For many housewives, the question of winter preparations and, in particular, the question of sterilizing cans is relevant. If earlier cans were sterilized over steam, now this can be easily done in the oven or microwave. But is sterilization of cans really necessary? Or is it possible to do without it?
Banks are sterilized in order to kill all microorganisms and bacteria, which in the future can lead to fermentation of products, acidification or the appearance of mold. Definitely, it is better to sterilize the banks. So homemade products will stand much longer and the risk of fermentation will be minimized. But even a long preliminary sterilization of cans will not give a 100% guarantee that the can will not explode in winter. The products themselves play an important role here.
So can you do without sterilization? If for the winter you roll up a compote of fruits or berries, then it is not at all necessary to sterilize the jars. As practice shows, it is enough to boil the syrup, pour it into a jar with fruits or berries laid in it, wait 15 minutes, then pour the syrup back into the pan, boil it again, pour it into the jar and roll it up. The jar should be turned upside down and wrapped in a blanket for a day. The compotes rolled up in this way stand perfectly for more than one year. With this method, it is not at all charming to sterilize the jars over steam, but nevertheless, before putting the fruits into it, the jar must be washed well with soap or soda, rinsed and dried.
As for the jam, everything is ambiguous here. But for safety reasons, it is better to sterilize the jar over steam or in the oven. So the jam will definitely not ferment. Some sterilize cans that have already been rolled up by placing them in a pot of water. This method is also good, it gives a great guarantee that the homework will not deteriorate over time.
Lecho, various hot salads are closed only in sterilized jars. Sterilization time should be 15-20 minutes, no less.
Cucumber and tomato cans do not need to be sterilized. They are poured with hot brine and placed in a dark place for 3 days, after which the brine is drained, boiled and poured back into the jar. With this method, sterilization is not needed and cucumbers stand all winter.
Sterilizing cans is a desirable but optional process. It should be understood that everything depends not only on the jar and lid itself, but also on the products. The shelf life can be extended by putting a slice of lemon or more sugar in the jar for jam or compote. If you are afraid for your workpieces, then, of course, it is best to pre-sterilize the cans, this will give you confidence that the products will not deteriorate, and in winter you will enjoy delicious and healthy pickles, jams, compotes and homemade marinades.
