Tomatoes in an autoclave recipes. Cucumbers and tomatoes in an autoclave

autoclave

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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, separated by thermal processing, appeared in sealed containers. However, thermal processing is now abandoned by the most common method of preparing canned food. Sterilization is one of the main technologies of these stages. Sterilization of canned food and thermal processing of the product, which will ensure 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). x). Basically, canned food is sterilized at a temperature of 120 ° C, at least above 100 ° C. Sterilization is intended for the preservation of canned products, which means the preservation of food value, organoleptic properties, and costliness. koristovuyuchi 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 cans, since they leak when heated difference in the pressure in the autoclave itself and in the middle of the cans .
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 regime 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

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. Placed on a metal plate ready-made jars and press them with another plate on top, securely fixing them so that the lids from 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”:

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 of 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!

So, the entire process of preparing stew in an autoclave can be divided into several stages:

1. Preparing preparations for stew.
2. Installation of workpieces in the autoclave.
3. Heating and sterilization in an autoclave. But this recipe is universal and suitable for any type of meat.

Stew ingredients

• Pork – 3 kg.
• Lard – 200 gr
• Bay leaf
• Peppercorns (black and allspice)
• Water – 1 glass
• Salt to taste

How to cook stew in an autoclave

Meat preparation

Our main ingredient is meat. His choice should be taken as carefully and seriously as possible. It is not recommended to take frozen meat. Only fresh or, in extreme cases, chilled will do. You can use any meat: rabbit, chicken, and pork will do.

An important feature of the stew is its ability long-term storage. But there is one peculiarity: as a rule, most types of meat are lean. And in order for our product to be stored for a long time, a sufficient amount of fat is necessary. Therefore, to preserve any meat (with the exception of pork), you will have to use additional fat.

Choosing cookware for stewing

You need to be no less careful when choosing cans for stew. Any crack can cause the jar to explode and spoil the product. After a preliminary inspection, wash and dry the jars. Done? Then let's move on.

Laying blanks in a jar

Yes, yes, and there are some peculiarities here. Place the pieces of chopped meat in the jars tightly so that there is a couple of centimeters left to the lid. In the remaining space we add seasonings (bay leaf, black pepper, etc.) that are required according to the recipe. If the meat is lean, then add fat as a plus. We roll up the jars using the Lepse machine.

Canning process

The last stage is the canning itself. We put the cans in an autoclave; it’s good if it has pressure cassettes for cans. Canning in cassettes makes the whole process more convenient and safer. After this, the autoclave is filled with water. It is important that all jars are completely submerged in water. Close the autoclave and begin the canning process.

From now on we need to strictly follow the recipe. The fact is that the time and pressure required for cooking can vary quite a bit in each recipe. But on average, a standard stew requires half an hour of canning at 120 degrees. Then we begin to cool the autoclave to 30°C. This needs to be done GRADUALLY! Otherwise, you will crash at the finish line and the contents cans will do free floating in the autoclave. Carefully read the instructions described in our article to avoid the lids falling off in your autoclave.

After cooling, we begin to release the pressure, also gradually. Having reached the zero parameter, you can open the tank and take out the cans. In general, everything is ready.

This is what a universal recipe for preparing any meat stew in an autoclave looks like. For greater variety, you can resort to various tricks, such as pre-marinating the product or adding additional spices and ingredients. But any preparation of stewed meat is based on this basic recipe.

Conclusion

Probably half the success in preparing homemade delicacies depends on good equipment. Home canning is no exception: a stable and reliable home sterilizer is required.

To avoid failures, we recommend that you carefully select a home autoclave and read the instructions for its use. Then a home sterilizer will become a reliable help in preparing homemade stew for many years.

Video: stewed pork in an autoclave

Video: chicken stew in an autoclave

Homemade canned food cooked in a pan on the stove will never taste as good as in a pressure canner. This device is widely used not only in the food industry in the production of canned fish, vegetables and meat, but also in everyday life. Homemade canned fish (autoclave) prepared in this device, the recipes for which are presented in our article, retain all nutrients, vitamins and minerals almost completely. At the same time, dishes are prepared several times faster than on the stove.

When working with an autoclave, you should take into account some nuances that will help you avoid troubles when working with the device and prepare delicious homemade canned fish:

1. Cooking canned food in an autoclave occurs under high pressure and at high temperature. That is why you should take all precautions when working with it.
2. Before lighting a fire under the apparatus, first build up the pressure and check the tightness of the autoclave.
3. You can open the device only when the temperature inside drops to 30 degrees.
4. Canned fish in an autoclave is prepared at a temperature of 100-120 degrees. The cooking time depends on how you want the final result: boiled stew or whole pieces with soft bones.
5. You should not put raw materials in jars to the top; you need to leave a couple of centimeters from the edge. Otherwise, the lid of the jar may come off.
6. The jars in the autoclave are filled completely with water, even 2 cm above the lids.

Natural fish in oil: recipe for canned fish in an autoclave

Nothing can be tastier than fish preserved in oil and spices. The only exception is canned fish prepared at home, where you know how much and what you put in the jar.

Natural fish with the addition of oil is prepared using the following technology (based on a 0.5 liter jar):

• sterilize jars and lids;
• cut the fish into pieces weighing at least 50 g and salt, observing the proportions: 1 level teaspoon of salt per 500 g of raw material;
• Place three pieces of allspice black pepper and a bay leaf on the bottom of each jar;
• Place the fish on top of the spices, leaving 2 cm from the edge of the jar;
• add vegetable oil (1 tbsp);
• put the lids on the jars and roll them up;
• proceed to the autoclave. To do this, install the device on the stove, place it inside the jar and bring the temperature in it to 110 degrees. Canned fish is cooked in an autoclave for 1 hour.

When preparing canned food according to this recipe, it should be taken into account that 0.5 kg of fish yields 1 half-liter jar of home canned food.

Canned fish at home in an autoclave (gobies in tomato)

Fish cooked in tomato also turns out delicious in an autoclave. One of the most budget options canned products are bulls in tomato, which taste in no way inferior to factory products. Using the recipe below, you can prepare 8 half-liter jars of canned fish.

To do this, you need to buy 5 kg of fish in advance and clean it, removing the head and entrails. After this, salt the bulls and leave them in a bowl for 2 hours so that they absorb enough salt. The fish is then fried in a flour coating until cooked through.

At the next stage, prepare the tomato sauce. To do this, fry onions (0.5 kg) in vegetable oil, then add tomato paste (150 g) and 6 tablespoons of sugar. When the frying is ready, transfer it to a pan of boiling water (1.7 l) and add vinegar (2 tablespoons). As soon as the tomato sauce boils, remove the pan from the heat.

Now you can start preparing canned fish in a special apparatus (home autoclave). To do this, pour a couple of spoons of roasted tomato into the bottom of sterilized jars, and then put the bulls on top. When all the fish has been laid out, the remaining frying must be poured evenly into all the jars. After that, put the lids on them and roll them up with a can opener. Place a home autoclave on a gas stove and, at maximum heat, bring the temperature in the apparatus to 110 degrees, and then hold it for 1 hour. After the time has passed, the stove is turned off, and the jars are left in the apparatus until they cool completely.

Canned crucian carp in an autoclave

Homemade canned crucian carp is prepared using the same technology as any other fish in oil. First, prepare the jars and lids. Then they begin to process the fish. The head, gills, entrails and all fins are removed from crucian carp. Then the fish is cut into small pieces across the ridge, and if the crucian carp are large, then lengthwise. After this, you need to salt it to taste.

Meanwhile, peppercorns (black and allspice) are poured into the jars, a bay leaf is placed and the fish begins to be compacted. During cooking in an autoclave, the raw material settles strongly, so the crucian carp are placed tightly in the jar, but you still need to leave the “legal” 2 cm from the edge. When the fish is compacted, pour vegetable oil on top (1 tablespoon) and place the jars in an autoclave. Cooking time is 25-45 minutes. The fewer bones the fish has, the faster it will cook.

Fish fillet in an autoclave

To prepare canned food for this recipe, you will need any fresh fish fillet. It is cut into pieces of 80 g, salted and compacted into jars along with allspice and bay leaves. But canned fish in an autoclave, cooked with vegetables, is even more tasty and aromatic. To do this, when adding raw materials, add 30 g of carrots and onions to the jar. Vegetables can be cut into small pieces or left whole.

Cooking time for fish fillets in an autoclave should not exceed 25 minutes. Otherwise, the fish pieces will turn into a flavorful porridge.

How to cook sprat in tomato sauce in an autoclave

You can prepare many of your favorite canned food yourself using an autoclave. To do this, it is not at all necessary to clean the fish, especially if it is small. This is exactly how canned fish is prepared in an autoclave on an industrial scale - the sprat is taken straight from the head. In addition to fish, you will also need tomato sauce. To prepare it, you need to add onions and carrots (400 ml) to the onions and carrots fried in a frying pan. You will also need black peppercorns (3 pcs.), bay leaves (2 pcs.), 2 cloves of garlic and sugar (1 teaspoon). You can buy the sauce at the store or make it yourself from tomato paste, water and spices.

When the filling is ready, add salted sprat (500 g), mix everything well and compact it into jars. Canned food is prepared for 1.5 hours at a temperature of 110 degrees and a pressure inside the autoclave of 4 atmospheres.

Today we will tell you how to prepare homemade preserves from cucumbers using it.

Ingredients

• cucumbers
• Garlic
• Black peppercorns
• Dill
• Black currant leaves
• Red pepper
• Vinegar

How to cook cucumbers in an autoclave

Selecting blanks

You need to choose fresh, medium-sized, hard cucumbers. We remove overgrown and diseased fruits; they are not suitable for pickling. Important point– it is advisable that the cucumbers were picked from the garden no later than 24 hours ago.

We thoroughly wash the selected cucumbers with water and soak them in a saucepan or any other container for 1 hour.

Making the marinade

The next stage is the marinade. Its quantity directly depends on the density of the blanks in the jar. But on average you need 300-400 grams per 1 liter jar.

Prepare the marinade as follows: take 100 g of salt and 50 g of sugar for 2 liters of water. Mix and heat. We are waiting for it to boil.

We complete banks

While the marinade is cooking, put the ingredients into jars. Take a horseradish stalk, cut it into pieces about 5-7 cm long, place a piece on the bottom of each jar. We also put an umbrella of dill there. Add to them a dark currant leaf and a bay leaf, 2 allspice peas and 3-4 black peppercorns. Add garlic (3-4 cloves). Then we lay the vegetables, adding some horseradish leaves during laying. Place a piece of hot pepper on top of the vegetables.

Important! We place the vegetables as tightly as possible, but do not compact them.

At the last stage, fill the workpieces with marinade, leaving an air gap of 2-3 centimeters to the lid. Add 2 tbsp to the jars. spoons of 9% vinegar. We roll up the jars with lids, having first measured the temperature in one of them. We'll tell you why this is needed below.

Canning cucumbers in an autoclave

Why did we need to measure the temperature in the jar? The fact is that if you expose vegetables to too much heat, they will boil in the jars and turn into mush. To prevent this from happening, you need to reduce the total heating time of the autoclave and the canning process itself.

The marinade that we poured into the jars is, of course, no longer boiling water, but still quite hot. In the autoclave, we pour water at the SAME temperature (or slightly lower) as the temperature of the marinade. This will help the autoclave reach operating temperature faster, thereby reducing the overall cooking time.

So, the jars are packed into cassettes, the cassettes are loaded into the autoclave, and the autoclave is filled with hot water. Close it with a lid and set it to heat. We wait until the device heats up to 90°C. Sterilize in this mode for 5 minutes, then turn off the heating. After the pressure inside the device drops to zero, open the lid, take out the workpieces and enjoy the result!

Cucumbers in an autoclave (video)