Sterilization - is the main way to preserve food without significant changes in its taste.

The method of sterilizing canned food in glass containers with immediate sealing with tin lids after boiling is very convenient at home. It provides the necessary tightness and vacuum in the rolled up can, contributes to the preservation of the canned product and its natural color.

Sterilization of products at home is carried out at the boiling point of water. Fruit compotes and vegetable marinades can be sterilized at 85 ° C water temperature (pasteurization). But in this case, the pasteurized canned food should be in the sterilizer 2-3 times longer than in boiling water.

In some cases, for example, for sterilization of green peas, when the boiling point of water during sterilization must be above 100 ° C, table salt is added to the water.
In this case, they are guided by the table (we indicate the amount of salt in grams per 1 liter of water):

Salt amount, g / l Boiling point ° С
66 ..........................................................101
126..........................................................102
172..........................................................103
216..........................................................104
255..........................................................105
355..........................................................107
378..........................................................110

Home-made canned food is sterilized in a saucepan, bucket or a special sterilizer. A wooden or metal lattice is laid horizontally at the bottom of the dishes. It eliminates the breakage of cans or cylinders during sterilization with sharp temperature fluctuations. Do not place rags or paper on the bottom of the sterilizer, as this complicates the observation of the beginning of boiling of water and leads to product rejection due to insufficient heating.

So much water is poured into a saucepan to cover the shoulders of the cans, that is, 1.5-2 cm below the top of their necks.

The temperature of the water in the pan before loading the filled cans should be at least 30 and not more than 70 ° C and depends on the temperature of the loaded canned food: the higher it is, the higher the initial temperature of the water in the sterilizer. The pot with the jars placed in it is placed on an intense fire, covered with a lid and brought to a boil, which should not be violent during sterilization.

The sterilization time of canned food is counted from the moment the water boils.

The source of heat at the first stage of sterilization, that is, when heating the water and the contents of the cans, must be intense, since this reduces the heat treatment time of the product, and it is obtained of a higher quality. If we neglect the speed of the first stage, then the manufactured canned food will be overcooked and will have an ugly appearance. The time for heating water in a saucepan to a boil is set: for 0.5 and 1 liter cans - no more than 15 minutes, for 3-liter cans - no more than 20 minutes.

At the second stage, that is, during the sterilization process itself, the heat source should be weak and only maintain the boiling point of water. The time indicated for the second stage of sterilization must be strictly observed for all types of canned food.

The duration of the sterilization process depends mainly on the acidity, density or liquid state of the product mass. Liquid products are sterilized within 10-15 minutes, thick products - up to 2 or more hours, products with acidity - less time than non-acidic ones, since the acidic environment does not favor the development of bacteria.

The time required for sterilization depends on the volume of the container. The larger the container, the longer the boil lasts. It is recommended to record the start and end times of sterilization on a separate sheet of paper.

At the end of sterilization, the cans are carefully removed from the pan and immediately sealed with a key, checking the quality of the seaming: whether the lid is well rolled, whether it turns around the neck of the can.

The sealed cans or cylinders are laid with the neck down on a dry towel or paper, separating them from one another, and in this position they are left to cool.

Steam sterilization
Canned food is sterilized by steam in the same container where water is boiled for this purpose. The amount of water in the pan should not exceed the height of a wooden or metal grate - 1.5-2 cm, since the less water, the faster it heats up.
When the water boils, the steam generated heats the cans and the contents. To prevent steam from escaping, the sterilizer is tightly closed with a lid.
The time required to bring the water in the sterilizer to a boil is 10-12 minutes.
The time for sterilizing canned food with steam is almost twice as long as for sterilizing in boiling water.

Pasteurization
In cases where it is necessary to sterilize canned food at a temperature below the boil of water, for example, for marinades, compotes, they are heat treated at a water temperature in a pan of 85-90 ° C. This method is called pasteurization.
When heat-treating canned food using the pasteurization method, it is necessary to use only fresh sorted fruits or berries, thoroughly washed from dust; strictly adhere to the temperature and time of pasteurization; Wash the container thoroughly before placing it and boil it.
The preservation of canned food prepared by the pasteurization method is facilitated by the presence of high acidity.
You can pasteurize cherries, sour apples, unripe apricots and other sour fruits for blanks and compotes.

Re-sterilization
Repeated or multiple (two to three times) sterilization of the same jar with foodstuffs containing large quantities of protein (meat, poultry and fish) is carried out at the boiling point of water.
The first sterilization kills mold, yeast and germs. During the daily exposure after the first sterilization, the spore forms of microorganisms remaining in canned food germinate into vegetative ones and are destroyed during secondary sterilization. In some cases, canned food, such as meat and fish, is sterilized a third time after a day.
To carry out re-sterilization at home, you must first seal the cans and put special clips or clips on the lids so that the lids do not fall off the cans during sterilization.
Clamps or clips are not removed until the cans are completely cooled (after sterilization) in order to avoid tearing off the lids and possible burns.

Sterilization of canned food, previously hermetically sealed
For this method of sterilization, it is necessary to have special metal clips or clips for securing the sealed lids to the cans. This prevents their breakdown during sterilization as a result of the expansion of the mass of the canned product, as well as the air remaining in the can when heated.
The use of special clamps allows you to stack cans in the sterilizer in 2-3 rows.
A vacuum is created in cans that are hermetically sealed prior to sterilization. It should be remembered that the higher the temperature of the product in the can at the time of sealing, the greater the vacuum.

Hot preservation of liquid products without subsequent sterilization
Preservation of liquid products, previously boiled or brought to a boil, can be done by hot filling without subsequent sterilization. According to the specified method, tomato juice, crushed tomatoes, grape, cherry, apple and other juices, preparation of plums for jam, fruit puree from sour fruits, etc. are prepared.
Glass containers - jars and lids for them - should be thoroughly washed and steamed in a steam-water bath for 5-10 minutes.
The temperature of the product before filling the cans must be at least 96 ° C. The cans must be hot at the time of filling. Immediately after filling them with a canned product, they are capped.
With this method of canning, sterilization occurs due to the heat transferred to the product and container during boiling, and the preservation of canned food depends on the quality of the raw material and its processing.

Hot preservation of fruits and vegetables without subsequent sterilization
This method is used for canned vegetables - cucumbers, tomatoes, as well as for fruit preparations and compotes from whole fruits.
For this method of canning, raw materials must be fresh, thoroughly washed and sorted.
According to this method, canned food is prepared in the following sequence: the vegetables or fruits laid in jars are carefully poured with boiling water in 3-4 doses. After pouring in a portion of boiling water, the jar is turned to heat the walls so that the glass does not crack from sudden temperature fluctuations.
The jars filled with boiling water are covered with a clean lid, wrapped in a towel and kept for 5-6 minutes. Then the water is drained and the jar is again poured with boiling water, again covered with a lid and kept for another 5-6 minutes. If necessary, this operation is repeated a third time.
After the second and third exposure, the water is drained and immediately poured with boiling marinade for cucumbers and tomatoes, boiling water for fruit preparations and boiling syrup for compotes.
Then immediately cover with a lid, seal and check the quality of the seal.
After capping, the jar is placed with the neck down. Cooling in air.

General Provisions

PROTECTION METHODS
FOOD PRODUCTS AGAINST DECORATION

CAUSES OF FOOD DECORATION

As you know, food products of plant and animal origin cannot be kept fresh for a long time. The reason for their deterioration lies in the vital activity of microorganisms and enzymes.

Bacteria are the most significant group of unicellular organisms of various types and shapes. They multiply by cell division. Most of them are harmful, causing illness in the body and spoilage of food.
The exception is lactic acid bacteria, which are widely used in the production of lactic acid products, fermentation, pickling and other processing of food raw materials.

Yeasts are single-celled organisms of oval, oblong or round shape. Yeast reproduces by division and budding, and in favorable conditions also by spores.
Yeast is also used for home canning. Under their influence, sugar, in the absence of air, decomposes into alcohol and carbon dioxide, due to which the known types of yeast are used to make wine, beer, kvass and other drinks.
Some types of yeast cause spoilage and rancidity in food during storage.
The high content of salt or sugar in food suspends the action of yeast, which is also used when salting fish, meat, cooking jam, etc.

Molds (molds) have a complex structure in the form of mycelium formed on the surface of food products. While developing, the mycelium produces a large number of spores, which are easily carried by the wind. It reproduces not only by spores, but also by division, especially well when oxygen and moisture are available.
Mold accumulations are clearly visible (for example, green and gray-black on bread, fruits and vegetables, white on sauerkraut).

For all types of microorganisms, there are certain temperature limits within which they can live and develop normally.

For most of them, the best temperature is between 20 and 40 ° C.

From 0 ° C and below it does not kill microorganisms, but only suspends their vital activity.

At temperatures above 60-100 ° C, most bacteria die, and only some species can withstand temperatures of 100-120 ° C.

In favorable conditions, microorganisms multiply very quickly. A little time is enough for a few microbes to turn into millions of living cells.

In the course of their life, certain types of microorganisms can produce potent toxic substances (toxins). That is why you should not eat raw materials and finished products of dubious quality.

Each type of microorganism feeds on certain substances that are soluble in water. They cannot exist without water.

There are microorganisms that need oxygen in the air (aerobic) for their vital activity, and those that can do without it (anaerobic).

Fruits, vegetables and other food products of plant and animal origin with a high acid content are an unfavorable environment for the development of bacteria, and yeast and mold thrive in an acidic environment.

To destroy molds, it is enough to heat the food product at 100 ° C (ie, at the boiling point of water) for 1-2 minutes or warm it up at 85 ° C for 5-6 minutes.

In addition to mold and yeast, other types of microorganisms can develop in foods with low or no acidity. In this case, heating at 85 ° C or boiling at 100 ° C will be insufficient, requiring exposure to higher temperatures of the order of 112-120 ° C.
Therefore, raw materials with natural acidity are recommended for home canning. Otherwise, food acids (citric, tartaric, acetic, etc.) should be added to low-acid raw materials or mixed with other types of raw materials with increased natural acidity.

WAYS TO PREVENT FOOD PRODUCTS FROM DECORATION

In an effort to protect food products from spoilage, people in ancient times developed a method of preserving (preserving) them by drying, smoking, salting and pickling, pickling, and subsequently cooling and freezing, preserving with sugar or using preservatives and heat treatment.

Let's consider these methods.

Drying. The preservative effect of drying food is to remove moisture. When dried, the dry matter content in the product increases, which creates unfavorable conditions for the development of microorganisms.
High humidity in the room and in the air can cause deterioration of dried products - the appearance of mold. Therefore, they must be packed in a container that excludes the possibility of increasing moisture in the product.

Smoking. This method is used to prepare meat and fish products. It is based on the preservative effect of some constituents of flue gases, which are obtained by the slow combustion of wood and hardwood sawdust.
The resulting sublimation products (phenols, creosote, formaldehyde and acetic acid) have preservative properties and give smoked meats a specific taste and aroma.
The preserving effect of smoking substances is enhanced by preliminary salting, as well as by partial removal of moisture during salting and cold smoking.

Salting. The preservative effect of table salt is based on the fact that when it is concentrated in an amount of 10 percent or more, the vital activity of most microorganisms stops.
This method is used for salting fish, meat and other products.

Pickling. When pickling food products, mainly cabbage, cucumbers, tomatoes, watermelons, apples and others, biochemical processes take place in these products. As a result of lactic acid fermentation of sugars, lactic acid is formed, as it accumulates, conditions for the development of microorganisms become unfavorable.
The salt added during fermentation is not decisive, but only helps to improve the quality of the product.
In order to avoid the development of mold and putrefactive microbes, fermented foods should be stored at low temperatures in the basement, cellar, glacier.

Pickling. The preservative effect of marinating food is based on creating unfavorable conditions for the development of microorganisms by immersing them in a food acid solution.
Acetic acid is commonly used for pickling food.

Cooling. The preservative effect of cooling is based on the fact that at a temperature of 0 ° C, most microorganisms cannot develop.
The shelf life of food products at 0 ° C, depending on the type of product and the relative humidity of the air in the store, is from several days to several months.

Freezing. The reason for this storage method is the same as for refrigeration. Prepared products are subjected to quick freezing to a temperature of minus 18-20 ° C, after which they are stored at a temperature of minus 18 ° C.
The product is completely frozen at a temperature of minus 28 ° C. This temperature is used for industrial storage, but in most cases it is not available at home.
When frozen, the vital activity of microorganisms ceases, and when thawed, they remain viable.

Canning with sugar. High concentrations of sugar in foods of the order of 65–67 percent create unfavorable conditions for the vital activity of microorganisms.
With a decrease in the concentration of sugar, favorable conditions are again created for their development, and, consequently, for spoilage of the product.

Canning with preservatives. Antiseptics are chemicals that have antiseptic and preservative properties. They inhibit the processes of fermentation and decay and, therefore, contribute to the preservation of food.
These include: sodium benzoate, sodium salicylic acid, aspirin (acetylsalicylic acid). However, it is not recommended to use them at home, since with this method of preservation, the quality of the products deteriorates. In addition, these substances are unacceptable in a constant diet.

Preserving with heat. Preservation, i.e. preservation of food products from spoilage for a long time, is also possible by boiling them in a hermetically sealed container.
The food product to be preserved is placed in a tin or glass container, which is then hermetically sealed and heated at a temperature of 100 ° C and higher or heated at 85 ° C for a certain time.
As a result of heating (sterilization) or heating (pasteurization), microorganisms (mold, yeast and bacteria) die, and enzymes are destroyed.
Thus, the main purpose of heat treatment of food products in a hermetically sealed container is to de-supply microorganisms.
Food products in a hermetically sealed container do not undergo changes during the sterilization process. With other methods of canning (salting, drying, etc.), the products lose their appearance, their nutritional value decreases.

General Provisions

STERILIZATION AND PASTEURIZATION

Sterilization is the main way to preserve food without significant changes in its taste.

The method of sterilizing canned food in glass containers with immediate sealing with tin lids after boiling is very convenient at home. It provides the necessary tightness and vacuum in the rolled up can, contributes to the preservation of the canned product and its natural color.

Sterilization of products at home is carried out at the boiling point of water. Fruit compotes and vegetable marinades can be sterilized at 85 ° C water temperature (pasteurization). But in this case, the pasteurized canned food should be in the sterilizer 2-3 times longer than in boiling water.

In some cases, for example, for sterilization of green peas, when the boiling point of water during sterilization must be above 100 ° C, table salt is added to the water.
In this case, they are guided by the table (we indicate the amount of salt in grams per 1 liter of water):

Salt amount, g / l Boiling point ° С
66 ..........................................................101
126..........................................................102
172..........................................................103
216..........................................................104
255..........................................................105
355..........................................................107
378..........................................................110

Home-made canned food is sterilized in a saucepan, bucket or a special sterilizer. A wooden or metal lattice is laid horizontally at the bottom of the dishes. It eliminates the breakage of cans or cylinders during sterilization with sharp temperature fluctuations. Do not put rags or paper on the bottom of the sterilizer, as this complicates the observation of the beginning of boiling of water and leads to product rejection due to insufficient heating.

Pour enough water into a saucepan to cover the shoulders of the cans, that is, 1.5-2 cm below the top of their necks.

The temperature of the water in the pan before loading the filled cans should be at least 30 and not more than 70 ° C and depends on the temperature of the loaded canned food: the higher it is, the higher the initial temperature of the water in the sterilizer. The pot with the jars placed in it is placed on an intense fire, covered with a lid and brought to a boil, which should not be violent during sterilization.

The sterilization time of canned food is counted from the moment the water boils.

The source of heat at the first stage of sterilization, that is, when heating the water and the contents of the cans, must be intense, since this reduces the heat treatment time of the product, and it turns out to be of a higher quality. If we neglect the speed of the first stage, then the manufactured canned food will be overcooked and will have an ugly appearance. The time for heating water in a saucepan to a boil is set: for 0.5 and 1 liter cans - no more than 15 minutes, for 3-liter cans - no more than 20 minutes.

At the second stage, that is, during the sterilization process itself, the heat source should be weak and only maintain the boiling point of water. The time indicated for the second stage of sterilization must be strictly observed for all types of canned food.

The duration of the sterilization process depends mainly on the acidity, density or liquid state of the product mass. Liquid products are sterilized within 10-15 minutes, thick products - up to 2 or more hours, products with acidity - less time than non-acidic ones, since the acidic environment does not favor the development of bacteria.

The time required for sterilization depends on the volume of the container. The larger the container, the longer the boil lasts. It is recommended to record the start and end times of sterilization on a separate sheet of paper.

At the end of sterilization, the cans are carefully removed from the pan and immediately sealed with a key, checking the quality of the seaming: whether the lid is well rolled, whether it turns around the neck of the can.

The sealed cans or cylinders are placed with their neck down on a dry towel or paper, separating them from one another, and in this position they are left to cool.

Steam sterilization
Canned food is sterilized by steam in the same container where water is boiled for this purpose. The amount of water in the pan should not exceed the height of the wooden or metal grate - 1.5-2 cm, since the less water, the faster it heats up.
When the water boils, the steam generated heats the cans and the contents. To prevent steam from escaping, the sterilizer is tightly closed with a lid.
The time required to bring the water in the sterilizer to a boil is 10-12 minutes.
The time for sterilizing canned food with steam is almost twice as long as for sterilizing in boiling water.

Pasteurization
In cases where it is necessary to sterilize canned food at a temperature below the boil of water, for example, for marinades, compotes, they are heat treated at a water temperature in a saucepan of 85-90 ° C. This method is called pasteurization.
When heat-treating canned food using the pasteurization method, it is necessary to use only fresh sorted fruits or berries, thoroughly washed from dust; strictly adhere to the temperature and time of pasteurization; Wash the container thoroughly before placing it and boil it.
The preservation of canned food prepared by the pasteurization method is facilitated by the presence of high acidity.
You can pasteurize cherries, sour apples, unripe apricots and other sour fruits for blanks and compotes.

Re-sterilization
Repeated or multiple (two to three times) sterilization of the same jar with foodstuffs containing large quantities of protein (meat, poultry and fish) is carried out at the boiling point of water.
The first sterilization kills mold, yeast and germs. During the daily exposure after the first sterilization, the spore forms of microorganisms remaining in the canned food germinate into vegetative ones and are destroyed during secondary sterilization. In some cases, canned food, such as meat and fish, is sterilized a third time after a day.
To carry out re-sterilization at home, you must first seal the cans and put special clips or clips on the lids so that the lids do not fall off the cans during sterilization.
Clamps or clips are not removed until the cans are completely cooled (after sterilization) in order to avoid tearing off the lids and possible burns.

Sterilization of canned food, previously hermetically sealed
For this method of sterilization, it is necessary to have special metal clips or clips for securing the sealed lids to the cans. This prevents their breakdown during sterilization as a result of the expansion of the mass of the canned product, as well as the air remaining in the can when heated.
The use of special clamps allows you to stack cans in the sterilizer in 2-3 rows.
A vacuum is created in cans that are hermetically sealed prior to sterilization. It should be remembered that the higher the temperature of the product in the can at the time of sealing, the greater the vacuum is obtained.

Hot preservation of liquid products without subsequent sterilization
Preservation of liquid products, previously boiled or brought to a boil, can be done by hot filling without subsequent sterilization. According to the specified method, tomato juice, crushed tomatoes, grape, cherry, apple and other juices, preparation of plums for jam, fruit puree from sour fruits, etc. are prepared.
Glass containers - jars and lids for them - should be thoroughly washed and steamed in a steam-water bath for 5-10 minutes.
The temperature of the product before filling the cans must be at least 96 ° C. Banks must be hot at the time of filling. Immediately after filling them with a canned product, they are capped.
With this method of canning, sterilization occurs due to the heat transferred to the product and container during boiling, and the preservation of canned food depends on the quality of the raw material and its processing.

Hot preserving of fruits and vegetables without subsequent sterilization
This method is used for canned vegetables - cucumbers, tomatoes, as well as for fruit preparations and compotes from whole fruits.
For this method of canning, raw materials must be fresh, thoroughly washed and sorted.
According to this method, canned food is prepared in the following sequence: vegetables or fruits placed in jars are carefully poured with boiling water in 3-4 doses. After pouring in a portion of boiling water, the jar is turned to heat the walls so that the glass does not crack from sudden temperature fluctuations.
The jars filled with boiling water are covered with a clean lid, wrapped in a towel and kept for 5-6 minutes. Then the water is drained and the jar is again poured with boiling water, again covered with a lid and kept for another 5-6 minutes. If necessary, this operation is repeated a third time.
After the second and third exposure, the water is drained and immediately poured with boiling marinade - for cucumbers and tomatoes, boiling water - for fruit preparations and boiling syrup - for compotes.
Then immediately cover with a lid, seal and check the quality of the seal.
After capping, the jar is placed with the neck down. Cooling in air.

General Provisions

CONDITIONS, SPICES AND SPICES
FOR PRESERVATION

Condiments and spices are used in home canning to improve the taste, aroma, and often the color of the prepared products. A moderate amount of them has a beneficial effect on the taste of food, and also increases the secretion of digestive juices, thereby promoting better absorption of food.
Excessive dose of spices and herbs can cause serious irritation of the stomach lining. Therefore, it is recommended to be moderate when using seasonings, herbs and spices.

Table salt is the main seasoning needed for a healthy body and is most often used when preparing food at home.

Vinegar is also an essential ingredient in canning.
The most common varieties of vinegar are table wine, flavored tarragon, grape, apple, etc.
In most cases, alcohol vinegar is the most successful, which does not add any additional flavors to the product.
Most often, synthetic acetic acid (vinegar essence) diluted with water is supplied on sale under the name "vinegar".
All vinegars labeled "flavored" are synthetic vinegar with some synthetic additives.
Store vinegar in a glass container with a tightly closed lid at a temperature of 5 ° C.

Citric acid is odorless, and therefore it is recommended to use it when preparing products whose taste does not match the smell of vinegar: compotes, jelly, etc.

Black and white pepper are dried seeds of a climbing tropical bush, harvested at various stages of maturity. They differ from each other in color, sharpness and sharpness of the smell (black is more burning).
When preparing food, pepper is used both in the form of peas and ground. The latter, during long-term storage, quickly loses its nutritional quality, therefore it is recommended to grind the pepper as needed.
Used for pickling, salt, pickling, etc.

Allspice looks like black and is a dark brown pea. It has a strong pleasant aroma and relatively little pungency.
Used in various types of home canning.

Red pepper is the fruit of a herb that resembles a large pod in appearance. It contains many vitamins, in particular vitamin C, surpassing even lemon in vitamin content.
Depending on the amount of a special substance - capsaicin, which makes red pepper hot and hot, there are sweet peppers (paprika) and bitter ones.
Paprika is a large, fleshy fruit.
The fruits of the hot pepper are elongated. In terms of its hot taste and pungency, it can only be compared with black pepper. It can also be used in powder form.

Bay leaves are dried leaves of noble laurel with high aromaticity. The main purpose of bay leaves is to flavor food without giving it any pungency or bitterness.
An excess of bay leaves changes the taste of the dish for the worse, giving it an overly pungent smell.
When cooking, it is added at the end, since with prolonged heat treatment it gives a bitter aftertaste.

Cloves are the dried, unblown buds of the carnation flowers.
Clove gets its specific aroma thanks to the valuable essential oils it contains.
It is used for pickling, salting and other types of canning.
It is recommended to plant cloves shortly before the end of heat treatment and in small quantities, since even a small dose of cloves gives the product a pronounced aroma.

Coluria. The smell of coluria is close to the smell of cloves. For home canning, it is used instead of cloves in the form of powdered dried roots.

Cinnamon is a peeled and dried bark of cinnamon shoots. It is consumed in the form of powder or chunks.
For home canning, it is used to flavor marinades, preserves, compotes, etc.

Saffron is a dried stigma of crocus flowers and has a specific aroma.
It is used as a flavoring and coloring agent.

Nutmeg. Nutmeg seeds, peeled and dried.
It has a very pungent and pungent taste and aroma.

Vanilla and vanillin. The first is the fruit of a tropical orchid, resembling a pod in appearance with very fragrant small seeds inside. Vanillin is a synthetic powder - a substitute for vanilla.
It is used for canning fruits and berries that have a weak own aroma (for example, sweet cherry jam).
The excess of vanilla and vanillin gives the product a bitter taste.

Ginger. Tropical nut root, peeled and dried. It is used in a crushed form and has a pleasant smell and pungent taste.
It is recommended to store it uncrushed, which makes it possible to better preserve its aroma.

Dill. Young plants in the rosette phase are used as an aromatic seasoning for salads, soups, meat, fish, mushroom and vegetable dishes.
Adult plants in the seed formation phase are used as the main type of spice for pickling and pickling cucumbers, tomatoes, and for pickling cabbage.

Mint is widely used in homemade preparations due to its pleasant aroma and refreshing taste.
Mint is added in the preparation of fish, meat, vegetables, in the manufacture of kvass. Can be used both fresh and dried.

Coriander is the dried seed of the coriander herb.
Used in pickling, vinegar flavoring, etc.

Basil has a delicate aroma with various shades.
It is used fresh and dried for filling in vegetable marinades.

Tarragon is the dried stems and leaves of the herb of the same name.
It is used for salting, pickling, etc.

The modern food industry is no longer conceivable without processessterilization andpasteurization... Not only large enterprises, but absolutely all catering establishments, especially fast food, are interested in the possibility of long-term storage of products without losing their quality.

Technologies for suppressing the vital activity of microorganisms are most in demand in canning. They are designed to provide nutritional value and preserve finished products in glass, tin and PET containers from spoilage. In order for the processing process to be as effective as possible, it is necessary to choose the right sterilization method.

In many ways, this or that principle of sterilization depends on the pH of the product and the specifics of the microorganisms that affect it. Naturally, the microflora of liquids, vegetables, meat or fish is different from each other. So, acidic products (juices, compotes, etc.) are processed at a temperature of no more than 100 ° C at atmospheric pressure (pasteurization). Canned vegetables and meats require higher temperatures and often excessive pressure. This is necessary for the specified temperature to penetrate into all layers of the product.

Today in the food industry are used three main type of sterilization: thermal, microwave (electromagnetic) and hydrostatic.

Thermal treatment- The most common. The duration of sterilization, as mentioned above, depends on the type, thickness and size of the container, as well as the consistency, thermal conductivity of the product and other factors. Installations for this type of sterilization are called autoclaves (baths).

During pasteurization (not higher than 100 ° C), open batch machines are used. They are equipped with steam bubblers. In other cases, continuous sealed sterilizers are used. They provide a temperature of 110-125 ° C and are sterilized with saturated steam or hot water under a pressure above atmospheric.

Microwave sterilization is the near future in the fast processing of finished products. The traditional thermal method has several disadvantages. The main one is the disinfection of food prior to the packaging process, which makes possible re-contamination of the product during packaging.

The use of electromagnetic microwaves of the microwave range allows you to achieve complete sterilization inside the package due to uniform heating of absolutely all areas. Moreover, no preservatives are required, and the shelf life is at least 9-12 months. Now microwave sterilization lines operate throughout. The leader is the United States, but other countries are increasingly introducing this technology, including Russia.

Sterilization with high hydrostatic pressure - a unique, but still very expensive way of sterilizing food products. It has long been used in America, but is not very popular in Europe. To work on this technology, it is required to build a real workshop. In a special steel cylinder, a powerful piston compresses the water, generating a pressure of 4,000 to 6,000 bar.

This type of processing allows sterilization to be carried out both in packaging and without it. For example, fresh fish can be stored for up to 80 days after it. However, not all products can be processed in this way. Only those that have no air pockets. Despite the excellent performance of such plants (up to 50 tons / day), there is a factor that greatly inhibits their widespread adoption - the cost of several million euros. However, according to experts' forecasts, this technology may become one of the leading in a few years.

Both domestic and foreign companies are successfully developing and manufacturing installations for pasteurization and sterilization. Therefore, the choice must be made based on the required functionality and, of course, the cost of the device. Below we offer you a description of a number of popular models of sterilization equipment.

Horizontal closed sterilizer AG-1200 from UralCenterKomplekt (Russia)

This is a thermal technology installation. Calculates the sterilizing effect online, which makes it possible to adjust the temperature in real time. The device is equipped with a powerful water distribution system that circulates water at a speed of up to 120 m³ / hour. Thus, a high heat transfer coefficient is ensured in a short period of time, which, in turn, allows significant energy savings. Finally, the AG-1200 sterilizer is capable of sterilizing food products in any package (glass containers, cans, lamister (sterralcon), retort packages, etc.).

Flow-through pasteurizers for food liquids "H&G" from "HERMIS" (Lithuania)

Designed for continuous heat treatment of juices, beer, kvass, wine and other drinks. Productivity from 2000 to 30,000 l / h. It is very effective due to the unique electronic filling: temperature sensors, debitometers, conductometers, electro-pneumatic valves, etc.

Sterilizer ED 23 from Binder (Germany)

The device working on microwave technology with the possibility of sterilization at temperatures up to 300 ° C. It has APT.line ™ preheating and digital temperature setting with degree precision. Thanks to memory, it is able to reproduce previously set sterilization parameters. It can work up to 100 hours non-stop, and, in case of a problem, it will automatically turn off.

Drying (bacteria do not multiply in an anhydrous environment).

Salinization and sugaring creates a very high osmotic pressure, i. e. also an anhydrous environment.

Most bacteria die in an acidic environment, so they use pickling (acetic acid) and fermentation (milk)

Heat treatment

Sterilization carried out at a temperature of 100 ° and higher under pressure in hermetically sealed containers. In this case, not only bacteria die, but also spores. Sterilized canned food can be stored for several years. During sterilization, vitamins are partially destroyed, proteins are coagulated.

Pasteurization (heating the food to 65-95 ° several times) causes the death of only bacteria, and the spores remain, but the composition and quality of the food changes insignificantly. The method was proposed by Louis Pasteur.

Cooling (in refrigerators) leads to a decrease in the metabolic rate of bacteria, food deteriorates more slowly.

Freezing (in freezers), in addition to reducing the metabolic rate of bacteria, it also creates an anhydrous environment, because the water turns to ice.

Chemical treatment

In the modern food industry, to combat microorganisms (bacteria and fungi), they use preservatives from E200 to E299. The most commonly used salts are sorbic acid (sorbates), benzoic acid (benzoates) and nitrogenous (nitrites).

Pasteurization - this is the heating of the product to a temperature below 100 ° C. During pasteurization, only vegetative cells of microbes die. Therefore, although pasteurization lengthens the shelf life, it does not guarantee their complete safety. The nutritional value of pasteurized products practically does not change, only vitamin C is partially destroyed.

Sterilization - this is the heating of the product at a temperature above 100 ° C. During sterilization, most microorganisms and their spores die, and enzymes are destroyed. Therefore, sterilized products are stored for a long time. When sterilized, their taste and nutritional value decreases, vitamins are destroyed.

Liquid and puree-like products are preserved by aseptic method: the products are subjected to short-term high-temperature sterilization in large containers, and then packed in sterile containers and sealed under aseptic conditions. At the same time, the time of thermal processing of the product is reduced, as a result, its quality is better preserved after sterilization and during subsequent storage.

Products are also sterilized by microwave electric current and ultrasound. Ultraviolet rays possess bactericidal properties, which sterilize the surfaces of food, water, air, containers and equipment. Ultrasound destroys microorganisms and their spores. Mechanical sterilization - filtration of liquid products (fruit juices) through special filters that retain microorganisms.

Irradiation with ionizing radiation can be used to delay the germination of potatoes, onions during storage, etc. This method is under development.

Physicochemical methods - This is the preservation of products with table salt, sugar and drying. Preservative factors are an increase in osmotic pressure (i.e., pressure caused by molecules of a solute) and a decrease in water activity.

An increase in osmotic pressure is achieved by adding table salt or sugar to the product, or by concentrating the solutes of the product itself by drying it. At high osmotic pressure, water activity decreases, plasmolysis (dehydration) of microbial cells occurs, enzymes are inactivated. The preservative effect of table salt is also due to the fact that active sodium cations and chlorine anions are attached at the site of peptide bonds of protein molecules, as a result of which the proteins of the product become inaccessible for the nutrition of microorganisms.

· Drying canning (dehydration) The moisture necessary for the life and activity of microorganisms from the products is usually removed by heat. The most widespread drying of products is by air heated to 80–120 ° C and above. Optimum drying modes have been developed for each type of product.

There is natural and artificial drying. Apricots, grapes and other fruits are dried in a natural way. Artificial drying of products is carried out in special drying chambers and apparatus. There are many methods of drying: air heated to 80–120 ° C (convective, spray), hot surface (roller drying), sublimation, vacuum, microwave and other types.

Vacuum dryingcharacterized by the fact that the product is dried without air access at a relatively low temperature (40–60 ° C), due to which the original properties of the product are well preserved.

Microwave drying carried out using ultra-high frequency (microwave) energy; the drying process is accelerated, the products acquire a porous structure, and increase in volume.

Freeze drying.When freeze-dried, the product is dehydrated in a frozen state (at –5 ° C and below) and under high vacuum (1.5–2.0 gPa). Under these conditions, the moisture of the product from the solid state (ice) turns into vapor, bypassing the liquid phase. Sublimation occurs, i.e. sublimation, frozen moisture into steam. Dried products quickly regain their original properties when filled with warm water. Meat, fruits, vegetables, juices and other products are preserved by the freeze-drying method.

Drying canning has its advantages and disadvantages. The advantages are that dried products are well preserved, convenient for transportation, and have a higher calorie content.

The disadvantages of drying include a change in the physical state of the product (appearance, shape, volume, density), loss of vitamins, aromatic and flavoring substances. The amount of loss, and, consequently, the nutritional value of the products largely depends on the type of drying used. The most significant losses are observed in products during solar drying, hot surface drying and heated air drying.

· Salt canning is used to suppress or terminate the vital activity of microorganisms as a result of an increase in osmotic pressure in the product when table salt is added to it. High osmotic pressure causes dehydration and plasmolysis of the microbial cell. The preservative effect depends on the concentration of the cell. When salting, there is a partial loss of the product's nutrients, which, together with water, pass into the brine, changing the taste. Some types of fish (herring, salmon) acquire special taste advantages as a result of aging during salting.

· Canning with sugar also based on an increase in osmotic pressure, which suppresses the development of microorganisms in the product when sugar is added to it. The preservative effect of sugar is weaker than that of salt; therefore, preservation with sugar is often combined with pasteurization or sterilization of the product in an airtight container, as well as cooking. These methods are used to prepare jam, jam, jam, candied fruits. Foods preserved with sugar have a higher calorie content than the original raw materials, however, when heated, losses of vitamins and aromatic substances are possible.

Biochemical preservation methods. These methods are based on suppressing the action of microorganisms and enzymes by adding preservatives to foods or their formation as a result of biochemical (enzymatic) processes. Fermentation is a typical example of a biochemical canning method.

· Pickling based on the preservative effect of lactic acid formed as a result of lactic acid fermentation of product sugars. The accumulated lactic acid, changing the acidity of the environment, suppresses the activity of putrefactive microorganisms, which explains the good preservation of fermented products in refrigerated rooms.

Along with the formation of lactic acid, ethyl alcohol accumulates, which also has a preservative effect.

Pickling is used for canning vegetables (sauerkraut, pickles, tomatoes, etc.), fruits, mushrooms. Pickling, salting and soaking are different names for the same canning method. The salt added to products during fermentation plays the role of a flavoring component, promotes the release of cell juice containing sugar, and also favorably affects the development of lactic acid bacteria at the first stage of fermentation.

The advantage of pickling is that it allows you to get a product with different flavoring properties, as well as to retain a significant amount of vitamin C.

Chemical methods.Chemical methods include the following methods:

· Preserving with ethyl alcohol(based on the destructive effect of alcohol on microorganisms). At concentrations of 12–16%, ethyl alcohol slows down the development of microflora, and at 18% it completely suppresses it. Ethyl alcohol is used as a preservative in the production of semi-finished products of fruit and berry juices, and causes long-term storage of wine and other alcoholic beverages.

· Pickling (based on the suppression of the vital activity of microorganisms with acetic acid, which, like lactic acid, increases the active acidity of the environment).

Acetic acid in an amount of 0.6 to 1.2% is added when pickling fruits, vegetables, fish, mushrooms. A small concentration of acid cannot completely guarantee the protection of the product from deterioration during storage. Therefore, fruits and vegetables marinated with a small amount of acetic acid are pasteurized or sterilized; marinating fish is combined with salting. A higher concentration of acetic acid worsens the taste of the product and is not harmless to the human body.

· Other acids used for canning. For this purpose, preservation use sorbic, citric, benzoic acids and their salts. The most promising of them is sorbic acid, which has a bactericidal effect against yeasts and molds. Unlike other chemical preservatives, sorbic acid does not have a harmful effect on the human body and does not impart any taste or smell to products. Sorbinic acid and its salts are used for preserving fruit purees, juices, tomato products, etc.

Many other chemicals are known to be used to lengthen the shelf life of foods. These substances include potassium metabisulfite, sulfur dioxide, urotropine, boric acid, etc.

Developers of bio-preservatives have faced a major challenge. Due to the increase in the cost of metal containers, it has now become possible to use polymer containers for preserving food products. But the disadvantage of this type of material is the reduction in the shelf life of the product. Therefore, they resort to various preservatives that can have an adverse effect on the human body.

· Natural preparations. Products of natural origin include products with the addition of bifidum and lactobacilli. Also used are lactococci, which have properties beneficial to humans. The representative of this group is nisin - an antimicrobial substance of natural origin. This is its difference from traditional and not at all harmless acetic, benzoic, sorbic acids. It is the only antibiotic approved by the health authorities for widespread use in the food industry. To obtain canned food with high organoleptic characteristics, bio-preservatives are introduced, which have a high consumer value.

· Combined canning methods. They are widely used in the production and storage of food products. These include, for example, smoking fish, meat products. Preserving factors during smoking are chemicals that pass into the product from smoke or liquid smoking, partial dehydration of the product, as well as table salt. Cold smoked products can be stored under normal

temperature for several months. The combined methods also include drying fish (salting is combined with drying), obtaining canned milk (thickening is combined with sugar or sterilization).

Combined preservation methods are often beneficial in preserving the nutritional value of the product and increasing shelf life.