgneLo]

OgneLo, Marinochka, thanks for the tip on the recipe, but it's more convenient for me to take the jar right away, on the road so as not to fiddle with water and other things.
These days my head is dizzy from other troubles, I think, the headquarters is a pressure cooker and the temperature here under pressure is higher than on the stove, it turns out a mini-autoclave, probably one more sterilization will be enough, besides the main one. It turns out that we first canned for 90 minutes at a pressure of 0.7, and then we kill the appeared spores by re-sterilization for 30 minutes.
Does this seem like enough? Precisely for a pressure cooker? I looked through other recipes in a pressure cooker - it seems like they only do repeated (one) sterilization, can do two repeated ones, if I do stew in a saucepan on the stove (I cooked stew for 5-6 hours on the stove)
My head is spinning, I can't figure it out ... I got confused ...
Or it plays a role here if you make a stew without salt, like at least some kind of preservative, although salt is in a half-liter jar - a teaspoon, it seems like a little for a preservative ... or enough ...
While today the second sterilization for 30 minutes is already doing, I need to figure out if a third sterilization is needed for the pressure cooker