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Delicious compote will be a great addition to your winter table. Most housewives prefer to roll up the jars on their own - this way more vitamins are saved, healthy, homemade products without preservatives are used. However, not everyone knows whether it is necessary to thoroughly sterilize compote jars, and how to do it correctly. Correct seaming will extend the life of the product and kill most unwanted microorganisms.
Is it necessary to sterilize compote jars?
The classic method of preparation involves dry heat sterilization of containers. Due to the high content of microorganisms in fruits and berries, the liquid can quickly deteriorate. The sweet environment is an opportunity for the active reproduction of yeast fungi, due to which too much gas can form - glass jars easily burst at low temperatures.
How to cook and roll compote for the winter at home?
Compote for the winter can be closed from almost anything - berries, peaches, apples, apricots. Here the choice is limited by the imagination of the hostess. The berries are carefully sorted out, sifting out the spoiled ones, seeds are removed from cherries and apricots, washed under running water. Apples, like peaches, can be rolled up whole or piece by piece. Exotic versions of a delicious drink - from watermelons, melons and even mangoes.
To properly preserve compote, jars are sterilized in one of the following ways:
- Hold the jar and lid over the steam for 20 minutes.
- Place the container in the oven for 30 minutes.
- Boil water in a saucepan and place the jars in it for 15 minutes.
Before sterilization, all dishes are thoroughly washed with soap, in some cases, wiped with alcohol. The glass must be at room temperature, otherwise it may crack when placed in a hot stove. Fruits and berries are laid in a dense layer on the bottom of the jar, and do not fill the container more than half. The workpiece is filled with hot water. Make sure there are no holes or punctures on the cover before rolling it up.
Semi-automatic and automatic sewing machines work best with seaming, which create a vacuum without air penetration.
Unlacquered tin lids tend to oxidize quickly and are not suitable for long-term storage. Therefore, it is better to choose reusable lacquered lids. Glass lids are very fragile and must be handled with care, but can be used for several years in a row. The edge of the lid must be free of irregularities, abrasions or other defects through which air can enter the can.
After the cans are turned over and placed upside down, wrapped in a warm towel and left for a day. If, when turning over, the compote flows out or air bubbles form, then the twisting must be redone. Wrapping with a towel allows you to extend the sterilization process - there is less chance that microorganisms will multiply in a warm or hot compote.
The finished products are stored in a warm and cool place, without access to sunlight. It is advisable to use ready-made preservation for one year, because it is impossible to roll up perfectly sterile products at home. The compote will gradually deteriorate and mold.
Why can banks explode?
The most common cause of a jar explosion is insufficient peeling of fruits or berries. Any rot is caused by the work of microorganisms that actively multiply in the sweet compote, cause the accumulation of gases, which is why the cans easily explode even after high-quality seaming.
Zarechny Maxim Valerievich
Agronomist with 12 years of experience. Our best summer cottage expert.
If darkening is noticeable at the top of the jar, you must immediately open it and drain the spoiled part. Then there is a chance that the rest of the product will remain in good condition.
Apple compote often explodes due to poor sterilization. These fruits contain a large amount of acid, which actively ferments and itself causes the release of gases. Too acidic or carbonated apple compote, you can not throw it away, but make apple cider.
What to do if the compote is cloudy or foamy?
As soon as white foam appears in the compote, it must be opened and thoroughly sterilized again - for example, boil for 10-15 minutes. Then most of the product can be saved. If the apple compote is foaming, you can make cider or ale from it - just keep the bottles or jars in a cold room.
If the compote from apricots or plums has fermented, but has not become moldy, does not have a rotten smell or a dramatically changed smell, then you can make homemade wine.
To do this, just put the contents of the jar in a special fermentation pan, add sugar. For three liters, 100-200 grams is enough. A rubber glove is pulled over the container and left alone for a couple of weeks. The resulting drink is filtered using a funnel, and then kept in the refrigerator for a couple of months. The result is a delicious homemade wine with a delicate aroma.
Many housewives prefer to add a large amount of sugar, and cook delicious jam from spoiled delicacies. The only verdict for compote is mold. If a dark crust appears on the surface, it can be carefully removed, and the remaining liquid can be boiled. But if the fungus has spread throughout the can, then the compote will have to be thrown away - it can be dangerous to health.
Do I need to flip cans?
It is customary to turn the twists over after seaming - this way you can immediately determine the error in sterilization and seaming. If the lid does not fit tightly in the compote, bubbles form almost immediately, or the liquid will flow onto the table. So the hostess will immediately be able to see the jars that are not ready for storage, and quickly redo the preservation until the food has completely deteriorated.
You do not need to turn the jar over, but only if you are confident in your experience and know that the ingress of air or liquid from the outside is excluded.