One method of placing hot product for glass, closes it and turn upside down (or let cool in the nor

They had asked to talk about how to sterilize the glasses, I was reluctant. While it is a technique of the oldest, you must be careful about hygiene and follow all the steps to the letter. These are details that can put to waste an entire production.
Many people do not take it seriously india s food believing that no problem. Have. From the moment the health (and why not the lives) india s food of others are at stake, everything else changes. At least, that's my primer. Equipment india s food
Tampa: repeat india s food after me, always india s food use new lids, always use new lids ... Yes, the lids must be new. Further we find here in the country. Are usually sold separately in packs of glasses shops.
Other utensils (tongs, forceps, funnel) india s food prefer to be all metal non-reactive (stainless), it is better to sterilize and without risk of deforming or melting during the process. Before use
There are ways, I will comment only on two. Were tested and more practical (will depend on the choice of each). Regardless of which way we must thoroughly wash the glasses and lids before anything. Check if there is no crack, chip, rust point (in caps). Boiling water: have the glasses (the caps too) on a grid (or clean dish towel) india s food into a pot and fill with water that must pass 2cm height (minimum) of the glass, ie, are submerged. So, let the water boil (boiling) and count 10 minutes, this time may vary depending on the altitude above sea level you live. Every 300 meters above sea level, increase by 1 minute boil time glasses. Reduce temperature, but keep the glasses in hot water until ready to use. Oven: have the glasses on a clean baking sheet, bake off. Switch the oven at 200 º C, when the temperature india s food reach, scoring 20 minutes. After, decrease the temperature, but keep the glasses in hot oven until ready to use. The lids are sterilized recommend that the boiling water method.
The glasses are placed as the water is warm (~ 70 C), wait for the water to boil and after 10-60 minutes. The time inside the boiling water depends on the type of saves made. More acidic product is less time, for example.
There is also the possibility to sterilize own pressure cooker for canning honestly never seen a live. The closest equipment is an autoclave which is nothing india s food more than a giant pressure cooker, depending on the model.
One method of placing hot product for glass, closes it and turn upside down (or let cool in the normal position). Usually produce the sealing of glass, but without the process of boiling water sterilization as collateral, the risk of ruin is preserved longer.
Recalling that the process of hot water is valid for products india s food with high acidity (down to pH 4, 5) which assists in preventing spores of Clostridium botulinum (botulinum toxin producing bacteria). Altitude
No, did not misread. In the preservation / canning process is essential to be careful with the altitude. Water boils differently in places with higher altitude. In summary, water boils at 100 C at sea level. As altitude increases, the boiling temperature decreases.
The USDA Complete Guide to Home Canning: USDA is American agriculture department. It has a very complete guide on canning. Whenever I have any more questions technique, give it a read.
Last month I made a fudge and decided to do the first process, because it distributes among my family-including india s food my grandfather, and not want to risk it? But I do not know if the process was worth it, since the pots did not last even 5 days. I called everyone to know it when they open the lid escultaram the traditional sound of the vacuum out. I think next time leave for control and expect to spend a couple of months, however, I can not deny that I will be afraid to taste sweet after a while, even being said with a cool look. How to make sure that the food will be good after a few months?
Do not listen to the noise of vacuum does not mean he was not done. When I said "did not last 5 days", I mean that marred / misused? Scoffed, flaws existed during cooking and sterilization.
Hello Vitor! Very important to address this issue, both for those who use these resources for domestic use, and even more for those markets, after food contamination is a very serious matter .... then I did internship in health surveillance, I still have much wrong there .... and it never hurts to be careful! congratulations text is very didactic and well explained.
Wow, I loved this post. Honestly, when I washed it all straight, boiled the jars, but I just realized that I am a complete layman on the subject