Red beet salad in an autoclave. Oak barrels. Canned food in an autoclave: gas or electric is better

In the production of canned lunches, vegetable raw materials of normal maturity, healthy, and not affected by pests are used.

Potatoes with white tubers are used. The varieties Lorch and Oktyabrenok meet these requirements. Beetroot should not have light rings or coarse fibers, the color should be uniform dark red (Bordeaux, Nesravnaya, Gribovskaya varieties). Cabbage is used with dense heads and white leaves (Yubileinaya, Slava, Podarok). Sauerkraut can be of the first and second grade with an acidity of no more than 1.5% (for borscht) and 1.3% (for cabbage soup). Carrots should not have a hard fibrous core, the flesh should be orange (Mirzon red, Moscow late, Nantes). Onions are used in sharp and semi-sharp varieties (Arzamassky, Bessonovsky, Danilovsky, Strigunovsky). The recommended composition of white roots is 50% parsley and 50% celery. Ingredients of spicy herbs: parsley 50, dill and celery 25%. Spinach and sorrel should have young leaves, cut before flower stems form. They use pickled cucumbers, 30% tomato paste, pearl barley, beans, and rice processed at least first grade.

The animal raw materials used in the production of canned lunches are beef and lamb of the first and second categories, and pig meat. In addition, pork, beef or bone fat is used, and fresh or salted lard.

The technological process begins with the preparation of raw materials and auxiliary materials. Potatoes, carrots and white roots are sorted, washed, inspected, cleaned, washed again, cut, blanched (potatoes), pasteurized (carrots and white roots). Beets are subjected to caliber-IR, primary washing, inspection, scalding, cleaning, secondary washing and cutting. Fresh cabbage is cleaned of the top green contaminated leaves and washed, then the stump is drilled out. Shred the cabbage into strips (noodles), then blanch with steam for one minute. Sauerkraut and cucumbers are separated from the brine (cabbage brine is used to produce canned juice). After separating the brine, the cucumbers are cut into cubes or cubes. Onions are also inspected, peeled, washed and cut. Spicy greens are inspected, washed and cut using special machines or chopped with a knife. Chopped greens can be stored for no more than 30 minutes. Spinach and sorrel are sorted, washed and blanched, and crushed on a grinder. Rhubarb petioles are freed from leaves and root parts, cut into two or three pieces, washed, blanched and crushed in a grinding machine.

Cereals and beans are inspected, ferroimpurities are removed, and washed. The beans are additionally soaked at a temperature of 20-25°C for 8-12, and at a temperature of 50°C for 2-3 hours. After soaking, the beans are blanched until softened. In this case, the mass of the beans should double.

Meat used in the production of canned food is deboned and trimmed in accordance with the technological instructions for the production of canned food "Stewed beef", "Stewed lamb", "Stewed pork".

The meat is cut into pieces weighing 50-60 g and packaged in jars.

Before use, animal fat is melted and filtered through a silk sieve. The lard is cleaned of salt and passed through a grinder with a grate opening diameter of 2 mm.

Bay leaves and black pepper are processed to reduce bacterial contamination. The bay leaf is soaked in five to six times the amount of cold water and left for 30-40 minutes. Then the water is drained and soaked again for 5-10 minutes. Black pepper, as the most contaminated of all types of spices, is sterilized in an autoclave in hermetically sealed jars. The jars are opened after cooling.

Preparing the dressing begins with sautéing the vegetables. Onions, carrots, white roots and beets are sauteed in cauldrons or on stoves, placing them in a thin layer and stirring occasionally. The duration of sauteing is determined experimentally at each plant. The degree of readiness of vegetables is determined organoleptically and by weighing.

When sauteing vegetables, monitor the quality of the fat and the variability in terms of the “acid number” indicator, which should not exceed 3. After the fat has drained, the vegetables are unloaded and sent for mixing, which is done in heated mixers (Table 11).

The mixture is heated for 10-15 minutes with constant stirring in such a way as to ensure its subsequent packaging at a temperature of 70-75°C.

The meat and bay leaf are placed directly into the jars.

For the retail trade network, canned food is packaged in glass or tin varnished jars with a capacity of up to 1 liter, for public catering - up to 3 liters.

A bay leaf is placed at the bottom of the jar, then the meat, after which it is filled with a thoroughly mixed mixture. The sealed jars are washed in warm water, placed in autoclaves on meshes and sent for sterilization. It is carried out at a temperature of 120°C for 20-30 minutes (cans 83-5, 83-1 under a pressure of 1.8-2.2 atm, cans 83-3 - 2.8 atm). When sterilizing cans No. 13, the pressure in the autoclave is in the range of 1.8-2.2 atm, cans No. 14 - 1.8-2.5 atm. The packaging temperature for any type of container is 70°C for 30-40 minutes.

If bitter black pepper is not available, it can be replaced with bitter red pepper. Pearl barley can be replaced with beans or rice. The fat provided in the recipe is used for sautéing vegetables. Shchi differs from borscht in that it does not contain beets.

The consumption rates and losses of the main raw materials and fat during sauteing of vegetables, waste and losses during inspection, mechanical processing, cleaning and cutting are given in the technological instructions for the production of canned food “First dinner courses”.

The quality of canned food is assessed according to GOST 18316-73 "Canned food. First dinner courses."

Prepare beets for canning. Select firm, fresh beets with a diameter of 2.5-5 cm. Cut off the top of the beets and trim the roots, leaving 2.5 cm of stem and root to reduce color loss. Wash and brush the beets with a vegetable peeling brush under cool running water.

Cook the beets in boiling water for 15-25 minutes to soften the skins. Remove the beets from the hot water, carefully scrape off the skins with a spoon or your hands, and cut off the remaining roots and stems. Transfer the beets to a large bowl of cold water to stop the cooking process.

If the beets are different sizes, try cooking beets of the same size together, as larger beets will require a longer cooking time to remove the skins.

Cut medium and large beets into 1.5cm cubes or slices. Small beets can be left whole.

Wash 9 glass (500 ml.) canning jars and metal lids with soap and hot water. Keep jars and lids hot until you are ready to use them.

Jars and lids can be kept hot by placing them upside down in a pan of hot water, or by placing them in the dishwasher and keeping them there until needed.

Place prepared beets into clean jars, leaving 2.5 cm. space at the top of the cans. Add one teaspoon (5 ml) of canning salt (optional) to each jar, then fill the jars with boiling water, leaving 1 inch of air space at the top of the jars.

Wipe the necks of the jars with a clean cloth, shake lightly to remove any air bubbles, and cover with metal lids. Place the sealed jars on a rack in a pressure canner, filling it with 2.8 L. hot water.

The jars should not be placed directly on the bottom of the canner and should not touch each other to allow steam to pass freely around them.

Place the lid securely on the canner and bring the water to a boil. Let the steam escape from the canner for 10 minutes before adding weight or closing the vents. After 10 minutes, close the holes or place a weight (depending on the type of pressure canner you are using) and let the pressure increase.

Pressure canner the jars for 30 minutes, adjusting pressure based on altitude (see guide below). Start timing when the required pressure is reached. Check the sensor frequently to ensure that the pressure achieved remains constant.

For dial autoclaves: set the pressure to 75.8 kPa for altitudes from 0 to 610 m, 82.7 kPa for altitudes from 610 to 1220 m, 89.6 kPa for altitudes from 1220 to 1830 m, and 96.5 kPa for altitudes from 1830 to 1830 m. 2440 m.
For weighted autoclaves: Set the pressure to 68.95 kPa for altitudes between 0 and 305 meters, and 103.4 kPa for altitudes above 305 meters.

Turn off the heat and allow the pressure to return to 0 kPa, then remove the weight or open the valve and wait for 2 minutes. Carefully remove the lid and let the steam escape.

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A home (household) autoclave is a device that allows you to very quickly prepare home canned food.

The advantage of an autoclave is its ability to raise the cooking temperature from 100 to 120-125 degrees Celsius. This is achieved due to excess pressure during operation of the autoclave. The cooking time for canned food is significantly reduced, allowing more nutrients and vitamins to be preserved, and homemade autoclave recipes do not require additional preservatives (vinegar, citric acid, salt or sugar).

Cooking in an autoclave takes place in an airless space in hermetically sealed jars.

Types of autoclaves for canning

without pre-pressure (sterilizers);
with forced injection of excess pressure.

In autoclaves that do not require air injection, special clamps (cassettes) for cans are necessarily used. Place the finished jars on a metal plate and press them with another plate on top, securely fixing them so that the lids of the jars do not come off during cooking in the autoclave.

When preparing homemade recipes in an autoclave with forced injection of excess pressure, you don’t have to clamp the jars. It is enough to seal the jars hermetically and pump the required pressure into the autoclave using a conventional pump. Due to the fact that it will be higher than the pressure in the jar, the lid will not be torn off.

Autoclave device

An autoclave is a kind of tank with a hermetically sealed lid, handles and mandatory attributes:

thermometer;
monometer;
nipple for pressurizing;
valve to relieve excess pressure during cooking;
drain hole.

Canned food in an autoclave: is it better gas or electric?!

The main question when buying an autoclave is the source of its heating. If you have a gas or regular electric stove, then an autoclave in the form of a regular cylinder with a lid and sensors is suitable. Its design is very simple, the price is low, it is durable and easy to maintain.

If you don’t have a gas or electric stove, you will have to use more “advanced” canning autoclaves with a built-in electric heating element, usually about 2 kW.

“Gas” devices without a built-in heating element

The size of the autoclave depends on the volume of the cylinder. An example is the Belarusian “Novogas”:



Height (cm)
Number of 1 liter cans (pcs)
Number of cans of 0.5 liters (pcs)
How much meat can be placed at one time (kg)

From the factory, the autoclave is delivered to the consumer in bubble wrap, with all sensors turned inside the lid.

Neck diameter - 12.5 centimeters. The device contains a passport and an additional gasket (rubber ring). At the bottom of the cylinder there is a stand for jars.

Heating of a 24-liter autoclave to 4.5 atmospheres at 25 degrees Celsius is achieved in approximately 2 hours. Cools completely in 10-12 hours. After cooling, the residual pressure must be gradually released; the autoclave cannot be opened immediately.

There is one “difference” between almost all Belarusian autoclaves: they arrive at their destination with chipped paint on the cylinder. These areas will need to be painted over to prevent the metal from rusting during the canning process.

Electric autoclaves

The concept is the same as that of gas ones, the only significant difference is the presence of a built-in heating element (heating element). Electric autoclaves are usually made from stainless steel.

Autoclaves with ECU

Autoclaves with an electronic control unit (ECU) no longer have pressure and temperature sensors on the lid; they only have a pressure regulation mechanism - a bleed valve. The ECU is attached to the wall of the device and regulates the operation process.

After installing the cans in the prepared autoclave and closing it, you just need to select a cooking program on the computer, or set your own parameters. After setting the program, the water will automatically heat up to the set temperature and maintain it according to the programmed duration.

There is no longer a tap on the drain hole in the device with an ECU - water draining will begin automatically after preparing canned food according to the specified program.

Preparing for work

Most units require some precautions before placing canned food in a pressure canner. After placing the jars for cooking in the autoclave, filling them with water and pumping the air to 1 atmosphere, lubricate all the mounting points of the sensors, valve and nipple with soapy water. If the connection is loose, bubbles will form and the problem areas will need to be re-screwed.

Preparing canned food in an autoclave is a very fast and not troublesome process. For farmers who raise animals for meat, a home autoclave will be very useful!

Pickled cucumbers "Magnit"

2. Place seasonings in the bottom of each jar. You can take, for example, horseradish leaves, currant leaves, dill flowers, cherry leaves, oak leaves, bay leaves or cloves, choose to your taste. Also add a couple of cloves of garlic, black peppercorns and coriander beans.

3. Prepare the brine. For one liter of brine you will need:

1 heaped tablespoon of salt
1 tablespoon sugar
1 tablespoon 9% vinegar
1 liter of water

Just mix all the ingredients, no need to boil anything, the brine should be at room temperature.

4. Rinse the cucumbers and then plunge them into boiling water for a few seconds to keep them bright green.

5. Then place them tightly in jars and fill them with prepared brine so that 2-3 cm remains to the surface of the jar.

6. Roll up the jars with metal lids (also pre-washed) and sterilize in an autoclave for 20 minutes.

7. Wonderful crispy pickled cucumbers are ready! All you can do is be happy and proud of yourself.

Attention!

Pickled cucumbers “Wedding ring”

Wash the cucumbers thoroughly and cut them into rings about 1 cm thick. Place in a large bowl.

Mix:

250g granulated sugar
250g 9% vinegar
200g sunflower oil
2 tablespoons salt
2 tablespoons coriander
2 large heads of garlic

This amount of seasoning is enough for 4 kg of cucumbers.

Season the cucumbers with the resulting mixture and leave in a bowl for 5-6 hours, remembering to stir so that the cucumbers are evenly soaked.

Prepare the glass jars: just wash them with detergent, no need to sterilize, the autoclave will do the job for you.
After 5-6 hours, place the cucumbers in clean jars. For 4 kg you will need 7 cans of 0.7 ml each.
The delicious salad is ready! Enjoy.

Attention! Place the products in the jars so that there is 2-3 cm left to the surface of the jar. Fill the autoclave with water so that it covers the top jars by 3-4 centimeters, and there is an air pocket 5-6 centimeters high between the surface of the water and the lid of the autoclave.

Canned tomatoes "Eclipse"

Prepare the glass jars: just wash them with detergent, no need to sterilize, the autoclave will do the job for you.
Prepare the tomatoes. Choose fruits of similar size and ripeness. Make a small puncture in the stem of each tomato to prevent the tomatoes from cracking when heated.
Prepare the filling. To do this, mix:

1 liter of water
2 tbsp. salt
1 tbsp. Sahara
1.5-2 tbsp. l. 9% vinegar

Place the tomatoes in jars along with herbs and fill with the prepared filling.
Roll up the jars with metal lids and sterilize in an autoclave for 20 minutes.
Perfect canned tomatoes are ready! You are well done!

Vegetable caviar
For 3kg of tomatoes

Ingredients for 3 kg of tomatoes:

1 kg carrots
1 kg onion
1 kg bell pepper
1 kg beets
500 g sunflower oil
2 tbsp. l. salt
2 tbsp. l. Sahara

Wash the tomatoes, remove the skins, and grind through a meat grinder. Add 1 kg of carrots, 1 kg of onions, 1 kg of bell pepper and 1 kg of beets, 500 g of sunflower oil, 2 tbsp. salt and 2 tbsp. l. sugar, boil in a bowl over low heat for 1 hour.

Then add 100g of vinegar, place in clean jars and sterilize in an autoclave for 20 minutes.

Canned eggplants
For 5 kg eggplants

Wash the eggplants, cut into 0.5cm slices, add salt and place under a weight for 2 hours (to get rid of bitterness).

Dry each piece with a towel and fry in sunflower oil.

Make sauce for eggplants: 8 pieces of red tomatoes, 4 pieces of red capsicum, 10 pieces of bell pepper, mince 300g of garlic, add 1 cup of sunflower oil and 0.5 cup of 3% vinegar.

Dip the fried eggplants in the sauce and place in clean jars, roll up with metal lids and sterilize in an autoclave for 15 minutes.

Lecho

Ingredients:
1 kg red pepper
1 kg tomato puree
30g salt
50g sugar

First you need to prepare tomato puree, and this is done like this:
The tomatoes are passed through a meat grinder, brought to a boil and rubbed through a sieve, then they are boiled 2.5 times. Pepper, cut into slices, is added to the finished puree, sugar and salt are added. The mixture is put on fire and simmered for ten minutes, stirring constantly.

Then put into clean jars, roll up the lids and sterilize in an autoclave for 20 minutes.

Recipes from Daria and Tatiana