THE TEMPERATURE-TIME CYCLE WHEN USING THE AUTOCLAVE TO STERILIZE IS:
A- 121 C FOR 15 - 20 MINUTES***
B- 112 C FOR 30 - 40 MINUTES.
C- 135 C FOR 25 - 40 MINUTES.
D- 100 C FOR15 - 35 MINUTES.
Do you know what an autoclave is? It is a pressure cooker for canned foods such as vegetables, meats, poultry, seafood, or fish.
This is not a pressure cooker as many people believe. It is a way to prepare your canned food, without using, as companies, preservatives, not always good for our health. Here is a guide, to learn about the use of this machine.
What is the function of an autoclave?
The story on the creation of the autoclave Nicolas Appert was to be thanked for inventing, in 1820, this method of sterilization which, for 200 years, has been used by a public that prefers to consume its own preparations.
However, many people do not know this can sterilizer for cooking.
Why use an autoclave?
The reason it is important to sterilize canned foods is the destruction of spores that are deadly toxins. Nothing can replace such a tool, the oven, the microwave or the dishwasher.
Many use conventional cookers or sterilizers, but this is not very effective. A minimum of 116 ° C is required for the spores to disappear completely. Only the autoclave can have this function.
Its temperature, inside the pots, is the highest.
How to choose an autoclave?
The autoclave operates according to two principles, the manometer, then the second, which is weighed. The latter can be adjustable or fixed, depending on the model. It is also more robust than the first model.
The choice and the use of an autoclave:
The use of the Mirro autoclave The way it is used
- It will be necessary above all to ventilate the autoclave for 10 minutes.
- Then, it will be necessary to put the cans on the grid and wait for the movements of this one, which will be under the effect of the pressure.
- Gradually, it is necessary to lower the fire, so that the preserves simmer and you will notice that steam will leave.
- It's the autoclave, now, that will automatically adjust the pressure, for the rest of the cooking.
The advantages of the Mirro domestic autoclave.
- This autoclave is self-contained and it will be possible to be absent during storage.
Noise is often a sign of the evolution of this cooking.
Depending on the amount of outgoing steam, sterilization changes.
- Since it is a weighing autoclave, it is stronger than the manometer model, and less expensive.
The disadvantages of the Mirro autoclave.
- In case of failure, the parts are difficult to find.
- It takes some experience to use this autoclave, because if you do not follow correctly the instructions of use of the note which accompanies the equipment, the beginnings may be difficult.
- It does not contain more than 5 canned jars of 1l, or 16 jars of 500ml. If you want a video demonstration of the Mirro autoclave, here is a video on you tube that will give you, even more details, on the operation of this type of very professional sterilizer: Youtube.com.
The conclusion You can keep all the nutritional qualities of your fresh vegetables, which will keep all the flavors, but also the vitamins, far from the preservatives that fill most of the canned food sold in supermarkets.
A- 121 C FOR 15 - 20 MINUTES***
B- 112 C FOR 30 - 40 MINUTES.
C- 135 C FOR 25 - 40 MINUTES.
D- 100 C FOR15 - 35 MINUTES.
Do you know what an autoclave is? It is a pressure cooker for canned foods such as vegetables, meats, poultry, seafood, or fish.
This is not a pressure cooker as many people believe. It is a way to prepare your canned food, without using, as companies, preservatives, not always good for our health. Here is a guide, to learn about the use of this machine.
What is the function of an autoclave?
The story on the creation of the autoclave Nicolas Appert was to be thanked for inventing, in 1820, this method of sterilization which, for 200 years, has been used by a public that prefers to consume its own preparations.
However, many people do not know this can sterilizer for cooking.
Why use an autoclave?
The reason it is important to sterilize canned foods is the destruction of spores that are deadly toxins. Nothing can replace such a tool, the oven, the microwave or the dishwasher.
Many use conventional cookers or sterilizers, but this is not very effective. A minimum of 116 ° C is required for the spores to disappear completely. Only the autoclave can have this function.
Its temperature, inside the pots, is the highest.
How to choose an autoclave?
The autoclave operates according to two principles, the manometer, then the second, which is weighed. The latter can be adjustable or fixed, depending on the model. It is also more robust than the first model.
The choice and the use of an autoclave:
The use of the Mirro autoclave The way it is used
- It will be necessary above all to ventilate the autoclave for 10 minutes.
- Then, it will be necessary to put the cans on the grid and wait for the movements of this one, which will be under the effect of the pressure.
- Gradually, it is necessary to lower the fire, so that the preserves simmer and you will notice that steam will leave.
- It's the autoclave, now, that will automatically adjust the pressure, for the rest of the cooking.
The advantages of the Mirro domestic autoclave.
- This autoclave is self-contained and it will be possible to be absent during storage.
Noise is often a sign of the evolution of this cooking.
Depending on the amount of outgoing steam, sterilization changes.
- Since it is a weighing autoclave, it is stronger than the manometer model, and less expensive.
The disadvantages of the Mirro autoclave.
- In case of failure, the parts are difficult to find.
- It takes some experience to use this autoclave, because if you do not follow correctly the instructions of use of the note which accompanies the equipment, the beginnings may be difficult.
- It does not contain more than 5 canned jars of 1l, or 16 jars of 500ml. If you want a video demonstration of the Mirro autoclave, here is a video on you tube that will give you, even more details, on the operation of this type of very professional sterilizer: Youtube.com.
The conclusion You can keep all the nutritional qualities of your fresh vegetables, which will keep all the flavors, but also the vitamins, far from the preservatives that fill most of the canned food sold in supermarkets.
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Clinical Pathology