Good afternoon, the newspaper "Economy". Please tell us how to properly follow the technology of manufacturing canned food from home in an autoclave at home. river fish. For example - silver carp, and not only.
Sincerely, N. Ovsyannikov, Krasnodar region, Dinskoy district, st. Vasyurinskaya
Andrey Batakov, our reader, a fisherman with 23 years of experience, answers.
Autoclaving Jars filled with one or another product according to the recipe and hermetically sealed are placed in the autoclave in layers, jar on jar, up to the neck (do not forget to put a wooden grate or a rag on the bottom of the autoclave). Fill with water, which should cover the top of the jars with a layer of at least 2 cm. Close the autoclave lid and tighten the bolts. After that, air is pumped into the autoclave with a pump (possibly automobile) to a pressure of 1-1.8 atm. and visually (using soapy water), as well as by ear, check the tightness of the connection.
By the way, the creation of pressure in the autoclave up to 1-1.8 atm. necessary to preserve the cans placed in it, since when heated, a pressure difference forms in the autoclave itself and inside the cans.
After that, we heat the autoclave. We heat up to a temperature of 110 ° C, while the pressure increases. From the moment the temperature reaches 110 ° C, time is recorded and the jars are kept for 50-70 minutes (the temperature should not exceed 120 ° C, so keep an eye on it). This mode of heat treatment achieves not only the taste of canned food, but also the death of pathogens.
After that, the fire is completely removed, and the autoclave is left to cool down to a temperature not exceeding 30 ° C. We heat up to the sterilization stage, depending on the types of products. When the temperature reaches 112-116 ° (the pressure on the pressure gauge will be 2.6-4.8 atm.), We detect the moment the sterilization begins. Sterilization time for products (when loading jars with a capacity of 0.5 l):
- stewed chicken - 30 minutes;
- beef, lamb, pork, green peas - 60 minutes;
- fish in oil or in tomato sauce - 45 minutes;
- pickled mushrooms (jars with a capacity of 1 l) - 35 minutes.
Fish fried in oil
Ingredients for one jar of 0.7 l: fish (without head and entrails) - 700 g, salt - 7.5 g, black peppercorns - 4 pcs., 2 bay leaves, 22 g of vegetable oil.
Wash lids and jars thoroughly. Cut the fish into pieces weighing 50-80 g, fry in vegetable oil. At the bottom of the jar put pepper and bay leaf. Mix the fried fish with salt, put the raw materials tightly into jars up to the shoulders, not reaching the top 2-3 cm. Roll up the lids and turn on the autoclave.
Fresh fish is cleaned and cut into pieces, laid out in jars. Salt, spices, bay leaves and peas are added to taste. It is filled with oil 1.5-2 cm below the neck of the can, closed with a twist-off lid or a Euro-lid. We load the jars into the autoclave, pour water, close and heat up to 120 C. After 40 minutes, turn it off and, as the pressure equalizes, open and take out the finished canned fish.
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A home (household) autoclave is a device that allows you to cook home-made canned food very quickly.
The advantage of the autoclave is the ability to raise the cooking temperature from 100 to 120-125 degrees Celsius. This is achieved by overpressure during the operation of the autoclave. Significantly reduces canning times, preserves more nutrients and vitamins, and homemade autoclave recipes do not require additional preservatives (vinegar, citric acid, salt, or sugar).
Cooking in an autoclave takes place in an airless space in hermetically sealed jars.
Types of canning autoclaves
- without prepressurization (sterilizers);
- with forced injection of excess pressure.
In autoclaves that do not require air pumping, special clips (cassettes) for cans are necessarily used. Ready-made cans are placed on a metal plate and pressed with another plate from above, securely fixing so that the lids from the cans are not torn off during cooking in an autoclave.
When preparing homemade recipes in an autoclave with positive overpressure, you can avoid jamming the jars. It is enough to hermetically close the jars and pump the necessary pressure into the autoclave using a conventional pump. Due to the fact that it will be higher than the pressure in the jar, the lid will not be torn off.
Autoclave device
The autoclave is a kind of tank with a hermetically sealed lid, handles and mandatory attributes:
- thermometer;
- monometer;
- pressure nipple;
- valve to relieve excess pressure during cooking;
- drain hole.
Canned food in an autoclave: better gas or electric ?!
The main question when buying an autoclave is the source of its heating. If you have a gas or conventional electric stove, then an autoclave in the form of a conventional cylinder with a lid and sensors will do. Its design is very simple, the price is low, it is durable and unpretentious in care.
In the absence of a gas or electric stove, you will have to use more “advanced” canning autoclaves with a built-in electric heating element, usually about 2 kW.
"Gas" devices without a built-in heating element
The size of the autoclave depends on the volume of the cylinder. An example is the Belarusian "Novogas":
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Height (cm) |
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Number of cans of 1 liter (pcs) |
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Number of cans of 0.5 liters (pcs) |
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How much meat is placed at a time (kg) |
From the factory, the autoclave is delivered to the consumer in bubble wrap, all sensors are turned inside the lid.
Neck diameter - 12.5 centimeters. Inside the device contains a passport, an additional gasket (rubber ring). At the bottom of the bottle - a stand for jars.
Heating a 24-liter autoclave to 4.5 atmospheres at 25 degrees Celsius is achieved in about 2 hours. Completely cools down in 10-12 hours. After cooling, it is necessary to gradually release the residual pressure; it is impossible to open the autoclave immediately.
There is one “difference” of almost all Belarusian autoclaves: they arrive at their destination with chipped paint on the cylinder. These areas will need to be painted over so that the metal does not rust during the canning process.
Electric autoclaves
The concept is the same as for gas, a significant difference is only in the presence of a built-in heating element (heating element). Electric autoclaves are made, as a rule, from stainless steel.
Autoclaves with ECU
Autoclaves with an electronic control unit (ECU) no longer have pressure and temperature sensors on the lid, they only have a pressure control mechanism - a bleed valve. The ECU is attached to the wall of the device, and regulates the operation process.
After installing the cans in the prepared autoclave and closing it, you just need to select the cooking program on the computer, or set your own parameters. After setting the program, the water will automatically heat up to the set temperature and will maintain it according to the programmed duration.
There is no longer a tap on the drain hole in the device with an ECU - the water will start draining automatically after the preparation of canned food according to the specified program.
Preparation for work
Before placing canned food in a forced pressure autoclave, some precautions will need to be taken for most devices. After placing jars for cooking in an autoclave, filling with water and pumping air up to 1 atmosphere, lubricate all mounting points of sensors, valve and nipple with soapy water. If the connection is loose, bubbles will appear, and problem areas will need to be screwed again.
Preparing canned food in an autoclave is a very quick and hassle-free process. For farmers who raise animals for meat, a home autoclave is very useful!
