10 best recipes for home canning in an autoclave

Thanks to the range of autoclave recipes for home canning, housewives can quickly and efficiently make preparations that will delight their households throughout the winter. Thanks to the equipment, the labor-intensive sterilization process is optimized and the level of twisting quality is raised. Each recipe can be modified independently, based on taste preferences.

Features of canning for the winter using an autoclave

The main advantage of the autoclave is that the temperature in it reaches 120 degrees Celsius. Thanks to this, the canning procedure takes a minimum amount of time. The benefits of products, taste and aroma are preserved for a long time.

Types of devices

By type of design, devices are divided into:

1. Vertical models are used in the food industry, for laboratory purposes, and for carrying out chemical reactions in medicine.
2. Horizontal – used for wood processing and lamination.

Autoclaves are made from two types of metals:

1. Made from black - an inexpensive option that is not absolutely safe for cooking.
2. Made of stainless steel - lasts up to 50 years, allows the use of various preservation technologies.

By type of heating, devices are divided into:

• external heating - fire or gas;
• electric.

The sizes of autoclaves can be different - from small models for 5 cans of 0.5 liters to 1000 of the same cans. The neck diameter is also varied. The most common for household use are 15.9 and 21 centimeters.

Autoclave device

The device is a steam sterilizer, which includes a thermometer, pressure gauge, heat source, outlet and inlet valves. The active agent is hot steam under pressure. Loading of materials occurs in bins.

The operation of the device is controlled by a thermometer and a pressure gauge.

There are main sterilization modes:

• 60 minutes – at atmospheric pressure 1.1;
• 45 minutes – at 1.5;
• 30 minutes – at 2.

Preparing for work

The workflow involves the following procedure:

1. Prepare clean jars.
2. Line the bottom of the device with a thick cloth.
3. Place jars on fabric in 2 layers.
4. Fill the autoclave with water.
5. Set the initial pressure.
6. Heat up the device.

Autoclave Recipes

There are many recipes for preserves prepared using an autoclave. Various types of meat, cereals, and vegetables are often used.

Canned meat

To create beef stock in your own juice you will need the following ingredients:

• beef meat;
• marrow bones;
• salo;
• onion;
• carrot;
• cumin;
• Bay leaf;
• allspice peas;
• salt.

Preparation:

1. Make a broth based on beef bones.
2. Cut the meat into small cubes and fry in a frying pan.
3. Place spices and chopped vegetables on the bottom of the jars.
4. Place the meat tightly in the container.
5. Pour in broth.
6. Close with lids.
7. Simmer in an autoclave for 115 minutes at a temperature of 117 degrees.

An indicator of the quality of canned food is the formation of a jelly-like mass in the jar after cooling.

Canned poultry meat

To create a tasty preparation, you can choose from chicken, duck, goose, or turkey meat. The following components are needed:

• 1 kilogram of meat;
• 1 spoon of salt;
• ground black pepper;
• 2 onions.

Step by step steps:

1. Cut the poultry meat into small pieces, mix with salt and chopped onion.
2. Place in a container and roll up.
3. Place the jars in an autoclave for 30 minutes at 100-110 degrees.

If you use chicken meat, add 6 tablespoons of water for every liter. Other types of poultry contain fat.

From fish

To make canned food, it is popular to use any fish: bream, mackerel, sprat, perch, silver carp, pike, gobies. For a recipe with a yield of 1 0.5 liter jar, you need products in the following volume:

• 0.5 kilograms of peeled fish;
• 1 teaspoon salt;
• 5 black peppercorns;
• 1 tablespoon sunflower oil;
• seasoning to taste.

Processes:

1. Cut the fish into small pieces.
2. Place the main component on the bottom of a glass container.
3. Sprinkle with salt and spices.
4. Layer the fish to the top of the jar.
5. Roll up and leave in the autoclave for processing.

Vegetables

By properly preserving vegetables in an autoclave, you can preserve a large number of useful elements, which will become complete sources of vitamins. For the classic recipe you need to prepare the following products:

• 3 kilograms of eggplants;
• 2 kilograms of bell pepper;
• 1 kilogram of tomatoes and carrots;
• 500 grams of onion;
• 2 tablespoons salt;
• 150 milliliters of vegetable oil.

Cooking steps:

1. Peel and cut the eggplants into rings. Add salt and leave for 3 hours.
2. Chop the remaining vegetables.
3. Fry each component separately in a frying pan with oil.
4. Place the processed mixed vegetables and eggplants in layers in prepared clean jars.
5. Sterilize closed jars in an autoclave for 15-20 minutes.

Tomato sauces

For spicy tomato sauce in a volume of 1 kilogram, use the following components:

• 2800 grams of tomatoes;
• 23 grams of salt;
• 15 grams of sugar;
• clove of garlic;
• ground black pepper;
• allspice;
• 3 milligrams of cloves;
• nutmeg;
• vinegar essence 80%;
• cinnamon.

Recipe:

1. Pass washed and dried tomatoes through a meat grinder.
2. Cook over low heat until the mass reduces by 2-3 times.
3. Grind carrots, peppers and garlic.
4. Combine all the elements and cook for 30 minutes over low heat, adding vinegar essence at the end.
5. Keep closed jars in an autoclave for sterilization.

Mushrooms

To make several 0.5 liter jars of pickled honey mushrooms, you need to prepare the following products:

• 1 kilogram of honey mushrooms;
• for 1 liter of water – 1 tablespoon each of salt, sugar and vinegar;
• 2 bay leaves;
• 3 pieces of cloves;
• 3-4 cloves of garlic;
• sunflower oil.

Cooking method:

1. Sort and wash the mushrooms.
2. Pour water over honey mushrooms and add salt. Boil for 7-10 minutes.
3. Drain the liquid. Fill with clean water. Cook for 30 minutes.
4. Strain using a colander.
5. For the marinade, you need to combine all the above spices in warm water.
6. Cook the mushrooms in the marinade for 5-7 minutes.
7. Place mushrooms in jars. Pour over the marinade. Add 5-7 drops of oil to each container.
8. Process the workpieces in an autoclave at a temperature of 110 degrees Celsius for 10 minutes.

Stewed pork

Required ingredients:

• 0.5 kilograms of pork;
• 1 onion;
• 3 black peppercorns;
• 1 teaspoon salt;
• water;
• 1 bay leaf.

Recipe:

1. Sprinkle with salt and moisten the diced meat with water.
2. Place spices on the bottom of the container, fill with meat, leaving an empty space of 2 centimeters to the top.
3. Roll up and leave in an autoclave at 110 degrees for 40 minutes.

Rice porridge with pork

For the original dish you will need:

• 2 kilograms of pork;
• 200 grams of lard;
• 120 grams of rice per jar;
• 3 onions;
• 2 carrots;
• salt;
• allspice;
• sunflower oil;
• barberry;
• cumin;
• lavrushka

Step by step execution:

1. Pass the washed meat through a large meat grinder or cut into small cubes.
2. Melt the lard in a frying pan.
3. Sauté chopped onions and carrots.
4. Rinse the cereal with water.
5. Place ½ bay leaf, fried meat, rice, several pieces of meat, a spoonful of melted lard, salt and spices at the bottom of the container.
6. Fill the jar with boiling water. Close the lid.
7. Cook in an autoclave for 35-40 minutes at 120 degrees.

Pearl barley with lamb

It is recommended to use the following elements:

• 0.5 kilograms of lamb;
• 2 cups pearl barley;
• 1 piece each of onion, carrot and sweet pepper;
• 1 teaspoon mustard beans;
• 2 teaspoons Italian spice mixture;
• salt;
• oil for frying.

Cooking steps:

1. Grind the meat.
2. Finely chop the washed and peeled vegetables. Fry in a frying pan with oil for 3-5 minutes.
3. Fry the lamb in a frying pan until golden brown.
4. Place meat, salt with spices, pearl barley, and vegetables into glass jars.
5. Screw on the lids.
6. Leave to sterilize in an autoclave for 40 minutes at 120 degrees.

How and for how long can you store the finished product at home?

Workpieces should be stored in a dark, dry room with a temperature of no more than 10 degrees. Jars should be checked regularly for signs of bloating and spoilage. If suspicious containers from one batch of twists are found, re-sterilization should be carried out.

The optimal shelf life is 2-3 years. For better storage, it is worth greasing the jars. Experienced housewives recommend signing for convenience conservation, indicating the date of manufacture and name of the workpiece.