Along with metal covers, nylon covers are very popular among summer residents who make blanks for the winter. They can be used to close cans from 0.5 l to 3 l. The peak of their popularity came at the end of the 20th century.

The new nylon cap, when used correctly, will close the can as tightly as a metal seaming cap. At the same time, you can easily open and close workpieces in winter as needed (the metal lid opens only once).

Before use, the nylon cap is immersed in boiling water for 10-20 seconds, where it is not only sterilized, but also softened additionally for a short period, which makes it possible to hermetically close the jar with a minimum of effort. In this case, no special devices are required (for example, a seamer, etc.).

Many people write that it takes 2-3 minutes to boil. I think this is wrong, you can just spoil the covers, and subsequently their tightness will suffer.

Before use, it is advisable to dry the sterilized nylon caps so that condensation does not accumulate under them after closing the cans.

You can buy nylon caps at your local hardware store or market. I recommend using them primarily for closing jam. As a rule, we eat it slowly (gradually) and it is better that the jar does not remain open until the preparation is completely eaten.

The instruction on the nylon lid reads: "For food. Before use, wash with detergent. Before closing the lid, hold it in boiling water for no more than 15 seconds."

The appearance (standard) of a nylon cover from the times of the USSR (compare with what is sold in stores today).

The main advantages of capron caps:

1. easy to put on and take off;
2. multiple use;
3. affordable price;
4. do not rust and do not emit harmful substances into the workpieces.

Also, under nylon lids, you can harvest cucumbers, tomatoes, bell peppers, zucchini, etc. for the winter. Everything will be kept intact for a long time.

These pickles taste like barrel cucumbers, they are moderately salted, with a slight sourness. The recipe for cooking in three-liter jars is not at all complicated, tight nylon lids are used, pickles are prepared in several stages. Such a crispy winter preparation is ideal for preparing delicious pickle, salad "Olivier", "Vinaigrette". Many people will appreciate them as an appetizer with vodka, in combination with herring and black bread, a win-win option.

Choose small fresh cucumbers with pimples for pickling, they must be firm. We do not cut the ponytails. The most common rock salt is used. No vinegar is used in the recipe.

In this recipe, we use the cold method of pickling cucumbers under a nylon lid for the winter.

Taste Info Cucumbers for the winter

Ingredients for 6 three-liter cans:

• Fresh, firm ground cucumbers (medium size) - 10 kg;
• salt (not iodized) - 200 g;
• filtered water - 10 l;
• fresh and dry dill - 1 bunch;
• bay leaf - 10 pcs.;
• garlic - 10-15 cloves.

How to cook pickled cucumbers under a nylon lid for the winter

Before proceeding with conservation, you need to carry out a number of preparatory work, namely: prepare the jars and lids (wash and sterilize) and wash the cucumbers (carefully and carefully), peel the garlic and rinse the dill. Leave the clean cucumbers in the water for a few hours to make them even crisper. In the meantime, the vegetables are taking water procedures, you can prepare a cold pickle. To do this, add rock salt to water at room temperature and stir until completely dissolved.

At the bottom of a 3-liter jar, put fresh dill, some chopped stalks of dried herbs and cloves of garlic.

For this recipe, you do not need to dry the cucumbers, but you can simply drain the water in which the vegetables have been for several hours and start placing them in the jar immediately. Trim the ponytails as desired, it doesn't really matter. Try to fit them tightly, one by one.

Be sure to put the filled jar in a deep container (bowl or plate) and fill the cucumbers with brine to the very top, cover with a lid. For a fermentation cooking process, store the jar in a shaded area for 2 days.

During this time, the cucumbers will acquire that unique "barrel" taste. The main work has been done and the brine is no longer needed. It should be drained into a sink and the vegetables should be rinsed several times. Top with fresh dill, garlic and bay leaves. Fill with clean water.

The final stage of this conservation is the clogging of the can. To do this, fill the nylon lid with hot water for 1-2 minutes, so the plastic will become more elastic and pliable. Then you need to act quickly. Remove the boiling water lid with tongs, shake off excess water and close the jar of cucumbers tightly. Sometimes this does not work the first time, so you have to do all the steps with the lid again.

It remains only to check whether our container is tightly sealed, and whether air gets into it, to do this, just turn the jar upside down. Water should not seep out from under the cover, which will mean complete tightness. Store the blanks for the winter in a cool, dark place.

After about 10-14 days, our pickles under a nylon lid will be completely ready to eat.

Cooking tips:

This recipe has several cooking variations.

• In one embodiment, the brine is not drained, but simply closed with a nylon lid and that's it. The disadvantage of this recipe is that more often such a product is acidified and the cucumbers turn into porridge. Although, if you choose the right vegetables, medium-sized, not overripe, remove the salted cucumbers in the cold in time, you can achieve an excellent result and get delicious "barrel cucumbers".

• In another version, the brine is poured into a saucepan and boiled for 1 minute, then the boiling marinade is poured into jars and immediately closed. This does not allow the cucumbers to oxyderate, but there is a threat to digest and eventually lose that amazing crunch.
• In addition to dill, you can put currant, cherry, horseradish leaves in a jar. This will add density and crunch to the cucumbers.

Everyone wants to pamper themselves with delicious pickles in winter. However, fiddling with tin lids is a lengthy process that requires certain skills. The slightest mistake - and the result of your efforts explodes enchantingly, making the product unusable.

There is a way out of any situation. In our case, this is a nylon cover. It is simple to use it, preservation is stored for a long time, and much less time is spent on filling the pantry with the coveted jars.

Recipes for a nylon lid are so diverse that they will delight even the fastidious gourmet. Among the options for salting, there are very original and tempting taste.

Tomatoes for the winter under nylon lids

Tomatoes prepared according to this recipe will delight the whole family and will look great on any festive table.

A three-liter jar will need about four kilos of tomatoes. Washed vegetables are cut into halves (large ones can be calculated), laid out on a baking sheet covered with foil, salted, sprinkled with Italian herbs and sprinkled with oil. Ideally, of course, olive. The leaf is placed in an oven heated to 150 degrees Celsius for 10-15 minutes, until the tomatoes are baked.

About 200 g of garlic are peeled and cut into slices or slices. Tomatoes are put into a bottle cooled down, each layer is sprinkled with garlic. It remains to pour oil on top of the last layer and close a full jar with a nylon lid. This yummy should be stored in the refrigerator or cellar.

Dry ambassador

Fiddling with pickle is not always handy. Our inventive housewives have come up with a wonderful way to get real barrel tomatoes for the winter under nylon lids without barrels and liquid. For two kilos of tomatoes, you will need a pack of salt, two leaves of currants, laurel and horseradish, dill umbrellas and tarragon twigs.

The container is sterilized, the tomatoes are washed and pierced 3-4 times near the stalk. The bottom of the jar is lined with greens and leaves, then tomatoes are laid out, each row is generously salted and covered with dill and tarragon. At the very top should be currant leaves. The jar is covered with a nylon lid and kept warm for two days. For final storage, dry-cured tomatoes are removed to a place with a temperature of no higher than +15.

Tomatoes plus nuts

Another great recipe that a nylon cap will help to implement. A kilogram of unripe tomatoes is scalded and cut into 2-4 pieces, depending on the size.

200 g of peeled walnuts are ground with two garlic cloves and a couple of full, with a slide, tablespoons of coarse salt. A crumbled pod of hot pepper and a spoonful of coriander seeds are also added here. Tomatoes are either rolled into the mixture, or stuffed with it and placed in a jar more tightly. A bay leaf is inserted between the tomatoes, allspice-peas are poured, six things. Finally, an incomplete glass of wine vinegar is poured.

All this wealth is sealed with a nylon lid and taken out to a cool place. It will be ready in a week, it may even reach the spring, although it usually "flies away" for the New Year.

Cucumbers with vodka

Among the cucumber recipes for the winter under a nylon lid, we liked the following most of all. Pimples are filled with cold water for at least a couple of hours. Dill umbrellas and wash, garlic is peeled and left in whole cloves.

Seasonings are put in sterile jars first, and then cucumbers. If desired, the set of spices can be diversified with black currant, cherry, oak leaves, etc.

Prepare the brine: put two tablespoons of salt per liter of water, boil until dissolved, at the very end pour in a spoonful of vinegar and vodka. We immediately pour it into the cans, put on nylon caps and immediately put the cans out in the cool. You cannot do without a refrigerator or cellar in storing this snack.

Delicious pepper

Pickling under a nylon lid is not only cucumbers with tomatoes. Try to stock up for the winter The recipe is quite simple, even a novice cook can master it.

The peppers are washed and cleaned in such a way as to remove the seeds with a stalk, but leave the fruit itself intact. Then the peppers are fried in vegetable oil, and they should not touch in a pan. We achieve an even blush from all sides.

A large bunch of dill is finely chopped, the garlic is peeled and chopped. The author of the recipe for a couple of kilos of pepper suggests taking three slices, but you can chop more. The peppers are laid out in layers with the addition of herbs and garlic crumbs, salt (2 tablespoons) and sugar (3 heaped tablespoons) are poured into a three-liter jar.

The can is poured up to the neck with boiling water, closed with a nylon lid and, after cooling, is taken out into the cool. This pepper is perfect as an appetizer for any meal. It can be stuffed in winter - you get a complete and very tasty spicy dish.

"Sharp tongues"

You cannot do without eggplant in winter, which can also be easily closed using a nylon lid. Two kilos of blue ones should be cut into thin circles, about 1 cm each, salt cool, leave for a couple of hours for the bitter juice to drain, and then rinse again.

Eggplants are fried until golden, garlic is peeled and choked in parallel - five heads. A marinade is made: a glass of water is combined with garlic, salt, ground pepper and vinegar (they are added to taste). Each eggplant circle is dipped into this composition and laid out tightly in a jar. When it is filled to the top, the remaining marinade is poured into the same place. A nylon lid is put on, and "Sharp tongues" are removed to the refrigerator or cellar before the holiday.

And let's not forget the cabbage!

Sauerkraut in winter is a real delicacy. It is not difficult to stock up on it, except that the cutting process is somewhat tedious.

The head of cabbage is shredded and mixed with Korean grated carrots. The head of garlic is either choked, or crumbled, or rubbed finely and added to the vegetables. The mass is packed into banks without ramming.

Prepare the brine: put a tablespoon of salt in a liter of water, two - sugar, five each - 9% vinegar and sunflower oil. Plus traditional lavrushka and peppercorns. After the marinade has boiled, it is poured into containers with cabbage, the jars are closed with nylon lids and they line up in the kitchen for a day. Then they are put away in a cooler place.

To the recipe book: original butter

Mushroom pickers have a variety of ways to preserve their prey until winter to feast on during the colder months. Among them, there are recipes for a nylon lid. For example, you can close a jar or two of oil, spending very little time on the conservation process. It will only be necessary to boil the mushrooms - all other manipulations are elementary.

Sprinkle the bottom of sterilized jars with finely grated lemon zest. At the same time, an umbrella of dill or its seeds is placed in the container, at your discretion. Hot oil is placed in a container and the marinade is prepared.

A tablespoon of salt, two tablespoons of sugar, four bay leaves, five black and allspice peas, and a chopped head of garlic are placed in half a liter of water (it is enough to seal two kilograms of mushrooms). After boiling, the brine is cooked for about five minutes and poured into jars. Before closing the nylon lid, add a tablespoon of vinegar. The jars will cool in the warmth, and they will be stored in the cold.

Successful culinary experiments and bon appetit in the cold weather!

Calorie content: Not specified
Cooking time: Not indicated

Pickled cucumbers differ slightly from pickled ones in a more sour taste. For it to appear, at least two weeks must pass, but cucumbers ripen in brine already in a cool place, in the refrigerator or in the basement. In the cold, the fermentation process slows down and the cucumbers do not over-acid. If left at room temperature, then after two to three weeks the cucumbers will sour, become soft and will fit only for pickle. And in the cold they will remain sour-salty, spicy, crispy and plump. Also prepare and.
It is more convenient to ferment cucumbers in a large container: a wide saucepan, a basin or a plastic barrel. When the fermentation process begins to decline, spread out in liter or three-liter jars, pour with brine and put out in the cold. If the brine is covered with a film, it must be boiled, filtered and then poured into jars of cucumbers. It's so easy to cook these pickled cucumbers in jars for the winter under a nylon lid.

Ingredients:

- ground cucumbers - 4 kg.;
- dill (umbrellas with herbs) - a bunch;
- hot paprika - 2-3 pcs.;
- garlic - 2 large heads;
- table salt - 2.5 tbsp each. per liter of water;
- horseradish, cherry, black currant leaves;
- celery - a bunch.

Recipe with photo step by step:

We sort out cucumbers, if there are withered or with spots, yellowish - we remove such specimens. Fill the cucumbers with cold water, leave for five to six hours. Then we rinse each one under running water.

We cut the horseradish leaves into pieces or tear them with our hands. Separate the dill umbrellas from the stems, break the stems into small pieces. We wash all the spicy herbs: celery, currant and cherry leaves. Put greens, a few cloves of garlic and half a capsicum on the bottom of a container intended for pickling cucumbers.

Pour in about half of the cucumbers, cover with herbs. Top again cucumbers, greens. Be sure to put a little pepper and dill, celery. If there are no horseradish leaves, peel a small piece of root, about 4-5 cm and cut into rings.

We dilute the salt with cold water. In order not to make a lot or a little brine, you can pour cucumbers with clean water and then drain it. So you will know how much brine you need and how much salt to put on this amount of water. There are 2.5 tablespoons of table salt per liter.

We cover with an inverted dish, place a load that will not allow the cucumbers to float. We leave at room temperature for a week. It turns out .

After four to five days, the brine will become cloudy, a sour smell will appear, which will intensify. After a week, fermentation will become less intense, the foam will begin to settle.

Put the cucumbers in jars heated over steam. We fill it tightly, put dill, celery and other spicy additives on top and bottom.

Strain the brine through cheesecloth. Pour into cans, topping up to the very top. We leave the jars of cucumbers for half an hour so that the brine fills all the voids.

Top up the brine to the edge of the jar, close the lids and store in the cold.

Cucumbers can be tasted right away, they will already have a sour taste. But they will finally ferment in a month and a half. Good luck with your blanks!

Jars are sterilized very quickly in a microwave oven. With this method, you need to pour about a centimeter of water into the container, place it in the microwave and turn it on for 2-3 minutes (at a power of 700-800 watts). If several sterilization jars are installed in the microwave at the same time, the time should be increased. With this method, it is recommended to sterilize the lids separately, that is, in the traditional way - in water.

You can also sterilize jars in. To do this, you need to wash the container and immediately put it in the oven. Sterilization takes place at a temperature of 160 ° C until the water droplets are completely dry.

The oven can sterilize up to 20 jars at the same time, which is very practical.

To sterilize jars in a dishwasher, you need to load a clean container into it, and then set the highest temperature mode (it should not be lower than 60 ° C). During sterilization, powder and other substances are not placed in the dishwasher.

Sterilization of utensils for blanks is a very serious stage of canning. The result of the painstaking work associated with the cultivation and preservation of the crop depends on it. More recently, data have appeared on the sterilization of dishes in a microwave oven. This innovation has greatly simplified the canning process and greatly saved time.

You will need

• - Banks;
• - microwave;
• - water.

Instructions

Wash the soda cans thoroughly, check the integrity of the necks. Place them in the microwave, pre-pouring 30-40 ml of water into each. Depending on the size of the microwave oven, 3-5 cans with a volume of 600-800 ml can be sterilized at the same time.

If you need to sterilize a three-liter jar, then put it on its side, also having previously poured water into it.

Close the microwave oven, set the power to 700 - 800 watts, turn it on for about 2-3 minutes. The water in the jars boils, steam is released, which sterilizes the surfaces. In addition, the waves act directly on microorganisms, heating the liquid in them, contributing to the rupture of the membranes and their subsequent death.

Lids cannot be microwave sterilized. Boil in a saucepan for 15 minutes.

It is also possible immediately with preparations for the winter. To do this, put vegetables or fruits in clean jars, pour a few tablespoons of water and put (without lids) in the microwave for 5 minutes. The water at the bottom will boil, evaporate and sterilize the surface of the container and harvested products. Then remove the cans, pour boiling filling up to the shoulders and close with sterile lids.

Salads, compotes and jams can be sterilized directly in jars. To do this, fill them up to the top. Put in the microwave without lids for 1-2 minutes, setting the power to 800 watts. As soon as the contents of the jar boil, remove and seal with a lid.

note

Try to fill the microwave sterilization jars with clean, filtered water so that no limescale remains on the walls when it boils.

Helpful advice

The advantages of this method are the speed of sterilization.
Do not put empty cans in the microwave, you could ruin the magnetron.

Banks are sterilized in order to kill all microorganisms and bacteria, which in the future can lead to fermentation of products, acidification or the appearance of mold. Definitely, it is better to sterilize the banks. So homemade products will stand much longer and the risk of fermentation will be minimized. But even a long preliminary sterilization of cans will not give a 100% guarantee that the can will not explode in winter. The products themselves play an important role here.

So can you do it? If for the winter you roll up a compote of fruits or berries, then the jars do not have to be sterilized at all. As practice shows, it is enough to boil the syrup, pour it into a jar with fruits or berries laid in it, wait 15 minutes, then pour the syrup back into the pan, boil it again, pour it into the jar and roll it up. The jar should be turned upside down and wrapped in a blanket for a day. The compotes rolled up in this way stand perfectly for more than one year. With this method, it is not at all charming to sterilize the jars over steam, but nevertheless, before putting fruits in it, the jar must be washed well with soap or soda, rinsed and dried.

As for the jam, everything is ambiguous here. But for safety reasons, it is better to sterilize the jar over steam or in the oven. So the jam will definitely not ferment. Some sterilize cans that have already been rolled up by placing them in a pot of water. This method is also good, it gives a great guarantee that the homework will not deteriorate over time.

Lecho, various hot salads are closed only in sterilized jars. Sterilization time should be 15-20 minutes, no less.

Cucumber and tomato cans do not need to be sterilized. They are poured with hot brine and placed in a dark place for 3 days, after which the brine is drained, boiled and poured back into the jar. With this method, sterilization is not needed and cucumbers stand all winter.

Sterilizing cans is a desirable but optional process. It should be understood that everything depends not only on the jar and lid itself, but also on the products. The shelf life can be extended by putting a slice of lemon or more sugar in the jar for jam or. If you are afraid for your workpieces, then, of course, it is best to pre-sterilize the cans, this will give you confidence that the products will not deteriorate, and in winter you will enjoy delicious and healthy pickles, jams, compotes and homemade marinades.

The period has come when many housewives began to preserve vegetables, berries, fruits, mushrooms. In order for the blanks to be stored for a long time, the cans undergo compulsory sterilization. There are many ways to sterilize cans, but one of the most popular is oven sterilization.

So, before proceeding with the sterilization procedure for cans, they need to be properly considered: if you find those that have chips, cracks, etc., then put them aside, since they cannot be used. Rinse the remaining jars thoroughly in water using baking soda, laundry soap, or any suitable dishwashing detergent, then rinse them with cold water several times.

Place clean cans in the oven, and if they are wet, then place them bottom down, if dry - bottom up. It is worth noting that the oven should be either cold or slightly warm before loading the cans. Next, turn on the oven at 50 degrees and wait 10 minutes, then continue every five to seven minutes to increase the temperature in the kitchen appliance by 10-20 degrees until you bring it to 150 degrees.

How many cans should be sterilized in the oven:

Banks of 0.5-0.8 liters for about 10 minutes;

Banks with a volume of 1 liter - 15 minutes;

Banks of 2 l - 20-25 minutes;

Banks of 3 liters - 25-30 minutes.

Over time, put on oven mitts on your hands, open the oven door, carefully remove the jars from it and place them upside down on a clean kitchen towel. It is worth noting that the mittens must be dry, otherwise, when you remove the can from the oven, it may burst right in your hands.

It is worth noting that metal lids can also be sterilized in the oven. To do this, rinse the lids thoroughly with baking soda, rinse them thoroughly and put them wet in the oven (you can together with cans). Sterilization time is 10-15 minutes at a temperature of 150 degrees.