Beans in an autoclave cooking

Household autoclave is a special device that serves in everyday life for heat treatment of various home canned food. You can preserve anything in this way - meat, fish, vegetables, cereals... In this recipe, it is proposed to preserve the beans. The taste of canned food prepared using an autoclave is advantageously different from products prepared in other ways. And the main advantage of cooking is complete safety, since harmful microorganisms die when treated with high temperatures.

First of all, we sort out the beans, removing all the spoiled ones. I wash the beans in a colander under running water, then put them in a large saucepan and pour half of clean warm water. Leave the beans to soak for 4 hours.

When this time has passed, drain the water and fill the beans with the remaining clean water. Add the specified amount of salt and sugar to the pan, mix and send the pan to the stove. The fire should be weak. We heat the beans on the fire for half an hour, and then drain the water from the pan.

Wash the tomatoes, then remove the skin. It's easy to do: pour hot water over the tomatoes beforehand. When the peel is removed, rub the tomatoes through a sieve - we only need juice. We pour it into a saucepan with beans, add allspice and black pepper peas there. Again we put the pan on a minimum heat for half an hour, but now we do not forget to stir from time to time so that the mass does not burn. Half an hour has passed - mix the beans again and add the lavrushka to it.

You can cook canned food in an autoclave in ordinary glass jars with tin lids. We will need half-liter cans - we prepare them in advance, wash them using soda, pour boiling water over them and wipe them dry with a clean towel. We do the same with lids.

Lay out the beans in tomato sauce in prepared jars, then pour boiling water into each. The beans should be in jars at a level below the neck by 2.5 cm. We remove air bubbles, if they are on the liquid at the walls of the cans. You can simply remove them with a spoon. Next, we close the jars with hermetically prepared lids.

We install the cans on a special wooden grate in an autoclave, fill it with water so that at least 2 cm remains to the top of the cans. We pump up the pressure (1.8 atmospheres), make sure that everything is sealed, that is, the autoclave should not hiss. If everything is in order, we heat it to a temperature of 110 degrees Celsius. We cook canned food at this temperature for 25 minutes.

After we let the autoclave cool down overnight, and the next day we get canned food. We give them to cool down completely at room temperature, and then we remove them to the storage place (you can just put them in the pantry).