In our country, the popularity of such an activity as fishing has always been on high level. But in recent times, one can observe the rapid popularization of fishing as a sport, unity with nature, a kind of meditation. Perhaps this is due to the fact that new, affordable and high-quality fishing products have entered the market, or the taste of fish and the desire to get food. with my own hands makes you act. At this rate, a new, interesting problem has emerged. The housewives complain that the freezer is filled with fish, and you just don’t want to eat fried fish so often. And it turns out that there is nowhere to put the new catch, since the old one is still in place. To solve this issue, they began to cook fish in different ways, and try not to let the products go to waste. Since it is very difficult to eat a lot, a good alternative is to make homemade canned food. Few people know or even thought about it, but fish can be preserved very simply at home, and at the same time be sure of its safety, and there is no need to talk about taste. In order to make canned food, an autoclave is used for canning.
An autoclave is an apparatus with a sealed container, very often made of stainless steel or powder-coated high-carbon steel, in which a high temperature (120 degrees or more) is reached through pressure and heat. This feature gives the autoclave a big advantage over conventional canning. The high temperature saves you time, because the canning process will be shorter by 3-4 hours. You do not need to come into contact with hot jars, pots, they are afraid of boiling water, they roll all products into jars, and they put them in an autoclave, they get them already cold. Taste, vitamins and microelements are preserved in your products to the maximum. Sterilization at a temperature of 120 degrees ensures the death of bacteria.
Autoclave fish the process is not difficult, but to do this, you need to know what algorithm for canning in an autoclave. Initially, you fill the jars with food, and firmly roll them up with lids. Place a wooden grate on the bottom of the autoclave, lay the products prepared in jars in layers on it. Banks can be installed up to the top of the device. Then, fill them with cold water so that the water covers them a few centimeters above the level. You can close the device and tighten the screws. It is necessary to pump air into the device to a pressure of 1 atmosphere (you can do this with a car pump). Now start heating the autoclave. When buying an autoclave, an important factor is the method of heating. There is an electric one that is powered by the mains, or those that are heated on a fire, gas and electric stove. As the temperature rises, there will be an increase in pressure. For each product and recipe, there is an individual temperature and holding time for jars in this state. Most often it is 110-120 degrees, at 50 - 70 minutes. When all the prescriptions of the recipe are fulfilled, you can stop heating the device and cool it down. You can either just wait until it cools down, or speed up this process with cold water. Through safety valve bleed the air very carefully, then open the autoclave. Drain the water (you can use a hose) and take out the cans.
fish autoclave recipe very simple. For example, grass carp, carp or silver carp are well suited for this role. 10 kilograms of fish will be enough for 20 half-liter cans. The fish must be cleaned, cut into portions, as for frying. Do not put fish tightly in jars. In each, add a teaspoon of salt, two peas of allspice, water and a tablespoon of vegetable oil. You can roll up banks. In the autoclave, the jars should stand for 30 minutes at a temperature of 120 degrees. All is ready. Another simple recipe for cooking fish in an autoclave is canned carp in tomato. You need to take a big fish. Clean and cut into pieces. Next, you need to fry it, and decompose it into half-liter jars. Add salt, allspice and a tablespoon of water to the jars. In parallel with this, we separately prepare the frying. It is necessary to fry the carrots and onions, and stew with the tomato for several minutes. Each jar contains two spoons. You can put it on top and on the bottom, or alternate layers with fish. Bay leaves and black pepper can overpower the smell of fish, so they are not recommended. We stand in the autoclave for 30 minutes at a temperature of 120 degrees.
If you want to learn more recipes, use the Internet. You will learn that not only fish, but also stew can be cooked in an autoclave. You can buy an autoclave in our online store, and soon you will start canning the caught fish. Our offers will not upset you. Enjoy your meal!
© Cooking fish in an autoclave. How to make fish stew in an autoclave? How to make canned ryuya at home? Buy an autoclave for canning stew by mail. Autoclave for canning meat, fish, poultry, vegetables
Many of us in supermarkets, out of habit, grab a couple of cans of canned fish. Just in case: if there is no time to cook or you don’t want to. You can quickly make soup from them, many salad recipes, you can even bake a pie stuffed with canned fish. Some types of canned food make friends with spaghetti.
Fish can be preserved at home. In the course of long stewing on the stove, cooking in the oven. If there is an autoclave, the most time-consuming part is probably gutting and cleaning the fish. Put the pieces of fish, spices and, if required by the recipe, vegetables in jars, roll them up and send them to the autoclave. Further, a device that, with the help of pressure exceeding atmospheric pressure, brings the temperature of sterilization of canned food to 120 degrees, will do everything for you.
Small fish can be preserved directly whole carcasses, soft fins can not be cut off. The bones are boiled in the autoclave. Canned fish in an autoclave can be made right on the shore: there are models equipped with legs, they can be heated on a burner. Or at the stake. We put the jars in the autoclave, made sure that the operating temperature and pressure had been reached, and controlled the heating. The fish is cooked for about half an hour. And they returned to the spinning rods while the autoclave with the jars cools down.
The recipe is variable and the sterilization time is often different for similar recipes. The design of the autoclave somewhat affects the cooking time. After testing the autoclave several times, you will find the ideal ratio of ingredients and adjust the cooking time.
Recipe for autoclave No. 1. Fish in own juice
What you need: for every kilogram of any fish - a third of the bulb. In each jar with a capacity of 0.5 liters put a bay leaf, 2-3 peas of black pepper, a tablespoon of vegetable oil.
1. The fish is cleaned, gutted, washed, cut. It is often convenient to do this with kitchen scissors.
2. Spice and onion, cut into rings, are laid out in jars.
3. Top - pieces of fish, stack tightly. Leave a gap of a couple of centimeters to the edge of the can.
4. Pour a tablespoon of vegetable oil into jars.
5. Roll up the jars and begin sterilization. One of the modes involves keeping canned food for 20 minutes at 110 degrees, another quarter of an hour at 115-118 degrees.
6. If your fish is very large, remove the large bones, otherwise they may remain hard.
7. You can combine more fatty fish with less fatty ones.
Recipe for autoclave number 2. Canned fish in tomato with all ingredients fried
What you need: for 2 kilograms of fish - a couple of large onions, a couple of large carrots, two tablespoons of tomato paste, about half a liter of tomato juice, vegetable oil for frying and pouring fish. Silver carp, bream, carp, crucian carp, in general, any fish will do.
1. The fish is processed as usual: gutted, washed, cut, put in a bowl, salted. Then roll in flour and send to the pan. Lightly fried. This removes excess moisture, the fish will be tastier. In addition, the pieces will better retain their shape when sterilized.
2. Fry the onion cut into rings or half rings, sparing no oil. Coarsely grated carrots are also sent there. Then add the tomato paste and tomato juice. Everything is stewed for 10 minutes.
3. Pieces of fish are laid out tightly in prepared jars, vegetables are on top. 2-3 cm should remain to the edge of the jar. Lavrushka and allspice are on top. One bay leaf is enough to keep the fish from getting bitter. Then fill the fish with sunflower oil. Banks roll up.
4. Banks are loaded into an autoclave, sterilized at a temperature of 120 degrees. Cooking time - from half an hour to 70 minutes.
Recipe for autoclave number 3. Its feature in a large number of onions
What you need: for each kilogram of peeled fish - 350-400 grams of onion, tomato sauce to taste, spices - cloves, black and (or) red peppercorns.
1. Fry the fish in oil without breading.
2. Stew the fish with the addition of tomato sauce. Onion cut into rings.
3. Put in jars, a layer of onion should be between two layers of fish. Spices can be added when you put onions.
Recipe for autoclave No. 4. Using bouillon filling
1. When gutting fish, fins and tails and heads are not thrown out. They make a strong broth. You can add dill, parsley, celery greens to the broth.
2. Pieces of fish are fried in a pan, before that they are breaded in flour or breadcrumbs.
3. To the broth, you can add tomato paste and sunflower oil, spices and a little vinegar if desired. With this filling we fill the jar with fish, leaving, as always, a couple of centimeters to the edge of the jar. However, you can use just broth, onion and black pepper with bay leaf.
4. Canned fish in the autoclave prepared according to recipes 3 and 4 can be sterilized in the same modes as set in recipes 1 and 2.
Canned fish in an autoclave will taste better if:
1. If you are making fish in oil, you can and should fry the pieces without breading.
2. If, in addition to the classic bay leaf and black pepper, add coriander or cumin.
3. If you add some sugar, it will help the fish keep its shape.
© Canned fish in an autoclave. Buy an autoclave in Moscow. Online store of autoclaves in Moscow. Autoclave for home canning of meat, fish, poultry. Autoclave for the production of stew in Moscow. Buy a stew machine in Moscow
Preparing canned fish in an autoclave is much easier than using traditional home canning methods. The principles of pressure sterilization make it possible to shorten the preservation time by 3-4 hours. This will allow you to get large volumes of the finished product with a minimum of effort.
Preparing to Autoclave Fish
For most recipes, it is enough to put raw, cleaned fish in jars - it will be cooked during the sterilization process until fully cooked, including softening of the bones. The temperature regime will ensure the destruction of all microorganisms. Autoclaving preserves flavor and beneficial features canned fish. In addition, a lot of recipes are available: you can cook fish in oil and in tomato, make stew and pate out of it.
Small fish can be canned in an autoclave, simply gutted - even the fins can not be cut off, because they will also boil. If the fish is preserved in pieces in oil, it is better to lightly fry it without breading - this will help maintain its shape. For the same purpose, you can add a little sugar to each jar. To make the taste more intense, standard seasonings - bay leaf and pepper - can be diversified with coriander or cumin.
How to properly preserve fish in an autoclave
For the preparation of canned food, any fish in the autoclave can be used: mackerel, bream, sprat, perch, silver carp, pike, gobies. It is better to take fresh fish, but in extreme cases, defrosted is also suitable. The autoclaving algorithm is simple: put the rolled cans in an autoclave and pour cold water above the lids. After that, you need to gradually build up pressure and temperature, and when they reach the desired limits, set the time and start sterilization. At the end, it is enough to wait for cooling and remove the finished canned food.
We have prepared a convenient table universal values temperature and duration of sterilization of canned fish, depending on the volume of cans used:
autoclave fish stew recipe
Delicious canned fish in an autoclave is prepared in the form of stew. For one half-liter jar you need the following ingredients:
- gutted river fish - 500 g;
- salt - 1 tsp;
- black pepper - 5 pcs.;
- sunflower oil - 1 tbsp;
- seasonings.
Cut the fish into small pieces and put the first layer on the bottom of the washed cans. Top with salt, oil, spices and pepper. Then another layer of fish - and so on to the very top. Leaving a little space in front of the lid, roll up the jars and put them in an autoclave for processing. You can slightly improve the recipe by lightly (but not until cooked) frying the pieces of fish. The taste will become even more saturated, but the main thing is that the pieces will not boil and fall apart.
There is also another recipe. It needs:
- small fish - 2 kg;
- carrot - 2 pcs.;
- onion - 1 pc.;
- salt - 1 tbsp;
- water - 1.5 l;
- sunflower oil - 150 ml;
- tomato juice or paste - 2 tablespoons;
- sugar - 1 pinch.
We clean the fish, cut off the heads, wash. Clean and chop carrots and onions. In washed jars, we put fish, onions and carrots in layers, alternating to the very top. Separately, mix water with oil, spices, tomato paste and other ingredients. Fill the jars with the resulting mixture. Do not forget that you need to leave a gap of about 2 cm before the lids - this is necessary, since the liquid will expand when boiling. We roll up the jars and send them to the prepared autoclave for sterilization.
Fish in oil in an autoclave
You can prepare classic canned fish in an autoclave in oil using the following ingredients (calculation for a 0.5 l jar):
- fish, cleaned from the insides and decapitated - 500 g;
- black peppercorns - 3 pcs.;
- sunflower oil - 15 g;
- salt - 5.5 g;
- bay leaf - 1 pc.
We wash the jars and lids, chop the fish into small pieces (about 80 g each), put pepper and bay leaves on the bottom of the jars. We mix the pieces of fish with salt, put them in a jar (do not forget about the gap in front of the lid), pour oil on top. After we roll up the jars, put them in an autoclave and begin sterilization.
Another recipe for canned fish in oil in an autoclave - with a richer range of flavors. It needs the following components:
- river fish - 1 kg;
- carrots - 700 g;
- onion - 700 g;
- sunflower oil - 3 tbsp. on a half-liter jar;
- peppercorns, salt - to taste.
We gut the fish, clean and wash it, cut it into pieces, roll it in salt and put it in an enameled container for at least 60 minutes. Three carrots on a grater (can be chopped in a food processor), cut the onion into rings, mix with the fish. Pour oil into half-liter jars, put the fish with vegetables (but do not ram), leave 1-2 cm to the lid. Banks are closed and sent to be sterilized.
Fish in a tomato in an autoclave
Delicious fish in an autoclave at home is canned food in tomato, which is prepared mainly from sprats and gobies. We list both recipes. To prepare sprats in a tomato in an autoclave, you need the following products:
- freshly frozen sprat - 3 kg;
- tomatoes - 5 kg;
- sweet pepper - 1 kg;
- onion - 1 kg;
- carrot - 2 kg;
- salt - 2 tablespoons;
- vinegar 9% - 270 ml;
- a little bit of sugar.
Chop the tomatoes in a meat grinder, grate the carrots or chop them with a combine, cut the onion into half rings, and the pepper into strips. Mix chopped vegetables with the resulting tomato juice. Add sprats to the mass, as well as salt, pepper, sugar and vinegar, mix thoroughly. Pour the finished mixture into clean jars, leave a little space for the lids and roll up. It remains only to begin the sterilization process.
Recipe for gobies in tomato in an autoclave
Another delicious and popular canned fish in an autoclave at home is gobies in tomato. For their preparation, the following components are needed:
- bulls - 1 kg;
- tomatoes - 2 kg;
- salt - 1 tbsp;
- sunflower oil - 150 g;
- onion - 300 g;
- cloves, peppercorns, bay leaf - 4 pcs.;
- sugar - 5 tablespoons;
- vinegar 9% - 3 tbsp.
Gut the fish and cut off the heads, mix with salt and leave for 30 minutes. Boil tomatoes and pass through a sieve. Add spices, sugar, sunflower oil and vinegar to the resulting juice. Gobies are best lightly fried without breading (but not until cooked). Mix fish with tomato juice, arrange in jars, close and put in an autoclave.
In the three listed recipes, you can use ready-made tomato juice (only high-quality) or tomato paste. But if canned food is prepared in the summer, it is better to opt for fresh tomatoes after all - the taste will only benefit from this.
Other recipes for canned fish in an autoclave
You can cook small fish in a delicious marinade. This requires the following products:
- fish - 5 kg;
- water - 5 l;
- sugar - 3 tablespoons;
- salt - 1.5 tbsp;
- allspice - 3 g;
- cloves - 2 g;
- coriander - 3 g;
- vinegar 6% - 100 g;
- bay leaf - 1-2 pcs.
We add spices to the water, set it to bask, wait for it to boil and immediately turn it off. Then add the cleaned fish to the marinade and leave for 4 hours. Next, we lay out the prepared fish in jars, add the bay leaf and pour the marinade over. We close the jars and put them in an autoclave for processing.
In an autoclave, you can even cook "sprats in oil" - any small fish is suitable for this. The list of ingredients is as follows:
- fish - 1 kg;
- onion - 200 g;
- sunflower oil - 100 g;
- water - 150 g;
- vinegar 9% - 50 ml;
- salt and spices.
We clean the fish, remove the head and entrails, rinse. Tails and fins can be left. We cut the onion into rings. At the bottom of the jars we lay out a layer of onions, alternating it with a layer of fish - and so on to the very top. Top with peppercorns and bay leaf, oil, vinegar and water. We close the jars and put them on sterilization. During the autoclaving process, the bones will soften, the carcasses will be well saturated with oil and spices, and you will get a characteristic, well-known "sprat" taste.
Do you want to cook a variety of canned fish in an autoclave quickly, without any hassle and with amazingly tasty results? Then you will need. Our company offers such models: we manufacture them in industrial conditions in compliance with safety standards. Opt for simple preservation and discover new recipes. You will see for yourself how easy it is to make blanks without wasting time on pre-cooking, stewing and other processes.
autoclave
autoclave recipes! Shukaite recipes in an autoclave? You here!
autoclave for canning
Autoclaves for home canning You can come to our online store Fermash. Our managers will help you autoclave pіd be your request! Here you will find both models of gas, and electric (universal), a variety of 5 to 28 liter cans.
On our website, all options are selected autoclave recipes! Shukaite recipes in an autoclave? You here!
On the ear of the 19th century, the first appeared, discarded for additional thermal processing, canned food in airtight containers. bacteria with a method of damaging microbiological preservation at temperatures of a moderate climate (15-30 ° C), and sometimes at higher high temperatures. higher than 100 ° C. Sterilization is recognized for the trivial preservation of canned products, it is due to the conservation of food value, organoleptic authority, non-shedding. autoclave for canning You will significantly change the hour of preparing canned food, guaranteed to reduce all bacteria. It is recommended to vicorate for sterilization and packaging of any kind of canned glass containers of various volumes of 0.2 to 3.0 l.
1. Roll up jars filled with products hermetically.
2. Put into the autoclave with balls - jar on jar, up to Golovin. At the bottom of the tree lay "Ian grate.
3. Fill with water, as it is to blame to cover the jars with a ball of at least 2 cm.
4. Close the lid of the autoclave and tighten the bolts.
5. With a car pump, pump into the autoclave up to a vise of 1 atm and visually (for additional miles of water) or by ear, check the tightness of the day. .
6. Heat the water in the autoclave to 110°C (pressure will increase). If the temperature rises to 110 ° C, keep the hour and vitrimat the banks 50-70 min. But wait for it, the temperature did not exceed 120 ° C. This mode of processing reaches both the death of disease-bearing organisms, and the relish of canned food.
7. Remove from the fire (wipe) and remove for cooling (it is possible with additional cold water) to a temperature not higher than 30 ° C.
8. Trochy cob will be pressed in an autoclave. Vіdkriti autoclave, through the hose to anger the water and viynyat cans.
It is required to add that the pressure gauge of the autoclave will show a pressure at a temperature of 110 ° C - 2.5-3.5 atm, and at a temperature of 120 ° C - 4-4.5 atm. Tobto, a vice to lie down due to the temperature of the heating of the autoclave and about "much again, it was left between the lid and the banks.
Modes of sterilization of preserves
Proper preservation of vegetables allows you to save most of them useful substances and turn blanks into inexpensive and complete sources of vitamins, as well as minerals. These components in vegetables are much greater than in fruits. Canning vegetables at home in an autoclave allows you to make the harvesting process quick and with minimal effort - and this applies to almost the entire range of products.
If you take into account professional classification, you can cook natural, snack and lunch canned food, vegetable juices and marinades, tomato-based products in a home autoclave. Natural preserves include those prepared from one or more vegetables with sugar, salt and acids, filled with water and sterilized. For snack bars - vegetable products, to which vegetable oil, spices, tomato juice, greens are added. They most often undergo pre-treatment before conservation and are more high-calorie.
Rules for preserving vegetables in an autoclave
Vegetables are cooked in an autoclave, in most cases following the following algorithm:
- Selection of vegetables - ripe, without rot and other flaws.
- Processing - washing, sorting, peeling, slicing, boiling or other pre-heat treatment (if necessary).
- Laying on the bottom of clean jars of aromatic and spicy substances according to the recipe.
- Adding vegetables (almost always it is carried out without tamping).
- Create a fill. This usually requires hot water(about 80 degrees Celsius) with salt, sugar and vinegar.
- Adding hot fill to jars. At the same time, it is important to leave about 2 cm to the lid - during the sterilization process, the composition will expand and it needs space.
- Closing jars with metal lids.
- Sterilization of jars in an autoclave under certain conditions of temperature and pressure.
- Removal of cans after the autoclave has cooled down.
General norms for sterilizing canned vegetables in an autoclave:
Recipe for canned eggplant in an autoclave
These classic canned vegetables in an autoclave are prepared from the following ingredients:
- blue - 3 kg;
- sweet pepper - 2 kg;
- tomatoes - 1 kg;
- onion - 500 g;
- carrot - 1 kg;
- sunflower oil - 1.5 tbsp.;
- salt - 2 tbsp.
Early eggplants are best suited for the recipe (they don’t have so many seeds yet). They need to be cut into circles, salt and leave in a saucepan for 3 hours so that juice appears. At this time, you need to cut other vegetables: grate the carrots, cut the onion and pepper into rings, and cut the tomatoes into quarters. Each ingredient must be separately fried in sunflower oil, and only then mixed. Put eggplants in clean jars, vegetables in the next layer, and so fill in layers to the top. Sterilization time in an autoclave - up to 15 minutes.
canned tomatoes in autoclave
Preservation of vegetables in an autoclave in their own juice is common - for example, to cook a tomato you need:
- medium-sized tomatoes - 12 pcs.;
- freshly squeezed tomato juice - 1 tbsp.;
- black pepper - 4-5 peas;
- salt - 1 tsp
Wash the tomatoes and hold in boiling water for 30 seconds to remove the peel from them. Put pepper and salt in the jars, put the tomatoes very carefully (in no case squeeze!), Heat the tomato juice to about 80 degrees Celsius and pour it into the jars. After the container can be hermetically rolled up with metal lids. Closed jars should be put in an autoclave and sterilized for 15 minutes. The finished product is perfectly stored and is versatile: it can be consumed in its pure form or made a component of dishes (for example, pizza).
Recipe for canning cucumbers in an autoclave
You can make preparations for the winter in an autoclave, including from cucumbers. In this recipe, consider the preparation of crispy pickled fruits. For this you need:
- medium sized cucumbers;
- salt - 5 g per half-liter jar;
- garlic cloves - 3-4 pcs.;
- fresh dill;
- black pepper - 0.5 tsp;
- vinegar - 1 tsp;
- water.
We select the proportions of products depending on the volume of cans used. We put spices to taste. For preservation, we select hard cucumbers. Ideally, they should be harvested no later than 24 hours before cooking. Cucumbers can be preserved whole (resulting in crispiness), for sandwiches (cut into strips), or for salads (cut into circles). The last two options practically do not allow you to achieve the desired crunchiness, but they provide convenient use of canned food.
In each jar, add a branch of fresh, pre-washed dill. Next add the peppercorns and garlic. If desired, the recipe can be supplemented with 1 tsp. mustard seeds and a little finely chopped onion. If you like spicy food, add 1 tsp. crushed dry red pepper.
Next, prepare the brine. For him, it is better to take white vinegar - about 2 tbsp. Pour it into a saucepan and add a quarter cup of water, as well as salt. Bring the mixture to a boil and immediately turn off the heat. In the meantime, we put the cucumbers in jars, fill them with a solution, leaving 1 cm to the lid. We roll up the jars and put them in an autoclave. Sterilization time - no more than 5 minutes. at a temperature of 90 degrees Celsius, otherwise the crunchiness will be lost.
Recipe for canning zucchini in an autoclave
Modern recipes for canning vegetables make it possible to prepare such a classic, but beloved by many, preparation as zucchini caviar. For not needed:
- zucchini - 2 kg;
- sweet pepper - 500 g;
- onion - 500 g;
- carrots - 1 kg;
- sunflower oil - 0.5 l;
- sugar - 50 g;
- salt - 75 g;
- ready-made tomato paste - 150 g.
Zucchini should be peeled and cut into about 2 cm cubes. Finely chop the onion, and grate the pepper and carrots or cut into strips. Peppers, carrots and onions are better to fry a little in sunflower oil. A little later, add zucchini to them, as well as tomato paste, salt and sugar. Stew vegetables until tender, preferably over low heat. The finished product must be crushed - for example, using a blender. Arrange the resulting caviar in half-liter jars and roll up. Sterilization time - 10 minutes at a temperature of 90 degrees Celsius.
Recipes for canned carrots in an autoclave
Autoclave recipes are also available, where carrots are one of the main ingredients. For example, to cook carrots with asparagus beans, you need:
- carrots - 500 g;
- asparagus beans - 1 kg;
- bay leaf - to taste;
- onions - 200 g;
- tomatoes - 700 g;
- sunflower oil - 200 g;
- salt - 3 tsp;
- sugar - 2 tsp
Cut off the stems of the beans and cut into two halves. Cut 200 g of carrots into strips, the remaining 300 g - grind on a grater. In jars we put beans with carrots, chopped straws in layers, add bay leaf.
We're preparing the sauce. Grind the onion and, together with the grated carrots, fry in sunflower oil until golden brown. To this add the tomatoes cut into small pieces. Pour water into the pan to cover the ingredients, and simmer for 5 minutes. Pour the finished sauce into jars. After the container, roll up and sterilize in an autoclave for 10 minutes.
Salad with carrots in the autoclave
Another canned canned recipe using carrots calls for the following ingredients:
- carrots - 1 kg;
- onions and cabbage - 1 kg each;
- sweet pepper - 500 g;
- water - 1 l;
- vinegar 9% - 1 tbsp.;
- sugar - 250 g;
- salt - 2 tablespoons;
- bay leaf - 4 pcs.;
- pepper - 6 peas.
Grind the carrots on a coarse grater, chop the cabbage with a shredder, peel the onion and cut it in half. Remove the seeds from the pepper, wash and cut into strips. Separately, we prepare the marinade: add vinegar, salt, pepper and sugar, as well as bay leaves to the water, boil and leave to cook for 10 minutes. We put cabbage, carrots, onions and peppers in layers in a jar, pour marinade on top, leaving 1.5 cm to the lid. After we roll up the containers and sterilize in an autoclave for 10 minutes.
At home, you can use any recipes for cooking vegetables in an autoclave and end up with tasty and healthy preparations without preservatives. To be able to do this, it should be manufactured in an industrial environment. Our company offers proven models that are safe, reliable and comfortable to use. Buy an autoclave and canning will turn from a chore into a pleasant and fast process.
