EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
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Today we will talk about a very important topic for safety in the preparation of preserves: sterilization (pasteurization).
In this period I will quite often propose recipes to put in glass jars in order to have them for the whole winter.
Well, it is very important, however, before use, to sterilize your jars correctly.
In this way you will avoid running into very dangerous and sometimes fatal diseases, such as botulism.
HOW TO STERILIZE GLASS JARS
You will need: a large pot – water
The only safe way for sterilizing jars at home is pasteurization.
This treatment must be carried out by completely immersing the containers in water.
On the market it is possible to find pots created specifically for this purpose.
In any case, this procedure can be done with any large pot that you have at home.
Warning: This procedure must be performed twice; the first time with the empty jars and the second time with the preserves inside, which must not reach the edge (leave 1 centimeter).
Since the water level must be at least 5 centimeters above that of the lid of the container, we recommend using pots about ten centimeters higher than the containers to be treated.
Cover the pot with the lid and bring the water to a boil. At this point, the heat can be adjusted to a lower level, but it must still be able to always keeping an uniform and vigorous boiling.
If the water level drops, it will be necessary to restore it by adding boiling water which should not be poured directly onto the containers, but into the spaces between one container and another.
If boiling stops, the heat will need to be increased. If the heat is supplied by means of heat induction systems, the pasteurization pot should not be wider than 10 centimeters compared to the diameter of the heating element.
The time required depends on the type of preserve, the type of container and its size, however it is usually 20-25 minutes. This time should be measured starting from the moment the water reaches a vigorous boil. In the event that boiling is interrupted, the measurement of the treatment time must be stopped and restarted from the beginning when the water boils again.
In metal containers, heat exchanges are faster and the pasteurization time is shorter than in glass containers, on the contrary, larger containers require longer pasteurization times.
The heat will have to end only when the pasteurization time has been completed.
After 5-10 minutes from the completion of the pasteurization it will be possible to extract the containers from the pot, letting them cool wrapped in a wool blanket, alternatively they can be left in water.
The verification of a correct pasteurization shall take place the day after.
When pressing the center of the lid or cap with your finger, you should not hear a “click clack”.
A further test can be done by beating the cap with a spoon. If it makes a metallic sound, the closure is airtight and the container is vacuum, if otherwise it makes a deep sound, the container is not vacuum.
For caps with safety devices and rubber gaskets, the air tightness and vacuum control inside the container can be carried out by removing the safety catch and trying to open the lid by pressing lightly. If the lid does not resist, it means that it is not hermetically closed and it is not under vacuum.
I prefer to use glass jars with a click-clack lid because it is also the easiest to check for a correct pasteurization.
Enjoy your meal!
original recipe: https://ricette.giallozafferano.it/Giardiniera-sott-aceto.html