What is an Autoclave

During the winter months, homemade preserved products are always a source of vitamins and nutrients. A jar of jam, homemade stew, various compotes, and juices are considered valuable treats in winter. To prepare such supplies, certain efforts are required, and special additional equipment is often used.

Reliable Assistant for Preservation

An autoclave (from Greek and Latin, literally translates to self + lock) is a hermetic device where manipulations are performed under very high pressure and temperature. In the medical field, this device is used exclusively for sterilization processes.

In medicine, the purpose is clear: the device is used to sterilize medical instruments and other equipment. The main focus here is on the use of the autoclave for preservation. Autoclaves are used not only in medicine for sterilizing surgical instruments and linens but also for various thermal treatment processes under very high pressure inside the device. This method is considered an advanced and reliable technology.

In an autoclave, all types of poultry, fish products, vegetables, and fruits can be processed. It can be freely used with metal or glass containers. Proper adherence to established preservation technologies ensures high product quality with complete absence of harmful bacteria.

Disinfecting Functions

The main purpose of an autoclave is to completely neutralize harmful bacteria and various pathogens. Traditional preservation methods (manual thermal treatment) do not exclude the development of pathogenic microbes in finished preserved products. Diseases associated with spoiled preserves are known as "Botulism."

Processing products in an autoclave involves heating to temperatures above 110 degrees Celsius. The taste qualities are not lost; instead, they acquire a unique "flavor," while ensuring 100% safety. Generally, preserves prepared using an autoclave retain all their beneficial properties. In any case, the recipe and preservation technology are preserved, and everything is quite simple. This is especially true for seafood and meat recipes, where strict adherence to the technological process is essential.

How to Use It Properly

Before starting the preparation of pickles or preserves, prepare the containers (jars). Fill them with the chosen recipe's contents. Then seal them tightly with lids. This process can be called semi-automatic. In this case, it is not necessary to heat large volumes of water to boiling, and each jar does not need to be separately steamed from the sterilizer. It's much simpler.

Carefully place the jars to be processed on a metal rack inside the autoclave. If possible, make several layers. Attention, ensure that all jars are securely sealed with a special device. Pressure needs to be created inside the autoclave.

This is done to ensure that the lids do not come off during thermal treatment under pressure. Then proceed to the sterilization process. After the autoclave finishes its work, according to the set time, let everything cool down. The sterilization method involves pre-pressurizing the device. Air is pumped into the autoclave with a force of one atmosphere. It is recommended to follow this condition according to the instructions.

Heat to a temperature of 100-120 degrees Celsius and maintain it for 30-50 minutes. After the set time interval, let it cool down. The final step is to release the air from the device using a special valve.

Useful Recommendations

An autoclave is used to prepare a wide variety of treats. Numerous recipes are designed for preservation in an autoclave. Available recipes include:

Vegetable and tomato sauces, juices.
Meat and fish preserves.
Pickled mushrooms, beans, corn, peas.

The main feature of preparing delicious winter preserves in an autoclave is the fast and uncomplicated processing of large batches. This technology is rightfully considered an advanced method of safe preservation. It will satisfy any housewife.

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