This is how canning is done: “Everything needed is packed tightly into a jar and poured with boiling water for 15 minutes. Then the liquid is poured into a pan, and the jars are again filled with boiling water for 15 minutes. At this time, the desired syrup or marinade is boiled from the first liquid.”

Pour boiling water, hold and drain - this is a type of blanching.

But draining boiling water from jars while holding peppercorns and other ingredients in them that are trying to escape is not very convenient. In addition, it takes a long time - the jar costs 2 times for 15 minutes... In addition, vegetables with a delicate shell, having been in boiling water and then exposed to air, burst and spread. There are not enough burners on the stove, because... The marinade is boiling in two large saucepans, filling the kitchen and the entire apartment with clouds of steam, in one there are lids, in another there are jars steaming on the kettle. And then the family constantly wants to warm up some tea or something else.

Perhaps the classic method is still acceptable for small portions of canning - well, rolling up a couple of jars - especially for those who can afford to take the time to do this and do it during the day when the rest of the family is away.

Our grandmothers really did everything exactly this way, but canning was also considered something of a feat back then.

And now there are ways to do everything much faster and easier.

By the way, here it is

recipes (obtained from another forum):

A small amount of syrup or marinade is poured into prepared glass jars before placing fruits or vegetables. Pour 2 tablespoons of filling into a 0.5-0.65 liter jar, and three into a liter jar. The jar is then filled with fruits or vegetables. The jars are covered with glass lids. Either 2 0.5-0.65 liter jars or 1 liter jar are placed in the microwave. Set the time interval (more on this below).

Microwave energy, passing through glass jars and lids, heats the contents, while the filling at the bottom of the jar heats up faster than the fruit and boils intensely. The resulting steam scalds the jar and additionally heats the fruit, which speeds up canning, and most importantly, the jars do not burst.

Then the jars are taken out, the jars are immediately filled to the level of the rim with boiling pouring and quickly sealed with lids (i.e. rolled up). Place the sealed jars upside down on a dry towel and leave to cool.

You can prepare 6-8 cans in 10 minutes.

HEATING TIME (for a stove with a power of 700-800W)

Canned vegetables

Canned cucumbers, squash, zucchini - 1 min 40 sec

Sweet pepper, pickled or fresh - 1 min 30 sec

Whole canned tomatoes - 1 min 10 sec

Canned fruit

Quince compote - 2 min

- - "- apples or pears - 1 min 40 sec

Gooseberry - 1 min 40 sec

Drain - 1 min 30 sec

Peaches, cherries, cherries, apricots - 1 min 15 sec

Strawberries. raspberries - 1 min 5 sec

And it’s generally super easy to sterilize empty jars - a couple of spoons of water in each - put them in the oven, as many as will fit, and turn them on for 2-3 minutes. The water boils - the jars are sterilized with steam.

Vegetables

Description

Cucumbers for the winter in the microwave It's very easy to marinate. Of course, this method became generally known not so long ago, since our grandmothers and parents did not have microwaves, but the recipe was immediately appreciated by modern housewives. There is absolutely nothing complicated about it, and you will spend no more than half an hour preparing such a snack.

If you want cucumbers closed for the winter to remain as crispy after pickling, you need to first soak them in cold water. Please note that the water must be cold! You can even throw a few ice cubes in it. You need to leave the vegetables in this liquid for several hours if you want to achieve the best effect.

In a similar way, at home you can easily close gherkins, which will turn out no less tasty and crispy. However, a lot of attention should also be paid to the choice of cucumbers. It is necessary to choose only vegetables that have a rich green color, dense texture and non-watery pulp.

By pickling cucumbers in the microwave for the winter, you can add them to various salads and side dishes, and also serve them as a delicious snack.

This recipe does not use as additional sterilization. traditional way with hot water and a microwave. But this does not mean that sterilized cucumbers will noticeably lose their taste. Only their color will change, and all tastes will remain intact.

If you are interested in how to pickle cucumbers for the winter in the microwave, then we offer you our step-by-step recipe with photos, in which you can learn all the secrets of preparing such a snack. Let's get to it right now.

Ingredients

Steps

To optimize your workflow and save time, prepare all ingredients immediately, rinse them under running water if necessary, and let them dry. Also prepare a container in advance in which you will close the cucumbers. Please note that its size must match the internal height of the microwave, otherwise the jar will not fit in the oven.



After washing and drying the fresh cucumbers, trim off the front and back, and then fill the selected jar with the vegetables. If the cucumbers do not fit completely in it, you can cut them in half horizontally. Also pre-place the greens on the bottom of the jar..



Now you should prepare the brine. To do this, you need to mix salt, allspice, and sugar in a suitable container.



Then all this should be poured with boiling water. Stir the liquid, and when the salt and sugar melt, add vinegar. There is no need to boil the brine.



Pour the prepared brine over the cucumbers in the jar so that the liquid completely covers the vegetables. If there is not enough brine, you can add a little water, but it must be boiled. After this, cover the neck of the jar with cling film.



Place the cucumbers in the microwave at half power to marinate. Turn on the device and leave the jar in it for at least fifteen minutes. During this time, the cucumbers will warm up thoroughly and change color..



After you remove the jar of cucumbers from the microwave, you should remove the film and add garlic, chopped into small pieces, into the container. Well, after that you can safely roll up the jar with a lid, which also needs to be sterilized beforehand.



Leave the finished preparation for the winter in the form of pickled cucumbers for the winter in the microwave under a warm blanket overnight. By morning the snack will be ready for consumption or storage., send it to the cellar or pantry, and you can enjoy it at any time.



Bon appetit!

Sterilizing jars with blanks is a rather lengthy and not always the most pleasant process. It’s summer, it’s hot, there are a lot of cans, you want to do it quickly, you’re constantly looking - “it’s going to explode, it’s not going to explode.” But the family also distracts!

Therefore, it is worth taking a closer look at the proposed option, which should save time and nerves: sterilizing jars with blanks in a microwave oven.

There are two ways to sterilize jars in the microwave: with and without blanks. Let's look at both in order.

Microwave sterilization of jars

First, wash the jars thoroughly (you can use soda or soap, as you prefer). Then pour a little water into the bottom of the jars - about 1-2 cm. Turn on the microwave oven at a power of 700-800 W and set the jars to steam for 2-3 minutes. During this time, the water boils, and the steam sterilizes the jars. If you have a lot of jars, you can increase the sterilization time. It is better to sterilize the lids on the stove by immersing them in water.

We place three-liter jars (bottles, as they used to say) on their sides. Although they say that you don’t have to pour water at all (they say the jars are sterilized by radiation), it’s better not to risk it. We don't mind water!

We take out the cans very carefully so as not to get burned by the hot steam! Place it on a board, towel, or other stand. The jars are hot too!

We put as many jars as we can in the microwave. If there are a lot of them, increase the sterilization time to 5 minutes. If there are 2 or 3 cans, then two or three minutes will be enough.

Microwave sterilization of workpieces

We put the jars with the preparations inside the microwave, turn it on at full power and watch the process.

When the jars boil, switch the oven mode to minimum. After that, we wait another 2-3 minutes, after which we take out the jars and seal them with lids.

If you want the workpieces to be softer, sterilize longer - up to 5 minutes. The tomatoes will simply “melt”.

They rolled up the jars and wrapped them warmly, leaving them to cool.

Here is another interesting recipe on the same topic, from an old magazine.

Before placing vegetables or fruits, pour a little filling (marinade or syrup) into the prepared jars. IN liter jar– 3 spoons, in a half-liter – 2. Fill the jars with the preparations and cover with glass lids.

We put it in the microwave and turn it on to maximum. The steam scalds the jar, heating the fruit, and microwave radiation completely sterilizes the contents.

We take out the jars, fill them with boiling liquid up to the level of the rim and immediately seal them.

Leave the jars to cool. In total, you can prepare up to 6-8 cans in 10 minutes. Place the sealed jars upside down on a dry towel and leave to cool.

A 0.75 liter jar takes 1.5 minutes. Three of these jars will take up to 4 minutes. After turning off the microwave oven, you need to wait up to half a minute so as not to get burned when removing the jars.

The methods were personally tested; not a single jar burst or exploded during the steaming process. Everything was prepared perfectly, which is what I wish for you too!

In summer and autumn we are in full swing preparing supplies for the winter and there is a lot of work! But in winter, a jar of jam or pickles will remind us of the sultry summer and delight us with its taste! I offer a quick microwave recipe. This will take a little time; preparation for action takes longer. The markets are not yet empty and you can find ripe and aromatic vegetables on the shelves. We buy tomatoes and go to the kitchen to can them in the microwave for the winter.

Ingredients:

• For canned tomatoes we need our favorite spices - I have 2 buds of cloves, a bay leaf, 6-8 peas of allspice and black pepper, 1 teaspoon of coriander, 2 - 3 cloves of garlic, a small rosette of dill. If you don't like something, don't put it in. If desired, you can add a small piece of hot pepper. It would be nice to add a cherry and blackcurrant leaf, but I didn’t have any!
• You also need the tomatoes themselves, as many as will fit in the jar.
• Salt - 1.5 teaspoons, sugar - 1 teaspoon and vinegar essence - 0.5 teaspoon.

• Product costs are given for one liter jar. I have 0.9 liter jars with screw caps, so I put a little less salt and sugar, but this is a matter of taste.

How to can tomatoes in the microwave:

1. Prepare food and spices. Take small, ripe and firm tomatoes, wash them and pierce them with a toothpick from the side of the stalk.

2. Place spices in a clean jar (peppercorns, coriander, chopped garlic, dill and bay leaf).

3. Place the tomatoes tightly. Sprinkle measured salt and sugar on top of the tomatoes.

4. Boil water and immediately pour it into a jar of vegetables. Be careful with boiling water!

5. Cover with a lid and place in the microwave for 5 minutes at full power, mine is 800 W. Many people will ask, how does an iron lid behave in a microwave? I answer!

Now they sell lids with different designs, painted, and that’s what we need! They do not spark and are perfectly suitable for the microwave oven.

For those who are afraid to do this, place the jar without a lid in the microwave oven, and simply sterilize the lid in water on the stove.

6. Take out the tomatoes, pour in the vinegar essence and immediately screw on the lid. Turn over onto the lid and leave until cool.

7. Canned ones are ready! Really fast?

I’ve been cooking this way for several years now, the recipe has been tested, the jars are great in the pantry in the apartment. Of course, I prepare vegetables in the classic way, but sometimes I don’t have enough time, there are too many vegetables, or my mother’s laziness takes over - that’s where this express method comes to the rescue!

Good luck with your preparations!!!

Microwave oven Panasonic. Total power 800 W.

Sterilization of jars and preparations in the microwave

Winter is coming - it's time to make supplies for the winter - roll cucumbers and tomatoes, as well as other products into jars. Every housewife, and maybe even the owner, knows that before placing a product in a canning jar, it must be sterilized. Today we will tell you how to sterilize jars in the microwave.

First we need a microwave. Then banks. Well, actually this is obvious. We take the jar, if it’s dirty, wash it. Pour 1-2 cm of water into it and put it in the microwave. If your microwave oven is quite large, then you can load several cans at once, as many as you can fit. In this case, it is necessary to pour, as I said above, 1-2 cm of clean water into the bottom of each jar.

OK. Water was poured and the cans were placed. Close the microwave, set the power to 700, or preferably 800 watts, and set the timer for approximately 2-3 minutes. Having done all these manipulations, we get the following: the water in the jars boils and begins to release hot steam, which actually sterilizes the inner surface of the jar.

The advantages of this approach to sterilizing jars are obvious. Firstly, everything happens very quickly compared to grandma’s method of boiling cans in a saucepan on the stove. Secondly, you can load several jars into the microwave at once. Thirdly, thanks to the microwave and its hood, you will not feel the temperature in the kitchen rise, and the kitchen will not be all steamy.

Although there are obvious disadvantages. Because Microwaves are quite compact, not every can will fit into it. Starting with 3 liter cans, problems may arise. But you can use a little trick by placing a 3-liter jar on its side, because... there will not be much water in it, it will not flow out in this position. Another minus is the sterilization of the lids. Because Most lids are made of iron and are not recommended to be kept in the microwave. It is better to boil the lids in a plate on gas.

You can sterilize not only empty jars, but also already filled ones, the time for preparing twists is sharply reduced, everything is quick and convenient.

Sterilizing products in the microwave

To sterilize preparations for the winter, it is convenient to use a microwave oven.

Pour a little syrup or marinade into prepared glass jars (2 tbsp in a 0.5-0.7 liter jar, 3 tbsp in a liter jar). Fill the jar with fruits or vegetables, cover with a glass lid and place in the microwave. The contents heat up, and the filling at the bottom of the jar boils intensely. The resulting steam scalds the jar and additionally heats the fruit, which speeds up canning, and most importantly, the jars do not burst. Then the jars need to be removed, immediately filled to the level of the rim with boiling pouring, quickly rolled up the lids, placed upside down on a dry towel and left to cool.

In just 10 minutes, you can prepare 6-8 cans in this way.

Heating time for a 700-800 W oven: cucumbers, squash, zucchini - 1 minute. 40 sec.; sweet pickled or fresh pepper - 1 min. 30 sec; whole tomatoes - 1 min. 10 sec., quince compote - 20 min., apples or pears - 1 min. 40 sec., gooseberries - 1 min. 40 sec., drain - 1 min. 30 sec., peaches, cherries, cherries, apricots - 1 min. 15 sec., strawberries and raspberries - 1 min. 5 sec.

It’s very easy to sterilize empty jars - a couple of spoons of water in each - and turn on the microwave for 2-3 minutes: the water boils, the jars are sterilized with steam.