The safety of your homework depends mainly on three factors: compliance with the formulation, storage conditions, proper sterilization. Before you start rolling, check the banks for chips, cracks, unbroken spots. Such ware for canning is unsuitable, it is better to throw it away altogether.
Steam pasteurization of cans is a method proven by generations. All the wisdom is to put cans on a teapot with water, placed on a stove (on its neck or nose, according to the size of the dishes). The time of such sterilization is 15 minutes, the temperature of heating with steam is 100 ° C. Cans are removed carefully so as not to get burned. In addition to the kettle, a pan can be used. In this case, special pads will be required (they are commercially available).
Pasteurization of cans by boiling is as effective as steam. Actually, the temperature regime and processing time are unchanged. However, there is a possibility of salt deposition on the walls of the processed cans (white stains). And the process of pulling dishes out of boiling water is not very convenient.
The pasteurization of cans in the microwave on the background of these methods seems more convenient - the processing time is reduced by three times. About one and a half centimeters of water is poured into the dishes, the power is set at 800 watts, the time is 3-4 minutes. Please note: empty cans are not put in the microwave!
Another solution is sterilization with an air grill. Washed containers are installed on the lower grill. The temperature regime is 120 ° C, the processing time of liter cans is 15 minutes.
The next option is pasteurization of cans in the oven. Prepared (thoroughly washed) containers are exposed to the grate installed in the oven. The temperature regime is 160 ° C (it’s not worth heating anymore, as the cans will become very fragile and can simply burst). The time spent in the oven is 7 minutes. Banks are set so that their sides do not touch.
Please note: for sterilization, not baking sheets are used, but only grids. The lids in the oven must never be sterilized! Cans are pulled out only after cooling (at least up to 80 ° C). This sterilization option is most convenient, since it is possible to process much more containers at a time than in all other cases.
No matter how you sterilize the jars, take them out (with care) and place them on a dry (of course, clean) cloth (or towel). Roll-up preservation also need sterilized lids.
Quite often, pasteurization of cans that are already filled with preservation (lecho, caviar, compotes, various juices, salads, canned meat, etc.) is required. How should it be carried out? Cans filled with blanks and closed with lids (do not roll up, but simply put on top to allow air to escape when heated) are put in a pan with hot water and boiled. The duration of such sterilization depends on the volume of the dishes and ranges from 10 to 30 minutes. At the same time, banks should stand in the water “on their shoulders”. To insure against the sudden appearance of cracks, it is better to put a cloth on the bottom of the pan while boiling.
The best option for sterilizing caps is ordinary boiling (in water, 5-7 minutes for metal and 20-30 seconds for nylon).