Sterilization of lids is a mandatory step in home preparation. The absence of bacteria on metal products ensures the preservation of preservation and prevents the development of rotting processes.

Traditional tin lids, which require a seaming wrench, are gradually becoming a thing of the past. There is no need to waste extra effort and time, or suffer with a seaming machine, if there is a more convenient option - euro-threaded lids (twist-off option). It’s enough to boil the metal plate, close the jar - and that’s it, you can put away the blanks for storage. Housewives advise how to sterilize screw caps.

Advantages

Threaded metal plates have many advantages:

• closing glass jars with preserves is easy, quick and convenient;
• no need to buy a seaming wrench;
• Euro-caps can be purchased at any supermarket or hardware store;
• glass jars and bottles with threads for screw caps are also always on sale;
• If there is no rust on the inside of the metal plates, it is permissible to reuse Euro-caps for homemade products.

Some “experts” who are unlikely to have canned fruits and vegetables write on websites that “you cannot use Euro-threaded lids for sealing pickled tomatoes and cucumbers, salads: the preparations are poorly stored.” This statement is incorrect: tomato juice, crispy cucumbers, dense tomatoes, delicious peppers last well all winter, the jars do not explode. The only caveat is that with a high concentration of vinegar on some plates on the inside, after 3-4 months the enamel is slightly corroded; the lid cannot be reused.

Process Features

Methods for combating microbes on a metal surface are practically no different from treating traditional tin lids with an elastic band. The only point is that the metal is denser and thicker; the sterilization time needs to be extended by 1-3 minutes so that the plate warms up well.

During sterilization of twist-off caps, the metal expands slightly. As it cools, the twist-off screw cap is fixed even more tightly to the neck, which ensures excellent tightness and optimal storage of homemade preparations.

Why is exposure to high temperatures necessary?

High temperature kills microorganisms and prevents rotting of fruits and vegetables inside the glass container. You cannot be negligent in sterilizing the lids: poor execution of the procedure or simply washing the plates instead of boiling or frying in the oven will lead to poor storage of home-canned food.

Be sure to sterilize Euro-threaded lids so that the metal expands slightly and the plate tightly grips the neck of the jar after screwing. Cold lids do not give such an effect and do not provide 100% tightness. You can conduct an experiment with two glass jars, a boiled plate and without sterilization: there will definitely be a difference.

How to sterilize screw caps: proven methods

Housewives have one or two ways to combat microbes on metal lids before sealing the preserves. Not all methods are convenient; it is often very hot in the kitchen while boiling metal plates. Housewives will find it useful to describe modern methods for sterilizing lids with less effort, without creating a “steam room” in the room.

Warning! Metal lids should not be placed in the microwave. It is important to inspect the inner surface of the euro covers: there should be no chips, scratches, damage of any kind, or darkening of the enamel.

Boiling

How to proceed:

• prepare a small saucepan or bowl, tongs or a fork to remove the lids;
• pour hot water into a container and boil;
• one by one, lower the euro-threaded lids into boiling water, keep the liquid at a constant boil for 2 to 10 minutes;
• it is convenient to carry out sterilization while the next can for preservation is steamed;
• if the housewife sterilizes several bottles in a large saucepan, then you can immediately load as many lids as there are boiling glass containers filled with vegetables or fruits, or cover the entire container with preservation with metal plates;
• Using tongs or a fork, the housewife takes out the Euro-cap, immediately puts it on the neck of the sterilized container, and screws it on until it stops. All that remains is to take the container with the vegetable or fruit preparation to a certain place so that the preservation “arrives” under an old fur coat or blanket within 24-48 hours.

In the oven

How to proceed:

• heat the oven, put Euro lids on for 15 minutes;
• heat penetrates evenly into all areas of the lids, harmful bacteria die, and the metal expands;
• it is convenient to sterilize metal plates in the oven at the same time as jars, so as not to create excessive heat in the kitchen for a long time;
• It is important to carefully remove the screw caps to avoid burning your hands. This advice also applies to glass containers;
• It is important to close the jars immediately after removing the metal plates from the oven to prevent the lids from getting cold.

Find out how to quickly and deliciously cook cobs in a saucepan and slow cooker.

There is a page written about how and with what to clean a mirror without streaks at home.

In a slow cooker

Simple method:

• pour hot water (about 1 l) into the bowl, turn on the “Cooking” mode;
• Place several screw caps in a container, boil for 10 minutes, remove, and place on jars. It is important to screw the plate tightly to create a good seal.

Sterilization without boiling

Some housewives disinfect European lids in a solution of potassium permanganate and treat them with medical alcohol. Under the influence of antibacterial compounds, microbes die, preservation is successfully stored throughout the winter.

The method is unusual, but effective. You can conduct an experiment: close two or three jars with Euro-lids, soak for 10 minutes in a solution of potassium permanganate or a container with alcohol. Steam sterilization does not require financial costs; the “cold” method requires consumables.

The method has a drawback: during treatment with disinfectant compounds, the euro-threaded caps do not heat up, and the metal does not become more pliable. The housewife needs to make more effort to tightly screw the plate onto the neck of the jar or bottle.

Which method should I choose? How to sterilize European screw caps? Housewives should try all methods and choose the most comfortable method. The less heat in the kitchen when preparing fruits and vegetables, the better for your health. A multicooker and a double boiler are suitable options for modern housewives. In the absence of “kitchen helpers,” you can sterilize Euro-lids using traditional methods: boiling or frying in the oven. Happy preparations!

From the following video you can learn more useful tips on how to sterilize lids for sealing threaded workpieces.

Screw-on lids are a paradise for the housewife who has despaired of handling the seamer when canning with simple lids with an insertable rubber band.

Seaming machines often break down and then do not close at all or cannot press the lid and attach it to the glass of the jar very tightly. If the jar is not closed tightly, the products will deteriorate. And this is so offensive! So much work in a hot, stuffy kitchen, so many products, and suddenly it turns out that the jars are swollen (that is, the lids on them) or have completely fallen off.

Therefore, in order not to be unnecessarily upset, you need to either buy a reliable seaming machine for lids, or switch to twist-off screw caps.

Jars with a screw neck, closed with twist-off lids - the most common container in which we buy mushrooms, jam, compotes, canned tomatoes, lecho, gherkins, ketchups in glass jars, mussels, some types of cheese, sun-dried tomatoes in oil, juices and baby food. Twist-off technology is used both for capping medicines and for beer caps.

Twist-off caps come in different sizes

How the screw cap works

The hot lid, heated over steam or in hot water at a temperature of no more than 60 C, is screwed on and fits tightly to the glass of the jar.

The polymer coating on the inside of the lid, which acts as a gasket (sealant), softens in heat and allows you to close the jar with the lid as tightly as possible, without gaps. As it cools, the top of the lid is pulled inward (a slight click is heard) and a dry vacuum effect is created inside the jar.

Do not tighten more than the thread allows, do not overtighten. Otherwise, you will break the lid.

You need to install the cover, getting into the thread, and screw it on these rails. Otherwise, cracks will form and mold may appear in canned food.

Close canned food with a lid immediately after filling the jars.

Do not overfill jars. The jars should be filled with contents as much as possible, but not reach 1 cm to the edge of the jar.

Most canned foods can be stored with screw-on lids in a warm (but not hot), dry, and well-ventilated area. Do not expose canned food to sudden temperature fluctuations to avoid condensation.

However, if you can preserve jam with a small amount of sugar or compotes without sugar, or make other preparations that require more careful storage, they should be stored at lower temperatures (in the refrigerator or in the basement).

Before storing jars, jars with hot contents must be cooled to room temperature and checked for leaks (turn the jar upside down and see if the rim of the lid is wet).

The shelf life of canned food in screw-necked jars closed with screw lids is 6 months or more.

Twistable, screw-on lids - reusable. If you handle them carefully and do not clean off the varnish and the polymer inner layer of the lid with a hard sponge, the lid will last 4-5 years.

If the cover is rusty, it is not suitable for further use.

When the can is first opened, a loud pop is heard - this means that the canned food has not fermented or swelled.

If you notice that the lid on the jar is swollen, the canned food is spoiled, it is poison, you cannot eat it.

Screw caps can be opened by applying force and turning it in the opposite direction, or you can use a special opener for twist-off caps (they are sold in all hardware stores with a large assortment of products).

To close the screw cap, you need to twist it clockwise. To open, you need to unscrew the cap counterclockwise.

If the lid does not want to unscrew or you do not have enough strength, you should first try to cover the lid with a cloth or towel (so that your hands do not slip) and turn the lid.

If the technique is unsuccessful and the jar is still tightly closed, you need to take a burning match and slightly heat the lid from below with a flame (under the rim, around the jar). Just 1 match is enough, it’s quick, you won’t even burn your fingers. The lid will expand when heated and open (well, not by itself, of course, turn the heated lid).

Different types of lids: plastic (including nylon, translucent), plastic drain lid (with holes) and twist-off lids

Is it possible to replace simple preservation lids with screw-on lids?

Yes, you can preserve all types of salads, compotes, cucumbers, tomatoes or mushrooms in marinade under screw caps. That is, use them to tighten all the workpieces that were previously rolled up with simple tin lids.

Twist-off lids come with different internal coatings (more or less resistant to chemical influences). And if you have a very acidic product in the jar (sour fruit compote, sour juice or marinade), then you better take the lids with a generous layer of varnish to protect the lid from interacting with acids.

Plain iron, plastic and twist caps

In addition, preserves and preserves can also be covered with plastic nylon lids by placing a circle of white paper soaked in vodka or alcohol under the lid (on top of the jam). The paper soaked in alcohol will collect mold on itself (if it suddenly appears) and you can throw away the damaged paper by placing a new piece of paper on the jam.

Nylon covers - the same plastic ones, only colorless

Jam cooked in a 1:1 ratio or if there is even more sugar in it (1:1.5 or 1:2) will be well preserved under a nylon (plastic) lid and at room temperature (but not in the heat, of course).

An example of using plastic lids is Cherry jam with pits.

An example of using twist-off lids: Nectarine compote - recipe.

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For any housewife, with the onset of the warm season, the troubles only increase. First, you need to plant something on the plot in time, and then still find the strength to harvest the crop. After which many are faced with the problem - how to preserve it so that in winter they can treat their household? The main way to preserve berries and vegetables is canning.

This method has undergone many changes over the years of its existence. Everyone remembers the old seaming machines. Many people still use them today. The disadvantage of this device is that it must be used with great care. With a little more effort than required, you will end up with a jar with a damaged neck, which you will not be able to use in the future. But as a result of numerous tests, housewives today know how to properly roll up cans with a machine.

But everything is changing, and the old cans have been replaced by new ones, the lids of which are screwed on. That is why more and more housewives are asking this question: “How to roll up jars with screw-on lids?”

Screw caps are called twist-off caps and have been used for canning in Western countries for a long time. The essence of their operating principle is as follows. On the inside of the lid there is a special polymer coating that acts as a gasket. When exposed to high temperature, it expands and tightly seals the jar. As the temperature decreases and as it cools, the top of the lid pulls inward, which is accompanied by a slight click. As a result, a vacuum effect is created in the jar. Therefore, before rolling up jars with screw caps, it is necessary to heat the lids.

Most housewives, after looking at their neighbors or friends, decide to buy such lids for themselves, but do not know how to roll up jars with screw-on lids. There is nothing complicated here. First you need to sterilize the jars in the same way as regular ones. At the same time, this can be done with lids. The temperature for lids should not be more than 60 degrees. Otherwise, this will lead to destruction of the polymer coating.

The heated lid is placed on the jar ready for sealing. In this case, it is necessary to ensure that the grooves on the lid coincide exactly with the stripes on the jar. And it’s also important to inspect the jar, or rather the neck, before rolling up jars with screw-on lids.

In order to check and save yourself from worrying about the reliability of the preservation, place the closed jars with the neck down. They must remain in this position for at least 2 days. If during this time no smudges have appeared and the lid has not swelled, then you can safely hide the jars in the cellar or basement.

More than once you can hear from housewives that it is very difficult to open such banks. And if there are no problems with how to close jars with screw caps, then it may be impossible to open them. In order to do this, you need to know a little secret: just turn the jar over and hit the bottom with your palm. After this, screw on the lid.

Thus, from the above we can conclude that the use of new jars with screw-on lids has made the life of housewives much easier. This preservation method is suitable for those who don’t want to spend a lot of time in the kitchen or don’t know how to roll up jars with a machine.

I mean - for further cooling after loading hot workpieces into them. I always turned it over, but here for the second time the labels advise not to turn it over, for a better result, they say. I'm just exhausted. I’ll put it this way, then I’ll turn it over...))

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In our article we want to talk about how to properly preserve tomatoes, cucumbers and eggplants and other vegetables. We will also provide useful tips on preparing jams and compotes from fruits and berries. Even if you have never done home canning, after studying the materials in our article, you will succeed. Where does the preparation of delicious preparations for the winter begin? With the arrival of summer, our shops and markets abound in vegetables and fruits, but it is physically impossible to eat a lot of them fresh. In addition, I want to extend the pleasure into the cold winter months, when our body receives an insufficient amount of vitamins from fresh vegetables and fruits, and their cost is not small. We offer you canning by pickling, salting, fermentation, and also with sugar. We will study the process from elementary actions aimed at canning. We will gradually tell you what is needed for proper canning.

To engage in home canning, you should stock up on the appropriate equipment, supplies, containers and measuring instruments. It is necessary to stock up on containers in the form of glass jars of various capacities. You can preserve any food in jars because they are durable, airtight, easy to process, and can be used repeatedly. Nowadays you can buy glass jars with lids that need to be rolled up, as well as with screw-on lids. This container has a standard neck, 82 mm in diameter. The capacity of the cans is different and ranges from 0.350 liters to 10 liters.

The cans that are rolled up are sealed with tin lids that have rubber gaskets - rings. It is better if the lids are coated with acid-resistant varnish. The jars are sealed with special manual sealing keys of various modifications. As for screw caps, they can be reused if a seal is not required. These lids can be used to seal jam and other canned goods containing more than 50% sugar. Quite convenient for preservation by pasteurization and lids with clips. These covers can be reused multiple times. If you are preparing canned goods that are shelf-stable or contain a high salt content, such as borscht dressings made from fresh vegetables, they can be sealed with plastic lids. Large glass bottles can be sealed with stoppers, caps and topped with sealing wax or resin.

Opening bottles and cans requires the use of corkscrews and can openers. To store vegetables and fruits frozen, you can use polyethylene containers. You can also store jam and candied fruits in such a container. To ferment cabbage and various pickles, you can use wooden barrels of different capacities. Such barrels are made from aspen and beech. You can peel fruits and vegetables when preparing for canning using various knives, graters and vegetable cutters. Dry spices are ground in coffee grinders and blenders. To weigh and measure food, you can use household scales, as well as measuring cups with divisions. Juices are prepared using juicers and juicers. You can blanch vegetables using a colander and a sieve. To carry out pasteurization, you need large pans, on the bottom of which wooden grates or slats are laid out, then the jar will not burst when heated. Hot dishes should be removed with special tongs. It is necessary to measure the pasteurization temperature with a special thermometer.

To weigh the product without scales during preservation, you can use the table data, weight in grams.

1 liter jar

0.5 liter jar

Glass 250 cm2

Art. spoon

Tea spoon

Sugar 800 400 200 25 8

When preserving, there are general rules - these are washing, sorting, grinding, as well as heat treatment, sterilization and storage of finished products. Vegetables and fruits selected for processing must be sorted by size, maturity and quality. It is necessary to remove garbage, wounded and spoiled fruits. To obtain high-quality canned goods, vegetables must be sorted by size and degree of ripeness. Then we thoroughly rinse all selected products under running water. This stage is the most important for canning. Along with the dirt, we also wash away any possible chemicals that were used to grow the product, as well as microbes that came from the soil. If vegetables have a rough surface, they need to be washed with a brush. After washing, the product is dried and weighed to determine the ratio of the product and various spices, seasonings, and additives. In some cases, vegetables and fruits should be peeled. Therefore, for example, tomatoes and plums must be blanched and then easily peeled. Blanching can also be done in double boilers - this will preserve valuable nutrients.

If necessary, as indicated in the recipe, grind the finished raw materials. When canning, it is important to prepare the container. The jars must be washed using baking soda and rinsed thoroughly with hot water. Before filling the container, it must be sterilized. To do this, you can use a kettle with boiling water in it. A clean jar is turned upside down and placed in a small pan of boiling water at an angle or placed on a kettle. The jar must be kept in this position for 20 minutes. Sterilization can also be done in an oven or microwave. Lids are sterilized in the same way by boiling them for 10-15 minutes before capping. To preserve food, you need to prepare a brine. Dissolve table salt in water, bring to a boil, cool and filter. The brine is prepared by dissolving a certain amount of salt in the required amount of water.

In the table you can see the brine preparation scheme depending on the strength

Crepe. brine %

Salt per 10 liters of water gr. brine %

Salt per 10 liters of water

Having completed the preparatory work, we sterilize, pasteurize and seal the products. It is known that most of the microorganisms that are dangerous during home canning multiply at a temperature of 15-40 degrees. But at higher temperatures, they die. How successful sterilization will be depends on its temperature and the acidity of the product. It is known that microorganisms die faster in an acidic environment. Therefore, it is enough to sterilize tomatoes, sorrel and rhubarb at 100 degrees and this process is called pasteurization. Sterilization differs from pasteurization by heating at higher temperatures. It is intended for vegetables and fruits that have fresh cell juice. But each type of canned food has its own heat treatment regime.

Pasteurization at home is carried out in a water bath. For this purpose, as mentioned earlier, a pan with a wide bottom is used to place several cans at once. There is a wooden plank at the bottom of the pan, then the jar will not come into contact with the bottom. Then pour water into the pan, the level of which depends on the method of capping. When using metal lids, water is poured to the level of the product. When using lids with clamps, the entire jars can be submerged in water. To prevent glass containers from bursting, the temperature of the water we pour should be no higher than the temperature of the canned food. Fill the products in the jars with hot brine or syrup, depending on the product, 1-2 cm below the edges of the jar. Cover the jars with lids and pasteurize. The temperature of the water in the pan is brought as quickly as possible to the temperature required by the recipe, and the time of pasteurization and sterilization is measured from the moment of boiling.

Having completed pasteurization and sterilization, the jars must be removed and sealed. After this, the jars are turned over and placed on the lids; you can additionally wrap them in a blanket or bedspread.

After the jars have cooled completely, check the tightness of the closure. If there are no leaks, the jars are sent for storage. It is better to store canned foods in cool rooms with a temperature of 5-7 degrees. Canned food is stored in a dark place to prevent the destruction of vitamins. Periodically inspect workpieces during storage. Food should not be consumed if it is suspected of being spoiled, so as not to cause serious poisoning.

Happy canning and delicious canning!

Jam for the winter can be prepared using a variety of methods. Housewives still prefer classic jam and cook it using the traditional “grandmother’s method.” But it is a pity that after the jam is cooked, a tiny amount of useful substances remains in it, because almost all of them are destroyed under prolonged exposure to high temperatures. Therefore, many housewives like to prepare jam using the “quick” method, keeping it on the flame for less than 7-10 minutes, or maybe less. Or, just don’t make jam at all, but simply grate the berries and fruits through a grater and mix with granulated sugar.

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

HOW TO PROPERLY STERILIZE JARS TO CLOSE JAM

Before placing the jam in jars and using the seaming machine, all jars must be carefully prepared. First, they need to be thoroughly cleaned with soda, not only from the inside, but also from the outside.
Sterilization is the process of treating jam jars at elevated temperatures to kill all bacteria. You can sterilize jars either through steam or by placing them in an oven heated to 100 - 120 degrees. 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 no more than boiling for 5-10 minutes in a saucepan covered with a lid.

HOW TO CORRECTLY CLOSE JAM

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

It is recommended to distribute the jam that you need to roll into jars while it is still hot. Then the cans are rolled up using a special seaming machine, turned upside down and covered with some clean terry towel or blanket. In this form, it should cool down, and then it is transferred to a shelf for storage.
Sometimes, for an even greater guarantee, it is advised that before sealing the jars, the jam must be pasteurized. When you pour the hot jam into the jars, they should be closed with sterilized lids, placed in a pan with warm water and boiled for 10 minutes. Only then the jars Of course, they seal it and put it upside down to make sure that the packaging is tight. As in the previous case, cover the jars with a warm, clean towel and leave.

What kind of lids are best to cover jam?

During preservation, almost all housewives face a dilemma: “What kind of lids are best to use for the best storage of jam?”
The opinions of housewives on this issue differ strikingly from each other. Many people recommend rolling up the jars with iron lids, and some, who would have thought it, suggest covering them with paper or cellophane and tying them with threads the old fashioned way.
If you ask the question, “Is it possible to cover jam with plastic lids?” Let's answer - of course yes. Every year, an increasing number of housewives prefer plastic lids, as they are easier to use and preservation with them becomes even easier and more enjoyable.

To prevent winter preparations from deteriorating and completely losing their original appearance and smell, it is enough to follow a couple of usual rules:

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

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

Rules for using twist-off caps

1. You cannot tighten more than the thread allows. If you overtighten, you can break the lid.
2. It is necessary to install the cover so that it fits into the thread and screw it onto these rails. If there are cracks, then there is a possibility of mold appearing in the future.
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 Screw-Lid Jars

Most products that are covered with screw caps should be kept warm (though not hot), dry and well ventilated. To prevent condensation, sudden changes in temperature should not be allowed.

But, if you make 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, you need to cool the contents 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. Products with screw caps can be stored for 6 months.

Home canning is becoming increasingly popular these days. It is very important for novice housewives to know how to sterilize screw caps and how to choose them correctly. It is also necessary to know exactly how long to sterilize screw caps. First, it is necessary to clarify that this type of lid cannot be used in all cases. As a rule, they are used in making jam, preserving vegetable salads, and pickled products. The shelf life of home-canned food packaged in jars with screw lids is less than the shelf life of the same products, but packed in sterile jars sealed with metal lids. But for each type of delicacy, different seaming methods are preferred. It is important to remember that the lids must be new and clean. Only in this case it is possible to ensure the proper level of sterility. The product must be inspected before use.

There should be no cracks, scratches or chips on the covers. All minor damage is very dangerous. Manufacturers make lids from metal and coat them with varnish. It is the varnish coating that protects their surface from contact with the product. If the coating is damaged, this can adversely affect the taste of the preserved product and significantly reduce its shelf life. Do screw caps need to be sterilized and how should this be done correctly? Sterilization in this case is mandatory. Before doing this, the lids should be washed with detergent and rinsed. New products also need to be washed, as they may contain residue from industrial grease and other contaminants. The easiest way to sterilize is boiling. You need to pour some water into the pan and put it on fire. When the liquid boils, place the lids in it and boil for 10-15 minutes.

It is very important to remove the lids from the water correctly. To do this, it is better to use special forceps, pre-sterilized. You can place them in the same pan and boil them together with the lids. You cannot touch sterilized objects with your hands, as this will make the procedure useless. Hot or slightly cooled lids should be placed on the necks of the jars and screwed on. Sterilization can also be carried out using steam. To do this, pour water into a saucepan and put it on fire. After the liquid boils, you need to place a colander on the dishes and place the lids on it with the inside down. After 15 minutes, you can turn off the gas, let the lids cool slightly, and then put them on the necks of the jars and screw them on. Live steam is very effective and its use allows you to ensure complete sterility. Instead of a colander, you can use stretched gauze. You can also sterilize the lids over a boiling kettle.

Some housewives prefer to carry out the sterilization process in the oven. This is possible, but not entirely convenient. Most often, lids along with jars are prepared in this way. Place them on a clean wire rack with the inside facing up and set the oven to 50 degrees. After 10 minutes, the temperature can be raised to 100-110 degrees. Gradual heating is especially important if the housewife sterilizes the jars along with the lids, since a sharp temperature change can cause the glass to burst. Such banks are no longer suitable for use. If during the boiling process, or under the influence of steam, the paint on the metal lids begins to peel off or melts, it is better to discard such products. It is dangerous to roll up jars with them, as the paint can get into the canned product and cause poisoning. An unpleasant metallic smell should also alert you. It may indicate a violation of the integrity of the varnish.

Sterilization should not be carried out in a microwave oven, as this may cause it to break. One of the most important rules for using a stove involves a ban on heating metal objects in it. Only nylon lids can be sterilized in the microwave. To do this, pour water into a bowl, place lids in it and heat for 15 minutes. The water in the container should be boiling. If a canned product does go bad, you need to analyze all your actions in order to eliminate such an outcome in the future and reduce all possible risks. Not only the lids, but also the jars need to be sterilized efficiently, and it is important to follow all canning rules, as well as ensure sufficient heat treatment of the product. Pickled canned food and jam will be stored for a long time if you correctly calculate the proportions of vinegar, sugar, and salt. It is important to remember that lids must be sterilized in any case.