Do you know a word of the autoclave? If not, then you probably know what a pressure cooker. In keeping with its name, hermetically sealed pan – pressure cooker – used in Soviet times for rapid cooking. Later, there were electric cooker, with which you can cook virtually any dish in accordance with a given program. Modern autoclave – a device in the form of a hermetically closing the container or chamber, which is used for the treatment of anything by heating under pressure above atmospheric pressure. The spectrum of the autoclaves is wide enough: it's medical institutions, and enterprises canning industry, and tin shop. But autoclaves can be used at home! You can make yourself useful canned meat, fish, poultry, vegetables and fruit, sterilized marinades, salads, pickles, compotes, purees, pastes, juices and jam! Household digesters can be heated by a gas stove or electricity.

An important issue when choosing a method of preservation is its safety. Autoclaving destroys the spores of botulism causative agent – the severe acute food poisoning – after 20 minutes. In addition, if you use household digester for domestic preparations, it significantly reduces the time of sterilization, which range from half an hour to an hour depending on the cured product. The canning process, no one cause trouble. First you need to prepare our autoclave to work: preparing food in accordance with instruction manual or recipe fasuem them to banks, rolls. Rolled banks put in a special device – a tape (which is intended to secure cans in the autoclave).

Set our autoclave gas stove, or if it electric, includes a socket. Pour water into the autoclave (bearing in mind that back then we put the tape with the banks), from top to set the cap – a free, without using clips. Now our autoclave ready to go. To read more click here: Philippe Heilberg. How do they use? The order of the autoclave is reduced to the following: include heat, heat the water up to 60 degrees, gently drop the cassette with the banks into the body of the autoclave, put the cover back on. Sprinkles on cover clips, with stops presses the lid to the body (now our autoclave – pressurized vessel). Continue heating until the water temperature sterilization (for each product has its own, for example, meat 120 degrees Celsius), and the right temperature throughout the sterilization procedure. The greater the volume of banks, the longer the time of sterilization. After the end of the sterilization turn off heat, drain and take out the cassette. When cooling cans to remove the cover from the tape and examine the strength of seaming. After completing the autoclave merge the remaining water from the body autoclave, washed with a cassette body and the lid, wipe the external surfaces housing with a damp cloth, all unpainted surfaces with a thin layer lubricates the machine or vegetable oil (you need to take care of his assistant).