Sterilizacija se radi da se ne bi zimnica pokvarila tj. da nijedna bakterija ne moze preziveti.
Ako koristite tegle sa gumenim poklopcem, obavezno skinite gumu za poklopca pre nego je zagrejete. Kada stavljate zimnicu u tegle, i tegle i zimnica moraju biti iste temperature da tegle ne bi pukle, pa se zato obavlja pre kraja kuvanja zimnice.
Pre svake sterilizacije, tegle obavezno oprati u vrućoj vodi sa sapunom i isprati ili ih oprati u mašini za pranje sudova. Pranjem ne sterilišete tegle.
Sterilizacija nastaje kada tretirate vlažnost (zimnicu) u tegli toplotom od najmanje 100C do 120C tokom najmanje 15 minuta. Nemojte brkati pasterizaciju sa sterilizacijom. Pasterizacija je nizak stepen toplotne obrade. Za sterilisanje je najbolje koristiti tegle. Flase nisu dobre.
Tegle se uvek moraju držati na toplom sve do punjenja zimnicom, ne smeju se ohladiti. Ako je vreme kuvanja zimnice kraće od 15 minuta, morate da sterilizujete svoje tegle. Većina recepata za konzervisanje hrane u vodi zahteva najmanje 15 minuta toplotne obrade.
Tegle možete sterilisati u rerni, kuvanjem na šporetu i u mikrotalasnoj.
Sterilizacija tegli u rerni
1. Da bi sterilizovali tegli u rerni, zagrejte rernu na 100°C. Pridržavajte se navedene temperature i nikada samoinicijativno ne stavljajte višu temperaturu, jer to može da dovede do pucanja stakla na teglama.
2. Stavite sloj pek papira na tepsiju od rerne, zatim tegle i poklopce na njega i poređajte tako da se tegle ne dodiruju i da tegle ne dodiruju stranice pleha.
3. Uvek stavite tepsiju na sredinu rerne, zatvorite je i pustite da se tegle sterilizuju oko 20 minuta.
4. Kad ih vadite, obavezno stavite rukavice i vadite tegle iz rerne nekoliko minuta pre nego što ćete u njih sipati zimnicu.
5. Rasporedite ih na peškir koji će zadržati toplotu dna tegle i sipajte u njih zimnicu.
Sterilizacija tegli kuvanjem na sporetu
1. Da biste tegle sterilizovali u prokuvanoj vodi koristite velike i visoke šerpe za vise tegle ili plitke za šire za tegle.
2. Stavite krpu na dno šerpe, a zatim stavite tegle da se ne dodiruju i da ne dodiruju stranice serpe. Između tegli i oko njih provucite krpu.
3. Napunite šerpu s mlakom vodom u kojoj ćete sterilisati tegle i zagrejte vodu tako da ključa, ali ne i jako. Važno je da temperatura tegli postepeno raste.
4. Tegle i poklopce potpuno zaronite u vodu i izbacite sav vazduh iz njih.
5. Prokuvati vodu i od trenutka kada voda prokuva tegle moraju da se kuvaju 10 minuta ne manje.
6.Tegle obavezno stavite da se kuvaju 10 minuta pre nego što završite zimnicu tako da možete odmah da presipate u vrele posude.
7. Posle 10 minuta isključite sporet i ostavite ih potopljene u vrućoj vodi dok ne budu spremne da ih napunite zimnicom.
8. Tegle izvadite iz vode pa sipajte polako, malo po malo zimnicu da bi se temperatura zimnice i tegle izjednacile da vam ne bi tegle pukle..
9. Ako su se već ohladile a morate da sipate zimnicu, treba ih ponovo podgrejati da vam staklo ne bi popucalo.
10. Pripremite čisti peškir na koji ćete da odlažete tegle nakon punjenja.
11. Nakon što ste tegle napunili zimnicom, obrišite poklopce čistom, vlažnom krpom i čvrsto stegnite poklopce. Okrenite ih naopako (na poklopac) i ostavite da se ohlade. Ovo stvara vakum i osigurava da vazduh ne uđe u njih i produžava vek trajanja zimnice.
Sterilizacija tegli u mikrotalasnoj
1. Ovaj metod je brz i jednostavan i ne treba da traje duže od 40 sekundi.
2. Možete sterilisati samo obične tegle, nikako ne i one sa gumenim ili metalnim poklopcima.
3. Posle obaveznog pranja tegli, ostavite ih da budu malo vlažne, a zatim ih stavite u mikrotalasnu na najvišu temperaturu i pustite da se greju oko 35 - 40 sekundi, zavisno od veličine tegle. Za tegle standardne veličine biće dovoljno 40 sekundi, dok manje tegle sterilišite u mikrotalasnoj oko 30 sekundi.
Zimnice u sirćetu ili ulju, nije potrebno pasterizovati, ali pazite da u teglama nema vazduha nakon punjenja.
Uvek pasterizujte sokove i određene soseve nakon sipanja u tegle da bi im produžili vek trajanja.
Vruće marmelade, soseve i džemove uvek punite u vruće tegle, a zatim zatvorite i okrenite naopako i tako pustite da stoje dok se ne ohlade. Na taj način se u teglama stvara vakum koji obezbeđuje duži vek trajanja zimnice. Nakon sto su se ohladile, okrenite ih na dno i stisnite sredinu poklopca, ako ne čujete klik, tegle su uspešno vakumisane. Ako čujete zvuk, ponovite postupak pasterizacije.
Sterilization is done so that the winter food does not spoil, i.e. so that no bacteria can survive.
If you use jars with rubber lids, be sure to remove them before heating them. When you put winter stock in jars, both the jars and the winter stock must be at the same temperature so that the jars do not burst, so it is done before the end of cooking the winter stock.
Before each sterilization, the jars must be washed in hot soapy water and rinsed or washed in the dishwasher. Washing does not sterilize the jars.
Sterilization occurs when you treat the humidity (winter foods) in the jar with heat of at least 100C to 120C for at least 15 minutes. Do not confuse pasteurization with sterilization. Pasteurization is a low degree of heat treatment. It is best to use jars for sterilization. Bottles are not good.
The jars must always be kept warm until they are filled with the winter foods, they must not cool down. If the cooking time of winter stock is shorter than 15 minutes, you have to sterilize your jars. Most recipes for preserving food in water require at least 15 minutes of heat treatment.
You can sterilize the jars in the oven, cooking on the stove and microwave.
Sterilization of jars in the oven
1. To sterilize the jars in the oven, heat the oven to 100°C. Adhere to the specified temperature and never set a higher temperature on your own initiative, as this can lead to cracking of the glass on the jars.
2. Place a layer of parchment paper on the baking tray, then the jars and lids on it and arrange them so that the jars are not touching and that the jars are not touching the sides of the tray.
3. Always place the pan in the middle of the oven, close it and let the jars sterilize for about 20 minutes.
4. When you take them out, be sure to put on gloves and take the jars out of the oven a few minutes before you pour the winter foods into them.
5. Spread them on a towel that will retain the heat of the bottom of the jar and pour the winter stock into them.
Sterilization of jars by cooking on the stove
1. To sterilize jars in boiled water, use large and tall pots for taller jars or shallow pots for wider jars.
2. Place a kitchen cloth in the bottom of the pot, then place the jars so they are not touching and not touching the sides of the pot. Pass a cloth between and around the jars.
3. Fill the pot with lukewarm water in which you will sterilize the jars and heat the water so that it is boiling, but not very strong. It is important that the temperature of the jars rises gradually.
4. Immerse the jars and lids completely in the water and expel all the air from them.
5. Boil the water and from the moment the water boils, the jars must be boiled for 10 minutes no less.
6. Be sure to put the jars to boil for 10 minutes before you end the winter stock so that you can immediately pour them into the hot jars.
7. After 10 minutes, turn off the stove and leave them submerged in hot water until they are ready to be filled with winter foods.
8. Take the jars out of the water and slowly pour in the winter foods, little by little, so that the temperature of the winter stock and the jars will equalize so that the jars do not break.
9. If they have already cooled down and you have to pour the winter stock, you should reheat them so that your glass does not crack.
10. Prepare a clean towel on which to place the jars after filling.
11. After filling the jars with winte foods, wipe the lids with a clean, damp cloth and tighten the lids tightly. Turn them upside down (on the lid) and let them cool. This creates a vacuum and ensures that air does not enter them and extends the life of the winter stock.
Sterilization of jars in the microwave
1. This method is quick and easy and should not take more than 40 seconds.
2. You can only sterilize regular jars, never those with rubber or metal lids.
3. After the obligatory washing of the jars, leave them to be slightly damp, then put them in the microwave at the highest temperature and let them heat for about 35 - 40 seconds, depending on the size of the jar. For standard-sized jars, 40 seconds will be enough, while you sterilize smaller jars in the microwave for about 30 seconds.
Canning jars in vinegar or oil do not need to be pasteurized, but make sure that there is no air in the jars after filling.
Always pasteurize juices and certain sauces after pouring into jars to extend their shelf life.
Always fill hot marmalades, sauces and jams in hot jars, then close and turn upside down and let them stand until they cool down. In this way, a vacuum is created in the jars, which ensures a longer shelf life. After they have cooled, turn them upside down and squeeze the middle of the lid, if you don't hear a click, the jars have been successfully vacuum sealed. If you hear a sound, repeat the pasteurization process.
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