How to use an autoclave at home. How to make stew at home: using an autoclave

Stew and various canned foods have always been in demand in our country, but not purchased, but home-made, from homemade meat, vegetables and fruits. The canning process in the usual way takes a lot of time and requires considerable effort. In addition, canned meat and fish must be made under certain conditions to ensure their safety. So, ordinary boiling over low heat for six to seven hours provides heat treatment at 1000 degrees, which means that not all harmful microorganisms die. In addition, there are practically no useful substances in canned food during such processing.

The solution in this situation will be an autoclave, which provides quick heating up to 120 degrees at a pressure of 4-4.5 atm., And holds this mode for 30-60 minutes. Then there is a quick cooling. This process of cooking canned foods provides several advantages, namely:

The process of making canned food becomes safer, since contact with hot cans, boiling marinades and syrups is reduced to zero. Raw foods are put in cans, rolled up with lids and placed in an autoclave. They are also taken cold.
Cooking time is reduced by at least 3-4 hours.
The products retain vitamins, trace elements and taste.
Canned food comes out natural and safe, since sterilization at a temperature of 110-120 degrees ensures the death of bacteria.

How to cook in an autoclave

How to cook canned meat

Stew meat must be prepared in a special way. It is cut into pieces of this size to fit in jars. Brain bones are cut out, and the remaining bones can be cooked. It is better to chop the ribs into pieces.

0.5 or 1 liter jars are thoroughly washed and rinsed, meat and bones are tightly packed to half the volume, spices are added (a teaspoon of salt, 4-5 peas of black pepper, 1 bay leaf), and then again put the meat and bones so, so that the top of this layer does not reach the top of the can by 1 cm. If this condition is not met, then during the preparation of the stew, the lid can be torn off and the canned food will be damaged. Then tightly roll the cans with tin lids.
The meat must be fresh, and the dishes clean, otherwise canned food will be unsafe.

Autoclave Recipes

Pork pate.

Pork head (without brains0 and the legs are thoroughly cleaned, washed, chopped into large pieces, poured with cold water and boiled until the meat is separated from the bones. After that, the meat is removed from the broth, cooled, separated from the bones and passed through a meat grinder.
The liver is cooked whole for 10 minutes, cooled, passed through a meat grinder.
Various offal (heart, lungs, kidneys) are boiled until half-cooked, cooled and also ground in a meat grinder.
All components are mixed in a large container, about two dozen eggs, 10 onions fried until golden brown, ground black pepper and salt to taste are added to the minced meat.
Stuffing is thoroughly mixed, half a bay leaf is put in half-liter cans at the bottom and the forcemeat is laid, not reaching two centimeters to the top of the can. Banks are rolled up with lids and then they canned food like a stew.

Peas.

Peas taken at the rate of 1 small glass per half-liter jar, washed in cold water. A piece of meat, raw onions, carrots, a pair of black pepper peas, one bay leaf, a teaspoon without a hill of salt are added to it.
All put in jars and fill the components with the broth remaining after cooking the pork head and legs. It is also necessary to leave 2 centimeters to the top of the can.

By the same principle, you can cook beans or beans. By the way, the brain bones left over from the meat can be poured with cold water, add salt, spices and bay leaves and cook. Thus, a delicious aspic is obtained, and all the ingredients of the dish are used.

Preservation is not the easiest thing. In order to do everything quickly and efficiently, it is very convenient to use an autoclave. What is it?

What is an autoclave?

An autoclave is a special device in which you can create conditions characterized by high pressure and temperature. Such a device can be any container made of a strong and heat-resistant material, which can be closed so that it does not allow air to pass through.

Autoclaving is used in many industries, in medicine, as well as for domestic purposes. For example, canned autoclaves are in great demand.

Purpose of using an autoclave

Some chemical reactions occur only under certain conditions, for example, at elevated pressure and high temperatures. Others in such conditions proceed much faster than with ordinary indicators.

In addition, the action of factors such as high temperature and pressure contributes to the death of most pathogens, thereby preventing the diseases they cause.

No one will argue with the fact that when preserving none of the above properties will interfere. Some types of canned food, for example, a stew known to all, can be cooked correctly only using the autoclaving method. Therefore, we can conclude that the use of such a device for canning is quite justified and useful.

There are many industrial options manufactured at autoclave factories. But they are not cheap. A self-made autoclave for canning is not a great alternative to a factory one? Therefore, it will not be superfluous to learn about how it can be made at home.

What you need to make an autoclave at home

In order to make an autoclave with your own hands, you need a metal sheet with a thickness of about 4-5 mm or some kind of strong metal container. You will need a welding machine and the ability to use it. And also certain knowledge about how an autoclave should be arranged so that it can function correctly.

The components or parts of such a device that need to be prepared in order to make an autoclave for canning with your own hands include the following components:

The main part or shell made of a metal sheet or some kind of metal container.
Cover with a hole for the thermometer and with valves: safety and working. The safety valve is intended for use in emergency situations. For example, when a worker cannot function or his work is insufficient to maintain a safe environment.
Seals.
Screws.
Nuts.

If the volumes of the autoclave produced allow, it will be advisable to divide it into several tiers using a special cassette.

For example, you can analyze in more detail how to make an autoclave with your own hands from improvised means: a gas cylinder or a can for milk.

Gas cylinder autoclave

To make a home autoclave from a gas cylinder, you need to adapt the lid for its new purpose. To do this, a pressure gauge is fixed on it, as well as a fitting, through which it will then be possible to pump air. A valve that used to be on the truck’s chamber may become such a fitting. A section with a valve is separated from the automobile chamber, an M8 thread is cut into it. Then it is necessary to drill a hole of 6.8 mm in diameter in the cover and make the same thread. Using it, the valve is screwed into the cover. For reliability, it is advisable to fix it with a lock nut. A pressure gauge is installed according to the same principle (only the threads on the cover are made according to the one present on this device).

The next step is the manufacture and installation of heat-resistant, that is, the tube in which the thermometer will be located. It can be made from a water pipe of small diameter, one of the ends of which is welded or rolled. Heat-resistant is welded into the lid of the manufactured autoclave so that the brewed portion of the tube is at the bottom. When it is necessary to measure the temperature, automotive oil should be poured into the heat-resistant. And then lower the thermometer into it, making sure that it does not touch the bottom of the tube. To achieve this, you can attach a clothespin across it and use it to hang it on a heat-resistant wall.

In order to attach the lid of the autoclave, use bolts M10 or M12.

Milk Can Autoclave

To make a home autoclave with your own hands, it is convenient to use a milk can with a volume of 25 liters.

Of the tools there is a need for a drill, grinder and plumbing tool. The transformation of the milk can into an autoclave takes place in several stages. To make it more clear how to make an autoclave with your own hands, you need to consider each of them separately.

Stage 1: underbody reinforcement

The milk can has a flat bottom. When exposed to high pressure, it can very easily bend. To prevent this from happening and you can comfortably use the autoclave, the bottom must be strengthened.

To do this, you can use a flat pancake made of metal, which has a special mount. In this situation, a car disk is useful, which can be taken from a small car. The desired size is 12 inches. The disk is cut so that in the end two metal cups are obtained. They are then placed at the bottom and in the tapering part of the top so that one is opposite the other. Then, a metal circle with a diameter of 28.5 mm and a thickness of 5 mm is inserted into the lower cup and fixed by tightening with spacer rods. When making an autoclave with your own hands, it is very important to ensure that all parts and details are securely fixed.

Stage 2: reinforcing the cylindrical part

The cylindrical (main) part of the can also needs to be strengthened. To do this, take five steel clamps. The diameter of each of them is from 280 to 300 mm. The clamps must be evenly spaced (at the same distance) and tightened tightly.

Stage 3: change the cover pressure

The lid press of the milk can is not designed to withstand as much pressure as the autoclave needs to withstand. Therefore, its latch is removed and another is made.

The can lid is tapped around the perimeter to more securely fix the rubber gasket. Otherwise, it may not stay in place when exposed to high pressure.

Then it is necessary to make a pressure plate of round or hexagonal shape. It should have six holes with a diameter of 10 mm, which will be located at the corners of an equilateral hexagon. The diameter of the plate itself is 24 cm.

Stage 4: instrument installation

To regulate and control the operation of the autoclave, many devices and apparatuses are necessary. It is necessary to install a thermometer, a valve for the pump, a pressure gauge, a safety valve.

The valve can be taken from the truck’s chamber and secured to the body of the autoclave by nuts. In the role of a safety valve, you can also use the valve from a truck, for example from an automobile pneumatic brake system.

The pressure gauge should have a scale of at least 6 bar, and the thermometer - up to 160 degrees. Only such devices can reflect the processes occurring in the autoclave.

Making an autoclave with your own hands is not so simple, you need to spend time finding the right tools and parts. But the result is worth it.

autoclave

recipes for the autoclave! Joke recipes in the autoclave?You shoud!

preservation autoclave

Autoclaves for home canning You can come to our online store Fermash. Our managers help p_dibrati autoclave під be-yak your washed up! With us you can find a model of gas, so electric (universal), there are 5 to 28 liter cans.

On our website recipes for the autoclave! Joke recipes in the autoclave?You shoud!

On the cob of the nineteenth century, "came the first ones, they were freed for additional thermal treatment, canned food in an airtight container. But the thermal treatment and now can be overridden by the very simple method of preparing and preserving one of the most important technological products. bacterium with the method of acquiring microbial psuvanny at the temperatures of the mild climate (15-30 ° C), and at the same time at higher temperatures. There is a guarantee that I can save the canned goods for grubbing (for m ical indicators.) Basically, sterilize canned food at a temperature of 120 ° С, at one temperature 100 ° С. preservation autoclave You will significantly change the hour of preparing canned food, you will be guaranteed to know all the bacteria. We recommend that you use a sterilizer for sterilization and preservation of any type of preserving water consumption from 0.2 to 3.0 liter cans with a slightly wrap-around type.

1. Hermetically sealed cans are filled with products.
2. Put in the autoclave with balls - a jar on a jar, to Golovina. At the bottom of the tree branch "I will decide."
3. Pour with water, the yak is guilty; tilt the jars with a ball of at least 2 cm.
4. Close the autoclave’s flare and screw up the bolts.
5. Pump the autoclave into the autoclave once and for all 1 atm and visually (for more money), but by ear, please check the tightness of the manual. .
6. Heat the water in an autoclave to 110 ° C (the vice will grow). If the temperature is up to 110 ° С, the hour and the vitrimati can are 50-70 hv. Please keep in mind that the temperature did not exceed 120 ° C. This mode of processing can be reached as if it were the death of organisms, so I’m smoked and preserved.
7. To take it for free (vimknuti) and excess for cooling (it is possible for cold water) to a temperature of not more than 30 ° C.
8. The trochi are the claw of an earthen bud in a autoclave. Vіdkriti autoclave, pour water through the hose and win the jars.

Requiring additional pressure, the autoclave manometer will show a vise at a temperature of 110 ° С - 2.5-3.5 atm, and at a temperature of 120 ° С - 4-4.5 atm. Tobe, the vice is to lie down in the temperature of the heated autoclave and about "I’m sure to get lost in price and banks.

We sterilize canned food

The Autoclave Conservative is designed for stewing meat, chicken, goose, duck, canned fish, sprats, various vegetable preparations, pickled mushrooms and preserves. Made of high quality stainless steel. Capacity: 8 cans of 0.5 liters or 3 cans per liter, you can also place cans of 0.7 liters - 4 pieces or 0.5 liters. - 4 pieces. It is possible to combine different types of jars in volume in one preservation.

Characteristics of Autoclave Conservative

Capacity - 14 liters
Material - stainless steel
Overpressure Relief Valve - Yes
Pressure gauge - is
Thermometer - is

For lovers of strong drinks there is a 2-in-1 Conservative model with a superstructure for moonshine

Autoclave Nefor

The Nefor household autoclave passes the most serious reliability test by bringing the pressure to 6 atmospheres and leaving it in this state for 12 hours. Only devices that pass this test are sent for sale. The kit includes removable handles for ease of use and storage. Banks of different sizes can enter the autoclave - you can set them at your discretion in one or two levels. For use on electric stoves, it is necessary to use a special stand, which is sold separately.

Neform Autoclave Characteristics

Type - for gas and electric stoves
Capacity - depending on the model, from 4 to 24 liters
Material - stainless steel
Safety valve - yes
Pressure gauge - is
Thermometer - is

There is a special Nefor 3-in-1 model, consisting of an autoclave, a distiller and even a smokehouse! .

The Nefor 4 model has the most compact sizes available from autoclaves. This makes this model very convenient to carry and use in camping conditions. For example, such small devices are actively used by climbers. High in the mountains, water boils, not reaching a temperature of 100 ° C. This prevents the proper heat treatment of products. Therefore, an autoclave is the best solution to boil water at high altitude for normal cooking, as well as for cooking in camp conditions.

Summarize

We hope that now you can definitely answer the question of whether an autoclave is needed in your household. If you roll up several cans of tomato for the winter and make a liter or two of jam, then without an autoclave it is quite possible to live. If you are an avid mushroom picker, like to harvest vegetable salads, squash or eggplant caviar, want to make homemade canned fish or meat - an autoclave is an absolutely necessary assistant in your household. It simplifies the conservation process several times, makes it fast and completely safe.

On average, the complete preparation process takes from 30 to 60 minutes for meat, from 20 to 30 minutes for fish, 20-40 minutes for mushrooms, 10-20 minutes for vegetables and fruits. For this short period of time, several liters of billets are prepared at once (from 4 to 30 liters in the autoclaves we examined). The canning process that we are used to excludes the long process of boiling, steaming or heating cans and lids in the oven. Also, there is absolutely no need to waste time pre-sterilizing the cans - they just have to be clean.

TECHNOLOGICAL INSTRUCTION
CANNED PRODUCTS IN AUTOCLAVE-STERILIZER

vladimir Trade House "DeKa"

You can buy an autoclave from us by clicking on the picture

INTRODUCTION
CANNED MEAT
Braised beef. Braised lamb
Stewed pork
Braised meat in tomato
Boiled beef, pork and lamb in own juice
Goulash
Solyanka with meat
Fried liver in tomato sauce
Meat Pate
Liver pate with butter, liver pate with carrots, liver pate with fat
Czech kidneys in tomato sauce
Rabbit stew
rabbit fricassee
Uzbek pilaf

CANNED Poultry
Chicken in its own juice
Chicken with rice
Boiled bird in oil
Chicken fillet in jelly, chicken stew in jelly
Chicken in White Sauce
Jelly Chicken
Chakhokhbili from chickens
Chakhokhbili from ducks
Adyghe chicken, Adyghe duck
Goose meat with cabbage, goose meat with buckwheat porridge

CANNED FISH
Fried in oil
Natural fish in oil

CANNED VEGETABLES
Summer salad
Vegetable salads
Eggplant Caviar

MUSHROOMS
Old Russian mushrooms
Mushrooms in Polish
Provencal champignons

Sterilization modes
Reference table

INTRODUCTION

For the first time, canned food in hermetic containers obtained by heat treatment appeared at the beginning of the 19th century, but to this day, heat treatment remains the main and most widespread method of producing canned food worldwide.

One of the main technological steps is sterilization. Sterilization of canned food is a heat treatment of the product, which ensures the death of microflora to prevent microbiological spoilage at temperate climates (15-30 ° C), and, if necessary, at higher temperatures, and guarantees the safety of consuming canned food by microbiological indicators. Canned food is sterilized at temperatures above 100 ° C, most often at a temperature of 120 ° C.

It is sterilization that determines the preservation of nutritional value, organoleptic properties, harmlessness to the consumer and creates the necessary prerequisites for the long-term preservation of the good quality of canned products.

At home, sterilizing canned foods is a laborious, lengthy process. The use of an autoclave of the OKTM sterilizer will solve this problem and expand the range of home canned food.

For packaging and sterilization of all types of canned food, it is recommended to use glass containers of various capacities from 0.2 to 3.0 l cans with types of corking crimping and twisting.

CANNED MEAT

The meat for the preparation of canned food must be ripe, i.e. aged after slaughter during the day.

Recipe of canned food - "Braised beef", "Braised lamb"

Ingredients	0.5 liter can
Raw meat (beef or lamb), g
Fat (vegetable oil), g

Onions, g
Black peppercorns, pcs.
Bay leaf, pcs.

Cooking Technology:

wash lids and cans;
chop meat into pieces weighing 50-120g;
chop onions;
lay black pepper on the bottom of the can

and bay leaf;

mix meat with chopped onions

(optionally you can increase the number

onions and add carrots), salt and fat

(vegetable oil);

put the raw materials in jars in this way

so that a void of 2-3 cm remains before the lid;

roll up cans;
start the sterilization process.

2. The recipe of canned food - Braised Pork

Ingredients	0.5 liter can
Raw meat (pork), g

Onions, g
Black peppercorns, pcs.
Bay leaf, pcs.

3. Recipe for canned food - "Stewed in tomato"

Ingredients	0.5 liter can
Raw meat, g

Tomato paste, g


Fried onions, g
Red pepper. G
Bay leaf, pcs.

Cooking Technology:

wash lids and cans;
chop meat into pieces weighing 50-60g;
chop and fry onions in fat;
mix meat with fried onions (optionally, you can increase the amount of onions and add carrots), salt, sugar, tomato paste, red pepper;
put the raw materials in jars, so that 5-6 cm void remains before the lid;
roll up cans;
start the sterilization process.

4. The recipe of canned food - "Beef, pork and lamb boiled in its own juice"

Cooking Technology:

wash lids and cans;
chop meat into pieces weighing 50-70g;
boil the meat for 10-15 minutes in boiling water;
mix the meat with salt and put in jars, so that 2-3 cm is left to the lid;
pour meat into the broth;
roll up cans;
start the sterilization process.

5. The recipe of canned food - "Goulash"

Ingredients	0.5 liter can
Fried meat (raw), g
Melted fat, g


Onions, g
Ground black pepper, g
Bay leaf, pcs.
Tomato paste (12%), g
Wheat flour, g

Cooking Technology:

wash lids and cans;
lay a bay leaf on the bottom of the can;
fry meat in fat for 30-40 minutes;
chop onions;
mix meat with salt, onion, sugar, black pepper, tomato paste and flour;
put the raw materials in jars so that there is a 2-3 cm void to the lid;
roll up cans;
start the sterilization process.

6. Recipe for canned food - “Solyanka with meat”

Ingredients	0.5 liter can
Raw meat, g
Wheat flour, g
Onion, peeled, g
Fat for frying onions, g

Black pepper. g

Peeled carrots, g
Bay leaf, pcs.
Fresh cabbage, g
Tomato paste (30%). g

Cooking Technology:

wash lids and cans;
cut meat into pieces weighing 30-40 g;
chop and fry onions;
chop carrots;
chop cabbage;
pass (fry in a dry pan until light brown) flour;
mix meat with flour, tomato paste, onions, carrots, cabbage, salt, black pepper, sugar;
put the raw materials in jars; so that there is a 2-3 cm void to the lid;
roll up cans;
start the sterilization process.

7. The recipe of canned food " Fried liver in tomato sauce "

Cooking Technology:

1. wash the lids and cans;

4. put the liver in jars; pour hot sauce in such a way that there is 2-3 cm void to the lid;

5. buy banks;

Making sauce

Passivated flour is carefully poured into a warm broth, rubbing the resulting lumps and stirring. The mixture is boiled in a container for 20-30 min. Before the disappearance of grains. Then, the remaining components of the sauce are sequentially administered according to the recipe and boiled again for 15 minutes.

The sauce is poured into cans at a temperature of 70-75 0 C immediately before rolling.

Sauce Recipe

Components Content in%

Bouillon ……………………………………………… ..58.8

Flour ………………………………………………. 6.0

Onion ………………………………………………… 2.0

Carrot …………………………………………… ... 1.0

Salt …………………………………………… .. 1,0

Sugar …………………………………………… ... 1,0

Tomato paste ……………………………………. 30,0

Pepper ………………………………………………. 0.15

Bay leaf……………………………… . ..0.05

8. Recipe of canned food "Meat pate"

Cooking Technology:

1. wash the lids and cans;

2. chop meat (beef, pork) into pieces weighing 500-700g;

3. boil the meat for 40-60 minutes in boiling water;

4. fry the onion in fat until golden brown;

5. Stir the meat with salt and onion and grind it in a meat grinder;

6. add the broth and spices according to the recipe, mix thoroughly;

7. put in jars so that there is a 2-3 cm void left to the lid;

8. buy banks;

9. Recipe of canned food "Liver pate with butter",

“Liver pate with carrots”, “Liver pate with fat”

Cooking Technology:

1. wash the lids and cans;

2. clear the liver of the film and cut into pieces weighing 50-60 g;

3. Liver bread in flour and fry 3-5 minutes;

4. onions, carrots are fried in fat until golden brown;

5. liver, onions, carrots are chopped in a meat grinder;

6. add melted fat or butter, salt, spices to the crushed mass, mix thoroughly;

7. Put the paste mass in cans, so that 2-3 cm void remains before the lid;

8. buy banks;

9. start the sterilization process.

10. The recipe of canned food - “Czech-style kidney sauce in tomato sauce”

Cooking Technology:

1. wash the lids and cans;

2. Peel the kidneys from the film and cut along in half, soak for 2-3 hours, boil, cool;

3. kidneys cut into cubes 1-2cm;

4. cook tomato sauce;

5. lay the kidneys in jars, pour hot sauce;

6. roll up cans;

Making sauce

Fat is loaded into the cauldron, then chopped onion, flour is added after frying; broth, tomato paste, salt, sugar, pepper are boiled for 15 minutes, vinegar is added.

Tomato Sauce Recipe

Components Content in%

Bouillon ……………………………………………… ..57,5

Flour …………………………………………… .5.0

Onions ………………………………………………… 2.5

Salt …………………………………………… ..2,5

Sugar …………………………………………… .1.5

Tomato paste …………………………………… .30,0

Black pepper ......... ...................................... 0.05

Fat .............. .............................. 0,9

Ratio of parts

Recipe of canned food - "Rabbit stew."

Cooking Technology:

1. wash the lids and cans;

3. welding or frying, cutting into pieces (50-60g);

4. cooking broth from beef bones;

5. cooking tomato sauce;

6. packaging pieces of meat in jars, pouring hot sauce;

7. roll up cans;

Sauce Recipe (%)

Smoked bacon cut ………………………… ..8,6

Raw peeled onions ...................................... 9,4

Peeled garlic ...................................... 0.23

Wheat flour ……………………………………… ... 4,5

Tomato puree ………………………………………………… ... 20.0

Salt ……………………………………………………… .4,3

Sugar ……………………………………………………… 1.0

Black pepper …………………………………………… .0,145

Red pepper .................................. 0,060

Bouillon .............................................

12. The recipe of canned food - "Rabbit fricassee."

Sauce Recipe (%)

Butter ……………………………………… ..22,1

Wheat flour………………………………………. ..1,5

Bouillon …………… .. …………………………………… ..40,3

Sour cream ………………………………………………… ..31,0

Salt …………………………………………………………… .5.0

Black pepper …………………………………………… .0,05

Nutmeg ……………………………………… ... 0.03

Cooking Technology:

1. wash the lids and cans;

2. preparation of carcasses, cutting along the ridge, washing, soaking in 1% acetic solution (2: 1) for 20 minutes;

3. welding, cutting into pieces (35-40g);

4. rice preparation, washing, cooking in 1% salt solution;

5. cooking broth from beef bones;

6. cooking sour cream sauce;

7. packaging pieces of rabbit in jars, pouring hot sauce;

8. roll up cans;

9. start the sterilization process.

13. The recipe of canned food - Uzbek pilaf

Cooking Technology:

1. wash the lids and cans;

2. cut lamb into pieces 20-30g;

3. fry meat, onions and carrots;

4. boil in the boiler for 20 minutes a mixture of onions and carrots with rice, salt, fat and pepper;

5. pack up jars of meat and mixture;

6. to procure banks;

7. Start the sterilization process.

CANNED Poultry

14. The recipe of canned food - “Chicken in its own juice”

Cooking Technology:

wash lids and cans;
chop chicken into pieces weighing 50-120g;
chop carrots;
lay bay leaf and black pepper at the bottom of the can;
mix meat with chopped carrots (optionally, you can increase the amount of carrots), salt
roll up cans;
start the sterilization process.

15. The recipe of canned food - "Chicken with rice"

Cooking Technology:

wash lids and cans;
fry the chicken in vegetable oil;
chop onions and carrots;
boil rice in boiling water (8-10 min);
mix rice with butter;
lay black and allspice on the bottom of the can;
mix the fried chicken meat with chopped carrots (optionally, you can increase the number of carrots), salt and rice;
put the raw materials in jars so that there is a 2-3 cm void to the lid;
pour in broth or water;
roll up cans;
start the sterilization process.

Ingredients	0.5 liter can
Chicken meat on the bones, g

Butter, g

Onions, g
Carrot, g
Black peppercorns, pcs.
Allspice
Bouillon (boiled water), g

16. The recipe of canned food - "Boiled bird in oil"

Cooking Technology:

wash lids and cans;
chop chicken into pieces weighing 25-50g;
boil chicken pieces;
lay black pepper and bay leaf on the bottom of the can;
mix boiled chicken meat with salt;
put pieces of meat and butter in jars so that there is a 2-3 cm void to the lid;
roll up cans;

8. Start the sterilization process.

17. The recipe of canned food - “Chicken fillet in jelly”, “Chicken stew in jelly”

Cooking Technology:

1. wash the lids and cans;

3. boil chicken pieces;

4. strain the broth and add the swollen gelatin, boil (at the rate of 1 tbsp of gelatin per 1 tbsp of cold water, 1 tbsp of swollen gelatin in 1 l of broth)

6. to procure banks;

7. Start the sterilization process.

18. The recipe of canned food - “Chicken in white sauce”

Cooking Technology:

1. wash the lids and cans;

2. boil chickens, cut into slices 30-50 gr;

3. prepare the sauce;

4. Pieces of chicken placed in jars, pour hot sauce;

5. roll up the cans

6. start the sterilization process.

Making sauce

Tomato Sauce Recipe

Components Content in%

Bouillon ……………………………………………… ..84,0

Flour …………………………………………… .5,2

Oil …………………………………………… ..9,8

Sugar …………………………………………… .1.0

19. The recipe of canned food - "Chicken in Jelly"

Cooking Technology:

1. wash the lids and cans;

2. chop the chicken into pieces weighing 25-50 g;

3. boil chicken pieces;

4. strain the broth and add the swollen gelatin, boil (at the rate of 1 tbsp of gelatin per 1 tbsp of cold water, 1 tbsp of swollen gelatin in 1 liter of broth);

5. put pieces of meat in jars, pour hot broth in such a way that there is a 2-3 cm void to the lid;

6. to procure banks;

7. Start the sterilization process.

20. The recipe of canned food - "Chakhombili from chickens"

Cooking Technology:

1. wash the lids and cans;

2. cut the chicken into pieces 30-50 g;

3. fry the chicken pieces in ghee;

3. cook the broth;

5. put pieces of chicken in a jar, add swollen rice, pour hot sauce;

6. roll up cans;

7. Start the sterilization process.

Making sauce

Chicken bone broth is cooked in water at a 1: 3 ratio of bone to water. Dried flour is added to the melted butter, then the broth and sugar are boiled for 2-3 minutes, served for packaging at a temperature of at least 75 0 C.

Tomato Sauce Recipe

Components Content in%

Tomato Puree …………………………………… .34,6

Bouillon ……………………………………………… ..62.25

Red pepper ……………………………… .5,2

Black pepper ………………………………… ..9,8

21. The recipe of canned food - "Chakhombili from ducks"

Canned food

Components Content in%

Roasted duck meat ………………………… ..50

Tomato Sauce …………………………………… .34

Fried onions .............................................. 16

Cooking Technology:

1. wash the lids and cans;

2. Dice into slices 30-50 gr.;

3. fry the duck slices in ghee;

3. cook the broth;

4. cooking tomato sauce;

5. peel, wash, finely chop the onion, cook for 5 minutes in a pan;

6. Place onion, slices of duck on the bottom of the jar and add hot sauce to it;

7 roll up the cans;

8. Start the sterilization process.

Making sauce

Tomato Sauce Recipe

Components Content in%

Tomato Puree …………………………………… .34,6

Bouillon ……………………………………………… ..62.25

Parsley Greens ……………………………… .3,0

Red pepper ……………………………… .0.08

Black pepper ……………………………………… ..0.07

22. The recipe of canned food - Adyghe Chicken. Adygea Duck

Ingredients	s / b on 500g	s / b on 1000g
Half Chicken
Half-gutted duck

Bone fat




Red pepper

Cooking Technology:

1. wash the lids and cans;

2 cut the carcasses of the bird into pieces 50-70 gr.;.

4. cooking dressing;

5. put pieces of poultry in jars, pour sauce

6. roll up cans;

7. Start the sterilization process.

Recipe refueling (in%)

Fat …………………………………………………….… .15

Fried onions …………………………………………… 21

Red pepper .............................. 3

Flour .......................... 15

Garlic ……………………………………………………… ..5

Salt …………………………………………………………… 5

Water ………………………………………… .. …………… 36

23. The recipe of canned food - "Goose meat with cabbage." "Goose meat with buckwheat porridge." "Goose meat with rice." "Goose offal in tomato sauce."

	“Goose meat with cabbage”	“Goose meat with buckwheat porridge”

Roasted goose meat
Stewed cabbage
Buckwheat porridge
Boiled rice
Boiled goose offal
Tomato sauce

Continuation

	“Goose meat with rice”	“Goose offal in tomato sauce”

Roasted goose meat
Stewed cabbage
Buckwheat porridge
Boiled rice
Boiled goose offal
Tomato sauce

Cooking Technology:

1. wash the lids and cans;

2. chop the meat into pieces of 50-70 gr.;

3. fry the meat in fat or vegetable oil;

4. stew sauerkraut with goose fat, bone broth, fried onions, bay leaves, sugar, pepper and salt;

5. cook buckwheat porridge with fat, onions, spices;

6. cook rice porridge with fat, onions, spices;

7. offal processing, cooking;

8. cooking broth from goose bones (1: 1 yield);

9. making tomato sauce from broth, salt, sugar, pepper, tomato paste, fried onions, vinegar;

10. lay layers of poultry pieces, porridge, pour hot sauce;

11. roll up the cans;

12. Start the sterilization process.

CANNED FISH

24. Recipe for canned food - "Fish fried in oil"

Cooking Technology:

wash lids and cans;
fry fish in vegetable oil;
lay black pepper and bay leaf on the bottom of the can;
mix the fried fish with salt;
put the raw materials in jars so that there is a 2-3 cm void to the lid;
roll up cans;
start the sterilization process.

Ingredients	0.5 liter can


Black peppercorns, pcs.
Bay leaf, pcs.
Vegetable oil, g

25. Recipe for canned food - "Natural fish in oil"

Ingredients	0.5 liter can
Fish (without head and viscera), g

Black peppercorns, pcs.
Bay leaf, pcs.
Vegetable oil, g

Cooking Technology:

wash lids and cans;
chop fish into pieces weighing 50-80g;
lay black pepper and bay leaf on the bottom of the can;
mix fish with salt;
put the raw materials in jars so that there is a 2-3 cm void to the lid;
add vegetable oil;
roll up cans;
start the sterilization process.

CANNED VEGETABLES

26. Recipe for canned food - "Summer salad"

27. Recipe for canned food " Vegetable salads ».

Components	Type of salad, g per 1 kg of mixture
Components	"Ukrainian"	Donskoy	"Kuban"	Nezhinsky	Tashkent
Fresh cabbage
Sweet red pepper
Sweet pepper (red or green)
Fresh brown or milk tomatoes (red can also be used)
Fresh cucumbers


Sunflower or cottonseed oil
Acetic acid 80%

Bay leaf
Black pepper peas
Allspice
Ground red pepper
Clove

Cooking Technology:

wash lids and cans;
chop cucumbers, onion rings, tomatoes into 8 parts, bell pepper, carrot strips; chop cabbage;
lay sliced \u200b\u200bvegetables in jars;
boil water for the marinade;
add and dissolve in water salt, sugar, oil and vinegar (according to the recipe);
pour the vegetables in the jar with marinade, so that 2-3 cm is left to the lid;
roll up cans;
start the sterilization process.

28. Recipe for canned food - "Eggplant Caviar"

Cooking Technology:

wash lids and cans;
cut eggplant into cubes 2 * 2 cm; fry;
chop the carrots and bell peppers with straws;
chop the onion into cubes;
fry carrots, bell peppers, onions in vegetable oil;
mix the prepared vegetables with tomato, vegetable oil, salt, sugar, simmer for 30 minutes;
lay the raw materials so that there is a 2-3 cm void left to the lid;
roll up cans;
start the sterilization process.

Ingredients
Tomato paste, g
Eggplant, g
Bulgarian pepper, g
Carrot, g
Onions, g
Vegetable oil, l


Parsley, g.

G R I B S

29. Recipe for canned food - "Old Russian mushrooms"

Cooking Technology:

wash lids and cans;
boil the mushrooms for 5-6 minutes,
drain and rinse with running water;
boil again in water with salt, spices for 10 minutes; add vinegar at the end of cooking;
put up in jars;
roll up cans;
start the sterilization process.

30. Recipe for canned food - "Mushrooms in Polish"

Cooking Technology:

wash lids and cans;
cut mushrooms into equal pieces;
pour mushrooms with water, salt, add chopped onions, allspice;
cook for 25-35 minutes;
make marinade (add salt, sugar, boil in water, add vinegar or citric acid at the end)
roll up cans;
start the sterilization process.

Ingredients	quantity
Mushrooms, kg
Onions, pcs.
Bay leaf, pcs.

Black pepper peas.
Nutmeg

31. Recipe for canned food - "Provencal champignons"

Cooking Technology:

wash lids and cans;
pour mushrooms in slightly salted water;
cook for 5 minutes;
prepare the marinade (add pepper, bay leaf, nutmeg to the water, boil, add vinegar or citric acid at the end)
pour mushrooms in a marinade, boil for 5 minutes,
put mushrooms with marinade in jars;
roll up cans;
start the sterilization process.

STERILIZATION MODES

Recipe No.	Name of canned food	Volume of cans, l	Sterilization temperature	Continue bodyness sterilization
	Canned meat


	Canned Poultry


	Canned fish


	Canned vegetables


	Marinated mushrooms

Notes:

To ensure free expansion of the liquid in the sealed cans during heating, the liquid level in the can should be 2-3 cm below the top edge, depending on the capacity of the can.
Meat and fish products are not allowed to sterilize in 2 and 3 liter jars.
The exposure time for lamb and old beef is increased by 15-20 minutes.
The duration of sterilization of products can be specified based on our own experience in the preparation of canned food.
Deviations from the set sterilization temperature should not exceed + 2 о С.
In the table, the duration of sterilization corresponds to the exposure time of the cans in an autoclave at a sterilization temperature without taking into account the heating time to a given temperature.
In the production of pickled cucumbers and tomatoes, the sterilization time in 3-liter jars should not exceed 15 minutes.
When packing and sterilizing products, it is allowed to use glass containers with previously used twist-off lids.

Reference table of the ratio of the volume and mass of products

(weight in grams)

Products	The glass is thin
Products	The glass is thin	dining room
Premium wheat flour
Potato starch
Butter
Melted margarine
Whole milk
Vegetable oil
Condensed milk with sugar
Milk powder

Fat cottage cheese

Granulated sugar
Icing sugar

Baking soda
Gelatin (powder)
Acetic essence

Vanilla powder
Citric Acid
Ground cinnamon


Natural honey
Artificial honey
Invert syrup
Jam, jam
Walnut kernel crushed
Candied fruits shredded
Ground coffee
Fruit juice
Chicken Egg (1pc. -40g)