Vegetable Canning in an Autoclave

Proper vegetable canning helps preserve most of their beneficial substances and turns the preserves into inexpensive and complete sources of vitamins and minerals. Vegetables contain significantly more of these components than fruits. Home canning of vegetables in an autoclave makes the preparation process quick and with minimal effort – and this applies to virtually all types of products.

Considering professional classifications, you can prepare natural, snack, and meal preserves, vegetable juices and marinades, and tomato-based products in a home autoclave. Natural preserves include those made from one or more vegetables with sugar, salt, and acids, filled with water and sterilized. Snack products are those where vegetables are combined with vegetable oil, spices, tomato juice, and herbs. These are usually pre-processed before canning and tend to be more caloric.

Corn, cauliflower, tomatoes, carrots, peas, some herbs, and many other canned vegetables fall under the category of natural preserves.

Rules for Canning Vegetables in an Autoclave

Vegetables in an autoclave are usually prepared following this algorithm:

1. Selecting vegetables – ripe, without rot or other defects.
2. Processing – washing, sorting, peeling, cutting, boiling, or other preliminary heat treatment (if necessary).
3. Placing aromatic and spicy substances according to the recipe at the bottom of clean jars.
4. Adding vegetables (usually done without packing).
5. Preparing the brine. Usually, this requires hot water (about 80 degrees Celsius) with salt, sugar, and vinegar.
6. Adding hot brine to the jars. It is important to leave about 2 cm from the lid – during sterilization, the contents will expand and need space.
7. Sealing jars with metal lids.
8. Sterilizing jars in the autoclave under specific temperature and pressure conditions.
9. Removing jars after the autoclave has cooled.

Canned vegetables (containers from 300 g to 1 liter) are sterilized at 90°C for about 20 minutes. Pickled mushrooms with the same volume of container – at 110°C for approximately 40 minutes.

To keep vegetables for a long time and prevent spoilage, they should be stored in a room with a temperature from -2 to +15°C. Humidity in the room should not exceed 95%.

General sterilization norms for canned vegetables in an autoclave:

Recipe for Canned Eggplants in an Autoclave

This classic vegetable canning in an autoclave is made with the following ingredients:

• Eggplants - 3 kg;
• Sweet peppers - 2 kg;
• Tomatoes - 1 kg;
• Onion - 500 g;
• Carrot - 1 kg;
• Sunflower oil - 1.5 cups;
• Salt - 2 tbsp.

Early eggplants (with fewer seeds) are best for the recipe. Slice them into rounds, salt, and leave in a pot for 3 hours to release juice. Meanwhile, cut other vegetables: grate the carrot, slice the onion and pepper into rings, and cut the tomatoes into quarters. Each ingredient should be sautéed separately in sunflower oil and then mixed together. Place eggplants in clean jars, followed by the vegetables, layering until the jar is full. Sterilization time in the autoclave – up to 15 minutes.

Canned Tomatoes in an Autoclave

Canning vegetables in an autoclave in their own juice is common – for example, to prepare tomatoes, you will need:

• Medium-sized tomatoes - 12 pcs.;
• Freshly squeezed tomato juice - 1 cup;
• Black pepper - 4-5 peppercorns;
• Salt - 1 tsp.

Wash the tomatoes and hold them in boiling water for 30 seconds to remove the skin. Place pepper and salt in jars, carefully add tomatoes (do not compress!), Heat the tomato juice to about 80°C and pour it into the jars. Seal the jars with metal lids. Place the sealed jars in the autoclave and sterilize for 15 minutes. The finished product stores well and is versatile: it can be consumed as is or used as an ingredient in dishes (e.g., pizza).

Recipe for Canning Cucumbers in an Autoclave

You can also prepare winter preserves in an autoclave using cucumbers. This recipe describes making crispy pickled cucumbers. You will need:

• Medium-sized cucumbers;
• Salt - 5 g per half-liter jar;
• Garlic cloves - 3-4 pcs.;
• Fresh dill;
• Black pepper - 0.5 tsp.;
• Vinegar - 1 tsp.;
• Water.

Adjust the proportions of the ingredients based on the size of the jars used. Add spices to taste. Choose firm cucumbers. Ideally, they should be picked no more than 24 hours before preparation. Cucumbers can be canned whole (for crispiness), sliced for sandwiches, or cut into rings for salads. The last two options may not achieve the desired crispness but make the preserves more convenient to use.

Add a sprig of fresh, pre-washed dill to each jar. Then add peppercorns and garlic. Optionally, you can add 1 tsp. of mustard seeds and some finely chopped onion. If you like spicy dishes, add 1 tsp. of ground dry red pepper.

Prepare the brine using white vinegar – about 2 cups. Pour it into a pot, add a quarter cup of water, and salt. Bring the mixture to a boil and then turn off the heat. Meanwhile, pack the cucumbers into jars, pour in the brine, leaving 1 cm from the lid. Seal the jars and place them in the autoclave. Sterilization time is no more than 5 minutes at 90°C; otherwise, the crispness will be lost.

Recipe for Canning Zucchini in an Autoclave

Modern vegetable canning recipes allow you to prepare such a classic but beloved preparation as zucchini caviar. You will need:

• Zucchini - 2 kg;
• Sweet pepper - 500 g;
• Onion - 500 g;
• Carrot - 1 kg;
• Sunflower oil - 0.5 l;
• Sugar - 50 g;
• Salt - 75 g;
• Ready-made tomato paste - 150 g.

Peel and cut the zucchini into approximately 2-cm cubes. Finely chop the onion, and grate or cut the pepper and carrot into strips. It's better to lightly fry the pepper, carrot, and onion in sunflower oil. Later, add the zucchini, tomato paste, salt, and sugar. Stew the vegetables until tender, preferably over low heat. Once cooked, blend the mixture, for example, using a blender. Distribute the caviar into half-liter jars and seal. Sterilize for 10 minutes at 90°C in an autoclave.

Recipes for Canning Carrots in an Autoclave

There are also recipes for canning in an autoclave where carrots are a main ingredient. For instance, to prepare carrots with green beans, you will need:

• Carrot - 500 g;
• Green beans - 1 kg;
• Bay leaf - to taste;
• Onion - 200 g;
• Tomatoes - 700 g;
• Sunflower oil - 200 g;
• Salt - 3 tsp;
• Sugar - 2 tsp.

Trim the ends of the beans and cut them in half. Cut 200 g of carrots into strips and grate the remaining 300 g. Layer the beans and carrot strips in jars, adding bay leaves.

Prepare the sauce. Chop the onion and fry it with the grated carrots in sunflower oil until golden brown. Add the diced tomatoes. Pour water over the ingredients to cover them, and simmer for 5 minutes. Distribute the sauce into jars. Seal the jars and sterilize in the autoclave for 10 minutes.

Carrot Salad in an Autoclave

Another recipe for canning in an autoclave using carrots requires the following ingredients:

• Carrot - 1 kg;
• Onion and cabbage - 1 kg each;
• Sweet pepper - 500 g;
• Water - 1 l;
• 9% vinegar - 1 cup;
• Sugar - 250 g;
• Salt - 2 tbsp;
• Bay leaf - 4 pcs;
• Pepper - 6 peppercorns.

Grate the carrots, shred the cabbage, and cut the onions into halves. Remove seeds from the peppers, wash, and cut into strips. Prepare the marinade separately: add vinegar, salt, pepper, and sugar to water along with bay leaves, bring to a boil, and simmer for 10 minutes. Layer the cabbage, carrots, onions, and peppers in jars, pour over the marinade, leaving 1.5 cm to the top. Seal the jars and sterilize in an autoclave for 10 minutes.

At home, you can use any recipes for preparing vegetables in an autoclave to get delicious and healthy preserves without preservatives. To have this capability, it is advisable to purchase a high-quality autoclave made in industrial conditions. For large-scale production, our company offers a series of industrial autoclaves.

Our company offers tested models that are safe, reliable, and easy to use. Purchase an autoclave, and canning will become a pleasant and quick process.

Also read:

• Eggplants in an Autoclave
• Tomatoes in an Autoclave
• Mushrooms in an Autoclave
• Lecho in an Autoclave
• Solanka in an Autoclave

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