Do I need to cover the jam after seaming. Is jam poured into jars hot or cold? Future plans

jam on winter period can be prepared in a variety of ways. All hostesses prefer classic jam and cook the traditional "grandmother's method. But it is a pity that after the jam is cooked, a meager amount remains in it. useful substances, because almost all of them are destroyed under the long action of the highest temperature. Therefore, many housewives like to either cook jam using the “quick” method, keeping it on the flame for less than 7-10 minutes, or maybe less. Or, in fact, not at all, do not make jam, but simply grind berries and fruits through a grater and mix with granulated sugar.

Usually, this method allows you to save most of the vitamins and essential nutrients, but in turn, such jam must undergo mandatory conservation. At the same time, jam, which was rolled up with the help of iron lids, can be stored anywhere, be it a cellar or at room temperature. For homemade jam, metal screw lids for canning Twist-Off avestar.ru are perfect - you can buy in bulk at a bargain price if large volumes of production are expected.

HOW TO STERILIZE JARS CORRECTLY TO CLOSE JAM

Before you place the jam in the jars and use the seamer, all the jars must be carefully prepared. At first, they must be thoroughly cleaned with soda, in addition, not only from the inside, but also from the outside.
Sterilization - this process of processing jam jars elevated temperature to kill all bacteria. You can sterilize the jars either by means of steam or by placing them in an oven heated to 100 - 120 degrees. And it will also be necessary to sterilize the iron lids with which you will close the jars. Although it is easier with lids - they need to be no more than boiled for 5-10 minutes in a saucepan covered with a lid.

HOW TO CORRECTLY CLOSE THE JAM

Before pouring jam into jars, make sure that they are completely dry from the inside. If you pour jam into wet jars, then it may well be that it will turn sour. It will be a pity then it will turn out that all your work will be useless.

The jam that you have to roll up is recommended to be distributed among the jars while it is still hot. Then the jars are rolled up using a special seaming machine, turned upside down and covered with some clean terry towel or bedspread. In this form, it should cool, and then transferred to a shelf for storage.
Sometimes, for an even greater guarantee, it is advised that before corking the jars, so that the jam is pasteurized. When you pour hot jam into jars, they must be closed with sterilized lids, placed in a saucepan with warm water and, in addition, boil for 10 minutes. Only then, of course, cans are corked and shifted upside down to make sure the packaging is tight. Banks, as in the previous case, are covered with a warm, clean towel and left.

What lids are better to close the jam

During conservation, almost all housewives face a dilemma: “Still, which lids are better to use for the best storage of jam?”
The opinions of the hostesses in this matter are strikingly different from each other. Many recommends rolling banks iron lids, and someone who might think suggests covering them in the old fashioned way with paper or cellophane and tying them with threads.
If you ask yourself the question “Is it possible to cover jam with plastic lids?” the answer is yes, of course. Every year more and more housewives prefer plastic lids, as they are easier to use and conservation with them is even easier and more enjoyable.

So that the blanks for the winter do not deteriorate and do not lose their original appearance and smell at all, it is enough to follow a couple of usual rules:

1) the jam should contain a lot granulated sugar. It does not allow jam to ferment and can preserve the freshness of the workpiece;
2) in order for the jam to remain fresh for a long time, it will be necessary to cook it longer;

3) on the surface of the jam (under the lid) you should put a circle from some piece of paper, or parchment, which has been soaked in alcohol or vodka. If, nevertheless, the top is covered with mold, then a sort of protective film, one might say, will draw it into itself. If necessary, such a filter can be replaced at any time.
Recently, screw caps or they are also called twist-offs have been especially popular.

Rules for using twist-off screw caps

1. You can not tighten more than the thread allows. If you overtighten it, you can break the cover.
2. It is necessary to install the cover so that it gets into the thread, and screw it along these rails. If there are gaps, then in the future there is a possibility of mold.
3. Cover the blanks with a lid immediately after filling the jars. The jars must not be overfilled. The jars must be filled with contents although they should not reach 1 cm to the edge.

How to store jars with screw caps

Most of the blanks that are closed with screw caps should be stored in a warm (though not hot), dry and ventilated room. Avoid sudden changes in temperature to prevent condensation.

But, if you close the jam with a small amount of granulated sugar, they should be stored at the lowest temperatures (in the refrigerator or in the basement).
Before storing jars with hot contents, the contents must be cooled to room temperature and then check that nothing is leaking. To do this, turn the jar upside down and make sure that the rim of the lid is not wet. You can store blanks with screw caps for 6 months.

When preparing blanks for the winter, the question often arises: hot or cold, you need to pour jam into jars. The thing is, there is no clear answer. It is necessary to rely on the features of cooking, on the composition and ingredients. Only then can you pick suitable way distribution of dessert in containers. The shelf life of the treat will depend on the correctness of the decision.

Some recipes call for the treat to be hot when served in the bowls. These cooking methods include:

1. Cooking "Five minutes". Its name comes from the brevity of the method of preparation. Since the dessert was not lost during a short cooking useful properties, it is recommended to close it in hot containers. However, the shelf life of such a product is small - up to 9 months.
2. A dessert that has not been cooked with a large amount of sand. Due to the reduction of glucose, the calorie content of the product decreases. Moreover, this option is recommended for baby food, because milk teeth are often prone to caries due to sweets. The delicacy can be stored for 10 months, but if it is cooled, the period is reduced to six months.

Can jam be made cold?

After preparing the dessert according to certain recipes, it needs to be cooled and poured into cold jars. Chilling before distribution is recommended for the following types of sweet preparations:

1. By grandma's recipe. This method was used several centuries ago. You need to keep the pan with the berry slurry on the fire until it thickens. To check the readiness, it is necessary to drop jam from a teaspoon onto a plate or a lid from the pan. If the liquid spreads, then the dessert is still not thick enough. When ready, the cooled sweet mass is poured into jars without rolling them up with lids. The thicker the resulting product, the longer its shelf life.
2. Pureed berries with the addition of sand. This method also does not require spilling hot liquid. This recipe is especially popular with young housewives. It is convenient in an apartment, because a woman does not need a large container for cooking, as well as a lot of space for cooling and distributing the product into containers. This jam keeps for up to a year.

How to pour jam into jars?

Before and after cooking homemade treats carry out certain actions that will save it for a long time:

1. Before pouring hot or cold jam, it is necessary to carefully process the jars. If they are not sterilized, the dessert will spoil quickly.
2. Containers and spoons should be wiped dry.
3. Some recipes call for corking, and some require sealing the neck with parchment and a tourniquet. This must also be taken into account when harvesting fruits and berries.
4. Store in a place where there are no pressure and temperature drops, otherwise cracks will appear on the glass.
5. To know how long you can leave the dessert in the cellar, you need to stick a sticker on the jar with the date of preparation and the estimated day when the shelf life is coming to an end.

Processing the harvest for the winter season makes itself felt with the fragrance of boiling jam. Choosing recipes, preparing jars, sterilizing seems like a simple task, but only following the important details will save food from spoilage. Joyful chores will not turn into disappointment if you decide in advance which lids to close the jam for the winter, taking into account the recipe and shelf life. Glass "rarities" from grandmother's stocks or vacuum technologies of the twenty-first century? This article will tell you about the advantages and disadvantages of all types of covers.

It is important for any housewife to keep the results of summer work until spring, but this does not always work out. Disappointment from fermented foods and mold is easy to avoid if you follow the simple rules of sterilization and choose the right lids for jam for the winter.

Any conservation begins with the preparation of cans. For homemade preparations, only glass containers are used. Plastic, rubber and tin containers are not suitable for long-term storage of jams. They do not provide sufficient sterility, they release various harmful substances into the products.

Important points when preparing jars:

1. Products must be inspected. Containers with scratches, chips, cracks and uneven edges are not suitable for long-term preservation. Each jar must be impeccable, otherwise there is a risk that it will burst from the load or temperature difference.
2. The selected jars are thoroughly washed with soda inside and out, rinsed in in large numbers water.

There are quite a few sterilization methods, you can choose any, based on your own capabilities and kitchen equipment:

1. The use of steam is a proven grandmother's way. A metal grate (sieve) is installed in a wide pan or bowl of boiling water or a layer of cloth is laid, then jars are placed with their necks down. Steam sterilizes products inside and out. After a quarter of an hour, they can be carefully rearranged in the same position on a clean fabric ironed with a hot iron.
2. Sterilization in the oven. The washed jars are placed upside down on the oven grate and left there until completely dry. The temperature in it should be about 150 ° C.
3. Microwave use. The prepared containers are placed on the disk of a microwave oven, a little water is poured into them and the equipment is turned on at maximum power for several minutes, until the liquid has completely boiled away.

The finished jam is poured into jars hot or cold. Both options have their own nuances. If the jam is poured into hot jars, the sterility of the products is ensured - even those microbes that could accidentally remain during washing are destroyed. Danger this method the fact that glass containers often crack from temperature changes. Many housewives do not know if it is possible to pour hot jam into jars without risking burns. This is possible if you consider a few rules:

1. The finished product must be allowed to cool slightly - in this case, the jar is more likely to survive.
2. In order to equalize the temperature, put a clean spoon in the container, pour the jam in small portions- so it slowly flows down and cools better. After each poured layer, give it time to stand a little.
3. Before pouring, it is better to put jars in a basin or sink so as not to suffer in case of failure.

spilling finished product cold method, you can also get an excellent result and achieve a long shelf life if you fulfill several requirements:

1. The jam should contain enough sugar - it is an excellent preservative. Grandmothers and great-grandmothers closed the jars with only wax paper and ensured that their products were perfectly preserved until spring.
2. Freshly brewed jam is left to cool under the lid. This is done so that under the influence of hot steam a sterile environment is formed.
3. Pour the mass into jars in a clean kitchen, use only boiled spoons for this.

The answer to the question of which lid to immediately close the hot jam is simple - only sterilized products should be used. metal and glass views immersed in boiling water for 15 minutes. For plastic products, a different sterilization time is already provided - no more than 1-2 minutes, so that the shape of the lid remains the same. After closing, the jars are wrapped. Slow cooling provides additional sterilization.

If you ask experienced chefs how to close the jam with plastic lids, they will advise not to use them for preservation hot billet, as the resulting condensate will lead to the appearance of mold in the product.

If the jam was bottled cold, it can be pasteurized for long-term storage. To do this, the filled jars are covered with lids, placed in a wide pot of water so that the liquid does not reach the neck by 2 cm. After half an hour of boiling, they are pulled out, immediately corked, then turned upside down and left to cool.

Before using the jar, check its integrity

Banks must be thoroughly washed.

Bank sterilization

Use more sugar

Let the jam cool down a little before pouring it into jars.

Types of lids used

When choosing the right option for jam, you need to take into account the shelf life of the finished product, ease of opening, and even the possibility of reusing the product. There are only 6 main types of covers today, it won’t take much time to study the pros and cons of each of them and choose the best one for yourself.

Tin

The debate about whether it is possible to close the jam with iron lids has been going on for many years, but meanwhile - this is a time-tested option. Metal products are lacquered (golden color) and plain (usually white). The advantage of tin lids is excellent tightness. They provide products with a long shelf life, while being inexpensive. A significant drawback is the inconvenience of clogging. If the key was dropped, after which it stopped closing tightly, there is a risk of spoiling all the banks at once.

How to close the jam with a metal lid, the design of the key will tell. Machines come in two varieties: automatic with a spring and semi-automatic with a roller. Advanced housewives use both at once.

It is undesirable to store preservation with a tin lid for more than a year, otherwise the metal begins to break down, the jam acquires a rusty taste.

twist-off

Twist-off is the obvious answer to the question of what lids to close jam for the winter. The products are convenient, easy to use, do not require a special device for screwing. They are dense and reliable, provide a long shelf life (six months or more). They can be used several times until rust appears. Twist-offs are suitable for any kind of jams, jams, compotes, they are resistant to citric acid and dyes. Cons - the difficulty of opening, a higher price.

In order to close the jar, the lid is heated in boiling water or over steam, then twisted, pressing tightly from above. The plastic coating on the inside becomes softer with heat and acts as an airtight seal. As the jar cools, the rarefied air inside draws in the surface with a characteristic click, creating the effect of a vacuum container.

vacuum

A modern development that greatly outperforms the old methods of conservation. It is not worth thinking for a long time which lids are best to close the jam, thousands of housewives have long chosen this option - the product can be used up to three hundred times, it does not spoil the neck of the jar, it does not require effort when closing. Products have a long shelf life (up to a year). The disadvantages are the need to purchase a key and the high price of covers.

Thermal lids

This is not a separate type of product, but a simple, familiar polyethylene lid. Before use, it is dipped in boiling water for 15-20 seconds. When heated, it is easily installed on the neck of the jar and, cooling down, is tightly fixed on it. The advantages of such lids are low price, the possibility of reuse. Disadvantages - in the short shelf life of conservation (3-6 months). If you ask chefs what kind of lid to cover the jam with, they will definitely recommend plastic ones when homemade preparations are expected to be used soon.

Nylon

Made from translucent polyethylene. Their big pluses are low price and ease of use. Products are easy to put on the jar and quickly open. Often housewives doubt whether it is possible to close the jam with plastic lids. Of course you can, because after cooling they function as heat shrink, and the jam itself is under nylon cover won't change the taste at all.

glass

These lids are almost impossible to find commercially. The advantages lie in their environmental friendliness, ease of use and durability. Cons - in a short (up to six months) period of conservation. For use, a specially shaped sealing ring is placed on the jar, then a lid, then they are pressed with a metal clip-clip. After cooling, rarefied air creates an additional vacuum.

Storage conditions

Having found out whether it is possible to close jars of hot jam with plastic lids, whether it is permissible to use metal or vacuum products, you can proceed directly to preparing the treat and rolling it. At this stage, the work does not end at all - it is also important to ensure the correct storage of the workpiece. Otherwise, all the efforts spent will be in vain, and the products will be hopelessly spoiled.

It is advisable to store jam on the bottom shelf of the refrigerator, in a cool cellar or basement. It is important to avoid temperature fluctuations, especially freezing, otherwise the jar may simply break. Glass containers with metal lids cannot be stored in places of high humidity: the upper part will begin to oxidize from the edges, and the tightness will be broken.

Possible Causes of Bloating

A swollen lid on a jar is a signal that bacteria have got inside, and the fermentation process has begun. The container must be opened and the contents inspected. The appearance of bubbles and mold on the surface indicates that the jam will have to be thrown away - mold toxins are carcinogens. If the surface is just bubbling, the product can be boiled carefully skimming off the foam and used quickly without rerolling.

If the jar is swollen, the rolling technology may have been violated - in this case, the key will have to be replaced. Another likely cause is a defective batch of twist-off caps. Unused balances in this case are recommended to be thrown away.

The debate about which lids to roll jam for the winter has been going on for many years, but it is impossible to give a definite answer. What exactly to use - each hostess decides depending on the situation. With proper sterilization, preservation under a nylon lid will remain as tasty and fragrant as under a metal or vacuum one.

Video

The age of technological progress leaves its mark on society. More and more housewives are looking for optimized bypass items, whether they are slow cookers, electric kettles or blenders. These products include screw caps, which greatly simplify life. Of course, seamers are not a thing of the past; many people use them to close pickles to this day. However, more modern housewives prefer not to bother. Consider important aspects in order.

How screw caps work

To date, screw caps are widely used in America and Europe. Products of this kind are called "Twist-Off", their principle of operation is quite transparent.

The inside of the lid has a polymer slippery coating that serves as a gasket. As a result of exposure to high temperatures, this element swells, significantly increasing in thickness. Such a move allows you to press the lid to the neck of the jar as tightly as possible, preventing air from entering and, as a result, damage to the final product.

Thanks to their strong sealing properties, screw caps are suitable for preserving jams, pickles, preserves, etc. When the temperature drops, the gasket shrinks, which is accompanied by a click. The lid sags deep into the can, such a move creates a vacuum effect. Before rolling pickles using such lids, they must be well heated.

Sealing technology for jars with screw caps

Any hostess wants to get a correct answer to the question: “How to close jars with Twist-Off lids?”. In this case, the process does not present great difficulties. However, like any other business, certain features that need to be taken into account. The twist won't take long.

1. First of all, inspect each cover for the presence, or rather the absence of all kinds of defects. The surface of the lid should not have rust “bugs”, strong dents (if possible, completely exclude such instances), small and large scratches.
2. After you have inspected the lids, they need to be sterilized. The procedure is carried out through thermal treatment. Pour in enamel pan running, and preferably filtered water, put on the stove, bring to a boil. When the first bubbles appear, send the lids to the container, reduce the heat to the middle mark, cook household items for a quarter of an hour.
3. After the specified period, spread a cotton towel on flat surface, remove the lids with kitchen tweezers, leave to dry completely. Sterilization should be carried out immediately before conservation.
4. After cleaning the covers, proceed to spinning. Pour the desired contents into jars, place the lid on top of the neck, screw on the thread. To check the tightness of the rolled up container, turn the hot jar upside down, cover with a towel and leave to cool completely.
5. If the rim does not become wet, then the conservation was successful. In this case, the banks must be taken to the cellar or basement for long-term storage.

How to store jars with screw caps

1. Jars sealed with screw caps should be stored in a room with optimal humidity (up to 40%) and stable temperature regime. The ideal option a pantry with ventilation, a dry basement or a glazed loggia will serve. Give preference to rooms or areas that are well ventilated. Such a move will prevent the formation of mold, which appears due to condensation. Important! Do not store jars with screw caps in the cellar, as the humidity is too high in such a room. It is also impossible to keep containers on an open balcony, where the temperature regime is often subject to fluctuations.
2. If jars with homemade spins are small (canned food, jam, etc.), store them on the bottom shelf of the refrigerator or in the cellar. This category refers to compositions that are prone to rapid fermentation, so the room should be cool.
3. Do not rush to send cans of seamings to long-term storage immediately after conservation. First you need to place them neck down, wrap with a warm cloth and cool to room temperature. After performing a leak test, make sure that the cap is not swollen. If everything is in order, the containers can be moved. Homemade pickles are stored in jars with such lids for six months or longer.
4. The service life of screw caps is quite high under all operating conditions. If you have not found rust, dents, large scratches on the product, the covers are reusable. In cases where you clean off the varnish with a hard sponge, the product will quickly become unusable. As a rule, the duration of service varies from 3 to 5 years.

How to open a jar with a screw cap

It is not uncommon for even the most experienced housewives complain that they can't open a jar with a twist-on lid.

The difficulty lies in the impossibility of asking for a representative of the strong half of humanity, who is not always nearby. At the same time, you also don’t want to spoil the product by making a hole in the surface with a knife to release excess air.

To simplify the procedure, turn the container upside down, hit the bottom with your palm several times. After that, try to unscrew the cap, if necessary, repeat the procedure.

It is not difficult to seal jars with screw caps if you have sufficient knowledge of the available technology. To begin with, sterilize the lids, pour the contents into the containers, immediately tighten along the thread. Store in a room with a stable temperature regime, where the humidity fluctuates within acceptable limits.

Video: choose jars and lids so that conservation does not explode