Traditionally, housewives who are engaged in canning and make many preparations for the winter sterilize glass jars with preparations in boiling water. This is not very convenient for large quantities of canning.
Advantages of sterilizing seaming in the oven
To sterilize the seams in water, containers (pots, basins) of the required volume are needed so that the water reaches the ribs of the cans. Depending on the volume of the cans, these containers should be of different heights. Water boils in different pots, and therefore, the intensity of the boil is difficult to control. And in one pot, even with the widest bottom, no more than four liter cans can be installed at the same time.
A simpler and more convenient way to sterilize the seams is to heat the cans in the oven. More than 10 cans can be placed in the oven at the same time. The temperature is constant there. Nothing boils away and does not spill onto the stove. As a result, there is no steam in the kitchen, dampness does not form due to high humidity.
True, if you do not sterilize the cans in the oven according to the rules, the juice can leak out of the cans themselves. And a lack of juice in a rolled up can will lead to a lack of preservative. Consequently, the banks will explode, and the work may be in vain.
How to sterilize seaming in the oven
To prevent this from happening, prepared cans with blanks are placed in a cold oven. It must gradually warm up along with the jars and their contents before the sterilization process begins. The oven is switched on at a temperature of + 120 … 150 ° С. If the temperature is less than one hundred, sterilization will not occur. If the temperature rises above one hundred and fifty, the contents of the cans will boil and the juice will pour out.
You do not need to cover the jars in the oven. First, the lids will interfere with the process. Secondly, some of the juice with a preservative will also pour out through them. When the oven warms up to the lower mark of the desired temperature, you need to note the time. Jars in the oven are sterilized pretty quickly. If you keep them too long, you will not get canned food, but stewed vegetables.
For cans with a capacity of 500 ml, 10 minutes of sterilization is sufficient. Jars with a capacity of a liter are sterilized for 15 minutes from the moment the temperature reaches + 120 ° C. Two-liter jars are sterilized, respectively, for 20 minutes. Three-liter - 25 minutes. If you have seams in jars of different sizes, it is better to sterilize in portions: first small, then large. But you can put everything together, just get them one after the other after the time has passed, starting with small ones, and continue to sterilize the large ones.
While the sterilization process is underway, it is necessary to prepare the lids. They are sterilized for 5 minutes in boiling water. After the time is up, the cans are taken one by one out of the turned off oven, covered with lids, turned over, covered with a thick blanket and left to cool.
