Almost every inhabitant of our country has relatives in the village or their own private house with a garden. Everyone loves to receive and consume natural canned food such as compotes, cucumbers and more. It's very hard to find in stores now. natural canned food. And advanced gardeners and gardeners are happy to use a home-made autoclave to process the crop.

What is an autoclave?

Around the 60s of the last century, this invention firmly took its place in agriculture. On that moment homemade autoclave could be found in almost every home. It greatly speeds up the preservation process while maintaining beneficial features products.

In general, an autoclave is a device for sterilizing something. The principle of its operation is used both in medicine and for the manufacture of distilled water (it is poured into car batteries), adding a distiller to the design.

Advantages of an autoclave over other canning methods

Many people are familiar with the traditional canning process, it takes a lot of time and effort and requires constant monitoring. This method does not allow you to leave the kitchen all day. But literally all the processes of our life are subject to automation, because everyone has more and more things to do, but there are still 24 hours in a day. In addition, it will not work to make, for example, pate in ordinary home conditions, because the technology for its preparation requires a certain temperature treatment, which cannot be achieved without special equipment.

Many bacteria and microorganisms tolerate 100 degree treatment very easily, and the boiling point does not rise higher. From this it is easy to conclude that after standard preservation they remain in the product and may cause Negative consequences. For example, a mold fungus that forms mycotoxins is not destroyed if not sufficiently processed and can even cause poisoning. But useful material many hours of "bath" can not stand and die.

Yes, and it’s not very safe - boiling pots, hot jars and lids, which are also subject to mandatory sterilization with boiling water. It was not for nothing that our grandmothers did not let us little ones into the kitchen when they were making jam.

The advantages of the autoclave are obvious here.

First, it is absolutely safe. No need to grab and rearrange hot jars, pour boiling brine. All jars are delivered chilled.
Secondly, due to the rapid heating to 120 degrees (100 with normal boiling), the pressure that provides such a temperature and rapid cooling, absolutely all bacteria die, but the beneficial substances do not have time to evaporate. As a result, the canned product does not lose anything except pathogenic bacteria, and remains just as tasty and healthy. And all sterilization processes take place without the participation of hands, and there is a danger of getting burned.
Thirdly, thanks to the autoclave, the time spent is minimized, and moving away from it for a few minutes will not be difficult and will not pose any danger, since many models are equipped with built-in temperature controllers and an emergency shutdown system in case of overheating. So, instead of a whole day in the kitchen, the same result will be achieved in 4 hours. This is an important factor in the eternal lack of time in the modern world.

Instructions for using the autoclave

So, everything is clear with the advantages, but how does the sterilization process take place using an autoclave? How to use it?

Of course, detailed instructions instructions for use and maintenance will be enclosed with the purchased machine. By the way, in many cases, when buying, they give a book with recipes for canned foods.

There is a certain simple algorithm suitable for any chosen model.

First you need to prepare the banks. We place the product chosen for preservation in them according to the recipe and roll it up in the same way as at the end of the usual preservation. There is no need to sterilize them. We place a special grate on the bottom of the autoclave. Then, we put the jars in the unit in rows to the very top and fill it all with water so that the jars are immersed in it by 2 cm.

We tightly close the lid of the autoclave, fix it with special bolts. Using a pump (for example, an automobile one), we create a pressure of 1 atmosphere of air in the unit. What is it for? There is pressure in rolled cans. If during processing there is a pressure difference inside and outside the can, it will simply burst.

Now you can start heating the autoclave. Depending on the selected model, heating may occur different ways: using a fire, stove, plugging into a socket ( electric autoclave). You need to heat the device to 110 degrees, while the pressure in the device will increase. Such temperature regime must be maintained for 20-70 minutes, depending on the recipe (there is a lot of literature indicating the exact time for each product). It is during this period of time that sterilization occurs. The main thing is to ensure that the temperature of the water in the autoclave does not exceed 120 degrees.

having withstood right time stop heating. In order for the canned food to cool down, leave the apparatus at a temperature of 30 degrees. Of course, you can speed up the process with cold water, but the pressure in the autoclave will increase.

After cooling, you need to remove the banks. To do this, you must first bleed the air through a special safety valve. Then drain the water with a hose. Now it's safe to get ready-made canned food.

Types of autoclave

There are several types of autoclaves, but they are all equally suitable for sterilization. They differ in the material from which they are made. It can be made from food grade stainless steel or aluminium. There is also a difference in the way of loading - there is a horizontal autoclave and a vertical one.

According to the method of heating - electric, gas and for open fire (electric furnace or fire). Typically, household autoclaves have heating modes (one or two).

The electric autoclave household works, respectively, from electricity. Equipped with built-in heaters. An automatic pressure regulator and an emergency shutdown system are an undeniable advantage. There are devices of various volumes, most often from 20 to 30 liters. Also, modern household autoclaves are equipped with a liquid crystal display, which displays all the information about the process - temperature, pressure, remaining cooking time.

The vertical autoclave is convenient in the way of loading and saving space. With all the variety of proposals for the design of autoclaves, in our country the most appreciated is the vertical one. Rotating, horizontal and others are too complex and short-lived in use.

Back in the 17th century, the vertical autoclave was used in the food and medical industries. But, of course, they were much larger than the current household ones. Only the vertical version allows you to sterilize products in absolutely any container (glass bottles, plastic packaging, cans).

By the way, an ordinary household steamer works on the same principle as a vertical autoclave. In addition, it is easier to connect a distiller to it.

The distiller is connected to the autoclave through a special connector. Distillation - the distillation of a liquid occurs as follows: the liquid is heated in a special tank, evaporates during boiling. It is these vapors that enter the distiller. This is how distilled water is obtained. The distiller is used, in particular, for the preparation of alcoholic beverages.

The water that has passed through the distiller is already purified from all non-volatile impurities. Such water is used in medicine (in the manufacture of medicines), in the automotive industry (it is poured into batteries, and distilled water will be much better for the car cooling system).

Such water is stored strictly in tightly closed containers. Thus, the distiller is widely used not only in industrial scale but also in everyday life.

Do-it-yourself autoclave for home canning from a gas cylinder

In a crisis situation in the country, the autoclave is very a good option save on buying canned food, but getting them also costs a lot of money. There is a third solution - to make an autoclave with your own hands. It is perfect for those who are used to working with their hands and making beautiful things. Since the principle of operation of the autoclave is clear, we will not delve into theory and immediately move on to practice.

Since the unit must have thick walls, an already outdated one is quite suitable for the main body gas cylinder. It is made of special steel that can withstand high pressure (not less than 0.3 MPa). How many cans will fit in the product depends on its diameter, for example, 4 liter cans will safely enter a container with a diameter of 30 cm.

Consider how to make an autoclave for home canning from such material. Let's get started.

First, be sure to thoroughly clean the cylinder from gas residues and blow it well with air. This is done in order to avoid danger while working with the cutter.
On the gas cylinder, it is necessary to cut off the upper part - this will be the cap. Then weld steel flanges (rings) to it and the cylinder itself near the cut, the thickness of which must be at least 10 mm, with pre-drilled holes for bolts - they will serve to tightly fasten the lid to the container. There should be 8 holes, suitable for M10 bolts. A rubber gasket is installed between the flanges for a snug fit.
Further, a sleeve is mounted in the cover for attaching a thermometer, a pressure gauge, a safety valve and a valve (ball valve) are attached. The valve is needed in order to test the homemade autoclave for strength and tightness at the end.
The thermometer must have an upper limit of 150 degrees, the pressure gauge - up to 0.4 MPa. The safety valve can be taken from a water heater or made by hand.
Sometimes people make an autoclave with their own hands by welding sheets of steel. But this is very dangerous. There is not the slightest guarantee that such an apparatus will not break under pressure, since metal sheets are not checked for stability, and often have weak points.

So, when the autoclave from the gas cylinder is ready, it's time to test the product for strength. To do this, we change the settings for the operation of the safety valve from 0.25 MPa (standard) to 0.39 MPa.

Now we fill the tank with water from our device, an autoclave for home canning, and pump air into it with a pump, bringing the pressure inside to 0.375 MPa, and hold it for at least 5 minutes.

Such tests should be carried out at least once a year.

Now, having successfully passed the test, the autoclave is completely ready for operation with your own hands. The autoclave for home canning is suitable for heating on open fire, but an electric autoclave is a little more difficult to make.

Sterilization

The autoclave is very convenient not only for canning, but also for sterilization. It is very often used in medical institutions, in the food industry.

Due to the pressure created inside the container, the boiling point of water increases from 100 degrees to 120, which, in turn, contributes to the death of bacteria. Thus, sterilization with an autoclave is much more effective than conventional boiling.

When sterilizing, it is important to remember that each product has its own cooking time and temperature, which are indicated in the reference materials. The maximum deviation from the recommended temperature during sterilization can be 2 degrees.

It is also important to remember that when heated, any liquid expands and be sure to leave free space for this. If you fill the jars to the top, they will simply explode during processing.

During sterilization, only the boiling time is taken into account. Heating and cooling times are not taken into account.

Many housewives are engaged in canning vegetables and fruits for the winter. But cooking meat or few of them can do it, since this is a troublesome business and difficult to do at home. You can cope with this task with the help of a special apparatus. We will tell you how to use the autoclave in our article. Here we note the precautions for working with it and present a recipe for making delicious canned fish.

What is an autoclave?

An autoclave is an apparatus designed for the preparation (preservation) of products by heating them under pressure above atmospheric pressure. Similar devices are used in medicine for sterilizing instruments, and in canning shops for preparing various canned food. Outwardly, the apparatus resembles a large pressure cooker or saucepan with a tight-fitting lid.

How to use a home autoclave? The principle of its operation is that the products laid out in jars (meat, fish, fruits, vegetables) are rolled up metal lids, installed on a special grill and hermetically sealed. Modern autoclaves They run on both gas and electricity. With their help, you can not only make homemade canned food, but also sterilize compotes, jams, juices, marinades, etc. But the main thing is that all products undergo sterile processing, and botulism bacteria contained in raw fish, perish after 20 minutes of autoclave operation.

Preparing the autoclave for work

The key to a successful canning result is proper preparation products and autoclave to work. The sequence of actions at this stage is as follows:

According to the prescription, you need to take clean products and pack them into jars of the same size.
Roll up the jars with metal lids using a can opener and place them on the grate or autoclave cassette.
Using special clamping nuts, the cans must be fixed so that they stand securely and do not touch each other. How to use the autoclave next?
After preparatory work with banks, the device is installed on gas stove or connected to the mains.
A drain hose is put on a special tap and fixed with a clamp excess water. It must also be lowered into a container with clean water.
Pour water into the autoclave so that the jars are completely immersed in it (about 30 liters).
Close the autoclave with a lid and check its tightness.

Only then can you proceed directly to canning.

How to use a home canning autoclave

At the stage of preparing canned food, it is important to monitor the pressure inside the apparatus and strictly follow the technology and recipe. How to use the autoclave home canning? The sequence of actions is as follows:

Ignite the gas under the autoclave and bring the pressure inside the apparatus to 0.32-0.39 MPa, which corresponds to a temperature of 110-120 degrees. Heating will take approximately 1-2 hours.
Maintain pressure at a given level throughout the sterilization process. Its duration depends on specific products and listed in the recipe.
After the time has elapsed, turn off the gas or unplug the cord from the outlet. Do not open the lid of the autoclave until it has completely cooled down. Before opening it, you need to make sure that the pressure inside the device is 0 MPa.
Remove ready-made canned food from the autoclave and store in a dark, cool place.

Autoclave Precautions

When preparing canned food in an autoclave, the following recommendations should be followed:

Do not open the lid of the machine when it is under pressure.
Do not turn on the autoclave unless it is filled with water.
It is forbidden to exceed the pressure indicated in the instructions.
It is not allowed to use jars with labels for sterilization.
Do not tilt, move or touch hot surfaces while the autoclave is in operation.

How to use an autoclave for canning fish: a recipe

In the autoclave, you can easily and quickly cook delicious and fragrant fish in natural oil. For a half-liter jar, you will need only 0.5 kg of fish, peeled and cut into pieces of 50 g each, Bay leaf and peppercorns, vegetable oil (1 tablespoon) and salt (1 teaspoon). All ingredients are placed in a jar so that 2-3 cm remain to the edge. It is not recommended to compact the fish tightly. How to use the autoclave when preparing canned fish?

To do this, banks with fish are rolled up with lids and installed on the grill of the apparatus. After that, they are filled with water, the lid of the autoclave is closed and the sterilization process begins. Cooking time depends on how soft the fish is expected to be. On average, it lasts from 30 to 50 minutes. Wait until the autoclave is completely cool before removing canned food from the autoclave.

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New product

Autoclave recipes

CANNED MEAT

1. Beef stew. Lamb stew

2. Pork stew

3. Meat stew in tomato

4. Beef, pork and lamb boiled in own juice

6. Solyanka with meat

CANNED POULTRY

7. Chicken in own juice

8. Chicken with rice

9. Poultry boiled in oil

CANNED FISH

10. Fish fried in oil

11. Natural fish in oil

CANNED VEGETABLES

12. Summer salad

13. Eggplant caviar

14. Pickled cucumbers

15. Pickled tomatoes

COMPOTES

16. Compote of berries and fruits

Reference table

Sterilization modes

CANNED MEAT

Meat for the preparation of canned food must be ripe, i.e. aged after slaughter

during the day.

1. Recipe for canned food - "stewed beef", "stewed lamb"

Ingredients	0.5 l jar
Raw meat (beef or lamb), g
Fat (vegetable oil), g

Onion, g
Pepper black peas, pcs
Bay leaf, pcs

2. Recipe for canned food - "Pork stew"

Ingredients	0.5 l jar
Raw meat (pork), g

Onion, g
Pepper black peas, pcs
Bay leaf, pcs

Cooking technology :

1. wash jars and lids;

2. cut the meat into pieces weighing 50-120 g;

3. cut into onion;

5. mix the meat with chopped onion (if desired, you can increase the amount

onions and add carrots), salt and fat ( vegetable oil);

6. place the raw materials in jars so that there is a void 2-3 before the lid

7. roll up banks;

3. Recipe for canned food - "Meat stew in tomato"

Ingredients	0.5 l jar
Raw meat, g

Tomato paste, g


Onion fried, g
Red pepper, g
Bay leaf, pcs

Cooking technology :

1. wash jars and lids;

3. cut the meat into pieces weighing 50-60 g;

4. chop and fry onion in fat;

5. mix the meat with fried onions (if desired, you can increase the amount

onions and add carrots), salt, sugar, tomato paste, red pepper;

6. place the raw materials in jars so that there is a void of 5-6 cm before the lid;

7. roll up banks;

8. start the sterilization process.

4. Recipe for canned food - "Beef, pork and lamb boiled in their own

juice"

Ingredients	0.5 l jar
Boiled meat (raw), g

Meat broth, g	meat broth
Pepper black peas, pcs
Bay leaf, pcs

Cooking technology :

1. wash jars and lids;

2. put bay leaves and black pepper on the bottom of the jar;

3. cut the meat into pieces weighing 50-70 g,

4. boil the meat for 10-15 minutes in boiling water;

5. mix the meat with salt and place in jars so that up to the lid

there was a void of 2-3 cm.

6. pour meat with broth;

7. roll up banks;

8. start the sterilization process.

5. Recipe for canned food - "Goulash"

Ingredients	0.5 l jar
Meat fried (raw), g
Melted fat, g


Onion, g
Ground black pepper, g
Bay leaf, pcs
Tomato paste (12%), g
Wheat flour, g

Cooking technology :

1. wash jars and lids;

2. put a bay leaf on the bottom of the jar;

3. cut the meat into pieces weighing 30-40 g,

4. fry in meat fat for 35-40 minutes;

5. chop the onion;

6. mix the meat with salt, onion, sugar, black pepper, tomato paste and flour;

7. put the raw materials in jars so that there is a void of 2-3 cm before the lid.

8. roll up banks;

6. The recipe for canned food - "Solyanka with meat"

Ingredients	0.5 l jar
Raw meat, g
Wheat flour, g
Peeled onion, g
Fat for frying onions, g

Black pepper, g

Carrots, peeled
Bay leaf, pcs
Fresh cabbage, g
Tomato paste (30%), g

Cooking technology :

1. wash jars and lids;

2. cut the meat into pieces weighing 30-40 g,

3. chop and fry onion in fat;

4. cut carrots;

5. chop cabbage;

6. pass (fry in a dry frying pan until light brown) flour;

7. mix meat with flour, tomato paste, onion, carrot, cabbage, salt, pepper

black, sugar;

8. place the raw materials in jars so that there is a void of 2-3 cm before the lid;

9. roll up banks;

CANNED POULTRY

7. Recipe for canned food - "Chicken in its own juice"

Ingredients	0.5 l jar
Chicken meat on the bones, g

Pepper black peas, pcs
Bay leaf, pcs
Carrots, g

Cooking technology :

1. wash jars and lids;

2. cut the chicken into pieces weighing 50-120 g;

3. cut carrots;

4. put black pepper and bay leaf on the bottom of the jar;

5. mix the meat with chopped carrots (if desired, you can increase the amount

carrots), salt;

7. roll up banks;

8. start the sterilization process.

8. Recipe for canned food - "Chicken with rice"

Ingredients	0.5 l jar
Chicken meat on the bone, g

Butter, g

Onion, g
Carrots, g
Pepper black peas, pcs
Allspice, pcs
Broth (boiled water), g

Cooking technology :

1. wash jars and lids;

3. fry chicken pieces in vegetable oil;

4. cut onions and carrots;

5. boil rice in boiling water (8-10 minutes);

6. mix rice with butter;

7. put black and allspice pepper on the bottom of the jar;

8. mix the fried chicken meat with chopped carrots and onions (optional

you can increase the amount of carrots), salt and rice;

9. place the raw materials in jars so that there is a void of 2-3 cm before the lid;

10. pour broth or water;

11. roll up the jars and start the sterilization process.

9. Recipe for canned food - “Boiled poultry in oil”

Ingredients	0.5 l jar
Boiled poultry meat on the bone, g
Butter (vegetable deodorized), g

Pepper black peas, pcs
Bay leaf, pcs

Cooking technology :

1. wash jars and lids;

2. cut the chicken into pieces weighing 25-50 g;

3. boil chicken pieces;

4. mix boiled meat with salt;

5. put black pepper and bay leaf on the bottom of the jar;

6. put the pieces of meat and butter in jars so that up to the lid

there was a void of 2-3 cm;

CANNED FISH

10. Recipe for canned food - "Fish fried in oil"

Ingredients	0.5 l jar


Pepper black peas, pcs
Bay leaf, pcs
Vegetable oil, g

Cooking technology :

1. wash jars and lids;

3. fry the fish in vegetable oil;

4. put black pepper and bay leaf on the bottom of the jar;

5. mix the fried fish with salt;

6. put the raw materials in jars so that there is a void of 2-3 cm before the lid;

7. pour the remaining vegetable oil;

8. roll up banks;

9. start the sterilization process.

11. Recipe for canned food - "Natural fish in oil"

Ingredients	0.5 l jar
Fish (without head and entrails), g

Pepper black peas, pcs
Bay leaf, pcs
Vegetable oil, g

Cooking technology :

1. wash jars and lids;

2. cut the fish into pieces weighing 50-80 g;

3. put black pepper and bay leaf on the bottom of the jar;

4. mix the fish with salt;

5. place the raw materials in jars so that there is a void of 2-3 cm before the lid;

6. pour vegetable oil;

7. roll up banks;

8. start the sterilization process.

CANNED VEGETABLES

12. Recipe for canned food - "Summer salad"

Ingredients
Tomatoes, pcs
Cucumbers, pcs
Bulgarian pepper, pcs

Cooking technology :

1. wash jars and lids;

2. cut cucumbers into rings, tomatoes into 8 parts, bell peppers into strips;

3. put chopped vegetables in layers in jars in the following sequence -

bell pepper, cucumbers, tomatoes;

4. boil water for the marinade;

5. add and dissolve salt, sugar and vinegar in water;

6. Pour the marinade over the vegetables in the jar so that there is

void 2-3 cm;

7. roll up banks;

8. start the sterilization process.

13. Recipe for canned food - "Eggplant caviar"

Ingredients

Eggplant, kg
Bulgarian pepper, kg
Carrots, kg
Onion, kg
Vegetable oil, l



Parsley, bunch

Cooking technology :

1. wash jars and lids;

2. cut the eggplant into 2x2 cm cubes;

3. cut carrots and bell peppers into strips;

4. cut the onion into cubes;

5. fry the onion in vegetable oil;

6. cut onions and carrots;

7. mix prepared vegetables with tomato, vegetable oil, salt,

sugar, vinegar;

8. place the raw materials in jars so that there is a void 2-3 before the lid

9. roll up banks;

10. start the sterilization process.

14. Recipe for canned food - "Pickled cucumbers"

Cooking technology :

1. wash jars and lids;

3. wash cucumbers;

4. place prepared cucumbers in a jar;

5. prepare the marinade (for a 3-liter jar) - for 1.5 liters of water 70 g of salt, 50

7. roll up the jars and start the sterilization process.

15. Recipe for canned food - "Pickled Tomatoes"

Cooking technology :

1. wash jars and lids;

2. put bay leaf, black pepper, garlic, dill on the bottom of the jar;

3. wash the tomatoes;

4. place prepared vegetables in a jar;

5. prepare the marinade (for a 3-liter jar) - for 1.5 liters of water 60 g of salt, 100

sugar, 75 ml of vinegar (9% - th)

6. pour marinade, so that there is a void of 2-3 cm to the lid;

7. roll up the jars and start the sterilization process.

COMPOTES

16. Recipe for compotes - "Compote from berries and fruits"

Cooking technology :

1. wash jars and lids;

2. prepare berries and fruits for canning;

3. put fruits or berries in layers in jars;

4. boil water for syrup (for 2.5 liters of water 250 grams of sugar);

5. add and dissolve sugar in water to make syrup

6. Pour the fruit in the jar with hot syrup so that it reaches the lid

there was a void of 2-3 cm;

7. roll up banks;

8. start the sterilization process.

Reference table of the ratios of volume and mass of products (weight in grams)

Products	The glass is thin
Products	The glass is thin	canteen
Wheat flour of the highest grade
Potato starch
Butter
Melted margarine
Whole milk
Vegetable oil
Condensed milk with sugar
Powdered milk

Fat cottage cheese

Sugar
powdered sugar

Baking soda
Gelatin (powder)
Acetic essence

Vanilla powder
Citric acid
ground cinnamon


Natural honey
artificial honey
Syrup invert
Jam, jam
crushed walnut kernel
crushed candied fruits
Ground coffee
fruit juice
Chicken egg (1 pc. - 40g)

STERILIZATION MODES

Name of canned food	Sterilization modes
	Temperature, o C	excerpts,
Canned meat

Canned poultry meat

Canned fish

summer salad

Eggplant caviar

pickled cucumbers

pickled tomatoes

Compote of berries and fruits

Notes:

1. To ensure free expansion of liquid in sealed jars when heated

the liquid level in the jars should be 1.5-2 cm below the top edge of the jars

depending on the capacity of the cans.

2. Meat and fish products sterilize in 2nd and 3rd liter jars not allowed.

3. Increase the exposure time of lamb and old beef by 15-20 minutes.

4. The duration of the sterilization of products can be adjusted based on

own experience in canning.

5. The temperature of the product before packaging, as well as before sterilization, should not be

below room temperature.

6. Deviation from the set sterilization temperature should not exceed +2 o C.

TECHNOLOGICAL INSTRUCTION
PRODUCTION OF CANS IN AUTOCLAVE-STERILIZER

Vladimir Trading house"DeKa"

You can buy an autoclave from us by clicking on the picture

INTRODUCTION
CANNED MEAT
Braised beef. Stewed lamb
Pork stew
Meat stew in tomato
Beef, pork and lamb boiled in own juice
Goulash
Solyanka with meat
Liver fried in tomato sauce
meat pate
Liver pate with butter, liver pate with carrots, liver pate with fat
Kidneys in Czech tomato sauce
Rabbit stew
rabbit fricassee
Uzbek pilaf

CANNED POULTRY
Chicken in own juice
Chicken with rice
Poultry boiled in oil
Chicken fillet in jelly, chicken ragout in jelly
Chicken in white sauce
Jelly chicken
Chakhokhbili from chickens
Chakhokhbili from ducks
Adyghe chicken, Adyghe duck
Goose meat with cabbage, goose meat with buckwheat porridge

CANNED FISH
Fish fried in oil
Natural fish in oil

CANNED VEGETABLES
summer salad
Vegetable salads
Eggplant caviar

MUSHROOMS
Mushrooms in Old Russian
Mushrooms in Polish
Champignons Provençal

Sterilization modes
Reference table

INTRODUCTION

For the first time, canned food in hermetic containers, obtained by heat treatment, appeared at the beginning of the 19th century, but before today heat treatment remains the main and most widespread way of producing canned food all over the world.

One of the main technological stages is sterilization. Sterilization of canned food is a heat treatment of a product that ensures the death of microflora to prevent microbiological spoilage at temperatures of a temperate climate (15-30 ° C), and, if necessary, at more high temperatures, and guaranteeing the safety of the use of canned food in terms of microbiological indicators. Canned food is sterilized at temperatures above 100 ° C, most often at a temperature of 120 ° C.

It is sterilization that determines the preservation nutritional value, organoleptic properties, harmlessness to the consumer and creates the necessary prerequisites for the long-term preservation of the good quality of canned products.

At home, sterilization of canned food is a laborious, lengthy process. The use of the OKTM sterilizer autoclave will solve this problem and expand the range of home canned food.

For packaging and sterilization of any kind of canned food, it is recommended to use glass containers of various capacities from 0.2 to 3.0 liters of jars with crimp and screw capping types.

CANNED MEAT

Meat for the preparation of canned food must be ripe, i.e. aged after slaughter for a day.

Recipe for canned food "Beef stew", "Lamb stew"

Ingredients	0.5 l jar
Raw meat (beef or lamb), g
Fat (vegetable oil), g

Onion, g
Pepper black peas, pcs.
Bay leaf, pcs.

Cooking technology:

wash lids and jars;
cut the meat into pieces weighing 50-120g;
chop the onion;
put black pepper in the bottom of the jar

and bay leaf;

mix meat with chopped onion

(if desired, you can increase the number

onions and add carrots), salt and fat

(vegetable oil);

put raw materials in cans, thus

so that a void of 2-3 cm remains before the lid;

roll up banks;
start the sterilization process.

2. Recipe for canned food - "Pork stew"

Ingredients	0.5 l jar
Raw meat (pork), g

Onion, g
Pepper black peas, pcs.
Bay leaf, pcs.

3. Recipe for canned food - "Meat stewed in tomato"

Ingredients	0.5 l jar
Raw meat, g

Tomato paste, g


Onion fried, g
Red pepper. G
Bay leaf, pcs.

Cooking technology:

wash lids and jars;
cut the meat into pieces weighing 50-60g;
chop and fry onions in fat;
mix the meat with fried onions (if desired, you can increase the amount of onions and add carrots), salt, sugar, tomato paste, red pepper;
put the raw materials in jars so that a void of 5-6 cm remains before the lid;
roll up banks;
start the sterilization process.

4. Recipe for canned food - "Beef, pork and lamb boiled in its own juice"

Cooking technology:

wash lids and jars;
cut the meat into pieces weighing 50-70g;
boil the meat for 10-15 minutes in boiling water;
mix the meat with salt and put in jars so that there is a void of 2-3 cm before the lid;
pour meat with broth;
roll up banks;
start the sterilization process.

5. Recipe for canned food - "Goulash"

Ingredients	0.5 l jar
Meat fried (raw), g
Melted fat, g


Onion, g
Ground black pepper, g
Bay leaf, pcs.
Tomato paste (12%), g
Wheat flour, g

Cooking technology:

wash lids and jars;
lay a bay leaf on the bottom of the jar;
fry the meat in fat for 30-40 minutes;
chop the onion;
mix the meat with salt, onion, sugar, black pepper, tomato paste and flour;
put the raw materials in jars so that there is a void of 2-3 cm to the lid;
roll up banks;
start the sterilization process.

6. Recipe for canned food - "Solyanka with meat"

Ingredients	0.5 l jar
Raw meat, g
Wheat flour, g
Peeled onion, g
Fat for frying onions, g

Black pepper. G

Carrots, peeled
Bay leaf, pcs.
Fresh cabbage, g
Tomato paste (30%). G

Cooking technology:

wash lids and jars;
cut the meat into pieces weighing 30-40g;
chop and fry onion in fat;
cut carrots;
chop cabbage;
sauté (fry in a dry frying pan until light brown) flour;
mix the meat with flour, tomato paste, onions, carrots, cabbage, salt, black pepper, sugar;
put raw materials in cans; in such a way that a void of 2-3 cm remains before the lid;
roll up banks;
start the sterilization process.

7. Recipe for canned food " Fried liver in tomato sauce»

Cooking technology:

1. wash lids and jars;

4. put the liver in jars; pour hot sauce so that there is a void of 2-3 cm to the lid;

5.roll up cans;

sauce preparation

The passivated flour is carefully poured into a warm broth, rubbing the resulting lumps and stirring. The mixture is boiled in a container for 20-30 minutes. Until the grains disappear. Then, sequentially according to the recipe, the remaining components of the sauce are introduced and boiled again for 15 minutes.

The sauce is poured into jars at a temperature of 70-75 0 C immediately before seaming.

Sauce recipe

Components Content in %

Broth…………………………………………..58.8

Flour………………………………………… . 6.0

Onions…………………………………………… 2.0

Carrots………………………………………... 1.0

Salt…………………………………………….. 1.0

Sugar ……………………………………… …. 1.0

Tomato paste……………………………………. 30.0

Pepper………………………………………… . 0.15

Bay leaf……………………………… . ..0.05

8. Recipe for canned food "Meat pate"

Cooking technology:

1. wash lids and jars;

2. cut meat (beef, pork) into pieces weighing 500-700g;

3. boil the meat for 40-60 minutes in boiling water;

4. fry the onion in fat until golden brown;

5.mix meat with salt and onion and grind in a meat grinder;

6. add broth and spices according to the recipe, mix thoroughly;

7. place in jars so that there is a void of 2-3 cm before the lid;

8. roll up banks;

9. Recipe for canned food "Liver Pate with Butter"

"Liver pate with carrots", "Liver pate with fat"

Cooking technology:

1. wash lids and jars;

2. Peel the liver from the film and cut into pieces weighing 50-60g;

3. Bread the liver in flour and fry for 3-5 minutes;

4. onions, carrots are fried in fat until golden brown;

5. liver, onions, carrots are crushed in a meat grinder;

6. melted fat is added to the crushed mass or butter, salt, spices, mix thoroughly;

7. put the pate mass into jars so that there is a void of 2-3 cm before the lid;

8. roll up banks;

9.Start the sterilization process.

10. Recipe for canned food - "Kidneys in Czech tomato sauce"

Cooking technology:

1. wash lids and jars;

2. peel the kidneys from the film and cut in half lengthwise, soak for 2-3 hours, boil, cool;

3. cut the kidneys into cubes 1-2cm;

4. prepare tomato sauce;

5. put the kidneys in jars, pour hot sauce;

6. roll up cans;

sauce preparation

Fat is loaded into the cauldron, then chopped onion, after frying flour is added; broth, tomato paste, salt, sugar, pepper boil for 15 minutes, add vinegar.

Recipe tomato sauce

Components Content in %

Broth…………………………………………..57.5

Flour………………………………………… .5.0

Onions…………………………………………… 2.5

Salt…………………………………………… ..2.5

Sugar ……………………………………… … .1.5

Tomato paste…………………………………….30.0

Black pepper……..………………………… .0.05

Fat………….………………………………… ..0.9

Parts ratio

Recipe for canned food "Rabbit stew".

Cooking technology:

1. wash lids and jars;

3.boiling or frying, cutting into pieces (50-60g);

4. cooking broth from beef bones;

5. cooking tomato sauce;

6. packaging pieces of meat in jars, filling with hot sauce;

7. roll up banks;

Sauce recipe (in %)

Sliced smoked bacon…………………………..8,6

Raw peeled onion………………………………...9.4

Peeled garlic……………………………………..0.23

Wheat flour………………………………………...4.5

Tomato puree……………………………………………...20.0

Salt………………………………………………………….4,3

Sugar…………………………………………………………1.0

Black pepper…………………………………………….0.145

Red pepper……………………………………………0.060

Bouillon……………………………………………………..53.0

12. Recipe for canned food - "Rabbit fricassee".

Sauce recipe (in %)

Butter………………………………………..22.1

Wheat flour………………………………………. ..1.5

Bouillon……………..……………………………………..40.3

Sour cream…………………………………………………..31.0

Salt……………………………………………………… .5.0

Black pepper……………………………………………….0.05

Nutmeg……………………………………… …0.03

Cooking technology:

1. wash lids and jars;

2. preparation of carcasses, cut along the ridge, washing, soaking in 1% acetic solution(2:1) for 20 minutes;

3.boiling, cutting into pieces (35-40g);

4. preparation of rice, washing, cooking in 1% salt solution;

5. cooking broth from beef bones;

6. cooking sour cream sauce;

7. packaging of rabbit pieces in jars, filling with hot sauce;

8. roll up banks;

9.Start the sterilization process.

13. Recipe for canned food - "Uzbek pilaf"

Cooking technology:

1. wash lids and jars;

2. lamb cut into pieces 20-30g;

3. fry meat, onions and carrots;

4. boil in a cauldron for 20 minutes a mixture of onions and carrots with rice, salt, fat and pepper;

5. pack meat and mixture in jars;

6. roll up banks;

7.Start the sterilization process.

CANNED POULTRY

14. Recipe for canned food - "Chicken in its own juice"

Cooking technology:

wash lids and jars;
cut the chicken into pieces weighing 50-120g;
cut carrots;
put bay leaf and black pepper on the bottom of the jar;
mix the meat with chopped carrots (if desired, you can increase the amount of carrots), salt
roll up banks;
start the sterilization process.

15. Recipe for canned food - "Chicken with rice"

Cooking technology:

wash lids and jars;
fry chicken pieces in vegetable oil;
cut onions and carrots;
boil rice in boiling water (8-10 minutes);
mix rice with butter;
put black and allspice on the bottom of the jar;
mix the fried chicken meat with chopped carrots (if desired, you can increase the amount of carrots), salt and rice;
put the raw materials in jars so that a void of 2-3 cm remains before the lid;
pour broth or water;
roll up banks;
start the sterilization process.

Ingredients	0.5 l jar
Chicken meat on the bones, g

Butter, g

Onion, g
Carrots, g
Pepper black peas, pcs.
Allspice, pcs.
Broth (boiled water), g

16. Recipe for canned food - "Bird boiled in oil"

Cooking technology:

wash lids and jars;
cut the chicken into pieces weighing 25-50g;
boil chicken pieces;
put black pepper and bay leaf on the bottom of the jar;
mix the boiled chicken meat with salt;
put pieces of meat and butter in jars so that there is a void of 2-3 cm to the lid;
roll up banks;

8.Start the sterilization process.

17. Recipe for canned food - "Chicken fillet in jelly", "Chicken stew in jelly"

Cooking technology:

1. wash lids and jars;

3. boil chicken pieces;

4. strain the broth and add the swollen gelatin, boil (at the rate of 1 tbsp of gelatin per 1 tbsp of cold water, 1 tbsp of swollen gelatin per 1 liter of broth)

6. roll up banks;

7.Start the sterilization process.

18. Recipe for canned food - "Chicken in white sauce"

Cooking technology:

1. wash lids and jars;

2. boil chickens, cut into pieces 30-50 gr;

3.prepare the sauce;

4. place chicken pieces in jars, pour over hot sauce;

5. roll up cans

6.Start the sterilization process.

sauce preparation

Recipe for tomato sauce

Components Content in %

Broth…………………………………………..84.0

Flour………………………………………… .5.2

Oil ………………………………………… ..9.8

Sugar ……………………………………… ….1.0

19. Recipe for canned food - "Chicken in Jelly"

Cooking technology:

1. wash lids and jars;

2. cut the chicken into pieces weighing 25-50g;

3. boil chicken pieces;

4. strain the broth and add the swollen gelatin, boil (at the rate of 1 tbsp of gelatin per 1 tbsp of cold water, 1 tbsp of swollen gelatin per 1 liter of broth);

5. place the pieces of meat in jars, pour hot broth in such a way that a void of 2-3 cm remains before the lid;

6. roll up banks;

7.Start the sterilization process.

20. Recipe for canned food - "Chakhombili from chickens"

Cooking technology:

1. wash lids and jars;

2. cut the chicken into pieces 30-50 gr;

3.fry chicken pieces on ghee;

3. cook the broth;

5. place chicken pieces in a jar, add swollen rice, pour hot sauce;

6. roll up cans;

7.Start the sterilization process.

sauce preparation

Bouillon is made from chicken bones in water at a ratio of bones and water 1:3. Dried flour is added to the melted butter, then the broth and sugar are boiled for 2-3 minutes, served for packaging at a temperature not lower than 75 0 C.

Recipe for tomato sauce

Components Content in %

Tomato puree…………………………………….34.6

Broth…………………………………………..62,25

Red pepper……………………………… .5.2

Black pepper…………………………………..9.8

21. Recipe for canned food - "Duck Chakhombili"

Recipe for canned food

Components Content in %

Fried duck meat …………………………..50

Tomato sauce…………………………………….34

Fried onions………………………………..…16

Cooking technology:

1. wash lids and jars;

2. cut the duck into pieces 30-50 gr.;

3. fry duck pieces in ghee;

3. cook the broth;

4. preparation of tomato sauce;

5. clean, wash, finely chop the onion, simmer for 5 minutes in a frying pan;

6. put onion, pieces of duck on the bottom of the jar and pour hot sauce;

7 roll up banks;

8.Start the sterilization process.

sauce preparation

Cook chicken bone broth in water at a ratio of bones and water of 1:3. Dried flour is added to the melted butter, then the broth and sugar are boiled for 2-3 minutes, served for packaging at a temperature not lower than 75 0 C.

Recipe for tomato sauce

Components Content in %

Tomato puree…………………………………….34.6

Broth…………………………………………..62,25

Parsley greens……………………………….3.0

Red pepper……………………………… .0.08

Black pepper…………………………………..0.07

22. Recipe for canned food - "Adyghe chicken". "Duck in Adyghe"

Ingredients	s/b for 500g	s/b per 1000g
Half gutted chicken
Duck half gutted

Bone fat




Red pepper

Cooking technology:

1. wash lids and jars;

2 cut the bird carcasses into pieces 50-70 gr.;.

4. preparation of dressing;

5. put the pieces of poultry in jars, pour over the sauce

6. roll up cans;

7.Start the sterilization process.

Recipe dressing (in %)

Fat……………………………………………………….….15

Fried onion ……………………………………………21

Red pepper……………………………………………..3

Flour……………………………………………..………...15

Garlic ……………………………………………………..5

Salt…………………………………………………………5

Water …………………………………………..……………36

23. Recipe for canned food - "Goose meat with cabbage." "Goose meat with buckwheat porridge." "Goose meat with rice." "Goose giblets in tomato sauce."

	"Goose meat with cabbage"	"Goose meat with buckwheat porridge"

Roasted goose meat
Stewed cabbage
Buckwheat porridge
Rice boiled
Boiled goose offal
tomato sauce

Continuation

	"Goose meat with rice"	"Goose giblets in tomato sauce"

Roasted goose meat
Stewed cabbage
Buckwheat porridge
Rice boiled
Boiled goose offal
tomato sauce

Cooking technology:

1. wash lids and jars;

2. cut the meat into pieces 50-70 gr.;

3. fry meat in fat or vegetable oil;

4. stew sauerkraut with goose fat, bone broth, fried onion, bay leaf, sugar, pepper and salt;

5.weld buckwheat porridge with fat, onions, spices;

6. weld rice porridge with fat, onions, spices;

7. offal processing, cooking;

8.preparation of broth from goose bones (yield 1:1);

9. preparation of tomato sauce from broth, salt, sugar, pepper, tomato paste, fried onions, vinegar;

10. lay layers of poultry pieces, porridge, pour hot sauce;

11. roll up banks;

12.Start the sterilization process.

CANNED FISH

24. Recipe for canned food - "Fish fried in oil"

Cooking technology:

wash lids and jars;
fry fish in vegetable oil;
put black pepper and bay leaf on the bottom of the jar;
mix the fried fish with salt;
put the raw materials in jars so that a void of 2-3 cm remains before the lid;
roll up banks;
start the sterilization process.

Ingredients	0.5 l jar


Pepper black peas, pcs.
Bay leaf, pcs.
Vegetable oil, g

25. Recipe for canned food - "Fish natural in oil"

Ingredients	0.5 l jar
Fish (without head and entrails), g

Pepper black peas, pcs.
Bay leaf, pcs.
Vegetable oil, g

Cooking technology:

wash lids and jars;
cut the fish into pieces weighing 50-80g;
put black pepper and bay leaf on the bottom of the jar;
mix the fish with salt;
put the raw materials in jars so that a void of 2-3 cm remains before the lid;
pour vegetable oil;
roll up banks;
start the sterilization process.

CANNED VEGETABLES

26. Recipe for canned food - "Summer salad"

27. Recipe for canned food Vegetable salads».

Components	Type of lettuce, g per 1 kg of the mixture
Components	"Ukrainian"	Donskoy	"Kuban"	"Nezhinskiy"	"Tashkent"
fresh cabbage
Sweet red pepper
Sweet pepper (red or green)
Fresh brown or milk tomatoes (you can also use red ones)
fresh cucumbers


Sunflower or cottonseed oil
Acetic acid 80%

Bay leaf
Black peppercorns
Allspice peas
Ground red pepper
Carnation

Cooking technology:

wash lids and jars;
cut cucumbers, onion rings, tomatoes into 8 parts, bell peppers, carrots into strips; shred the cabbage;
put chopped vegetables in layers in jars;
boil water for the marinade;
add and dissolve salt, sugar, oil and vinegar in water (according to the recipe);
pour vegetables in a jar with marinade, so that a void of 2-3 cm remains before the lid;
roll up banks;
start the sterilization process.

28. Recipe for canned food - "Eggplant Caviar"

Cooking technology:

wash lids and jars;
cut eggplant into cubes 2 * 2 cm; fry;
cut carrots and bell peppers into strips;
cut the onion into cubes;
fry carrots, bell peppers, onions in vegetable oil;
mix prepared vegetables with tomato, vegetable oil, salt, sugar, simmer for 30 minutes;
lay the raw materials in such a way that a void of 2-3 cm remains before the lid;
roll up banks;
start the sterilization process.

Ingredients
Tomato paste, g
Eggplant, g
Bulgarian pepper, g
Carrots, g
Onion, g
Vegetable oil, l


Petrushka, Mr.

MUSHROOMS

29. Recipe for canned food - "Mushrooms in Old Russian"

Cooking technology:

wash lids and jars;
boil mushrooms for 5-6 minutes,
drain and rinse with running water;
boil again in water with salt, spices for 10 minutes; add vinegar at the end of cooking;
packaged in jars;
roll up banks;
start the sterilization process.

30. Recipe for canned food - "Mushrooms in Polish"

Cooking technology:

wash lids and jars;
mushrooms cut into equal pieces;
pour mushrooms with water, salt, add chopped onion, allspice;
cook for 25-35 minutes;
prepare the marinade (add salt, sugar to the water, boil, add vinegar or citric acid at the end)
roll up banks;
start the sterilization process.

Ingredients	amount
Mushrooms, kg
Bulb onion, pcs.
Bay leaf, pcs.

Black peppercorns, pcs.
Nutmeg

31. Recipe for canned food - "Champignons Provençal"

Cooking technology:

wash lids and jars;
mushrooms pour lightly salted water;
cook for 5 minutes;
prepare the marinade (add pepper, bay leaf, nutmeg, boil, add vinegar or citric acid at the end)
pour mushrooms with marinade, boil for 5 minutes,
place mushrooms with marinade in jars;
roll up banks;
start the sterilization process.

STERILIZATION MODES

prescription number	Name of canned food	Can volume, l	sterilization temperature,	Continue- validity sterilization
	Canned meat


	Canned poultry meat


	Canned fish


	Canned vegetables


	Marinated mushrooms

Notes:

To ensure free expansion of the liquid in sealed jars when heated, the liquid level in the jar should be 2-3 cm below the top edge, depending on the capacity of the jar.
Meat and fish products are not allowed to be sterilized in 2 and 3 liter jars.
Increase the exposure time for lamb and old beef by 15-20 minutes.
The duration of food sterilization can be adjusted based on your own experience with canning.
Deviations from the set sterilization temperature should not exceed + 2 ° C.
In the table, the duration of sterilization corresponds to the exposure time of the cans in the autoclave at the sterilization temperature without taking into account the heating time to the desired temperature.
In the production of pickled cucumbers and tomatoes, the sterilization time in 3-liter jars should not exceed 15 minutes.
When packing and sterilizing products, it is allowed to use glass containers with used twist-off lids.

Reference table of ratios of volume and mass of products

(weight in grams)

Products	The glass is thin
Products	The glass is thin	canteen
Wheat flour of the highest grade
Potato starch
Butter
Melted margarine
Whole milk
Vegetable oil
Condensed milk with sugar
Powdered milk

Fat cottage cheese

Sugar
powdered sugar

Baking soda
Gelatin (powder)
Acetic essence

Vanilla powder
Citric acid
ground cinnamon


Natural honey
Artificial honey
Syrup invert
Jam, jam
crushed walnut kernel
Candied fruits crushed
Ground coffee
fruit juice
Chicken egg (1pc. -40g)

Autoclave Conservator is designed for cooking stew from meat, chicken, goose, duck, canned fish, sprats, various vegetable preparations, pickled mushrooms and jam. Made from high quality stainless steel. Capacity: 8 cans of 0.5 liters or 3 cans per liter, you can also place cans of 0.7 liters - 4 pieces or 0.5 liters. - 4 pieces. It is possible to combine various types of cans in one preservation step.

Characteristics of the autoclave Conservative

Capacity - 14 liters
Material - stainless steel
Excess pressure relief valve - yes
Manometer - yes
Thermometer - yes

For lovers strong drinks there is a model Conservative 2-in-1 with an add-on for home brewing

Autoclave Nefort

The Nefor household autoclave undergoes the most serious reliability test by bringing the pressure to 6 atmospheres and leaving it in this state for 12 hours. Only devices that have passed such a test are sent for sale. Includes removable handles for ease of use and storage. The autoclave can include jars of different sizes - you can set them at your discretion in one or two levels. For use on electric stoves, you must use a special stand, which is sold separately.

Characteristics of the autoclave Nefor

Type - for gas and electric stoves
Capacity - depending on the model from 4 to 24 liters
Material - stainless steel
Safety valve - yes
Manometer - yes
Thermometer - yes

There is a special model Nefor 3-in-1, consisting of an autoclave, a distiller and even a smokehouse! .

The Nefor 4 is the most compact autoclave available. This makes this model very convenient to carry and use in field conditions. For example, such small devices are actively used by climbers. High in the mountains, the water boils away before reaching a temperature of 100 °C. This prevents proper heat treatment of products. Therefore, the autoclave the best solution to boil water at high altitude for normal cooking, as well as for preparations in field conditions.

Summarize

We hope that now you can definitely answer the question of whether an autoclave is needed in your household. If you roll up several cans of tomatoes for the winter and make a liter or two of jam, then it is quite possible to live without an autoclave. If you are an avid mushroom picker, you like to harvest vegetable salads, squash or eggplant caviar If you want to make homemade canned fish or meat - an autoclave is an absolutely necessary assistant in your household. It simplifies the conservation process several times, makes it fast and completely safe.

Average complete process preparation of blanks takes from 30 to 60 minutes - for meat, from 20 to 30 minutes - for fish, 20-40 minutes - for mushrooms, 10-20 minutes - for vegetables and fruits. During this short period of time, several liters of blanks are prepared at once (in the autoclaves considered by us, from 4 to 30 liters). The long process of boiling, steaming or heating jars and lids in the oven, which is familiar to us, is excluded from the canning chain. Also, there is absolutely no need to spend time pre-sterilizing the jars - they just have to be clean.