An autoclave is a food processing device.

Many people believe that an autoclave is a device designed exclusively for sterilizing medical instruments. However, the scope of such an apparatus is much wider.

The structure and principle of operation of the autoclave

The invention of the autoclave belongs to the Frenchman Denny Papen. It was a real breakthrough in science. Since then, the device has found its application in many industries: in construction, medicine, as well as in the chemical and rubber industries. Currently, the device is widely used in food production. What is he like? An autoclave is a device that allows you to carry out any process under pressure (up to 150 megapascals) while heating above the boiling point of water (up to 500 degrees). Such results cannot be achieved on any other device. By construction, an autoclave is a container or vessel that can be closed or equipped with an opening lid. It must be installed instruments for monitoring the main parameters. By location in space, the devices are: swinging, rotating, columned horizontal and vertical. It all depends on the process in which the device is involved. In fact, an autoclave is the only way to produce maximum heat where, under normal conditions, this cannot be done.

Homemade blanks

On sale for a long time there are devices for processing products at home. They are smaller than production ones. It is especially easy to make a stew in an autoclave. To work, you need a stove, an electrical outlet, cans, metal lids and a set of products: meat (any), lard, salt, bay leaf and pepper (allspice and peas).

All actions must be carried out slowly:

1. Rinse glass jars for food well and, preferably, sterilize.
2. Lard and meat cut into small cubes.
3. At the bottom of each jar put spices (1 leaf of laurel, 1 allspice and a few peas).
4. Then place the lard, and lay the meat on top of it.
5. Pour 5 grams (1 teaspoon) of salt.
6. Roll each can with a metal lid.
7. Carefully place the jars of food in the autoclave, fill them to the top with water and close the lid tightly.
8. Bring the pressure in the apparatus to the maximum, and then put it on fire.

Literally after 4 hours, the stew in the autoclave will be ready, but it will be possible to open the lid only after a day, when the container has completely cooled down.

Winter stocks

For summer residents, an autoclave is an excellent option for sterilizing products. During the period of mass harvesting, boiling each jar in a pan with water is a long and tedious task. And canned food in an autoclave can be processed in a matter of hours. There is nothing complicated here:

1. First you need to roll up products (vegetables, fruits) in the usual way.
2. Place small wooden sticks in the form of a lattice at the bottom of the container so that the glass from the container does not have direct contact with the inner surface and is not damaged when heated.
3. Place the cans in an autoclave in rows, but not to the very top.
4. Fill the container with water so that it is higher than the products.
5. Close the cover and increase the pressure to 1 atmosphere.
6. Put the device on fire and bring the temperature inside to 110 degrees. Make sure that it does not rise above 120 degrees. Otherwise, reduce the flame.
7. Heating lead for an hour.
8. After the time has passed, turn off the fire and wait until the temperature drops to 30 degrees.
9. Relieve pressure using a valve and open the cover.

Now, finished cans with canned goods can be finally cooled and taken to the cellar.

Canned fish

The autoclave is unique in that you can cook almost any product in it. It significantly facilitates the work of the hostess. It allows you to make it less time consuming and safer. Autoclaving fish is as easy as anything else. Take, for example, the simplest recipe for cooking a product in oil. For this, based on one liter jar, you will need: 1 kilogram of fish (without entrails and heads), 2 bay leaves, 11 grams of salt, 5-6 peppercorns and 30 grams of vegetable oil.

It is further necessary to proceed as follows:

1. Wash and prepare the container.
2. Cut the fish into slices weighing 60-70 grams and mix it with salt.
3. Put spices on the bottom of the jar.
4. Then place the fish so that it does not reach the edge of the dishes by 3 centimeters.
5. Fill the contents with oil.
6. Roll up the lid.

Further, the sterilization process must be carried out in the same way as canned vegetables. The fish cooks fast enough, so one hour will be enough.