Canning in the microwave - experience, advice

Canning in the microwave - experience, advice
Category: Blanks
Ingredients
Cucumbers
Spice
Salt
Cooking method

And yesterday I canned cucumbers in it
They brought a bunch of cucumbers and it's a pity to throw it away and sterilize once (I have a small child) and even reluctance (the heat in the apartment is already off scale)
And here's a miracle in a magazine I come across a recipe that people canning cucumbers, tomatoes, eggplants and, in my opinion, something else in the microwave. Well, I think I was not, I'll try.
The principle is
- put cucumbers in jars (I had 2 liter ones) with screw caps
- fill with brine
- tighten the lid
- and 50% power for 15 minutes
- got the lid twisted if not tight
- and turn it over under the blanket to cool
No boiling water, no steaming pots, no heat in the apartment. I put the jar and is free, the microwave squeaked came replaced. So that's it. Banks I think you can change any kind, just the time needs to be changed

Cooking time: 15 minutes
Cooking program: power 50%

And yesterday I canned cucumbers in it

And here's a miracle in a magazine I come across a recipe that people canning cucumbers, tomatoes, eggplants in the microwave and what else is there in my wash. Well, I think I’ll try.

And you won't be disappointed. The cucumbers are surprisingly crispy! I made pickled in the microwave, only I took much less time - literally a few minutes at full power - I was afraid to cook them at all.

[YOU ARE WELCOME]

What about the covers? Do they withstand microwave frequencies? Can I have some pictures of the lids that can withstand 500 watt microwaves for 15 minutes?
I know the magic word YOU ARE WELCOME!

[YOU ARE WELCOME]

What about the covers? Do they withstand microwave frequencies? Can I have some pictures of the lids that can withstand 500 watt microwaves for 15 minutes?
I know the magic word YOU ARE WELCOME!

I sterilized the lids separately. Then you just take out the can from the microwave, the lid is made of boiling water and you roll it up.

[- tighten the lid- and 50% power for 15 minutes]

The principle is
- put cucumbers in jars (I had 2 liter ones) with screw caps
- fill with brine
- tighten the lid
- and 50% power for 15 minutes
- got the lid twisted if not tight
- and turn it over under the blanket to cool

Anastasia, and me too. But in the upper post, it seems, they put the closed ones in the microwave ...

I've already closed 14 cans and everything is super

I tighten the lids right away, and when I take them out, I just tighten them a bit (maybe which one was not completely tightened)

If the brine is poured under the lid itself, when it starts to boil, then of course it seeps through the lid, you just need to wipe the jar and tighten the lid to the end.

The lids are ordinary that come with the can.
It's just that the covers are not the same cat. they are closed with a key, and those that are screwed onto the jar, turned them on and ready.

For a long time, I changed almost all the banks to those that dress without a key, otherwise I somehow get crap with a key.
Later you need to try the tomatoes ... everything is clear with cucumbers, but the tomatoes can burst a lot, I think so, but you need to try.

Several years ago, I watched my brother-in-law at his dacha pickling cucumbers. I just filled the jars of cucumbers with water, poured salt and spices and rolled them up. Then cans in a bag and on a string in the well for the night (like for the cold). There was no trace of sterilization. The cucumbers are excellent.

yes yes ..... banks are exactly the same as in the store they sell mushrooms, tamat paste, mayonnaise

The instructions for the microwave oven say: no metal objects! Even a thin strip of gilding sparkles.What kind of special lids do you have so that the oven does not spoil?

I don’t believe until I check
I took a lid from a jar bought in a conservation store, it is metal, but white. I don't know how it was processed (or colored?), But it was spinning in the microwave and nothing sparked. True, I got tired of it and I could not stand it for 15 minutes and so - it warmed up, and the plate on which it lay warmed up only at the point of contact with the lid. Wonders?

The instructions for the microwave oven say: no metal objects! Even a thin strip of gilding sparkles. What kind of special lids do you have so that the oven does not spoil?

No, in my instructions it is written about foil and gilding - this is impossible. But, for example, it is even recommended to lower a metal spoon in a cup - so that the liquid from the cup does not escape when heated in the microwave. I often warm soups with a spoon stuck in a plate. And there is also a metal stand in the microwave to create the second tier - when using it, nothing sparks either. So, in jars with twisted lids, I was confused only by the possibility of its explosion in a microwave.

Do not put metal objects in the form of an open ring in microwave ovens. Plates with a gilded border are among them. A current is induced on such a ring by microwave radiation. And at the point of rupture, an arc begins to spark or ignite. And gilding will definitely have breaks in its cross section.
But lids, plates and spoons do not form a circuit to which current can be induced. So they just heat up and that's it.
My microwave comes with a special metal dish for pizza or whatever. And two metal grills for meat. So you can put metal in the microwave. The main thing is that it does not form a ring with breaks.

No, in my instructions it is written about foil and gilding - this is impossible.

here I also have it written, but it happens that I buy some kind of semi-finished product in a foil trough, put it in the microwave and nothing sparkles.
Maybe the foil is different!

here I also have it written, but it happens that I buy some kind of semi-finished product in a foil trough, put it in the microwave and nothing sparkles.
Maybe the foil is different!

It is quite possible, since I have already seen cellophane for microwave, maybe there is already foil for it. It's just that all manufacturers of semi-finished products write that it is necessary to chop the troughs in several places and that's it, so that there is no confined space.

here I also have it written, but it happens that I buy some kind of semi-finished product in a foil trough, put it in the microwave and nothing sparkles.
Maybe the foil is different!

The instructions for my previous microwave oven were written in German in white: when defrosting the legs, it is better to wrap the bone in foil so that it does not smoke. The same goes for fish, just wrap the head and tail. To boil water in a glass, it was recommended to put a metal spoon there so that the water would not overheat above the boiling point and splash out of the glass in the form of steam. Actually, I did just that, although not often. The oven served for about 15 years.

Today I tried canning tomatoes.
Just super. Fast and no steam room in the kitchen.
one drawback is only in small cans, large cans do not fit into my microwave, and so super

Today I tried canning tomatoes.
Just super. Fast and no steam room in the kitchen.
one drawback is only in small cans, large cans do not fit into my microwave, and so super

Oh oh! And this is how it is? Teach the clumsy, pzhalusta! So that quickly and without a steam room!

I learned so many interesting things !! I was especially interested in canning. If you write in more detail, which banks, at what power, how much they held, I will be very grateful.
In turn, I want to share: I brew coffee in a micron. It turns out great, the taste of coffee is more pronounced. I hold a cup of 150 ml at 750 watts for 1 min 30 sec.

Oh oh! And this is how it is? Teach the clumsy, pzhalusta! So that quickly and without a steam room!

Put the tomatoes in jars, pour over the hot marinade (salt, sugar, water, vinegar, herbs, herbs)

Close with a screw cap and microwave for 2-2.5 minutes at full power (I have 850) liter cans

I set the time by eye, just brought it to a boil

Usually I have 90% of burst tomatoes and now only 1 top in the jar, and all the rest are intact.

To prevent the tomatoes from cracking during sterilization, you need to pierce the fruit with a splinter at the stalk (sticks from a sushi bar are very convenient for this)

Marinal, thank you very much for the recipe!
Indeed, there are much fewer problems than on the stove. I just ran to see what kind of can I enter into the micra, I found only a two-liter one - it gets up freely, probably a three-ruble note will enter. So, in order for everything to be ready, you need to bring the brine in the jar to a boil? And one more thing: And if you do it with ordinary lids, then how? Or will it fail?

So, in order for everything to be ready, you need to bring the brine in the jar to a boil?

And if you create a vacuum there, then everything will boil at 50 degrees ... (very thoughtful smiley) ... Then, by measuring the temperature at which boiling begins, you can find out what the pressure in the can is ... About 0.2 bar ( two pensive emoticons).

Marinal, thank you very much for the recipe!
Indeed, there are much fewer problems than on the stove. I just ran to see what kind of can I enter into the micra, I found only a two-liter one - it gets up freely, probably a three-ruble note will enter. So, in order for everything to be ready, you need to bring the brine in the jar to a boil? And one more thing: And if you do it with ordinary lids, then how? Or will it fail?

Yes exactly. When the bubbles in the jar started running up, I took out the jars.
Then just tighten the lid (in case you didn't immediately squeeze it tightly) and that's it.
Regarding the usual lid, I once tried to make stew in an ordinary jar - the lid was torn off, I continued with the screw caps.

Only 1.5 l cans fit into mine, as there is a grill spiral at the top. If I could fit 3L cans, I would wow, how many cans would I wind

A very interesting topic.
I am also interested in jam in microwaves.
Apples, all sorts of currants, sea buckthorn, viburnum, raspberries, blueberries.
Somebody did it.
Share. And immediately the volume, time and power.
In the bank immediately or later you lay out.

For the second year now, we have been eating all sorts of pickled things (cucumbers, tomatoes, onions, garlic) preserved using the microwave. True, I first brought the liquid in the jar to a boil, took it out, tightly closed the lid and - voila! Stands in an apartment at room temperature.

My husband, after "childish" reminders about homemade preparations, resisted canning with all his might! But this method of combination: time / labor conquered him. Even last summer in this nightmare heat, without too much straining, we closed everything we wanted. So the microwave - Hurray!

Shl. I already have 2-liter cans that do not fit in height ...

I am delighted! I will definitely try!

Temka stalled I wonder if anyone continues to preserve like this and how do the banks stand after that?

Reviews of the method will begin soon, soon! The season opens and Temka too ...

I can respond !!! I sterilize jars with lids in micro (I boil a little water for several minutes), then triple pouring. Everything is under the closet.

Thought .......
In all instructions for microwave ovens, they write that you need to open the lid before heating.
And here - on the contrary. Close the lid ....
Will it explode during warming up?
After all, steam has to go out somewhere ...

The caps must not be tightened. Just put on top. And twist only later.

and how are the banks after that?

- they are okay, though I made tomatoes like that for a long time in pro ... last year also, fleshy tomatoes in halves in a liter jar, 2 cans for a test I did - it turned out very tasty I regretted that it was not enough. Only now I put it in the micra without lids (I poured the lids separately with boiling water), as the brine in the jar boiled, I took it out and rolled it up with a key, and I'm afraid to spoil the micra with "iron" lids.

I, too, have sterilized empty jars in a micron for a long time, the process is very simplified. I made tomatoes in a micron in liter jars, but I did not like that in the top layer of tomatoes they turned out like boiled and burst.

[svetta]

svetta, Sveta, well, enlighten me then. I sterilized small jars without any problems in a micron, but 1-l and 2-l were cracked, all without lids, just washed, with water drops on the walls. I don't experiment anymore, banks are pathetic.

[Elya_lug]

Elya_lug, I wash the cans and pour 1 cm of water. I put it in the micra and at full power for 2 minutes. I have cans of up to 1.5 liters in my micra while standing, the rest are lying and spinning. The banks have never cracked, I don't know the reason.

[svetta]

svetta, Sveta, thank you, so I'll put it with water. I think maybe there were some imperceptible cracks in the glass, so they tore them in the micro

[Elya_lug]

Elya_lug, Elya, I sometimes put it without water, as I washed it and put it, well, what will drain from the can. And they never cracked. I have a maximum power of 900W.

Maybe we will share our plans, who plans to preserve what?
My tomatoes and Latgalian salad turn out well, but mushrooms and cabbage ... well, broccoli or cauliflower - it's not even ice ...

I wonder if it's worth adding soy sauce to the marinades?

Yesterday I already opened the season - I rolled up 2 cans of 1.5 liters with zucchini + cucumbers.

And I rolled up the cherries already. Cucumbers are still "biting". We need to think about zucchini, they are already available.

I closed the cherries last year, everything is worth it. Now I just froze my cherries, I won't do anything else with it, let it crumble. And she took zucchini from us for 2 UAH, bought home-made cucumbers for a salad to eat at 6 UAH. and took a little for the cans.

let it crumble

How does it crumble? Why is it crumbling? I love cherries so much and everything from it and with it. And in our area, in recent years, almost everyone has been sick and there is very little of it. And then it crumbles. I cry

[kirch]

kirch, come, I'll stock it up - I have 4 trees, and what will you order me to do with it ??? My husband can't eat cherries because of an ulcer, he can't eat jam on sugar either, although I love pies, I rarely bake them - I myself already like that pie))) I've already cooked steam dumplings with cherries 2 times, the total is +1 kg. And we have no more eaters.

I wish I could. And where is Kolomoischina?

[Kirch]

Kirchappears to be Ukraine. So it's too early for you and me before the season !!!

Yes, I kind of understood that too. They won't let us there

I wish I could. And where is Kolomoischina?

This is Dnepropetrovsk. I'll call - they'll let you in!

My colleague's relatives live in Dnepropetrovsk

Put tomatoes in jars, pour hot marinade (salt, sugar, water, vinegar, spices, herbs)

Close with a screw cap and microwave for 2-2.5 minutes at full power (I have 850) liter cans

I set the time by eye, just brought it to a boil

Usually I have 90% of burst tomatoes and now only 1 top in the jar, and all the rest are intact.

Can I use proportions for the marinade?
Just take any recipe from the forum?
For the marinade: Boil everything (except vinegar), turn off the stove, add vinegar and pour the prepared jars hot?

[Krivoruchkina]

Krivoruchkina, I'm afraid that the answer to the post from 2009 will take a long time .......