Fruits, vegetables and meats can be stored for a long time if prepared and stored properly. It is very important to sterilize bottles and jars before storing, so that food is not contaminated with bacteria. See Step 1 for instructions on how to sterilize equipment, according to USDA standards.
Step
Part 1 of 2: Bottle and Jar Sterilization
Step 1. Choose the right glass jars and bottles
Look for jars or bottles designed for canning purposes. Made of hard glass and free from nicks and cracks. Make sure each one has a proper and snug fit.
- The jar should have a flat, gasketted lid with a twist. The swivel cap is reusable, but you will need a new flat cap.
- The seal on the rubber bottle must be in good condition.
Step 2. Wash the jars and bottles
Use hot water and dish soap to thoroughly wash and sterilize jars and bottles. Make sure it is free of bits of dry food and other debris. Clean the lid too.
Step 3. Place everything in a deep pot
Place the jars and bottles upright in the pot. Place lid rings around jars and bottles. Fill the pot with water until the jars and bottles are 2 cm high.
Step 4. Boil jars and bottles
Fill the water and bring to a boil. If you are at an altitude of less than 300 meters, simmer for 10 minutes. Add a few minutes for every 300 meters of elevation.
Step 5. Use tongs to lift the appliance out of the water
Remove the jars, bottles and lids one by one, then place them on a dry paper towel. Do not allow sterilized utensils to touch anything but clean paper towels.
Part 2 of 2: Filling and Sealing Jars And Bottles
Step 1. Fill jars and bottles with food to be preserved
Do this while the jar and food are still warm. Adding warm food to cold jars can cause cracking.
- Leave 1/2 cm on the top of the jars and bottles.
- Wipe up spilled jars and bottles to make sure food drops don't affect the seal.
Step 2. Put the lids on the jars and bottles
Twist the cap ring and make sure the cap is securely in place.
Step 3. Arrange the jars on a rack in a deep pan
The wire rack will prevent the jars from touching the bottom of the pan, so the contents of the jars can be cooked evenly and the jars seal properly. Use the jar lifter to place the jars on the rack.
Step 4. Boil the jars
Fill the pot with water until the jars are covered by 5 cm. Boil the bottle for 10 minutes, then remove it from the pot with the jar lifter and place it on a paper towel.
- Wait 24 hours before handling the jar. Jars must cool completely before placing into storage.
- Check the lid of the jar. A slight indentation in the flat lid indicates that the jar is properly closed. If one of the caps is not protruding, do not keep the bottle but use the contents.
Tips
- Bottles and jars can also be sterilized with a liquid sterilizer from a pharmacy.
- Hot, quick strokes in the dishwasher can work well for removing food residue from jars, but be sure to sterilize them with boiling water or a sterilizing solution as described in the article, as dishwashers don't have the temperature to kill the microbes that can make you sick. sick!
