Homemade preparations allow you to diversify your daily menu with dishes that you cannot buy for any money. One of the ways to obtain such preparations is to prepare lecho in an autoclave - a faithful and reliable assistant to any housewife.
The device, powered by electricity, allows you to prepare a wide variety of canned meat, poultry, fish and vegetables. The range of vegetable products is especially diverse, but the most popular are vegetable salads and preparations with sweet bell peppers (various lecho recipes).
Lecho recipe in an autoclave
To prepare lecho you will need the following products:
- 1.5 kg of sweet pepper;
- 0.3 kg of onion;
- 1 liter of tomato juice;
- 40 g vinegar 9%;
- sunflower oil;
- pepper, sugar and salt to taste.
When the products are prepared, you can start preparing them directly:
- Peel and wash the vegetables, cut the pepper into strips - about 1 by 5 cm, and the onion into half rings;
- Dilute 1 tbsp in tomato juice (1 l). l. sugar and salt. Use coarse salt and without topping, then you will eliminate the possibility of over-salting your dish. Pour vinegar into the resulting solution and stir well;
- In sterile 0.5 liter jars, evenly arrange the chopped peppers and onions in layers. You should get 5 cans;
- Pour sunflower oil into each jar - 1 tbsp. l. ;
- Pour the juice with additives into jars so that each jar contains approximately the same amount. There should be about 2 cm left on top to the edge of the jar;
- Roll up the lids and place in an autoclave, cooking time - 15 minutes. at t + 100°C.
- Lecho in an autoclave at home can be prepared according to several recipes, but the preservation process itself always ends with autoclaving for 15 to 30 minutes. :
- Lecho with tomatoes: 2 kg of tomato, 1.5 kg of pepper, 50 g of salt, 170 g of sugar, 3/4 tbsp. sunflower or olive oil, 75 g vinegar, 0.5 tbsp. l. hot and allspice peppers (peas), 3 bay leaves;
- Tomato and eggplant lecho: 3 kg of eggplant and tomatoes, 0.75 kg of pepper, 1.5 tbsp. vegetable oil, 3 tbsp. l. salt, 0.75 tbsp. sugar, 3 pcs. Chili pepper, 1.5 tsp. vinegar essence, 5 heads of garlic, a bunch of dill.
Cooking vegetable stew in an autoclave
When preparing vegetable salads, a certain procedure is always followed:
- Jars and lids are prepared (washing with detergents or soda);
- Vegetables are cut into strips: peppers and carrots, onions and cucumbers into rings (half rings), tomatoes into 8 pieces, cabbage is chopped;
- All chopped vegetables are laid out in jars so that each contains approximately the same amount;
- Water for the marinade is boiled and sugar, salt, vinegar are dissolved in it, spices are added;
- The finished marinade is poured into jars so that there is 2-3 cm left to the edge of the jar;
- The jars are rolled up and placed in an autoclave. The average duration of sterilization is 25-35 minutes.
Important! At the end of the time specified in the recipe, reduce the pressure smoothly, gradually reducing the heat. Then, after the installation has cooled, gradually release the pressure using the nipple. Do not allow sudden changes in pressure and temperature, as the jars may burst.
Julien... Even the word itself beckons, not to mention the delicious, unusually tender appetizer. I invite you to try my version of the famous French dish. It will be tasty, aromatic, tender, creamy and cheesy... Now about the dish itself. Not only is julienne...
INGREDIENTS For 0.5 l jars: Cucumbers - 4 kg Sugar - 1 glass Vinegar 9% - 1 glass or vinegar 70% - 2 tbsp. l. Vegetable oil - 1 glass Water - 1 glass Garlic - 1 head Ground pepper -...
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In an autoclave you can prepare many tasty and healthy preparations for future use. At the same time, the taste qualities of pates, stews, vegetable salads, fruit purees and jams prepared in such an installation will be much higher than using traditional canning methods.
The principle of preparing canned food in an autoclave is the same for any dish: you need to place raw materials in clean glass or tin jars, roll up the jars with lids, load them into the autoclave, pour water into the installation and start the sterilization process. Cooking time, temperature and operating pressure are adjusted depending on the product and the degree of its primary heat treatment.
Canned meat
To cook veal, pork or lamb in its own juice, you need to take the meat and boil it for about 15 minutes. A liter jar will require a kilogram of raw meat. After cooking, its weight will decrease to 760-800 grams. To the boiled meat you need to add 12 g of salt, 6 peppercorns and a few laurel leaves.
Place the meat in jars so that there is at least three centimeters left to the lid, and pour in 50 grams of the broth in which the veal was cooked. Roll up the jars, place them in an autoclave and sterilize for 1.3 hours at 115 degrees.
You can make goulash from meat, onions, tomato paste and flour. To prepare one serving (liter jar) of the dish you will need 800 g of meat fried in fat and 50 g of fried onions.
The meat must be mixed with onions, add 4 g of sugar, 14 g of salt, a little ground pepper and mix everything. Then 2 small bay leaves, 60 g of ketchup or tomato paste and 35 g of flour are added to the goulash.
Place the resulting raw material in a jar, roll it up and cook in an autoclave for 80 minutes at a temperature of 110 degrees.
You can also prepare meat solyanka in an autoclave.
To do this, 360 g of raw meat must be cut into pieces weighing 40 grams. Finely chop a large onion and fry in lard until golden brown. Cut a medium carrot into thin strips and chop 450 grams of fresh cabbage.
Separately, fry a tablespoon of flour in a dry frying pan until light brown. Add it to the meat, and also pour in 2 tbsp. tomato paste, add vegetables (onions, carrots, cabbage), pepper, salt and a little sugar. Mix everything, place in sterile jars and sterilize for 2 hours in an autoclave at 115 degrees.
Poultry recipes
You can make delicious chakhokhbili from chicken. For one serving (350 g jar) you will need 100 g of rice or noodles, 250 g of blanched meat, a tablespoon of fat, 30 ml of broth, a medium onion.
Cut the chicken into pieces weighing 30-50 grams, fry them in melted butter. Separately, cook the broth from the giblets or bones. But prepare tomato sauce based on it: add a tablespoon of dried flour, 10 g of sugar and 2 tbsp to the broth (60 ml is enough for one serving). ketchup or tomato paste and boil the mixture for three minutes until thickened.
Place the meat in a jar, add sauce, soaked rice or pasta. Rolled jars must be sterilized for 1 hour at a temperature of 110 °C.
Chakhokhbili can also be cooked with duck or turkey meat.
Autoclave recipes for goose meat are varied: you can cook the meat with cabbage, buckwheat or millet porridge, rice or offal.
To prepare goose meat with cabbage for one serving (a liter jar of the finished product), you need to take 300 g of fried goose meat and 700 g of stewed cabbage. To prepare goose or duck meat with porridge (buckwheat, rice, millet), per liter jar you will need 420 g of fried poultry meat and 580 g of cooked porridge. The raw materials need to be put into jars and rolled up.
To prepare goose giblets in tomato sauce, place 700 grams of fried poultry liver and gizzards in a liter jar, pour in tomato or tomato sauce so that there is 2 cm left to the edge of the jar and roll up.
Goose meat with cabbage or rice, as well as offal in tomato sauce must be sterilized in an autoclave for 40 minutes at a temperature of 120 degrees.
Canned fish
To prepare canned fish, you need to select only fresh fish. It needs to be cleaned, the insides and head removed, cut into portions and suitable autoclave recipes.
For example, you can cook canned fish in oil. To do this, fry pieces of fish weighing 50-80 g and add 11 g of salt. Place 5 allspice peas and the same amount of hot pepper, 3 bay leaves on the bottom of a clean jar and fill the jar with fish. Roll up the jars and sterilize in an autoclave for 1.5 hours at a temperature not lower than 100 °C.
Fish in tomato sauce is cooked in the same way and under the same heat conditions. Just for a liter jar you need to take 700 g of fried fish and 250 ml of tomato sauce or ketchup.
Canned vegetables
Recipes for an autoclave for preparing canned vegetables are amazing in their variety: you can prepare any vegetable salad, lecho, can can corn, asparagus and green beans, green peas and much more.
To prepare a liter of summer salad, take 4 medium cucumbers and tomatoes, 3 medium bell peppers, 700 ml of water, 35 g of salt and sugar, and 50 ml of vinegar (9%).
Cut the vegetables into 8 pieces and place them in jars in layers. Boil water for the marinade, add salt, sugar and vinegar to it. Pour the marinade over the vegetables, leaving a small space up to the lid. Roll up the jars and sterilize them in an autoclave for 40 minutes at 115 degrees.
You can easily prepare eggplant caviar in an autoclave. To do this, per liter of the finished product you will need 30 g of tomato sauce, 400 g of eggplant, 2 bell peppers, 1 medium carrot, large onion, salt, spices, parsley to taste.
Cut the eggplants into 2x2 cm cubes and fry. Cut the carrots and bell pepper into small strips, and the onion into cubes. Also fry the vegetables in oil and mix with tomato paste, add salt and sugar, and then simmer for 30 minutes.
To complete the process of preparing caviar, the vegetables must be placed in jars, rolled up with metal lids and sterilized for 35 minutes at a temperature of 110 °C.
© Autoclave recipes. Buy an autoclave for canned food in Moscow. Online store of autoclaves in Moscow. Autoclave for home canning of meat, fish, poultry. Buy a machine for producing stewed meat in Moscow. Buy a sterilizer for canned food
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autoclave
autoclave recipes! Make jokes recipes in an autoclave? Come here!
autoclave for canning
Autoclaves for home canning You can go to our Fermash online store. Our managers will help you choose autoclave whatever you ask! Here you will find both gas and electric (universal) models, with a capacity of 5 to 28 liter cans.
On our website we collect everything possible autoclave recipes! Make jokes recipes in an autoclave? Come here!
At the beginning of the 19th century, the first canned goods appeared, separated after thermal processing, in sealed containers. However, thermal processing is now abandoned by the most common method of preparing canned food. Sterilization is one of the main technological stages Sterilization of canned food and thermal processing of the product, which ensures death bacteria by eliminating microbiological food at temperatures in a moderate climate (15-30 ° C), and sometimes at higher temperatures.It guarantees the safety of canned food for food (according to microbiological indicators Mainly, canned food is sterilized at a temperature of 120 ° C, sometimes above 100 ° C. Sterilization is intended for the preservation of canned products, which means the preservation of food value, organoleptic properties, and costliness. getting the hang of it autoclave for canning If you change the hour for preparing canned food, you are guaranteed to lose all bacteria. It is recommended to use sterilization and packaging of all types of canned food in glass containers of various sizes from 0.2 to 3.0 liters in squeezed or sealed jars.
1. Seat the jars filled with food tightly.
2. Place balls in the autoclave - jar on jar, up to Golovin. Place a wooden lattice at the bottom.
3. Fill with water, making sure to cover the jars with a ball no less than 2 cm.
4. Close the lid of the autoclave and tighten the bolts.
5. Using a car pump, pump the autoclave up to 1 atm and visually (with additional water) or by ear check the tightness of the seal. The pressure is required to save the filling of the cans, because when heated, it will leak Pressed in the autoclave itself and in the middle of the jars .
6. Heat the water in the autoclave to 110 ° C (the pressure will increase). When the temperature rises to 110 ° C, wait an hour and soak the jars for 50-70 minutes. Be sure to do this so that the temperature does not exceed 120 ° C. This processing mode achieves both the death of pathogenic organisms and the savory taste of canned food.
7. Remove from heat (simmer) and leave to cool (you can also use cold water) to a temperature of no more than 30 ° C.
8. The cob giblets will be squeezed in an autoclave. Open the autoclave, pour water through the hose and remove the jars.
It is necessary to add that the pressure gauge of the autoclave will show pressure at a temperature of 110 ° C - 2.5-3.5 atm, and at a temperature of 120 ° C - 4-4.5 atm. Then, keep pressure on the heating temperature of the autoclave and the volume of air between the lid and the jars.
Sterilization modes for canned food
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