Lecho in the autoclave at home recipes. Oak barrels. Lecho recipes and the use of an autoclave for conservation

In the autoclave, you can cook a lot of tasty and healthy preparations for the future. At the same time, the taste qualities of pâtés, stews, vegetable salads, fruit purees and jams prepared in such an installation will not be an order of magnitude higher than with the use of traditional canning methods.

The principle of preparing canned food in an autoclave is the same for any dish: it is necessary to place raw materials in clean glass or tin jars, roll up the jars with lids, load them into the autoclave, pour water into the installation and start the sterilization process. Time, cooking temperature and operating pressure are adjusted depending on the product and the degree of its primary heat treatment.

Canned meat

To cook veal, pork or lamb in your own juice, you need to take the meat and boil it for about 15 minutes. A liter jar will need a kilogram of raw meat. After cooking, its weight will decrease to 760-800 grams. In boiled meat, add 12 g of salt, 6 peppercorns and a few leaves of laurel.

Arrange the meat in jars so that at least three centimeters remain before the lid, and pour in 50 grams of the broth in which the veal was cooked. Roll up the jars, place them in an autoclave and sterilize for 1.3 hours at a temperature of 115 degrees.

Goulash can be prepared from meat, onions, tomato paste and flour. To prepare one serving (liter jar) of the dish, you will need 800 g of meat fried in fat and 50 g of fried onions.

The meat must be mixed with onions, add 4 g of sugar, 14 g of salt, a little ground pepper to it and mix everything. After that, 2 small bay leaves, 60 g of ketchup or tomato paste and 35 g of flour are added to the goulash.

Place the resulting raw materials in a jar, roll up and cook in an autoclave for 80 minutes at a temperature of 110 degrees.

You can also cook meat hodgepodge in an autoclave.

To do this, 360 g of raw meat must be cut into pieces weighing 40 grams. Finely chop a large onion and fry in lard until golden brown. Cut medium carrots into thin strips and chop 450 grams of fresh cabbage.

Separately, in a dry frying pan, fry a tablespoon of flour until light brown. Add it to the meat, and also pour in 2 tbsp. tomato paste, add vegetables (onions, carrots, cabbage), pepper, salt and a little sugar. Mix everything, place in sterile jars and sterilize for 2 hours in an autoclave at a temperature of 115 degrees.

Poultry Recipes

You can cook delicious chakhokhbili from chicken. For one serving (350 g jar) you will need 100 g of rice or vermicelli, 250 g of blanched meat, a tablespoon of fat, 30 ml of broth, a medium onion.

Cut the chicken into pieces weighing 30-50 grams, fry them in ghee. Separately, cook the broth from the offal or bones. But prepare a tomato sauce based on it: add a tablespoon of dried flour, 10 g of sugar and 2 tbsp to the broth (for one serving, 60 ml is sufficient). ketchup or tomato paste and boil the mixture for three minutes until thickened.

Put the meat in a jar, add sauce, swollen rice or pasta. Rolled jars must be sterilized for 1 hour at a temperature of 110 ° C.

Chakhokhbili can also be cooked with duck or turkey meat.

Recipes in an autoclave with goose meat are varied: you can cook meat with cabbage, buckwheat or millet porridge, rice or offal.

To prepare goose meat with cabbage for one serving (liter jar of the finished product), you need to take 300 g of fried goose meat and 700 g of stewed cabbage. To prepare goose or duck meat with porridge (buckwheat, rice, millet), you need 420 g of fried poultry meat and 580 g of cooked porridge per liter jar. Raw materials need to be decomposed into jars and rolled up.

To cook goose giblets in tomato sauce, place 700 grams of fried bird liver and ventricles in a liter jar, pour tomato or tomato sauce so that 2 cm remains to the edge of the jar and roll up.

Goose meat with cabbage or rice, as well as offal in tomato sauce, must be sterilized in an autoclave for 40 minutes at a temperature of 120 degrees.

Canned fish

For the preparation of canned fish, it is necessary to select only fresh fish. It needs to be cleaned, the insides, the head removed, cut into portions and suitable autoclave recipes.

For example, you can cook canned fish in oil. To do this, fry pieces of fish weighing 50-80 g and add 11 g of salt. Put 5 peas of allspice and the same amount of bitter pepper, 3 bay leaves on the bottom of a clean jar and fill the jar with fish. Roll up the jars and sterilize in an autoclave for 1.5 hours at a temperature not lower than 100 °C.

Similarly, and under the same thermal conditions, fish is cooked in tomato sauce. Only for a liter jar you need to take 700 g of fried fish and 250 ml of tomato sauce or ketchup.

Canned vegetables

Recipes for an autoclave for preparing canned vegetables are striking in their diversity: you can cook any vegetable salad, lecho, preserve corn, asparagus and green beans, green peas and much more.

To prepare a liter of summer salad, take 4 medium cucumbers and tomatoes, 3 medium bell peppers, 700 ml of water, 35 g of salt and sugar, and 50 ml of vinegar (9%).

Cut the vegetables into 8 pieces and put in jars in layers. Boil water for the marinade, add salt, sugar and vinegar to it. Pour the marinade over the vegetables, leaving a small space up to the lid. Roll up the jars and sterilize them in an autoclave for 40 minutes at a temperature of 115 degrees.

In an autoclave, you can easily cook eggplant caviar. To do this, per liter of the finished product you will need 30 g of tomato sauce, 400 g of eggplant, 2 bell peppers, 1 medium carrot, large onion, salt, spices, parsley to taste.

Cut the eggplant into 2x2 cm cubes and fry. Cut the carrots and bell peppers into small strips, and the onion into cubes. Vegetables also fry in oil and mix with tomato paste, add salt and sugar, and then simmer for 30 minutes.

To complete the process of preparing caviar, vegetables must be put into jars, rolled up with metal lids and sterilized for 35 minutes at a temperature of 110 ° C.

© Autoclave recipes. Buy an autoclave for canned food in Moscow. Online store of autoclaves in Moscow. Autoclave for home canning of meat, fish, poultry. Buy a machine for the production of meat stew in Moscow. Buy a canned food sterilizer

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autoclave for canning

Autoclaves for home canning You can come to our online store Fermash. Our managers will help you autoclave pіd be your request! Here you will find both models of gas, and electric (universal), a variety of 5 to 28 liter cans.

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At the beginning of the 19th century, the first came, discarded for additional thermal processing, canned food in airtight containers. Ale thermal processing and now is the most common method of preparing canned food. Sterilization is one of the main technological stages. Sterilization of canned food in the thermal processing of the product, as a safe death bacteria with the method of zabіgannja mikrobiologichnogo psuvannya at temperatures pomirnoy climate (15-30 ° C), and even at more high temperatures. preserves at a temperature of 120 ° C, inod higher than 100 ° C. Sterilization is recognized for the trivial preservation of canned products, it is due to the conservation of food value, organoleptic authority, non-shedding. autoclave for canning You will significantly change the hour of preparing canned food, you are guaranteed to reduce all bacteria. It is recommended to vicorate for sterilization and packaging of any kind of canned glass containers of various volumes of 0.2 to 3.0 l.

1. Roll up jars filled with products hermetically.
2. Put into the autoclave with balls - jar on jar, up to Golovin. At the bottom of the tree lay "Ian grate.
3. Fill with water, as it is to blame to cover the jars with a ball of at least 2 cm.
4. Close the lid of the autoclave and tighten the bolts.
5. With a car pump, pump into the autoclave again up to a vice of 1 atm and visually (for additional mile water) or by ear, check the tightness of the day. vise in the autoclave itself and in the middle of the cans .
6. Heat the water in the autoclave to 110°C (pressure will increase). If the temperature rises to 110 ° C, keep the hour and vitrimat the banks 50-70 min. But wait for it, the temperature did not exceed 120 ° C. This mode of processing reaches both the death of disease-bearing organisms, and the relish of canned food.
7. Remove from the fire (wipe) and remove for cooling (possible for additional cold water) to a temperature not higher than 30 ° C.
8. Trochy cob will be pressed in an autoclave. Vіdkriti autoclave, through the hose to anger the water and viynyat cans.

It is required to add that the pressure gauge of the autoclave will show a pressure at a temperature of 110 ° C - 2.5-3.5 atm, and at a temperature of 120 ° C - 4-4.5 atm. Tobto, a vice to lie down due to the temperature of the heating of the autoclave and about "much again, it was left between the lid and the banks.

Modes of sterilization of preserves

Homemade preparations allow you to diversify the daily menu with such dishes that you cannot buy for any money. One of the ways to obtain such blanks is to cook lecho in an autoclave - a faithful and reliable assistant to any housewife.

The device, powered by the mains, allows you to cook a wide variety of canned meat, poultry, fish and vegetables. The range of vegetable products is especially diverse, but the most popular are vegetable salads and preparations with sweet bell peppers (various lecho recipes).

Lecho recipe in an autoclave

To prepare lecho, you will need the following products:

• 1.5 kg of sweet pepper;
• 0.3 kg of onion;
• 1 liter of tomato juice;
• 40 g of vinegar 9%;
• sunflower oil;
• pepper, sugar and salt to taste.

When the products are prepared, you can go directly to the preparation:

• Peel and wash the vegetables, cut the pepper into strips - about 1 by 5 cm, and the onion into half rings;
• Dilute in tomato juice (1 l) 1 tbsp. l. sugar and salt. Take coarse salt and without a top, then you will exclude the possibility of salting your dish. Pour vinegar into the resulting solution and mix well;
• In sterile 0.5 l jars, evenly spread the chopped peppers and onions in layers. You should get 5 cans;
• Pour sunflower oil into each jar - 1 tbsp. l. ;
• Pour juice with additives into jars so that each jar contains approximately the same amount of it. From above should remain about 2 cm to the edge of the jar;
• Roll up the lids and place in the autoclave, cooking time - 15 minutes. at t + 100°C.
• Lecho in an autoclave at home can be prepared according to several recipes, but the preservation process itself always ends with autoclaving from 15 to 30 minutes. :
• Lecho with tomatoes: 2 kg tomato, 1.5 kg pepper, 50 g salt, 170 g sugar, 3/4 tbsp. sunflower or olive oil, 75 g of vinegar, 0.5 tbsp. l. bitter and allspice pepper (peas), 3 bay leaves;
• Tomato and eggplant lecho: 3 kg of eggplant and tomatoes, 0.75 kg of pepper, 1.5 tbsp. vegetable oil, 3 tbsp. l. salt, 0.75 tbsp. sugar, 3 pcs. chili pepper, 1.5 tsp. vinegar essence, 5 heads of garlic, a bunch of dill.

Cooking vegetable stew in an autoclave

When preparing vegetable salads, a certain procedure is always followed:

• Jars and lids are prepared (washing with detergents or soda);
• Vegetables are cut: peppers and carrots into strips, onions and cucumbers into rings (half rings), tomatoes into 8 parts, cabbage is chopped;
• All chopped vegetables are laid out in jars so that each contains approximately the same number of them;
• Water for the marinade is boiled and sugar, salt, vinegar are dissolved in it, spices are added;
• The finished marinade is poured into jars in such a way that 2-3 cm remain to the edge of the jar;
• Banks are rolled up and placed in an autoclave. The average duration of sterilization is 25-35 minutes.

Important! At the end of the time specified in the recipe, reduce the pressure gradually, gradually reducing the heat. Then, after the installation has cooled down, gradually release the pressure with the nipple. Avoid sudden changes in pressure and t, as cans may open.

A SELECTION OF CANNING RECIPES TOMATOES 1. Tomatoes "Ruby" 2. Tomatoes spicy-sweet 3. Tomatoes in their own juice 4. Tomatoes with basil 5. Tomatoes without vinegar 6. Barrel tomatoes from a can 1. Tomatoes "Ruby" Ingredients for preservation: Tomatoes - 3 kilograms of medium-sized fruits, even and round, red beets - 2 small pieces, carrots - 2 small carrots, apples - 2 small sweet and sour apples, onions - 2 onions. For pouring tomatoes (for 3 liters of water): Vinegar 9% - 150 milliliters, salt - 1 tablespoon, sugar - 3 tablespoons. We will wash the beets, apples, carrots well - we will clean and wash the vegetables again. We clean and wash the onion. We cut the beets and apples into small slices, carrots into circles, and cut the onions into half rings. We lay out the vegetables in jars (this amount of vegetables is designed for 6 liter jars). We wash the tomatoes, then dry them and put them tightly in jars. Pour boiling water over the tomatoes in jars, cover with lids and leave for 40 minutes. Drain the water from the jars into a saucepan, boil it and pour it over the tomatoes again for 40 minutes, cover the jars with lids. Then drain the water from the tomato into a saucepan and bring it to a boil. Add all the ingredients of the marinade to boiling water, boil for a few minutes and pour the marinade over the tomatoes. We roll up the cans of tomatoes, turn them upside down and wrap them up. Let them stand until they cool down. 2. Sweet and spicy tomatoes Ingredients for preservation for a 3 liter jar: Tomatoes - 1.5 kilograms of small ripe tomatoes, onions - 2 medium-sized onions, garlic - 4 cloves, hot peppers - 1 piece, sweet peppers - 3 small peppers. Pouring for tomatoes: Water - 1.5 liters, vinegar 9% - 2 tablespoons, salt - 2 tablespoons, sugar - 4 tablespoons, three bay leaves and 7-10 black peppercorns. Wash and dry all vegetables. Let's prepare a 3-liter jar for preservation (or jars, you can divide this amount of vegetables into 3 liter jars), wash it and pasteurize it. Put the whole pepper with stalks and seeds on the bottom of the jar (or one pepper in each liter jar). Add bay leaf, hot pepper (cut into slices) and peppercorns, also put onion (cut into half rings), garlic and tomatoes in a jar. Pour the tomatoes in a jar with boiling water and let stand for 5-7 minutes. Drain the water, bring it back to a boil, add all the ingredients for the marinade, except for the vinegar. Boil the filling for 5 minutes. Pour the bite into the marinade, remove it from the heat, pour the tomatoes in the jar. We roll up the tomatoes, turn the jars over, wrap them up and cool them under the “fur coat” upside down. 3. Tomatoes in their own juice To prepare preservation: 2 kilograms of dense and small whole tomatoes, 1 kilogram of soft ripe tomatoes, onions - 2 medium-sized onions, juice of one lemon, basil - 1 bunch, bay leaf - 3 leaves, parsley - 5 - 7 sprigs, 1 teaspoon dried thyme, salt - salt to taste, but not very much. Cut soft ripe tomatoes into slices, chop the onion and parsley into small pieces. Put chopped tomatoes, onions, parsley into a saucepan with a thick bottom, add lemon juice - mix everything, and then put on fire. Bring the vegetables to a boil, then reduce the heat, add a little salt to your taste. Cook the tomatoes in a saucepan over very low heat, stirring frequently, for 30 minutes. After that, wipe the boiled tomatoes through a sieve, you can beat in a blender, and then strain through cheesecloth. For the remaining dense and whole tomatoes, carefully remove the place of attachment to the bush, and scald them with boiling water. Dip the tomatoes in cold water, then scald them again with boiling water and again in cold water. We need this to effortlessly remove the skin from the tomatoes. Thoroughly wash the liter jars, put in each 5-6 basil leaves, peeled “naked” tomatoes. Pour the tomatoes in jars with the tomato puree that we have prepared, cover them with lids and sterilize for 30 minutes. Then we roll up the tomatoes in jars with lids, turn them over and wrap them to cool. 4. Tomatoes with basil Tomatoes taste sweet and spicy. So, for a 3-liter jar we need: - 1.5 tablespoons of salt - 6.5 tablespoons of sugar - 1 teaspoon of citric acid without a slide - 1-2 sprigs of basil (if you use purple, then the color of the brine will be slightly pinkish ) - about 2 kg tomato - 2-3 tooth. garlic (optional) In sterilized jars, put 1-2 sprigs of basil on the bottom, 2-3 teeth. garlic, fill to the top with tomatoes and pour boiling water for 10 minutes. Cover with sterilized lids. Pour water into a saucepan, boil and pour again for 10 minutes. Pour water back into the pan, add salt, sugar and lemon to-that. Boil, pour into jars and roll up. Turn the jars over, wrap and leave to cool completely. Try it, it's very tasty! 5. Tomatoes without vinegar Ingredients (per 3 liter jar): 5 tbsp. l. sugar with a slide, 2 tbsp. l. salt without a slide, 1 tsp citric acid. From spices: garlic 2-3 cloves, peppercorns, cloves, cinnamon pieces. Preparation: Put the tomatoes in a jar. Pour boiling water, let cool, drain the water. Pour salt, sugar and citric acid into a jar. Pour boiling water again and roll up. I did this last year, but I didn’t have spices on hand and didn’t expect it to turn out so well. Tomatoes are sweetish and not spicy at all. You can't even smell the acid. Very good for those who can not vinegar. Very unexpected - add cinnamon. For me it was a revelation. She did her job and improved the taste of tomatoes. The brine was drunk as soon as the jar was opened. Per liter jar - sugar 2 tbsp. spoons without a slide, salt - a little more than half a tablespoon, and a coffee spoon of citric acid. 6. Barrel tomatoes from a jar Ingredients: tomatoes (about 1.5 kg per 3 liter jar); 8 black peppercorns; 8 peas of allspice; 6 bay leaves; 4 cloves of garlic; 20g mustard powder; a piece of hot pepper; a bouquet of greens (cherries, currants, horseradish, dill); per 1 liter of cold boiled water 2 tbsp. spoons of coarse salt with a slide; white cotton rags; mustard powder for dusting. This recipe is for lovers of POWERFUL, BARREL tomatoes!! The night before or early in the morning, boil water at the rate of 1.5 liters per 3-liter jar. We need cold boiled water. In clean dry jars we put all the spices, a bouquet of herbs, mustard. Next, tomatoes washed and pierced with a toothpick in several places. Dilute salt in 1 liter of boiled water at room temperature and pour the brine into a jar of tomatoes. Put a scalded white cotton rag on the tomatoes and pour a tablespoon of mustard powder on it. This is done so that mold does not start to form on top. Leave the jar uncovered at room temperature for 1~2 weeks. After this time, close with a plastic lid (without removing the cloth) and put in the refrigerator for final ripening. Ready in 2~4 weeks. Along the way, the brine may evaporate a little or mold will appear on top, then add water, and replace the rag with mustard with a new one. That's all!

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