In order for the blanks to be stored for a long time over the winter, and the brine in them does not become cloudy, it is important to correctly sterilize the cans and their contents. The work does not take much time, but if you follow all the rules, you can not be afraid that the workpieces will deteriorate during storage.
It is necessary
- - cucumbers;
- - spices and seasonings;
- - brine or marinade;
- - banks;
- - covers;
- - cotton towel;
- - a wide and deep pan.
Instructions
Step 1
The first step is to prepare the marinade or brine, cool it to 70 degrees. Then put spices in a clean jar in the form of dill, currant leaves, garlic, horseradish and other things, it all depends on the recipe. Next, fold the cucumbers soaked in cold water vertically (for the procedure, it is better to take young fruits, since after sterilization they remain crispy, overripe cucumbers, when preserved, turn out to be coarse, tasteless) and pour everything with marinade.
Step 2
Jars completely filled with cucumbers should be covered with sterilized lids. Pour water into a saucepan, heat it to 50 degrees, then put a cotton towel on the bottom of the pan, and jars on it. It is important to observe the following conditions when immersing cans in water:
- the water level in the pan should be 1-2 cm below the marinade level in the jars;
- the distance between the sides of the pot and the jars must be at least 0.5 cm.
Step 3
After immersing the cans, put the pan on the fire. Boiling water is the countdown time for sterilization, for cans of different volumes it is different. For example, 0.5 liter jars are usually sterilized for 15 minutes, liter - 20 minutes, 2 liter - 25 minutes, 3 liter - half an hour. In general, it is better to spend a little more time on sterilization, so the cans with the contents will be processed better.
Step 4
After the indicated time, the cans must be removed from the water (this should be done very carefully, otherwise there is a risk of scalding) and the lids must be rolled up. After that, turn the cans upside down, wrap them up and leave until they cool completely (about a day). You can, of course, do without wrapping, but it is believed that after this manipulation, the risk of "blowing up" the cans is reduced significantly.
