How to roll up the banks
Fall for many housewives - a hot time in the literal sense of the word. Harvest is marinated, salted, boiled and rolled in a variety of cans and bottles. The success of conservation marinades, compotes and jams are not only dependent on the successful recipe, but also on the correct preparation and packaging equipment.
You will need:
- glass containers; - Sealing caps; - Capping the key; - Detergent / soda; - Towels; - Bowl / pan.
Instruction how to roll up the banks
Prepare a container. Most often used in canning jars with a capacity of 0.5 to 3 liters. Glass containers, second-hand, especially if it survived the label before washing soak 2 hours per an alkaline solution. Wash the glass lids and jars in soapy water or soda solution. Bottles clean with the brush or pour into the neck of a little rice and shake well. After this rinse under running water container. Check the cleanliness of the cans on the lights and rinse the inner surface of the boiling water. Keep in mind, wash cans should be no more than two hours before placing them in the product.
Washed banks arrange upside down on paper or a clean towel. If sterilization is required (in the case of filling heated to boiling products), banks should be heated in the oven, microwave or sterilized with hot steam until the complete removal of water droplets from the walls. Remove the container tongs or oven gloves to avoid burns. Align the banks on a dry clean towel necks upwards.
Metal caps and rubber seals wash in soapy water separately and rinse thoroughly under running water. Insert the caps into the slots rubber gaskets. Free (separate, not stacked) Put the lid on a pot of water and boil them for 12-15 minutes. Prior to seaming is possible to keep them in the water of not more than two hours.
Fill the prepared food banks. Do not use for laying metal ladles or spoons - one wrong move can lead to a crack on the glass or break the bank. In this case, both the bank and the products in it will have to be discarded. Load the fruits or vegetables so that they were completely covered with marinade or syrup.
Repeated sterilization is carried out when the banks will be "manned". To do this, take a bowl or pan. Cover the bottom of a clean cotton cloth or place the cradle. Place the filled jars. Top up in a basin with warm water until it reaches the "coat hanger" cans. Close necks sterilized lids and put on fire for the time specified in the recipe. It depends on the species, pH, texture and fineness of harvested product, as well as the size of the banks.
Remove the container from the sterilizer very carefully, holding the neck of a special metal seizure or towel. Immediately thereafter hermetically ukuporte jar seaming using a special key.
After seaming check the cover for leaks. To this end, the bank wipe dry and put down on the neck of the white paper or cloth. The absence of stains indicate a quality result. Leave the jars in the neck-down position until cool. You can then turn over all blanks and place them in storage. Tara, covered with plastic lids, can not be put upside down to cool.