How to properly sterilize jars in a pan of water before canning

The question of how to properly sterilize jars by steaming or in a pan of water worries many housewives. Violation of technology can lead to detrimental consequences - the container will crack or the can of preserved food will explode. Compliance with all the rules and a preliminary inspection of the cans will help to avoid this. There are several methods of sterilization; we will consider the simplest ones and tell you about all the subtleties and nuances of the procedure.

Why is sterilization necessary?

When creating preservation, it is important to avoid pathogenic microorganisms getting into the container - they can cause the fermentation process and spoil the product. For this reason, it is so important to boil the jar, following all recommendations.

Why is sterilization necessary:

1. This procedure will help avoid food spoilage.
2. Prevents pathogenic microorganisms from entering the jar.
3. The workpiece will not begin to “ferment”, and the jar will not explode if sterilization is carried out correctly.

Help: sterile containers help preserve snacks longer, avoid untimely spoilage and prevent changes in taste.

The main purpose of sterilization is to kill bacteria and make the container sterile, which will help preserve the products in their original form, using certain preservatives.

You will have to sterilize not only the jars, but also the lids, otherwise it is unlikely that the desired result will be achieved.

Choosing a pan

Carrying out all the necessary procedures before canning helps to avoid problems with the products. If you decide to sterilize in a saucepan, then choose it correctly, following the following recommendations:

• the jars must fit completely into the pan, they can be placed or placed horizontally;
• Choose a container with a flat bottom that will heat evenly.

When creating preserves, half-liter jars are most often used; they fit successfully into a medium-sized saucepan. Preference is given to enamel cookware because it heats evenly and eliminates sudden temperature changes.

Before you start using the purchased pan, wash it thoroughly with baking soda, rinse with warm water and dry with a towel. This will help avoid the addition of foreign odors and tastes.

Preparing jars before starting the process

Before boiling, evaluate the general condition of the container, this will help to avoid future problems with preservation:

1. It is worth inspecting the container for cracks, chips and other damage. If any are found, then the jar should be removed; it may burst during sterilization, when the temperature rises, or after twisting.
2. The container is thoroughly washed under running water, a new sponge and soda are used. Powder and liquid are discarded because they can give the preservation an unpleasant chemical odor or off-flavor.
3. After washing, you should dry the jars, place them upside down on a towel or paper napkin. And when the last drops have flowed down the glass, you can begin to sterilize the container.
4. Pay attention not only to the jars, but also to the lids. There should be an elastic band between them if the lids are screwed on. This will ensure the sealing of the preservation.
5. The lids will have to be boiled together with the rubber bands, but this will take less time, on average 1.5 minutes. This will be enough to kill pathogens.
6. It is not enough to simply pour boiling water over the container; careful processing of the cans is necessary, maintaining certain temperatures.
7. After boiling, you should not rinse the container with cold water - a sharp temperature change is unlikely to be beneficial for glass containers.

How to properly boil containers in a saucepan

A similar method of sterilizing containers, literally on the stove, is carried out in stages. You will have to do the following:

1. Rinse and dry the jars, then place them on the bottom of the pan, having previously placed parchment or a clean cloth there.
2. It is worth pouring water into the pan so that the liquid completely covers the container, turn on the stove, and bring the water to a boil. It is worth boiling the containers for 5-7 minutes without removing them from the pan.
3. Contact with boiling water for the specified time will help kill pathogenic bacteria. Afterwards, you should remove the container from the water, wipe it and put it upside down so that the drops drain. After a couple of minutes, you can put salads, pickles and jams into containers.
4. If the jars are not completely covered with water, germs may remain on their surface. Don't forget to treat the lids with boiling water.

Steam sterilization at home

To carry out such a procedure, you should follow the recommendations:

1. Select container; You can use a shallow pan, the wider it is, the better - more cans will fit.
2. A metal grill is also used. In general, this is all that is required for the procedure.
3. Pour water into the pan, then bring it to a boil. We place a metal grid on top and place the containers on it upside down.
4. During the steaming process, condensation will accumulate on the walls of the jar and the bottom. As soon as these drops “wash” the entire container, we can say that sterilization is complete.
5. Using a pot holder, remove the jar from the grill and place it in the same position on a piece of cloth upside down or use a paper towel.
6. The duration of sterilization depends on the volume of the container. On average, processing lasts 7-10 minutes. You should not be afraid that pathogenic microorganisms will enter the container in a few minutes or hours. The containers, processed according to all the rules, retain their characteristics for two days.

Is it possible to sterilize jars with blanks?

Yes, jars of lettuce or pickles are also processed in boiling water. This method is well known to experienced housewives.

How to carry out the procedure:

• salad, vegetables or jam are placed in a pre-prepared container without closing the lid;
• The lid should be boiled, along with the gum, and prepared for subsequent procedures;
• The jar, along with the preservation, is placed in water, brought to a boil, kept for 5-10 minutes, longer if possible.

After boiling, the jars are carefully pulled out of the pan and placed upside down, covered with a warm towel, “wrapped up”, having previously closed the lid.

Attention! Salads are laid out in containers warm or hot - this is a prerequisite.

More often, this method is used to create adjika, lecho, salads and other preparations. During the sterilization process, you will have to ensure that water does not get into the containers. The time depends on the volume of the container; If the container is large, then it will have to be sterilized for half an hour.

In this case, the jars are checked for chips and damage before washing. Unsuitable containers are removed to avoid further problems..

Sterilizing jars correctly is not as difficult as it seems at first glance. If you follow all the recommendations, you will be able to eliminate bacteria, kill them with hot steam or boiling water. The prepared container will help preserve the product longer, will not affect its taste, and will not cause spoilage of the salad, seasoning or pickle.