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Close jam parchment. Jam in cans spill hot or cold? And how correct? Add your price to the database Comment

Winter jam can be prepared with a variety of methods. The same hostess is preferred classic jam And boil the traditional "grandmother's method. But it is a pity that after cooking jam, it remains a meager amount of useful substances, because almost all of them are destroyed under the long action of the highest temperature. Therefore, many hostesses love or cook the jam "fast" method, withsting on the flame less than 7-10 minutes, and maybe less. Or after all, not to prepare jam, but simply peat berries and fruits through the grater and mix with sugar sand.

Usually, this method allows you to save most of the vitamins and the necessary beneficial substances, but in turn such jam must pass a mandatory conservation. At the same time, the jam, which rolled up with iron covers, You can store anywhere, if it is a cellar or at room temperature. For home jama, metal screw caps are perfectly suitable for preserving TVist-off Avestar.ru - you can buy wholesale at a bargain price if large volumes of production are assumed.

How to properly seek banks to close the jam

Before placing jam to banks and use a sealing machine, all banks must be thoroughly prepared. At first, they need to clean carefully with soda, besides, not only with the inner, but necessarily and from the outside.
Sterilization is the process of processing cans for jam in high temperature, allowing to destroy all bacteria. You can sterilize banks by both steam and placing them in the oven, warmed up to 100 - 120 degrees. And it will also be necessary to sterilize and iron covers that will close banks. Although the lids are easier - they need to be no more than boiled for 5-10 minutes. In a saucepan, covered with a lid.

How to close the jam

Before spilling jam on banks, check if they are quite dry from the inside. If you are pouring jam on wet banks, it may well be that it will contact. It will be very sorry to happen that all your works will be useless.

The jam you have to roll is recommended to distribute to banks while it is still hot. Then the banks roll with a special twisted machine, turn over the bottom and cover with some pure terry towel or a coat. In this form, it should cool, and then it is already transferred to the shelf for storage.
Sometimes it is advised for even greater guarantees before silent the banks so that the jam passes pasteurization. When you will overcome the hot jam in banks, they must be closed by diplodized covers, put in a saucepan with warm water And in additions to boil for 10 minutes. External then the jars of course weep and shift up the bottom to make sure the packaging density. Banks as the past case are covered with a warm clean towel and leave.

What covers it is better to close the jam

During conservation, in front of almost all hostess, a dilemma arises: "Still what covers are better to use for the best storage of jam?"
Opinions of the hostesses in this matter are equally different from each other. Many recommends routing banks with iron lids, and someone who could think, suggests their paper or cellophane on the old manner and tag threads.
If you ask the question "Is it possible to cover with plastic covers?" Reply - of course yes. With each year, plastic covers prefer more and more hosts, as they are easier to use and conservation with them is still easier and more pleasant.

So that the billets for the winter are not spoiled and did not completely lose the initial species and the smell of rather observe a couple of ordinary rules:

1) The jam must contain a lot of sugar sand. It does not allow you to get over with jam and can save the freshness of the workpiece;
2) so that the jam is preserved fresh for a long time, it will be necessary to boil it for longer;

3) On the surface of the jam (under the cover), it is necessary to put a circle from some piece of paper or parchment, which was dirty in alcohol or vodka. If still the top is covered with mold, then a sort of, you can say a protective film, draws it into yourself. If this filter is needed, it may be replaced by anyone.
Recently, violent cruisers are especially popular or also called twist-off.

Rules for using screwing twist-off covers

1. Do not spin more than the thread is allowed, if you strongly drag, you can break the lid.
2. To install the lid so that it gets into the threads, and tighten according to these rails. If there are cracks, then there are probability of the appearance of mold.
3. Cover the blanks with a lid immediately later filling the cans. Banks can not be completed. Banks must be filled with content, although it should not reach 1 cm. To the edge.

How to store jars with screwy lids

Most of the blanks that are blocked by screwing lids, should be stored in warm (although not hot), dry and that the room is ventilated. To prevent condensation, there should be no sudden temperature drops.

But, if you close the jam with a small amount of sugar sand, they should be preserved with the lowest temperatures (in the refrigeration chamber or in the basement).
Before storing banks with hot content, you need to cool the contents to room temperatureAnd then check that nothing proceeds. To do this, turn over the bank to the bottom to the bottom and see that the rim of the cover is not moistened. Store billets with screwy lids can be 6 months.

Jam is the most popular. You can easily prepare jam from various berries (currants, raspberries, strawberries, cherry, drill) and fruits (plums, apples, peaches, apricots and even oranges).
Berries can be boiled, and simply roll with sugar, while maintaining their natural aroma and taste. Homemade billets for the winter of fruit is just jam, that is, fruits subjected to mandatory heat treatment (cooking or extinguishing).

How to roll jam for the winter?

The first method is a hermetic circuit under tin covers with a sealing machine. In such a way, home billets can be stored both in the cellar and at room temperature (though, they were given from heat sources).

How to sterilize and roll banks:

1. Previously all banks must be thoroughly washed with soda inside and outside.

2. The next stage is the sterilization of cans. Previously, the hostess sterilized banks, putting them on the spout of a boiling kettle, and now the process is significantly reduced - the banks are sterilized in the oven on the grille (not on the contrary) at a temperature of one hundred degrees.

3. Tin covers must be boiled in a saucepan under the lid for 5 minutes.

4. When the banks can be dried in the oven, they are filled with hot jam on the most thoroughly.

5. Then covered with a lid and rush with a special typewriter. It is important to choose the switching machine.

6. Radan banks are checked for a thick fit of the lid (so as not to move, it spinned) and turn the cover down, heat is wrapped. Leave roll banks to cool (approximately at night).

The second way is to silence with copron lids

The jam is stored, prepared in this way, only in the refrigerator or in a very cold cellar.

1. Barks are sterilized as in the first way, and the categorous lids are lowered in boiling water and immediately turn off the fire.

2. The jam is poured into the jar 2 cm below the neck level and fall asleep with a 1.5-centimeter sugar layer.

Fragrant pieces of fruit, neatly folded into a jar, filled with the sun, and so reminiscent summer heat ... What dessert may be better, tasty homemade jam, welded with love and sunk in beautiful jars? To properly make sweet delicacy, you need to accurately follow the recipe, choose only the most best fruit, Tar, covers and stick to the rules of storage.

How to cook jam, sequence of actions

Preparation of this Kushan - the process is unprecedented and creative, for this you can use any fruits and berries, traditional for our region, or exotic, such as figs, papaya, mango. Lovers of original kitchen stop their choice on cucumbers, pumpkins, pineapples, oranges, and even chestnuts and pine cones. The resulting product can be thick or liquid, sweet or with sourness. Berries are boiled by the classic "grandmother" method, wipe with sugar, make a jacket, caramelize and much more. In any case, these are fruits impregnated with sugar or honey syrups, the most preserved taste and useful vitamins Fresh fruits.

Recipes and species, how to make jam correctly, there are many, however, there is general rules and the subtleties that each hostess should know:

  • Fruits are collected in dry warm weather when they heat the dew. For the dish, the best copies of the same ripeness are selected, it is desirable slightly undergoing, so that during cooking, they saved the initial shape. They are neatly folded into the basket or bucket, so as not to damage and not to strip. Fruits collected in the rain, absorb a lot of moisture and quickly weld. Buying berries in the store, carefully examine them. Rotten, marked, with stains can spoil the finished product.
  • Delicate fruits of strawberries or raspberries, collected by their own hands, you can not wash. All other fruits are washed in cold running water for a few minutes. It is desirable to remove dirt to use colander. Strawberry and currant after that lay out to dry with a smooth layer on the towel and only then they hurt and remove leaves.
  • When the components of the future delicacy are washed, they, depending on the species, cut, pull the bones, separated the legs, are blanching, if necessary (they are blown out with boiling water).
  • The most popular option for cooking is the cooking of fruits in sugar syrup. For the preparation of the syrup in the pelvis, a certain amount of sugar is poured, poured with water according to the recipe, put on the stove, and stirring, adjust to boil and completely dissolve sugar sand. After boiling two minutes and fruit add. The correct ratio of sugar and fruits is very important, the duration of storage and taste quality of dessert depends on it.

  • Berries and fruits are laying in small batches so that they are free to float in the cooked sweet mixture, they boil about 30-40 minutes on slow heat and leave to stand. To properly weld the jam, you need to use aluminum or copper pans and basin without rust, well washed. It is not recommended to use enamel saucepan - they give a bad taste, and the dishes quickly burn even with intensive stirring.
  • Malina, strawberries and strawberries can not be prepared in syrup, but to flip with sugar in the ratio of 1: 2 and leave for a day for the natural selection of juice, but only after that peak.
  • To obtain beautiful translucent ingredients, Kushanye must be boiled and standing many times in a cool place. It is necessary to ensure that fruits are completely covered with water. Those that pop up are pressed with a lid. When the foam is formed, it is necessary to reduce the fire, remove the noise and continue to cook until the formation of a new foam, smoothly stirring the spoon. When the appearance of foam decreases, it will signal that the cooking comes to an end.
  • It is very important to be able to correctly determine the readiness. For this, the spoon is buried jam and if it merges with a thick thin thread, and does not eat like water - it means it is ready. In this case, the fruits do not pop up the pan, and are evenly distributed over the tank, and after turning off the fire, the whole composition is covered with a film. Transparent syrup, painted in a shade, typical of cooking fruit - these are the main signs of readiness.
  • The finished product is cooled and determined by banks.

What covers to close the jam correctly

It's a little known how to cook jam. For its long-term storage, it is necessary to properly prepare the container and pick up the covers, otherwise everything can be gone. Kushany, sunk with iron covers, can be stored anywhere, whether it is a cellar or room with a regular room temperature. These products can be purchased by large parties to save - find out in detail how you can choose or buy metal covers wholesale http://istr.com.ua/products/dlja-konservirovanija/.

Many hostesses choose plastic covers due to their ease of use. Metal twisting twist-off covers are suitable, the range of which is widely represented in the modern market.


How to sterilize jam banks

Before sorting ready-made delicacy on banks, they need to be carefully prepared. First, rinse with water with soda from the inner and outside, then sterilize. Sterilization is the surface processing process by high temperatures, to remove all bacteria. It is done by steam, over boiling water or in a brass, at a temperature of 100-120 degrees. The metal covers are sterilized in the same way. Also, the lids can be boiled separately in water for 5-10 minutes.

How to close the jam

Before decomposing the dish, you need to make sure that the banks dried well from the inside, otherwise the content will quickly proceed. The Kushany distributes to banks while it is still hotter, and then ride the cover and turn up the bottom, put in a warm place, covered with a jacket or blanket.

How to store jars with metal covers

Most of the billets should be stored in a warm, well-ventilated room, without sudden drops of temperature and high humidity or selection of condensate.

If there are few sugar used for cooking to keep as long as possible suitability, it should be stored in the refrigerator or a rather cool place.

To understand that everything is in order with the jar and you can put it in the distant angle for use in winter, it is turned over. If the rim of the lid is not moistened and does not proceed - it means that the container and its content are ready for transportation and storage.

Using the product covered with spinning covers is recommended for 6 months.

Jam is a favorite dessert of childhood, it can be spoon, put on bread, cover biscuit, add to patty, compotes or pancakes. This is a real stock of vitamins that are so lacking cold in winter.

With the onset of summer, every hostess is trying to stock more jam for the winter. This is not only sweetness, but also a source of vitamins and minerals, as well as protection against infections and viruses. And how many fragrant pirogs, Roglyakov and cookies will be made by winter evenings from such blanks! The main thing - now do not miss the moment, cook the jam correctly, retaining all it beneficial featuresBut preventing the product cycling possible.

For beginner hosts

This is the most simple workpiece, absolutely everything will be cope with it. Banks behave calmly, they do not swell covers. And all because there is a lot of sugar in the jam and it is booming gradually, in several stages. There is no chance of abyss, unless the basic rules of the workpiece were violated. In particular, young owners are interested, hot or cold spill jam in banks.

General rules

So that the process of performing blanks for the winter is pleased, you need to constantly pick up new recipes so that there is an element of surprise: what does it work out? Today it is not a problem, at your request e-books with recipes, forums and specialized sites. They are distinguished by the possibility of exchanging experiences. Here the hostess will share how they perform the workpiece, they pour the jam into the jars hot or cold.

Collection of berries

To ready dessert differ in excellent qualities, you need to ensure ourselves best berries. To do this, they are collected necessarily in warm and dry weather. If you do it in the rain, then the berries will appreciate a lot of moisture, break down, and the delicacy will be watery. The whole fee should be the same on ripeness, then it turns out much more tastier. In parallel with berries, you need to choose and dishes in which you will overflow the finished product. Usually these are glass jars. From their preparation will be directly dependent, spill the jam in the jars hot or cold.

Before cooking

Berries or fruits need to be washed and suspend with sugar sand. They must stand 3-4 hours to let juice. If the jam is from Cherry, some hostesses prefer to get bone from berries, which can be done with a special typewriter. The jars are well wash at this time and prepare for a clock.

Berries in the meantime are shrinking into wide dishes. Ideally suit a little basic. It is best to use bowls for 2-4 kg. In large capacity, gentle berries lose their shape. Do not forget that the cooking container should be perfectly clean. You can not use a basin if it has rust or stains of oxide. At this stage, it is necessary to solve, pour jam in the jars hot or cold.

Preparation of dishes

Well wash jars exhibit on the table for inspection. It is very important to notice any defect on the glass now and immediately exclude such a container in order to prevent the product damage. Actually, if the crack is small, then it is permissible to store jam in it. But in this case it is better to leave it in the refrigerator.

In order for the jam to stand in the room, it will be better to take care of its safety. In this case, it will be best to carefully seek each jar. To do this, you can use the kettle, oven or microwave. Based on this, you can already decide how to spill jam, hot or cold. Well-welded delicacy can be decomposed into sterile jars even cold, nothing will be done.

First - syrup

Our goal is to prepare not only tasty, but also useful delicacy. Therefore, you need to start with the preparation of syrup. The bowl is laying out sugar and water and bring to a boil. As soon as the crystals are completely disperse, you can put berries and cook for 5 minutes on low heat.

Be sure to remove the foam snag. By the way, it is very tasty. Children gladly eate her with tea. So that the berries do not shuffle, in five minutes the pelvis is removed from the fire. After cooling, the mixture is heated again. From the number of approaches, it also depends on the hot or cold to spill the jam on banks. The five-minute one is necessarily poured immediately, after cooking, rolled and clean under the warm plaid. And if you pursue the berries in 4 approaches, there is already nothing to be afraid.

Future plans

Already collecting berries, the hostess knows that she plans to do with the billets. Something can be left for tea, that is, eat right now. And the part must be saved to the cold. Based on this, the jam must be poured hot or cold. For direct use in food, most often make a five-minute one, which is not rolled, and stored in the refrigerator. Therefore, it is better to pour it hot, it will help to destroy all the bacteria that survived after washing. In addition, such a measure allows you to save time on the sterilization of cans. The temperature of the boiling jam is very high, it will completely replace heating in the oven or pair.

For storage for the winter

In order for it, only two things are important in the storage process. The first is a sufficient amount of sugar. If it is not enough, it will not help even long-term welding. Therefore, act strictly by recipe. The second point is the duration of cooking. You can simply turn on the fire and peel a mixture of 20 minutes. It will be kept normally, but it will be similar to Poo. Therefore, it is required to prepare in stages. That is, it is heated for 3-5 minutes, then completely cool for three hours. The preparation takes more than a day, but then it will stand at room temperature. As you can see, it is difficult to definitely say how to correctly pour jam, hot or cold. It all depends on your plans for it.

Readiness of jam

Before the end of the cooking, it is necessary to make sure that the product is fully ready. To do this, gently interfere with the jam. If it is ready, the berries are evenly distributed in syrup, and not float upstairs. Take a drop of syrup, cool on the scenery and squeeze between your fingers. If the thread is formed, then you can turn off. In addition, the drop on the saucer does not spread, and retains its shape.

What to close the bank

If the jam is intended for long-term storage, it should be completely cooled. Then he is transfused into clean dry dishes. But the metal cover is better not to use. It is best to use parchment paper and twine. Glass cans Thoroughly washed with soda, dried and kept over the ferry. After that, in hot banks lay the cooled jam. Store it will need to be in a dry room. The procedure is quite simple. Parchment is put on the jar, on top of a cardboard circle and parchment again. We are tightened with a moistened twine, which, hung, blocks air intake in the jar. Some hostesses use another technique. They spill the jam hot and shapple under the metal cover. In fact, how to better spill the jam - hot or cold, we have already described. The rest depends on your personal preferences.

The century of technical progress imposes its mark on society. More and more hostesses are in search of optimized networks, whether multicookers, electric kettles or blenders. Products of this kind include twisting covers that greatly simplify life. Of course, sealing machines are not departed in the past, many to this day closed the salting with their help. Nevertheless, more modern hostesses prefer not to bother. Consider important aspects in order.

Principle of reversing covers

To date, tightening covers are widely used in America and Europe. Products of this kind are called "twist-off", their principle of operation is quite transparent.

The inner side of the lid has a polymer slippery coating, it serves as a gasket. As a result of high temperatures, this element swells significantly increasing in thickness. Such a move allows you to press the lid to the neck of the banks as densely, preventing air from entering and, as a result, damage the final product.

Due to the powerful sealing, the twisting covers are suitable for conservation of jam, pickles, canned goods, etc. When the temperature decreases, the gasket decreases, which is accompanied by a click. The cover will be driving deep into the banks, such a move creates a vacuum effect. Before rolling the salts using such covers, they need to warm them well.

TECHNOLOGY SUPPLY WITH CLEAN COVERS

Any hostess wants to get a correct answer to the question: "How to close the banks with the covers" twist-off "?". In this case, the process does not represent large difficulties. However, as any other case, includes certain features that need to be considered. The spin will not take a long time.

  1. First of all, inspect each lid for the presence, or rather the absence of all sorts of defects. The surface of the lid should not have "bugs" of rust, strong dents (if possible, exclude such specimens), small and large scratches.
  2. After you examined the covers, they need to be sterilized. The procedure is carried out by thermal processing. Pour into the enameled saucepan of flowing, and better filtered water, put on the stove, bring to a boil. When the first bubbles appears, send the covers in the capacitance, reduce the fire on the average mark, boil the bonding items a quarter of an hour.
  3. After the expiration date, spread a cotton towel on a flat surface, get the cover with a kitchen tweezers, leave until complete drying. It is necessary to carry out sterilization immediately before the start of conservation.
  4. After cleaning the covers, proceed to the twist. Pour the desired contents to the banks, place the cover up the neck, tighten the thread. To check the tightness of the rolled tank, turn over hot Bank Child down, cover with a towel and leave until complete cooling.
  5. If the rim does not become wet, it means that preservation has passed successfully. In this case, banks must be attributed to the cellar or basement for long-term storage.

How to store jars with spinning lids

  1. Banks clogged by twisting covers need to be stored in a room with optimal humidity (up to 40%) and a stable temperature regime. The ideal option Storeroom serve with ventilation, a dry basement or glazed loggia. Prefer the rooms or premises that are well ventilated. Such a move will prevent the formation of mold, which appears due to condensate. Important! Do not store banks with spinning covers in the cellar, because in this room too high humidity. Also, it is also impossible to keep tanks on an open balcony, where the temperature regime is often exposed to oscillation.
  2. If banks are with domestic twigs of a small volume (canned food, jam, etc.), store them on the bottom shelf of the refrigerator or in the cellar. This category refers to the compositions inclined to rapid fermentation, so the room should be cool.
  3. Do not hurry to send banks with clocks for long-term storage immediately after conservation. First you need to put their neck down, wrap the warm cloth and cool to room temperature. After the test for the absence of a leakage, make sure that the lid did not swell. If everything is in order, the containers can be moved. Homemade salts are stored in banks with such covers for half a year and longer.
  4. The service life of the twisting covers is sufficiently high when all operating conditions are met. If you did not find rust, dents, large scratches, covers relate to reusable. In cases where you will consider the lacquer coating with a rigid sponge, the product will quickly come into disrepair. As a rule, the duration of the service varies from 3 to 5 years.

How to open a jar with a swirling lid

There are no cases when even the most experienced hostesses complain that they can't open the jar with a swirling lid.

The difficulty lies in the impossibility of asking the representative of the strong half of humanity, which is not always near. At the same time, I also do not want to spoil the product, making a hole in the surface with a knife to lower the excess air.

To simplify the procedure, turn the tank of the neck down, hit the palm several times along the bottom. After that, try unscrewed the lid, if necessary, perform a re-procedure.

It is easy to roll the jars with spinning covers, if you have sufficient knowledge of the existing technology. To begin with, sterilize the lids, run down the contents by tanks, immediately tighten the threads. Store indoors with a stable temperature regime, where humidity fluidity fluctuates in permissible limits.

Video: Choose banks and covers so that the conservation does not explode