Technology and recipes

Canning sterilization regimes

Name

Container volume, l

Sterilization temperature, о С

 Sterilization time, min

CANNED FOOD

Canned meat

0,350…1,0

113-115

30-40

Canned poultry meat

0,350…1,0

112-114

30-35

Canned fish

0,350…1,0

115

25-30

Canned vegetables

0,350…1,0

100

15-20

Marinated mushrooms

0,350…1,0

110

30-40

SAUCES

Vegetable sauces

0,350…1,0

100

10-15

Fruit sauces

0,350…1,0

100

15-20

MISCELLANEOUS VEGETABLES

« Green peas»

0,350…1,0

115

30-35

« Legumes»

0,350…1,0

115

25-30

« Cauliflower»,

« Sweet pepper»

0,350…1,0

110

20

 

« Carrots»,

« Beets»,

« New potatoes»

« Beans with onions in tomato sauce»

« Vegetable mix in tomato sauce»

0,350…2,0

114

25-35

JUICES

« Sauerkraut juice»

0,350…2,0

90

25-30

Mixed juices:

Beets-apple

Carrots-apple

Carrots- lingonberries

Carrots- cranberry

Carrots-grape

0,350…2,0

 

 

114

 

 

30-35

Natural juices

0,350…3,0

90

15-20

Mixed juices with sugar

0,350…3,0

85

15-20