How to roll up cans with iron lids. Sealing technology for cans with screw caps

09.12.202027.05.2017

A true mistress in the summer-autumn period is engaged in harvesting for the winter. Home canning is always held in high esteem. Undoubtedly, what the conservation will be as a result depends on many components: recipe, product quality, as well as the experience and skill of the hostess. The main requirement for sealed cans is tightness. If a small gap remains under the lid, air and germs can enter the jar. Therefore, as every housewife should know. Not the last place for canning is given to the seaming device. To prevent closed cans from exploding, the device must be of high quality.

Key types for twisting

There are the following types of seaming machines:

1. Automatic. The machine is quite easy to use and does not require any special skills. We put a lid on it, then, pressing, turn the levers in a circle a couple of times. The lid is pressed against the neck of the can with springs located in the inner part of the key. The whole procedure of spinning with an automatic key will take no more than half a minute.

2. Semiautomatic device. Such a key is always in the greatest demand because it is easy to use. To roll up the tin lid, the key handle is turned a couple of times in one direction, while pressing the lid tightly. Working with such a key is one joy.

3. The “snail” key takes a little more time when spinning in comparison with the previous ones. On such a machine there are grooves with the help of which the key probe moves, moving towards the center axis.

4. Two-roller seaming key. When closing the cans in this way, the box with the clamping device is placed on the table, and then the can is brought to it, fixed by turning the screw three times. Then the cartridge is placed on top of the can. Frequent continuous movements are made, then the lid edge fits tightly to the neck of the can in a circle.

Preparatory process

In order for the blanks to be preserved until the next harvest, jars must be prepared immediately before rolling. Perhaps not everyone knows how to properly roll a can, but it's quite simple to do it.

The simplest way of cooking is as follows: a thoroughly washed jar is poured over with boiling water, then placed with the neck down on a kettle in which water is boiling, and sterilized for about 15 minutes.

There is another way, for some it will seem even easier. Each jar is poured with boiling water twice, then hot water is poured into the jar for a couple of minutes, and at this time the lids are boiled.

You can also sterilize cans in the oven. Wash the jars clean, place them in the oven while it is cold, then heat the oven to 150 ° C and leave for 10-15 minutes.

Many people these days sterilize cans before seaming them in the microwave.

When it comes to seaming, we put the lid on the neck of the can, then we put the machine on it and make sure that the lid is pressed tightly to the can to the maximum. The instructions for the key always indicate how After the process is over, we check if the can is sealed tightly, for this we turn it with the lid down.

Alternative to the seaming wrench

Everyone knows how to roll up cans for the winter, but not everyone knows that instead of a seaming key, you can use a vacuum pump with special covers. In this case, we only close the can, pump out the air - and the tightness is guaranteed for you.

By the way, the covers are also different. There are some little secrets on how to choose the right one. For example, yellow tin lids, varnished, are of better quality, but white unlacquered lids are susceptible to oxidation, so they are not suitable for spinning with marinades or preserving products from sour berries, but they are excellent for rolling sweet jam. Polyethylene lids can melt at high temperatures and can therefore be used to seal jars that do not need to be sterilized. Peculiar covers made of fragile material - glass require special clamps, however, if used correctly, they will last more than one year.

Semi-automatic machine for twists

In order for your cans to be closed securely and securely, the twists are kept throughout the winter, you will need a semiautomatic can seaming machine. When using it, you should adhere to some rules:

cover cans filled with hot products with freshly sterilized lids;
we install a semiautomatic device on the cover;
turn the key handle in the direction of the clock;
do a few circles (7-8);
stopping the semiautomatic device means that all circles of twisting have been completed;
untwist the handle of the machine and remove the seaming device;
we check the tightness of the seaming.

That's all the nuances of how to use a semiautomatic seamer correctly. As you can see, this is not difficult at all.

If you followed all the rules on how to roll up a can with a seaming machine, but it so happened that the seaming device accidentally flew off the lid, then unscrew it, returning it to its original position. After rolling, start the rolling process again. By the way, if you use semi-automatic canning machines at home, you can be sure that your supplies for the winter will be safe and sound.

Tightness of cans

Another little secret when using a twist key is inspecting the can. When it is closed properly, the lid rim has a smooth surface without any dents or bulges. How well the lid is sealed can be checked in this way: we take the twisted jar by its bottom with one hand (carefully so as not to burn our hands!), And with the other we try to turn the lid itself. If it does not move, then everything is done just fine.

Spins storage

After such a peculiar check, we turn the cans upside down, first wrapping them in a paper newspaper, and then in a warm blanket. They stand in this until they cool down. You can store this kind of workpiece at room temperature or in closets.

It becomes clear: if you know how to roll up a can with a seaming machine correctly and reliably, you can prevent various problems that lead to damage to homemade products.

With the onset of autumn, the time for canning begins for housewives. It is customary to prepare vegetables, berries, fish and meat for the winter by closing these products in jars.

They are stored in a cool place. The blanks are made not only for themselves, but also for relatives and friends.

Many novice housewives are faced with the question: how to properly roll up banks for the winter? There is a whole ritual for this.

The process requires careful preparation, which consists of several stages:

The most important step is the preparation of the cans.

To do this correctly, you need to act consistently:

Glass containers are washed with plain water.
Poured with boiling water inside and outside.
Turn it upside down over boiling water, hold in this position for 15 minutes.

To carry out the last point, there are special caps with a round cut in the middle for the neck.

If there is no such device at home, you can use a kettle. Apart from this, there are other ways to sterilize cans. But this one is the most effective.

Instead of steaming boiling water, you can rinse the jar with boiling water twice, and fill it with boiling water for the third time, leave it for 10 - 15 minutes.

This method is an alternative, it is used less often than usual. It is worth purchasing a special lid for steam sterilization.

After sterilization, finished products are placed inside and covered with metal lids. This action has its own nuances.

They differ depending on which device you are using.

The automatic clipper is easy to use... This is the most reliable way to close banks. It only takes a few seconds.

The machine is lowered onto a sterile lid, put on top of the jar with blanks, two or three turns are done - everything is ready! The cap adheres firmly to the base of the neck.

The key, also called a snail, works in the same way. The actions are the same, but the mechanism of the snail is arranged differently. It will take more effort and time to seal tightly.

Another proven method is a vacuum pump. The device works flawlessly: it pumps out air and closes the lid.

The created vacuum keeps the can closed... It is reliable and convenient. The device works quickly, does not require special skills or effort.

With any of the swirling methods, it is important that air does not begin to form inside. This happens when the food inside begins to disappear.

The substances released inside fill the jar and push the lid out. Therefore, wise housewives keep fresh preparations under control for the first two days. This happens more often during this period.

How to manually roll up cans with iron screw caps?

An alternative to conventional iron lids is screw caps. There are special jars, the neck of which has spiral convex stripes for lids. They are used by hostesses in the west, this method of harvesting greatly facilitates the process.

To close such jars, a preparation procedure should be carried out: wash and sterilize glass containers. The lids are kept in water at a temperature of no more than 60 degrees. After the salting has been placed in clean jars, we proceed to the process itself.

The lids warm up in hot water and tighten without additional effort. The vacuum creates a special layer on the back of the lid. Once closed, it will retract inward, creating a click.

Important! It can be difficult to open such salting: the vacuum does not allow you to simply remove the lid. If you can't cope with the task, try turning the jar over and lightly hitting the bottom.

Checking the tightness of the can

Blanks require a lot of time and effort. Of course, not a single mistress will risk her labors.

Before lowering the jars into the cellar, make sure they are tightly closed. The slightest violation of the cooking rules can cause the lids to fly off or mold to form inside.

Leak test is not a complicated procedure. It is performed in different ways.

There are two good ways to check if the cover is securely fastened:

Banks are turned upside down and left for two days... If there is even the slightest gap, the contents will surely burst out during this time.
The method is the most common, it is most often used for blanks.
The second method is used less often.... The cooled cans are immersed in cool water. If there are bubbles, it's bad.

Features of seaming depending on the products

Any food that you intend to store for a long time should be canned. Each workpiece has its own preservative.

It is placed inside. Sugar acts as such a preservative in jam. It does not allow the product to deteriorate, keeping it for a long time. Banks can be stored for years.

Sugar is not suitable for pickling cucumbers or tomatoes... Wise housewives put aspirin tablets in these products. Acetylsalicylic acid acts as a preservative.

It is harmless and will not spoil the taste of the food. One tablet must be put per liter. There should be three of them in a three-liter jar.

This method is suitable for pickled chanterelles, gherkins, zucchini, eggplants. Housewives often experiment by placing several products in one jar at once: cucumbers are combined with cabbage, eggplant and sorrel. You can use brine or tomato.

For salads that have a tomato or other base, it is better to use vinegar. As a preservative for salads, it is ideal: it gives sourness, imparting a pleasant taste.

When making preparations for the winter, remember the basic rules: sterility and tightness. Then your efforts will pay off handsomely in the cold winter. Successful blanks!

Useful video

How to roll up banks: the first stage

How to roll cans correctly? The first stage involves the preparation of cans - they are thoroughly washed and sterilized using steam or dry heating. In the first case, the jars, turning their neck down, are heated over steam (they are placed above a container of water - above a kettle or above a saucepan). Using a saucepan, the cans are placed on the steam cooking grate or on special can pads.

The sterilization time depends on the capacity of the cans - on average, it takes 10 minutes for a half-liter can, and when the volume increases, the time is gradually increased (1 liter - 15 minutes, 2 liters - 20 minutes, 3 liters - 25 minutes).

The same procedure can be carried out using the dry method by placing the cans in the oven on the wire rack and setting the temperature to 150 degrees. The heat treatment time remains the same. You can heat the jars in the microwave at 800 watts. A little water is poured into the jars so that they do not burst. Sterilization can be completed when the water has evaporated.

Instead of laborious methods, you can use a simpler one - it is enough to scald the washed jar with boiling water and leave to warm up under the lid for a while (on average, 3-5 minutes).

Other possible sterilization options are ultraviolet light and cans over fire. In the first case, it is enough to leave the jars in the sun for several hours. In the second case, you need to keep the washed cans over an open fire (this method is not very convenient).

The covers deserve special attention. They can be tin, plastic, glass. Remember that non-varnished tin lids oxidize - they are only suitable for preserving sweet pieces. Polyethylene lids do not withstand high temperatures - they can be used for conservation that does not require sterilization. Glass lids are characterized by increased fragility, and they are closed using special clamps.

The lids must be thoroughly washed and scalded with boiling water or heated in the oven. If you are trying to avoid puffing up the cans, rinse the tin lids separately from the rubber gaskets before boiling or heating in the oven. Heat exposure time is 10-15 minutes.

How to roll up banks: the second stage

The second step is to tackle the products that you plan to load into the jar. Sort the vegetables thoroughly, remove anything that has already deteriorated or will deteriorate in the near future. Rinse food and leave for a while to allow excess moisture in the glass.

How to roll up cans: re-sterilization

After you have loaded the vegetables and performed all the necessary manipulations, re-sterilization may be required. Cover the bottom of the dishes. Put the jars, fill with water up to the shoulders. Warm up half-liter jars for 15 minutes. Increase the heat exposure time according to the volume (1 liter - 20 minutes, 3 liters - 30 minutes). Instead, you can heat the jars in the oven with the lids on (the time remains the same).

How to roll up banks: methods used

How to roll up cans for vegetable preparations? There are different types of seaming machines that can be used to seal cans. The manual seaming machine is available in two models. The first option is to bring the jar to the stop clamps, fix it. After that, put the cartridge on the jar, turn the lever several times around the circumference.

A more convenient option is a snail key. In this case, the cover is pressed by a special mechanism (it looks like a spiral). Having turned the key all the way, you will have to unscrew it in the opposite direction.

An even more comfortable mechanism is the semi-automatic seaming machine. The whole rolling process consists in a simple turn of the handle until it stops (usually 6-7 turns counterclockwise).

The most advanced method of rolling is considered to be an automatic seaming machine. All you need to do is install the cover, put the key on it and lower the levers down several times, turning them. The process will take about 30 seconds.

An alternative to seaming machines is a vacuum pump with reusable plastic caps. You need to put a clean lid on the can, secure the pump, and evacuate the air. After the jar has cooled down a little, pump out the air a little more.

Whichever seamer you choose, be sure to check the tightness of the sealed can. To do this, turn it over and place it on a dry cloth or paper. If moisture appears, the jar will not be stored. Air bubbles rising from the neck are also a sign of improper seaming. The rolled up jars should cool down gradually - for this they need to be wrapped in something warm and left for 2-3 days.

How to roll up cans for vegetable preparations? After completing all the steps described above, place the rolled up cans in a dark and cool place. Proper storage conditions will allow you to fully preserve your winter stocks.

In the autumn-winter period, each housewife is concerned about making preparations for the winter. Home spins are always of high value, because it is so nice to enjoy gifts from your garden on a winter evening. For seaming jars, many use nylon or iron lids, using special seaming machines. Foods prepared in this way are stored much longer than others. Therefore, the ability to properly roll up banks is quite important.

What keys are used to twist the cans?

Several types of keys are used for rolling blanks; they differ in design and method of use. Some are more convenient to work with, while others are more difficult. Next, we will evaluate the advantages of each option.

Auto

It is one of the easiest to use. The machine is placed on a sterilized lid, on top of the container and turned a couple of times until it stops. There is a thread on the fixture of the device, along which the clamping element goes when screwing. The most basic thing in the machine is its adjustment. Usually already adjusted devices are sold, but this is not very correct.

Even if the adjustment was correct, after 200 cans it will fail, and its repair will not bring much benefit, and then the machine can be thrown into the trash bin. Another disadvantage of such a key is its high cost. And the plus is the time for seaming one can, which is less than one minute.

It is best to choose covers for the automatic machine made of thin steel. Rigid ones are much more difficult to work with, moreover, they do not press tightly against the jar when twisting.

Semiautomatic device

It is more convenient to use than the previous version. For seaming, the key is pressed tightly against the can and turned about eight times. Then a click is heard, which indicates the end of the procedure. You do not need to tighten the screw yourself, the device will do everything by itself. But, unfortunately, in order to remove the machine from the jar, it is necessary to spin it in the opposite direction, which takes as much time as it takes to spin it. The price of a semiautomatic device is quite affordable.

Snail

It differs from its two previous "brothers" in the form of a spiral on the front side. On the surface of the key there are grooves along which a special probe goes towards the center axis. Mode of application:

1. Place the machine on the lid and press it by hand. Before seaming, the mechanism must be positioned on the base of the spiral.
2. The handle must be turned clockwise. The spiral will move towards the center, thereby packing the workpiece.
3. As soon as the probe reaches the center, the handle must be unscrewed counterclockwise and removed from the container.
4. Then be sure to check the quality of the seaming.

The downside of a snail, like that of a semiautomatic device, is a considerable amount of time spent on promotion.

Screw

It is one of the first keys to appear. It can be found in almost every home, since our grandmothers still used it. Many people still find use for it, it is so durable. When working with a screw device, the whole process is regulated only by the person himself. Accordingly, it is worth making a lot of effort to roll up even one can. In addition, you definitely need practice with him, otherwise nothing will come of it.

Application method:

1. The machine is fixed on the jar with strong hand pressure.
2. Be sure to turn the roller on the handle clockwise until it stops. Then rotate the handle in the same direction several times. Approximately 9-10 turns.
3. Do these manipulations until the roller is twisted. The most important thing is not to overdo it with effort, otherwise you can damage both the lid and the jar, which will crack easily.
4. Unscrew the handle counterclockwise and remove the machine from the container. If the seaming fails, repeat the procedure.

Of the main advantages, only the low price of the device can be distinguished. The downside, as noted earlier, is the large amount of effort expended to roll even one can. Indeed, now there are more advanced models of the seaming machine, given above, which will be reliable assistants in working with blanks.

Homemade products have long been called the national sport in the household. Many hostesses have their own secret recipes for conservation, which are passed down from generation to generation. But today we will talk about the basics of the art of conservation, because it is from the foundations that the teaching of any skill begins. The topic of our master class: how to properly roll up cans with prepared products.

Stage 1: preparation of containers and lids

Preparing cans for seaming

Glass jars prepared for seaming must be thoroughly washed in a solution with detergent or soda, rinsed thoroughly. We dry the washed containers on a towel or paper. Before rolling the meat into jars (or another type of preservation that requires sterilization), the jars will also need to be warmed up (in the microwave or oven) or rinsed with hot steam.

Separately (without rubber gaskets) wash the lids with soap or detergent, rinse. Now we insert the pads and boil for 12-15 minutes in a saucepan with water, where you can leave them until the rolling process itself, but no more than 2 hours.

Stage 2: filling the container

We fill the cans before seaming

Now we turn to laying the blanks in the prepared container. Try to do this carefully and, if possible, do not use metal utensils - such a ladle or spoon can accidentally crack the glass or even break the container. Before you roll up a jar with a preparation for the winter of vegetables or fruits, make sure that the syrup or marinade covers them completely.

Stage 3: resterilization

We sterilize cans before seaming

We put the jars already filled with the workpiece in a wide saucepan or basin with a clean cloth (towel, stand) laid at the bottom. Little by little, fill the container with the future conservation with warm water so that it reaches the "shoulders" of the cans. Then we cover the filled container with sterilized lids and turn on the fire (choose the sterilization time in accordance with the selected recipe for the blank).

Stage 4: seaming

How to roll up cans correctly

We take out the sterilized cans with the blank (with a towel or special grippers) as carefully as possible and seal them with a seaming key. Here a detailed video on how to roll cans can come to your aid. Now we need to conduct a small test for leaks: we wipe the cans well and turn them upside down with their neck on something light (paper, napkin, towel). And if there are no smudges, the test is passed successfully. If the inside of the jar begins to leak or air bubbles rise upward, then the lid is rolled up leaky. In this case, you need to re-roll it with a key until it is completely tight. We rearrange the seaming in a secluded place, wrap it up and let it cool down.

How to roll up salted lard

As a practical example of seaming for future use, we offer you an easy way to roll lard into cans.

Roll up salted bacon

Required Ingredients:

water (boiled, warm) - 0.5 l
garlic
salt -150-175 g
spices (black peppercorns, bay leaf)

Cooking method:

there are no special wisdom in how to roll up bacon in jars: put garlic sliced \u200b\u200binto slices, bay leaf broken into pieces and 5-6 peppercorns on the bottom of a 3-liter jar. Now we put a layer of washed and chopped lard there, sprinkle it with the same lavrushka, garlic and pepper. And so we fill the entire jar layer by layer;
dissolve the salt in water and pour the already cooled solution into a jar (not to the top), pour the salt that has settled in the brine there and now add the brine to the very top;
now we roll up the can with a tin lid and store in a cool place.

So you learned how to roll cans with a seaming machine, you can find a video of this process on the Internet.

How to roll cans correctly: video

This video describes in detail the process of seaming cans, it explains how to do this procedure at home.

The easy way to roll up cans at home