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Sterilization of caps: with elastic bands, nylon, plastic, screw

Sterilization of caps: with elastic bands, nylon, plastic, screw


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In order for the blanks for the winter to stand for a long time and not deteriorate, it is necessary not only to wash the containers, but also to sterilize both the cans and the lids. Caps are different, so not everyone knows how to sterilize them correctly. Let's find out why sterilization is so important and how it can be done.

The importance of sterilization

Even clean lids are not sterile. They can contain a huge number of different microorganisms. These bacteria can spoil the workpiece. But the worst thing is that they are often very harmful to human health. More precisely, not they, but the products of their vital activity. These toxins are poisonous substances that can provoke quite severe poisoning. Of course, no one wants to take risks, so all the necessary devices are sterilized before rolling.

Attention! Canning lids should be free of any damage or rust.

The screw caps can be coated with paint. Such a coating should also not have any damage. Because of them, the corrosion process can begin, which will adversely affect the workpiece itself. Before sterilization, both containers and lids must be thoroughly washed. For this, it is better to use the most common soda. After that, everything is thoroughly washed with water and put on a towel to dry.

If the cans can be sterilized in any convenient way, then this will not work with the lids. For example, in the microwave, in general, you cannot put metal objects, in the oven the lids can burn out, and the plastic ones will melt altogether. To avoid mistakes, let's look at how to properly sterilize.

Sterilization options

The main thing in the sterilization process is that it is of high quality and does not require a lot of costs. Here are some of these methods:

  1. Boiling. This is the oldest, but very effective method. So, our grandmothers did and continue to do all modern housewives. To do this, you just need to pour water into a container and bring it to a boil. Then the lids are lowered there and boiled for 2 to 15 minutes, depending on the material from which they are made. Metal ones boil longer, but plastic ones are kept in water for a very short time, since they can melt or deform. You need to be very careful when removing devices from boiling water so as not to burn your fingers. For this, special forceps are used. The procedure is carried out before closing the blanks. But, after boiling, they will first need to be dried on a towel and only then used.
  2. The second sterilization option is only suitable for metal lids without rubber bands inside. They can be heated quickly and easily in the oven. The time for sterilizing the screw cap is at least 10 minutes.
  3. Some housewives do not sterilize the caps by heating them. They simply put them in a solution of manganese, alcohol, or furacilin. It is very convenient and simple. And most importantly, in this way you can disinfect absolutely any cover (glass, metal and plastic).

Now it is fashionable to sterilize lids using multicooker and double boiler. This is also very convenient, but not everyone has these devices. But every housewife will definitely have ovens and pans. These methods do not require much time and effort, as well as additional costs.

Selection of lids for conservation

Usually housewives use the simplest tin lids for preservation for the winter. They are inexpensive and suitable for any workpiece. But you need to take a responsible attitude to their choice so that all the work is not in vain. Tin lids must have a special lacquer coating both outside and inside.

No matter how successful the blank recipe is, improperly closed cans can ruin everything. It is very important that the seal is not compromised. And most importantly, jars and lids must be sterile clean. There should be no damage or chips on them. How do you make the right choice?

There are several types of canning lids that are in greatest demand:

  1. Glass. Some believe that such devices have already "outlived" their own and are no longer in demand. However, they are very practical, environmentally friendly and safe. Many housewives still love to use them. You don't even need a seamer for these lids. They are reusable so they can save you money. Each has a special clip, with which it is attached to the jar. It is a pity that such a product is now rarely found on store shelves.
  2. The screw cap also does not require the use of a seaming tool. It is disposable, but many housewives often reuse it. It requires a suitable jar with a special screw thread. It is very convenient to use it, but still not everyone will be able to twist it correctly. They are often skewed and air can enter the workpiece. In addition, not everyone will be able to tighten such a lid with the necessary force. Also, it is not suitable for all types of preservation. For example, it is better not to cover pickled cucumbers, tomatoes and other vegetables with them.
  3. In addition, conservation can be closed with polyethylene lids, but not ordinary ones, but special plastic (or nylon) ones, which are intended for blanks. They are quite tight and just won't fit on the neck of the jar. Therefore, they are preheated for about 3 minutes at a temperature of at least 80 ° C.
  4. And the most popular are disposable tin lids. They can only be rolled up with a special machine, but this does not upset the hostesses and they use them very actively. They can roll up any canning. Plus, they're inexpensive and can be found in almost every grocery or hardware store. But even they should be chosen correctly.

Choice of tin lids

At first glance, tin lids are not much different from each other. But there are 2 types of them (yellow and gray). The gray covers have no coating, while the yellow ones are coated with a special varnish. This coating protects the workpiece from oxidative processes that can occur due to contact with the marinade. More precisely, not with the marinade itself, but with the vinegar that it contains. This is especially important when rolling pickled vegetables.

Attention! The lid must be varnished not only outside, but also inside. This coating can be pearlescent or silver.

Also distinguish between aluminum and tin covers, which are very similar in appearance. You can only distinguish them by picking them up. Aluminum is much softer, while tin is heavier. Remember, a quality product shouldn't be too light. An elastic band in a good product fits snugly to the surface, and also has at least 2 stiffening ribs.

Conclusion

As we have seen, cans can only be rolled up with sterilized lids. It is safe and secure. It doesn't matter which caps you use (screw caps, plastic caps or tin caps), they must still be steam or hot air cleaned.


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