Rusalca
Good afternoon girls and boys! I have such a stupid question: why sterilize jars, if non-sterile products (cucumbers for example) are then placed in them. I ask because in some recipes they write: "put in sterile jars ....". And I don't understand why, in this case, sterilize the jars?

Preserving at home - questions, problems, answers, exchange of views, praises
SvetaI
Rusalca, Anna, I don't understand it either, and that's why I never do that. I believe that if we lay in raw foods, then the jar only needs to be washed. I sterilize the container only if I put something ready and hot, and then I immediately roll it up.
Rusalca
Quote: SvetaI
I sterilize the container only if I put something ready and hot, and then I immediately roll it up.
SvetaI, Svetlana, I do that too. But yesterday I again came across a recipe with sterile jars and decided to ask a question. Maybe I don't understand something?
SvetaI
Rusalca, Anna, I know that many sterilize containers anyway. But for a long time I decided for myself that I would not do this in case of laying raw non-sterile products. And I have never had a case when such canned food spoiled. So even you and I do not understand something, we can forget about it, because this does not affect the result.
In my opinion, this is just a feature of the thinking of every housewife. Some strictly do what is written, or what my mother taught in due time. Others try to turn on their heads and not follow the deliberately meaningless instructions.
The funny thing is that both are doing well. It's just that the former spend more time and physical effort.
Svetlenki
Quote: SvetaI
Others try to turn on their heads and not follow the deliberately meaningless instructions.

SvetaI, Svetik, I turned it on, but my head refuses to think and understand why it is possible not to sterilize when laying non-styryl products. Explain please
Rusalca
Svetlenki, Svetawhen you put non-sterile products in a sterile jar, it (jar) ceases to be sterile.
Ksarochka
Rusalca, my grandmother once explained to me that the sterilization of cans is done so that when poured with hot marinade or compote, it (the can) does not burst. Allegedly without steam treatment, there is a possibility that the can will burst.
Rusalca
Ksarochka, Elenaso that the jar does not burst, you just need to heat it up so that there is no temperature difference. You don't need to sterilize here at all.
SvetaI
Quote: Ksarochka
sterilization of cans is done so that when poured with hot marinade or compote, it (the can) does not burst.
Perhaps, if you have 2-3 jars, they will not have time to cool down while you fill them with food. But 10 cans will be almost cold by the time it comes to filling with marinade. Or am I so slow
In a word, washing with warm water in the situation under discussion completely replaces sterilization - it's checked!
Vesta
My mother always told me - so that a can of boiling water does not burst, it is necessary that there is something in it, they usually put a spoon in an empty one. And when preserved, the products are already there. It may burst if there is an invisible crack. Over the years, not a single can has burst. I sterilize only for hot marinades - mushrooms, salads.
Mom Tanya
Quote: Rusalca

Svetlenki, Svetawhen you put non-sterile products in a sterile jar, it (jar) ceases to be sterile.
Exactly!!!
kil
I always sterilize jars in the microwave, it's quick and not tiring at all, because.I keep jars in the underground and there is a possibility that I may not accidentally wash off mold or mildew spores, but I always pour cucumbers and tomatoes with boiling water in a basin first, and only then put them in jars, thereby removing 2 and 3 fillings with brine or marinade , I never make a marinade, all products (salt, sugar, vinegar, etc. I put directly into the jar).
Thus, each hut has its own rattles.




Quote: Rusalca

Svetlenki, Svetawhen you put non-sterile products in a sterile jar, it (jar) ceases to be sterile.
But there is a possibility that the jar is not well washed and this will add unnecessary and unnecessary bacteria ...
SvetaI
kil, Irina, this is a different way. You sterilize the jars and pour boiling water over the vegetables, that is, your jar and vegetables are conditionally sterilized. Although, laying out vegetables with your hands, adding salt, sugar, etc., you still violate sterility. So I (lazy), and with your method, I would not bother with sterilization, but would limit myself to thorough washing.
By the way, last year, several cans burst during sterilization in a micron, so I cooled down a little to this method, which is really quick and uncomfortable.
Luna Nord
Quote: Rusalca
products in a sterile jar, it (the jar) ceases to be sterile.
And I really like it when the jar is sterile and hot, it's so beautiful ... clean and crunchy. Just a washed jar cannot be like that. Maybe that's why we sterilize?
Anna1957
Rusalca, but it seems to me that it is NOT necessary to sterilize those jars that will NOT roll up - for example, 3-l jars in which cucumbers are salted. At the same time, if I want to roll up these, already salted, cucumbers, I will sterilize the cans and fill the cucumbers with boiling brine. That is, the algorithm is as follows: we roll it up for long-term storage - we pre-sterilize the jars (I sometimes rolled up the soup for several days to work, because it’s more convenient to carry - I’ll fill the jar with boiling water at best, or I won’t do that either). If we don't roll it up, sterilization is not needed.
Murzika
I sterilize the jars in the oven, I will tell you how to do it step by step.
The process begins with a scrupulous inspection of the containers: cans with cracks, chips and permanently ingrained dirt are immediately rejected.
Electric
Sterilization of cans in an electric oven is considered the most optimal, since the gas temperature can be uneven. The step-by-step process can be represented as a four-step algorithm. Cleansing. Rinse all jars with running water with soda or laundry soap.
Accommodation. Place empty containers on a baking sheet or wire shelf and place in a cold oven. Put dry jars upside down, wet ones with the neck up.
Heating. Heat the oven slowly. A temperature of 150 ° C is considered optimal for sterilizing cans in an electric oven. Time lapse (depends on volume, see below).
Extraction. Gently remove containers and turn upside down on clean towels. The processing time depends on the volume of the containers.
Duration of sterilization
Container volume (liters) Time (minutes)
0,5 10
1 15
2 20
3 25-30
Together with cans in the oven, you can simultaneously sterilize metal lids. They also need to be rinsed and then put on a baking sheet.
Gas
You can sterilize jars in a gas oven. To do this correctly, you must follow the above algorithm with two caveats.
The intensity of the fire. Heat the oven over low heat.
Temperature. The cans are sterilized at 180 ° C. The cooking time is the same as with an electric oven.
Some housewives, when using a gas oven, determine the completion of the sterilization process not with a clock, but by looking at the door. When it becomes dry after fogging, the containers can be removed.
🔗
Lanna
Quote: Murzika
I sterilize the jars in the oven
Martha, +1, also in a gas oven.
I'm afraid only wet ones, I let them dry naturally, or at the minimum temperature.The only inconvenient 3-liter, they are big ...
OgneLo
Quote: Rusalca
why sterilize jars if non-sterile products are then placed in them
The point of sterilization of containers and other equipment used during conservation is not to add additional bacterial flora to future canned food. For the same purpose, the soiled necks are wiped with a clean napkin moistened with vodka or alcohol.
Quote: SvetaI
Last year, several cans burst during sterilization in a micron
unfortunately, at present it is practically impossible to buy a normal defect-free can. Practically, each of them contains at least a few small air bubbles ... And it is better to lose an empty can than a filled one.

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