Technology and recipes
Canning sterilization regimes
Name |
Container volume, l |
Sterilization temperature, о С |
Sterilization time, min |
CANNED FOOD |
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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 |
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Vegetable sauces |
0,350…1,0 |
100 |
10-15 |
Fruit sauces |
0,350…1,0 |
100 |
15-20 |
MISCELLANEOUS VEGETABLES |
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« 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 |