Sterilizer for processing cans

Sterilizer for handling cans is a sealed metal vessel with a volume of 20-46 liters, on the lid of which there is a thermometer, a pressure gauge for pressure control, a nozzle for connecting a pump and an emergency relief valve. Consider its purpose and specifications.

Principle of operation

Rolled cans are placed in a container on a wooden or metal grill, protecting them from damage caused by temperature, and filled with water so that it barely covers the lids. The temperature of water before loading varies between 30-70 ºС and the higher it is, the higher the temperature of canned food immersed in it.

The device heats up to 120ºС and maintains such temperature 30-60 minutes. Due to the increase in pressure, the boiling point is increased, so all the vitamins remain in the processed product.An intense source of heat is required before boiling (15–20 minutes), and during sterilization it is only necessary to maintain the temperature reached.

The thicker the products, the less their acidity and the greater their packaging, the longer the sterilization takes.

In the end, the water is drained, and the banks are pulled out, immediately tightly corking the key. Then they are individually placed neck down on a dry cloth or paper before cooling.

Specifications

When selecting an autoclave sterilizer, you should take into account characteristics that vary among conservatives:

• capacity;
• material (black or stainless steel) and quality (soldering method and number of elements);

• ease of loading;
• the number of pressure points;
• heat source (gas or electric stove, built-in).

The cost depends on the heat source and capacity of the device.

Gas models cost $ 150-400, electric - $ 300-550, and options with an electronic control unit (in which the temperature is controlled in the right mode and the water is drained automatically) - $ 550-700.

"Home cellar"

Among homework lovers, the 2in1 stainless steel “Home cellar” sterilizer is popular - with this device it is also carried out distillation. It weighs 8 kg and holds 12 cans of 0.5 liters and 9 liter cans. Complete with a book of recipes.

This can sterilizer allows to process already rolled up container with a product for conservation inside.

Due to the thick capsular bottom, it works equally well with any source of heat, ranging from an electric stove to a fire. The device has a minimum number of welds. It will not explode due to increased internal pressure, since it has special valve pressure relief. Pre-sterilization of the cans is not required, and their covers are not inflated.

Convection oven

Tara for preservation process and aerogrill. Sterilization of cans in aerogrill is carried out in two ways:

1. Pasteurization. Washed empty cans of 15 minutes are at a temperature of 150 ºС;
2. At the same temperature, filled cans are placed at a time 30% lower than the amount specified in the recipe.

If you can’t decide how to sterilize cans in aerogrill or want to achieve greater efficiency, combine both of these methods.

It is worth remembering that heating above 150 ºС melts gum on the lids, therefore at the initial stage at higher temperatures, accelerating pasteurization, use models without gum. When the temperature decreases, banks put on covers with rubber bands and continue processing for at least 15 minutes.

Teapot

The kettle is used as steam sterilizer for cans with homemade blanks. His nose is tightly capped with a cork stopper through which a glass tube is inserted through to drain the steam. The second tube with a tin lid put on it goes into the jar. On top of the kettle is covered with a thick cloth, which instead of the lid is placed saucer load.

After boiling water steam through the second tube processes the jar. The raw materials, filled with syrup or marinade, are steamed for 3-5 minutes, while the end of the tube does not reach the bottom of the can by 1-2 cm. At the end of the process, the next can is immediately placed under the tube with the lid.

Sanitary standards

No matter how you sterilize the jars for home canning, you must observe the following rules:

1. Before starting work, the floors, inventory, dishes, table are washed.
2. Before conservation and during it, wash with soap and hands and clean the nails.
3. Waste is immediately removed from the premises.
4. Airing the room, avoiding drafts.
5. Water is used only fresh, soft and purified.