Home canning autoclave
Autoclaves are called hermetically sealed devices that treat substances or objects placed in them under the influence of increased temperature and pressure exceeding atmospheric. With this treatment, the contents of the autoclave are completely disinfected. Due to this property, autoclaves are widely used in medical practice for sterilizing instruments and materials. All processes in autoclaved substances are faster: this feature determines the widespread use of these devices in the chemical industry.
In addition, the tightness of the autoclave prevents water or steam from escaping from the high pressure vessel. The standard working pressure of the autoclave raises the boiling point of water by 25 degrees, and any food placed in the autoclave cooks much faster. This feature of autoclaves is actively used in the food industry. For domestic use, a small home autoclave works well.
The prototype of autoclaves in the kitchens of Soviet housewives was a pressure cooker: a hermetically sealed saucepan that was placed on the stove. Later, electric pressure cookers appeared, their work could be controlled by selecting a cooking program. And today the home autoclave is no longer a rarity: you can buy such a device or even make it yourself. Dishes prepared with it will be much tastier and healthier than those that were made in traditional ways: fried, stewed, boiled. Steam cooking is the healthiest and most dietary way. And high pressure in autoclave for home canning , extracts its natural juices in which it is prepared. Hot steam circulating inside the vessel allows you to cook any dish 5-10 times faster. For example, a whole chicken is stewed in an autoclave for 20 minutes without fat, exclusively in its own juice. Steam allows you to cook any food without adding fats or oils, while the food does not dry out or burn, while maintaining a fresh taste. All nutrients, minerals and vitamins remain in the food, and do not volatilize with water vapor, as during boiling. Cooking under the influence of pressure does not damage the tissues of the frozen food, but preserves their density, structure and appearance. In this case, preliminary defrosting of the ingredients of the dish is not required at all.
The remarkable properties of the autoclave make it possible to prepare home-made canned food in it: fish, vegetable, mushroom, meat. In a household autoclave, it will be easy
