For many housewives, sterilizing tomatoes in glass jars is a guarantee of a tasty, satisfying winter period. Summer residents offer ripe tomatoes for canning, which can be sterilized, pasteurized, or refilled multiple times. To ensure that not a single jar “explodes” during the preparation process and that the tomatoes do not spoil, it is important to follow the canning technique.
Is it possible to sterilize jars of tomatoes?
Sterilizing full jars, as well as empty jars and lids, is an excellent method to destroy microorganisms that contribute to instant spoilage of the product. Stock up on patience, advice from professionals, as well as various spices to taste.
This procedure must be done to eliminate harmful bacteria.
Preparing jars
Sterilization takes place in different ways, but the preparation of containers and contents is always the same.
Before canning, glass containers must be cleaned with a brush and a soda solution. Drying the cans occurs in the “grandmother’s” way - they are turned upside down on a paper or fabric towel (napkin). When the time comes to fill the containers, it is recommended to pour boiling water over them again.
The lids for the jars are washed with running water, soda and soap. After rinsing, they are placed in a metal container, filled with hot water and heated for 20 minutes. This measure is taken before canning (maximum 2 hours before). You can sterilize the lids:
- in an oven preheated to 120 degrees;
- in boiling water;
- in a small ladle, a separate pan with boiling water.
Next, the housewives start working on the main ingredient of the canned food—tomatoes. They are washed in warm water to remove road dirt and dust. At this stage, it is necessary to adhere to the basic rules of sorting, namely, divide the tomatoes into:
- color;
- size;
- degree of maturity.
When sterilizing tomatoes in jars, check again which tomatoes are being taken. For preparations, medium and small fruits are chosen, and large ones are best used for filling.
Security measures
Since during sterilization the housewife deals with boiling water and glass containers, it is worth being careful and observing safety measures. The condition of the products themselves also plays a big role.
Tomatoes can be preserved with or without skin.However, before the procedure itself, the fruits are steamed (about 5 minutes) and then cooled. This measure allows you to easily remove the skin in the future and enjoy the delicious preserves, and also kills all microbes.
To avoid getting burned when removing jars or lids from boiling water, use:
- kitchen meat tongs;
- potholder;
- towel with terry.
How to properly sterilize jars of tomatoes?
Any glass container that can be hermetically sealed is suitable for home preparation. After sterilization over steam, the tomatoes are carefully placed in a deep container. Next, they are sterilized or using the hot-fill method in jars with the following volume:
- 0.5 l - 10-15 minutes;
- 1 l - 20-25 minutes;
- 3 l - 30-35 minutes.
Such measures will allow you to store all preservation at room temperature. This is true if the house does not have a cold cellar. There are several methods of sterilization:
- In a saucepan.
- With the help of steam.
- In a slow cooker.
- In the microwave.
- In the oven.
- Hot pouring method.
The most popular way to sterilize tomatoes in jars is boiled water. To do this, take a deep saucepan or vat, and place a towel on their bottom. The jar is placed in a filled container, and the temperature of the water coincides with the temperature of the workpiece. Otherwise, the can will crack or burst.
The water level should reach the “shoulders” of the jar covered with a lid (not closed). Next, you need to observe the boiling time depending on the volume of the container.
After this, the jars are carefully removed and twisted, turned upside down and “covered” in heat until they cool completely.
Steam over the pan
Sterilizing jars by steaming is considered a traditional way of disinfecting containers before preservation. A proven, reliable method of sterilizing containers suggests using a saucepan or kettle.You will also need a special lid with several holes.
For such purposes, some housewives resort to using a metal grate from the oven or grill, a sieve, or any other limiter that would hold the jar above boiling water.
Depending on the volume of the glass container, the sterilization time will vary from 5 to 20 minutes. A successful result will be indicated by drops of steam on the walls of the jar at the end of the procedure - the steam should flow down evenly.
In a saucepan
The most popular way to destroy microorganisms and bacteria is to sterilize jars in a saucepan. There are several important nuances here:
- when laying cans, any clean cloth folded in 5-6 layers is placed on the bottom of the pan;
- sometimes a wooden grid or metal circle is used;
- During boiling, the pan is closed with a lid;
- The water should not be allowed to boil rapidly, so it is important to regulate the fire.
The sterilization time of tomatoes in a standard 1 liter jar takes up to 25 minutes.
In addition to kitchen utensils and a stove, you can use a slow cooker or microwave. This modern approach has become widespread due to the speed and accuracy of the process:
- In a slow cooker you need to follow the same steps as with a saucepan. In the device settings, you need to set the “Baking” mode and bring the water to a boil along with the cans of tomatoes placed in the bowl. It is necessary to remove containers with preservation after 10 minutes.
- The microwave sterilization method is the simplest and fastest, because it only takes 5 minutes. The container with the workpieces is placed in the oven with the maximum power mode set in advance. However, it is impossible to place large three-liter containers in a microwave oven.
Dry sterilization of tomatoes in a jar can even use the oven. Harmful bacteria, fungi and other microorganisms are removed by exposure to high temperatures, but without any liquid. The method will consist of gradually heating the container, as well as the required steps:
- Preliminary cleaning of jars and filling them with tomatoes.
- Lack of lids on containers.
- Place jars on a wire rack or baking sheet.
- Heat the oven to a maximum of 120 degrees.
- Warm up glass jars for 10 minutes to half an hour, depending on the volume.
- Remove the “sterilized” preserves from the oven.
In addition to the oven, this method is used on both gas and electric stoves. This method hardly changes the appearance of the tomatoes.
How long does it take for sterilization?
Heat treatment of glass containers will protect against harmful bacteria and microorganisms. When properly sterilized, winter preparations will delight the table with a tasty and healthy snack.
During the procedure, the jars must be placed in a large container, placed on a towel or other material so that the glass walls do not hit each other. If a pan is chosen for this, make sure that the water in it does not reach the neck by 4-5 cm.
The sterilization time is counted from the beginning of the liquid boiling. The largest jars take up to half an hour to warm up, liter jars - about 20 minutes, and smaller ones - up to 10 minutes.
At the end of the procedure, the tomato jars are rolled up, shaken and allowed to cool in the “upside down” position in any dry, warm place.
Half liter
Half-liter containers are considered the most popular when packing food, vegetables and fruits.Such jars (0.5 l) with tomatoes are sterilized both in the oven and in a saucepan. They are placed in a slow cooker or microwave oven.
Tomatoes of any size can be placed inside this container. If the housewife cans garlic, basil and other products along with tomatoes, they try to select medium-sized fruits. Sterilization time will take no more than 10 minutes.
For 1 liter
In this case, the procedure time increases to 15-20 minutes: steamed, in the oven or in a pan with liquid. They try to choose suitable lids for a particular type of canning:
- a tin lid for a seaming machine;
- glass with clamp;
- polyethylene for the cold method;
- polyethylene for the hot method.
3 liter
The largest jar size is not suitable for sterilization in a microwave oven or slow cooker. The best option is steam treatment of containers. A large bottle holds a huge amount of tomatoes, so there is a risk of spoiling the “portion”.
In addition to traditional jars, you can use containers with a yoke lock. However, when working with an oven or steam, you must adhere to safety precautions. These models have metal inserts in their design (hinged lid, handle), so a potholder must be prepared in advance.
With proper sterilization of full jars, you will be able to keep homemade preparations safe and sound. This measure eliminates all microorganisms that can get into clean containers and cause fermentation. Select the optimal sterilization option for successful canning of the summer harvest.
