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 |
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|
« 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 |