How to roll cans with iron lids?
I always strain my husband to roll up a can of cars. I just before this keep the cans under steam or (if it's pickles) pour boiled water / brine over 3 times. The lids are also filled with boiling water or boiled (depending on the condition of the lids). When using a compression grinder, it is important to do everything slowly, so that the teeth do not appear. We make circles 10, and everything is ready.
My mother boils the iron lids before sunset. gives them a cool. if he does not use them on that day, but uses it on another day, he wipes the lids with alcohol or vodka.
We always roll big banks together. One holds a jar, the other rolls. We do this in order not to slip past the typewriter.
The lid on the jar, the less there is left the air the better. The machine is on top.
We begin to start with the weakest fit. Immediately strongly do not pinch, and then there will be cicatrix scars, through which then air can flow. We add the clamping force in a little way. And every time we put on a new clamping force at least ten times. Haste is not needed here. The longer you skate, the better.
Then the bank must turn over. It is put under a fur coat before cooling down. Then, before cleaning, the cellar can stand in the room.
I first treat the jars with a soap solution, then with baking soda - a clean sponge or a cloth. I leave for a while, then I rinse the cans with clean water. Then put the jar with a hole down into the pot with water, filled to one third, turn on the plate and sterilize the 10 minutes. The lid, too, must be boiled in water for two minutes at least.
After I put the blanks in a clean sterilized jar, cover it gently and roll it up. If the sealing machine is checked, there will be no problems. The main thing is a uniform fit. To roll it is necessary slowly all over again, not assuming misalignments.
I constantly close most of the seals with iron lids, since I consider that they provide the maximum tightness. Regarding what is the best seamer, I wrote in the question What is the best seamer?
The important point in the correctness of rolling metal lids is that the rolled-up lid does not have teeth, but is evenly rolled along its entire length. In order to ensure an even (without teeth) fit of the lid to the mouth of the jar, I simply press in the seaming very slowly and constantly make sure that the curtain spins on the seaming (see the answer about the seamers).
Before, how to roll cans with iron lids, the container must be prepared so that the preforms are preserved without loss until the next harvest.
- The most common way is this: a well-washed jar of boiling water, put the neck down on a boiling kettle and sterilize the minutes 10-15.
- The second way is a little easier. The bank is twice treated with boiling water, pour hot water on 3 for a while, and while it warms up, prepare the lids by placing them in boiling water and boiling for a couple of minutes.
- Sterilization in the oven. Thoroughly wash the jars, put them in a cold oven, heat it to 150 degrees and leave for 15 minutes.
- Recently some sterilize empty jars in a microwave. Wash the cans inside, turn on full power and wait for the jars to dry.
That roll up a jar with an iron lid with the help of a compression machine, you need to put the lid on the jar, then the machine on the lid and turn the handle clockwise, each time slightly twisting the handle (to gradually shrink the lid) until the lid presses against the jar as tightly as possible . Movement should be done smoothly and smoothly, only in this way it is possible to achieve maximum tightness. To check the tightness of the seaming, you need to turn the jar neatly and put the lid down.
When I make the workpieces, I leave the banks turned upside down, wrapping them first in the newspaper, and then in a warm blanket, until it cools down completely. Such billets are stored at room temperature.
For convenience, it is better to choose soft iron covers, if the lid is hard, then it is too hard to roll up and the rolling process itself becomes more complicated, since the waviness appears when rolling. And in general, they often roll for this reason unsealed.
Iron lids must be filled with boiling water before rolling. Next - put the iron cover on the neck of the can. On top put the sewing machine (I prefer manual). Slightly twist the wheel on the typewriter and make a circle, two, then twist a little more and make two circles, then just twist the wheel a little more and scroll a couple of times.
Slightly twist the wheel should be for the reason that if you immediately scroll it strongly, then a dent appears on the lid and the rolling process becomes more complicated: more forces are required and the spiral can be tightened.
Iron lids roll only well-processed products (for example, blanched in boiling water or simply bathed in boiling water for 10-15 minutes) and in a sterilized jar. The lid itself is also necessary or boil, or pour boiling water too. Then I pawn the prepared vegetables in a jar, fill it with brine, syrup, stir the jar a little more to let out air bubbles; immediately close the lid and roll. Such precautions in order not to develop botulism, since it appears in hermetically sealed jars - without access to air.
For my life I had to roll up a huge number of jars with jam pickles. Honestly, I do not like the process of sunset. It is correct to set up a compacting machine, it is rather difficult - it was not always possible to roll up the banks well.
So the first thing you need to do is set up the machine for the sunset! This has to be done experimentally.
Before roll-up, the cans and lids must be sterilized. It is better to put the rolled up can on a towel or a rag so that it does not slip during roll-up. The machine must be pressed tightly against the lid with a jar, and slowly rotate the grip of the grinding machine.
After the bank was rolled up, they put it upside down and leave it until the next day, in order to check whether there is any leakage.
It all depends on what you roll. If compote, tomatoes and cucumbers, it is all put in a jar, pour with boiling water, allow to cool down, drain the water and boil again to pour and so three times. At the end, add sugar or salt, sugar, vinegar and roll. If you roll a salad or jam, then the banks before the sunset must be sterilized over the steam, then put jam or salad in them and roll them up.
I roll the cans only with hot lids. those. I sterilize them before the sunset, and if they are slightly cooled, briefly turn on the water again. I do not know why - my mother always did this. the lid from the water must be taken out with a sterile fork (before it must be lowered during boiling of the same water in a pan and hold it a little. and then put it on a clean plate or napkin.
I only have a husband: he has enough strength to press down the lid with a key and not let it stand crooked. because the main thing in conservation is tightness.