Proper sterilization of cans is one of the most important stages in preparing blanks for the winter. It usually depends on sterilization whether canned food will stand until spring, or will quickly deteriorate. Sterilizing jars and lids with hot steam is simple yet effective.
First of all, before any type of sterilization, you need to select jars in which the workpieces will then be stored. These cans must be. Lids must also be of the correct shape, without signs of deformation. Selected cans and lids are a must
Our mothers and grandmothers used hot steam sterilization, because this method is very simple and affordable. You need to take a wide saucepan, fill it about half with water and bring to a boil. After the water boils, throw the lids into it, and put the grate from the oven on top. on the necks and At this time, you need to prepare a kitchen towel for drying cans and lids - it must be clean and ironed.
Carefully remove the hot sterilized jars from the wire rack using oven mitts and remove the lids with two forks or tongs and lay them face up on a towel.
If at the time of rolling pickles or jams, the cans still retain droplets of condensation, then they need to be done. This should be done with a clean ironed rag or towel.
