In winter, it’s so nice to open a jar of jam or compote, but to ensure yourself such a pleasure, you should preoccupy yourself with the issue of harvesting berries. How to roll up jars for fruit blanks, what devices are required for this?

Selection of cans for berry preparations

For preserving berries, cans with a glass lid and a metal clip are suitable, as well as cans with screw and crimp lids. The first option is used infrequently, since it has a fairly high cost. The most popular are cans with crimp covers - to roll them up, seaming keys are required. Cans with screwed threads on the neck require the use of special covers (they are screwed into the threads until they stop). Before using any type of cans, they should be carefully inspected for cracks and chips. After this, the banks need to be thoroughly washed and sterilized (read how to do this correctly).

Selection of lids for berry preparations

Glass covers are not in great demand because of their fragility and high cost. But they have their pluses - glass is absolutely safe for human health, the lid with clips looks beautiful on banks, in order to roll up a jar, no additional devices are required.

In order to close the jam and other sweet preparations, plastic covers are often used. They do not provide reliable sealing, but if there is a large amount of sugar in the finished product, this is not a critical point.

Lids for twist-off spin are very convenient to use, they can be bought in stores. Since a special coating is used in the manufacture of such covers, it is not recommended to use them several times (the coating is gradually destroyed, which prevents proper sealing).

Tin lids provide good sealing - it is only important to roll them up correctly. When choosing such covers, give preference to the option with a silver or pearl coating from the inside (varnish or enamel is used) - this treatment prevents oxidation. If such a coating is absent, then under the action of fruit acids, the metal can oxidize, which is completely unacceptable. It is also important to pay attention to the quality of the gasket - it should lie tightly in the groove.

Vacuum caps are a convenient design. They are reusable, which is very convenient. To create a tightness, a pump is used.

The nuances of harvesting berries

Berry blanks can be closed immediately (the hot product is placed in cans and immediately sealed with lids) or after pasteurization. In the second case, the cans are first covered with lids and heated in boiling water, and only then rolled up.

How to close the berry blanks with plastic lids?

To close a jar filled with berry billet, you should hold a plastic lid pre-washed with soda in hot (80 degrees) water. Processing time - 3 minutes. Then wipe off the moisture with a clean cloth, put the lid on the neck and push down (the lid should lower to the base and grasp the neck of the jar tightly).

How to close the berry blanks with glass lids?

Glass covers require the use of a rubber ring (gaskets with a “tongue”). Tightness provides a metal clamp. Put the gasket on the neck, press down on the lid from above (the thickening of the lid should fall into the groove), fix it with a ring, press it with a clamp (steel clip). After the pasteurization process is complete, allow the banks to cool and you can remove the clamps. Opening such a jar is simple - just pull the tongue of the rubber ring.

How to close the berry blanks with screw caps?

Screw caps are commonly used for rolling sweet berry blanks. Cover the filled jar with a sterile lid and turn it clockwise. To open such a lid, turn the jar over, hit the bottom with your palm, and then turn the lid counterclockwise.

How to close the berry blanks with tin lids?

To close the can with tin lids, use a seaming key (it can be manual, automatic, semi-automatic). The automatic key has two handles. Place the machine cartridge on the neck, lower both handles down. Turn the key several times and perform the operation again. This method is simple, but, according to reviews, it does not always provide absolute sealing.

The semi-automatic machine is easy to use - place the cartridge of the machine on the cover and perform several circular movements in one direction.

When using a machine with a “snail” mechanism, the probe will move along a spiral groove. Twist the handle until the gutter ends, then do a couple more circles and untwist the handle in the opposite direction.

If you have a screw seaming machine, then you will adjust the degree of pressure on the lid by tightening the screw and thereby moving the roller to the neck of the can. As a rule, a full roll-up occurs after performing 6-7 revolutions.

To exclude marriage, check the sealing by turning the jar with the lid down on a clean cloth (there should be no leakage or air bubbles).

How to close the berry blanks with vacuum caps?

To use the vacuum cap, place it on the neck of a filled can. Insert the pump into the notch on the cover and perform several movements of the rod (in the end, the rod will spontaneously lower down). To open the cover, simply lift the valve.

How to roll up jars for berry preparations? There are many ways - their choice depends on which cans and lids you plan to use.

It has long been proven by scientists, and verified by the hostesses, that food and drinks are much better and longer stored if vacuum was used in their preservation or packaging. Recently, they have increasingly begun to use this method for canning, as it is convenient, fast and reliable. There are many similar devices on the market, but there is a risk of acquiring a low-quality fake. After reviewing numerous reviews on the network, you can find out that the most popular is Vax - a vacuum canning system. How does it work, what are its advantages, are there any disadvantages?

Short description

The original system includes a set of vacuum caps and a special vacuum pump for quickly pumping air from containers. When buying, you must carefully inspect the package: for damage on it. Also, there must certainly be information about the product, from which you can find the expiration date, production date.

In the absence of manufacturer data, there is a huge risk of acquiring a fake, which will certainly affect the storage of products and the quality of the closure.

An excellent feature of the vacuum system is that you can choose a device based on the diameters of the glass containers. What does it mean? The Istok manufacturer offers sets with different lids, which pleases the housewives when preserving fruits or vegetables in non-standard banks. Each set is accompanied by information, which certainly indicates the diameter of the covers. If such information is missing or does not coincide with the contents of the package, it is not recommended to purchase the kit - this is a low-quality fake.

Pros of using

1. Vacuum canning is popular with many housewives for significant time savings. If with ordinary tin covers you have to do several processes (removing the rubber bands, putting them back in, sterilizing, rolling up, checking for leaks, turning upside down for cooling), then vacuum covers are much easier to use. Of course, they must also be checked before use, but this is almost done, except for boiling water before capping.
2. Another excellent feature of the vacuum kit is that it lasts a long time, which allows you to save on the purchase of covers. A high-quality device promises to serve for several years, and cans can be corked more than a hundred times, while the integrity is not broken. After the container is closed, the jars do not need to be turned over, which is also what the housewives like, because simple covers cannot be dispensed with, and if careless work, poor rolling with a poor-quality or old key, there is a risk of getting burned with boiling compote or marinade.
3. The use of a vacuum system allows the wrapping of containers with warm things. This allows you to extend the sterilization, if the workpiece must reach the desired state in the heat. Although you can’t turn the lids down, the banks will perfectly transfer the procedure in its natural position, after which you can send them to a permanent place of deployment - in the basement or cellar, in some cases - in the refrigerator.

Minuses

Of course, if there are positive aspects to using the system, then there are certainly disadvantages.

1. The most important one is the appearance of numerous fakes, which undermine the trust of users in the original manufacturer. If the country of China is indicated on the package at the time of purchase, it is better to return the product back to the seller - despite the warm assurances of quality, you will most likely have to be disappointed at the first use. Even if during the capping there were no unpleasant incidents, the shelf life will not make an impression due to its short life.
2. Often the housewives complain that stews are perfectly handled by stewed fruit, salads and preserves, but preserving the cucumbers causes some problems - the lids open. It is better to use ordinary tin lids when pickling such vegetables, and leave vacuum covers for other workpieces. There is another way out - to try to use the system on cucumbers cooked using different recipes.

Sometimes the contents of the container affect the breakdown of the lids.

Proper use

1. The first thing to do before canning is to check the banks for defects. The slightest chips or cracks make the container unusable. Only then can you start preparing the covers.
2. Gaskets should fit snugly into the grooves without leaving voids.
3. After installing the lid on the container, the pump is inserted into the hole and moving the rod to the stop (5-7 strokes) to pump out air. If there are storage products in the container, the number of rolls increases several times.
4. Removing the cover is simple and convenient: lifting the valve with your finger, you need to let in air into the container, after which it will slide off the neck. It is forbidden to use sharp or metal devices for this: lids can be damaged, in the future they will become unsuitable for canning.
5. After use, the pump and covers must be washed with warm water. It also often happens that the pump peg moves tight, you have to make efforts to pump air out of the tank. It is easy to help here - to lubricate the cuff itself with a small amount of Vaseline.

Since most housewives use wax only for canning, the cuff can become stiff and hard during storage. It is easy to correct her condition with boiling water - for a few minutes lower the device in a large container with boiling water. If such a simple trick did not help, you will have to throw away the part and purchase another.

1. Store preservation in the cellar, for which the wax system was used, you need to carefully, regularly checking the containers. Mice may gnaw through the valve, causing the contents to inevitably deteriorate.
2. If the period of use of the vaccine has expired, it is not recommended to seal the blanks with a vacuum. You can use the lids in the kitchen for some time to store food in the refrigerator, after checking the quality of the cork. This is simple to do - by pouring water into the container, pumping out air and turning the container on a sheet of paper. If it is saturated with moisture, then you should not use such covers, they will not benefit from them more than from ordinary plastic ones.
3. The first use of the vacuum system should only occur after carefully familiarizing yourself with the device. To do this, there is an instruction for use, which must be studied, and then try to seal a simple jar with a vacuum method. This will help to use the product without problems in the future during conservation.
4. An important point - when rolling containers with marinades, it is forbidden to touch the inside of the lids with your fingers. This can destroy sterility, which will necessarily affect the duration of storage. After using the lids, be sure to rinse and dry well.
5. If, after opening the workpiece, only a part of the contents was used, it is again possible to pump out air using a pump and send the container to the refrigerator. The shelf life will be twice as long, but do not hope that it will be the same as that of conventional conservation: this is not a preparation, but simply a product.

Vacuum system Vax (video)

Based on the above positive and negative characteristics of the vacuum canning system, each housewife can draw the appropriate conclusions for herself. You can decide by what method you can achieve the duration of storage of the blanks yourself, but you need to weigh all the factors. It is worth saying that the price of wax is by no means small, but in view of the fact that you can use the device for many years, you will have to spend it only once. The advantages are obvious, you can buy only one package, try to preserve and only then evaluate the convenience and effectiveness of using the vacuum method.

A set of reusable vacuum caps complete with a pump is a system of capping products by creating a vacuum under special caps. This set is intended for closing cans in a cold form for the purpose of storing food products that have not undergone heat treatment or have cooled to room temperature. It should be noted that this kit is not intended for canning, it can be used to ensure the storage of products in a sealed form only for a limited period of time.

Vacuum caps are equipped with a special valve for connecting the pump, which is necessarily included in the basic set. Using the device is quite easy and affordable even for a beginner. Vacuum lids have the size of the neck of standard cans, so the selection of containers for food storage is not difficult. For example, for storing vegetables such as tomatoes and cucumbers, a can with a volume of 650 g to 3 liters is usually selected.

Vacuum Sealing Kit

The use of lids for different volumes of cans

Selection of containers and closure procedures
When choosing cans, you should pay attention to the possible presence of cracks and chips, especially on the neck. Vacuum caps must fit snugly against the neck to allow vacuum to be created by the included pump.
The closure procedure for temporary storage (not preservation)

• Tomatoes or cucumbers (or the volume of other products) are stacked in jars. When laying large-fruited vegetables, there is sufficient space between the vegetables to allow for evacuation. When laying other products, a margin of up to 15% of the packaging volume should be left above the surface.
• The lid is mounted on a jar with a fit to the neck. The vacuum caps included in the kit have a single size for a standard GOST jar.
• A pump, previously inserted into the upper valve, creates a vacuum by 4-5 strokes. The capping process is complete.
• To open the can, it is enough to raise the valve without using sharp objects. Air entering the can will open the package.

Shelf life of products under vacuum covers

The storage period of evacuated fresh products cannot exceed 7-10 days when stored in the refrigerator and 4-5 days when stored at room temperature. This system can be successfully used to store pre-dried foods. The main function of this type of storage is to prevent the ingress of additional moisture to maintain the moisture content of products at a level that ensures their long-term storage. Vacuum lids allow you to store dried foods for up to 12 months.

Storage of Dried Food

Use for storing hot foods

It is only possible to recommend a vacuum storage set for corking hot products in the sense of transportability, ensuring tight packaging. Without preservation, hot foods are not able to maintain their organoleptic properties and are susceptible to microorganisms. Without the addition of funds intended for canning, the shelf life of products will not exceed 10 days.

Use for pickling

The kit can be recommended for pickling food before cooking. The pickling process rarely exceeds 4 hours.
A set of vacuum packaging can reduce pickling time by 30-40%. When the pump is operating, a vacuum is created that provokes boiling of the liquid inside the pickled product. As the dissolved gases are released, the degree of rarefaction decreases and the lids open and the reverse process occurs - the marinade fills the resulting void inside the product.

Loss of taste

Some users have noted a partial loss of taste of the products. This is normal and is due to chemical processes. When creating a vacuum creates a favorable environment for boiling liquid inside the products. Vitamins and substances responsible for taste characteristics are deprived of the aqueous medium in which they are dissolved. And in the dry state, they are not able to cause a reaction of our taste buds. To restore the properties, the reverse process is required - soaking food in water.

Cold canning

Cold canning, advancing as a possible use of the food vacuum packaging kit, is dangerous. This is especially true for canned meat. As a short-term preservation, it is possible to use a kit for storing compotes or for storing pickled products. But the shelf life in places with low temperatures should not exceed 1-2 months with constant monitoring of the condition of the tightness of the package. The sugar contained in the compote, as well as the salt and vinegar contained in the marinade, have a preservative effect. But with cold capping, propagated by the manufacturer, there is no heat treatment of the air located in the upper part of the can.
The rarefaction can hinder the growth of aerobic microorganisms, but is not able to affect anaerobic bacteria and microorganisms that multiply without oxygen and die only at temperatures above 70C. Therefore, cold canning is only possible for a limited period of time.

The pathogens of botulism can be attributed to such dangerous microorganisms. Preservation of meat products without heat treatment creates the risk of developing such pathogenic microflora. And, in essence, after opening the sealed can, which occurs naturally due to the release of dissolved gases and the activity of even non-dangerous microorganisms, it does not allow repeated vacuum capping and storage.
Cold canned tomatoes and cucumbers also have a limited shelf life. The rarefaction provokes the development of mold and rot fungi, which are able to live without oxygen. Outwardly, this is noticeable by the formation of a colony of mold on the surface or by turbidity of the liquid.

The kit cannot be used for hot preservation, since by its principle of operation it implies the removal of dissolved gases from liquids and products with a change in the degree of vacuum packaging. The manufacturer allows the opening of the vacuum caps and recommends reseating the product. It should not be forgotten that a repeated heat treatment (boiling brine or syrup) will be required to reseal the preservation. In this process, reductive saturation of the products and solutions with oxygen will occur and the process will have to be repeated a third time if the required degree of rarefaction of the space under the lid is not achieved.
A simple re-corking will correspond to cold preservation with all the ensuing consequences.

Embed Embed this video on your site

Using VAX covers is very simple:

1. Place the product in a glass jar.
2. Close the jar with the WAX \u200b\u200blid.
3. Pump air out of the can using the WAX \u200b\u200bpump.

This is enough to guarantee your product a long shelf life.

The principle of operation with the VAKS vacuum system system is well shown in this video:

Scope of the vacuum preservation system "VAKS"

The system "VAX" can be used not only for traditional canning. VAX covers will help a smart housewife easily and reliably store a wide variety of food products:

• conservation of vegetables, fruits, berries, juices;
• preservation of natural taste and smell in food;
• protection of dried fruits from the establishment of bugs;
• storage of bulk products such as cereals, flour, spices, tea or coffee;
• storage of products that actively emit or absorb odors;
• storage of technical fluids and preparations drying in the air (paint, glue).

Shelf life of some products

Using the VAKS vacuum preservation system, it is possible to significantly increase the shelf life of food products.

* Duration of storage of products depends on their initial freshness.

What is the system of vacuum preservation VAKS

The VAKS system consists of 2 components:

1. Pump
2. Cap

The VAKS lid has a rubber valve that reliably prevents air from entering the product jar. To open the can, use your finger to lift the edge of the valve on the lid, as a result of which air enters the can with noise and the lid will open easily. Do not use metal or other sharp objects to open the valve so as not to damage the valve.

Banks for the VAKS system

The VAKS system is used with any glass jars, the neck of which has a standard diameter of 82 mm (outer diameter).

For canning with the help of “VAX” caps, different types of cans can be used:

• glass jars, the neck of which is intended for closing with tin lids using a seaming machine;
• glass jars with a Twist-Off type neck, which has a thread for screw caps.

In other words, it does not matter if there is a thread on the neck of the can or not. The main thing is that the surface to which the elastic band of the VAX cover will fit is perfectly smooth.

The advantage of VAX caps over metal caps

VAX vacuum caps completely replace the metal caps you used for conservation and have a number of important advantages:

1. WAX caps do not rust.
2. One VAX cover can be used up to 200 times for at least 3 years.
3. The canning process with VAX caps is so simple that even a child can handle it.

Features of working with the system "VAKS"

When using the VAKS vacuum preservation system, it is necessary to adhere to some rules:

• Before use, check the jar for cracks and chips both on the jar itself and on its neck. Jars with the indicated defects are not suitable for use with VAX caps.
• Install the lid on the neck of the can. Insert the pump firmly into the recess of the cover. To create a vacuum, use the handle to move the pump rod up and down until it stops. When canning, it is enough to make from 3 to 6 strokes, and in storage mode - from 15 to 20. The number of strokes depends on the level of filling of the can. However, the more strokes done, the deeper the vacuum. In this case, the stem begins to drop spontaneously abruptly and strike the cover. Do not allow this, because the lid may burst.
• As the VAX cover is dirty, it must be washed. In this case, it is not allowed to pry off the cover gasket with sharp objects.
• In process of pollution, and also in all cases after conservation, the pump needs to be washed out with warm or hot water. To wash the pump, unscrew the nut and remove the stem from the cylinder. After washing, it is necessary to lubricate the cuff with a thin layer of petroleum jelly.
• If the movement of the stem becomes stiff, then the pump must be disassembled, thoroughly rinse the cylinder and cuff, and then grease it with a thin layer of petroleum jelly.
• During prolonged storage, the cuff of the pump may become “roughened” and partially lose elasticity. In this case, it is recommended to keep it in boiling water for several minutes, but if this does not help, then it must be replaced. In order for the cuff to remain elastic for a long time, it must be lubricated with petroleum jelly during storage.

Checking VAX Covers

To check the tightness of the VAX system, we recommend pouring water from the tap into the jar, not adding 3-4 cm, install the lid and pump air out of the jar with a pump. Then turn the jar upside down. If air bubbles seep out from under the cover valve, the cover is unusable. In practice, this is extremely rare. We recommend that you remove the valve, flush it and the seat on the cover and repeat the test. If bubbles seep out from under the gasket of the lid, then either the lid or the jar are unsuitable. In the vast majority of cases, this comes from the fact that there are dents, chips, risks, and cracks on the neck of the can. Try to put the lid on an already tested jar, if even in this case bubbles appear, then the lid needs to be replaced.

Buy WAX caps

More and more people are using WAX caps for canning products. Want to try? Buy a VAKS vacuum preservation system in our online store.

Sooner or later many housewives face the difficulties of storing food. Often, cheese or sausage from the refrigerator is sent directly to the bin due to mold appearing on the surface or due to spoilage. And the complexity of canning can not be mentioned. Vacuum will help get rid of these problems and keep vegetables, fruits and other products fresh. But for this, for preservation of products, not a metal, but a special vacuum cover should be used. We will talk about what vacuum preservation is and how much better it is than usual, in our article.

What is a vacuum system?

The vacuum system is a convenient and modern solution for preserving vegetables and fruits and storing food. The system includes vacuum caps with a pump, but glass jars are used, the same as for preservation in the traditional way. The system is also widely used for storing perishable foods: meat, sausages, cottage cheese, etc. At the same time, thanks to the vacuum, they retain all the vitamins and nutritional properties in full.

The principle of operation of the vacuum system is to pump out all the air from the tank and prevent spoilage of products. Thanks to the pump, the amount of oxygen in the bank is sharply reduced, which helps to slow down the oxidation processes, growth and reproduction of bacteria and microorganisms. It is almost impossible to create a vacuum at home without a pump. That is why the vacuum system today is the only way to quickly and safely store and preserve.

Options and characteristics of the vacuum system "Vax"

The most popular and widespread system to date is Vax. Each such set traditionally includes three vacuum caps of different colors (red, yellow, green), a pump and an instruction manual.

The vacuum cap is made in Russia from high quality plastic. All materials are absolutely safe and non-toxic, which is confirmed by the manufacturer’s annual warranty. The lids are suitable for ordinary glass jars with a neck diameter of 8.2 cm. For storage of products, depending on the type, it is enough to perform from 15 to 20 pump strokes, and for canning - from 3 to 6 pump strokes.

A jar with a vacuum lid does not require special care. Both the lid and the container are washed in soapy water without the use of harsh abrasive products.

Features of the vacuum system

Important features of the system are:

• long service life of covers that allows to use them again and again as long as possible;
• profitability - it is enough to buy several sets for 5 years, and not to constantly buy metal covers;
• safety and environmental friendliness - covers are absolutely harmless and non-toxic to humans;
• convenience and high speed of canning;
• preservation of freshness and the maximum amount of vitamins in the bank during storage;
• to remove the cover, just gently pry the valve with your finger or fingernail and slightly wrap its edge on yourself; vacuum covers with a pump will not deteriorate from this action; after that they can continue to be used to create a vacuum in the bank.

Benefits of Vacuum Canning

Vacuum canning has a number of distinct advantages over conventional:

1. Vacuum lids are suitable for cans with a regular neck, which means that there is no need to splurge on special containers.
2. Using a vacuum pump, the amount of oxygen in the bank is reduced, which means that any spoilage of products is stopped.
3. The vacuum canning process is much simpler, faster and more convenient than usual. It does not require the use of physical force and is available even to inexperienced housewives.
4. Vacuum lids for canning can be used to store bulk products, liquids, salads, first and second courses. For example, freshly squeezed orange juice retains its taste and amount of vitamins for two weeks.
5. Vacuum lid designed for reusable use. The system can be used for 5 years or for preserving 200 cans.

All the advantages of a vacuum system indicate that it is quite capable of replacing traditional canning at home.

Shelf life of products in banks in a vacuum

Depending on the initial freshness of the products, vacuum allows you to increase their shelf life up to 10 times:

• dairy products - from 3 to 10 days;
• freshly squeezed juices - from 2 to 20 days;
• first and second courses - from 2 to 10 days;
• cheese - from 8 to 30 days;
• sausage - from 4 to 20 days;
• fresh meat - from 3 to 9 days;
• fresh greens - from 3 to 20 days;
• freshly prepared salads - from 2 to 10 days;
• dry pasta - from 180 to 360 days.

How to use vacuum lids for cans?

Using a vacuum system consists in the following sequence of actions:

1. First, glass jars are prepared. They need to be inspected for the presence of neck chips and cracks, washed and sterilized.
2. Wash vacuum lids for cans with a mild detergent and put in hot water for several minutes before use.
3. Fill the jar with food and put a vacuum cap on the neck.
4. Press the pump firmly against the lid and make a few strokes up and down until there is no air left in the bank. The number of strokes depends on the degree of fullness of the can.
5. Do not turn cans with preservation down with lids, as with conventional canning, should not be.

After using the pump, wash it in warm soapy water.

Before using the system, it is advisable to check the tightness of the cover. To do this, water is poured into the jar, not reaching the edge a few centimeters, and air is pumped out of it using a pump. Then the jar is turned over and they look to see if water seeps through it. If the bank definitely did not have cracks and chips, then the cover is most likely unsuitable.

Positive feedback on Vax vacuum caps

Only 80% of buyers liked the vacuum caps, the use of which they decided to leave positive feedback. What did people like the Vax system?

According to most housewives, vacuum caps for canning:

• can completely replace ordinary metal lids for canning, while they can be used repeatedly;
• keep food fresh much longer than with a conventional storage method;
• they open as easily as they close - just open the rubber valve.

In general, the vacuum system is effective, easy to use, and even a child can handle it.

Vacuum caps: negative reviews

The reviews of the hostesses who did not like the vacuum system contain information that she can not cope with the storage function by 100%. Even with the sterile condition of the jar and the inner surface of the lid, the products begin to deteriorate much earlier than the manufacturer promises.

In some reviews, customers noted that the vacuum lid spontaneously opens in the refrigerator within a day, that is, the tightness is not observed. Repeated use of the cover is greatly exaggerated by the manufacturer, since most products become unusable after a year of use.