How a home autoclave works

A home autoclave is a special device for preserving food. It greatly simplifies the canning process, saving time and money. The autoclave is every home cook’s best friend, and can also cope with large quantities.

Preparing for conservation

First, decide which foods you want to preserve and whether they are suitable for autoclaving. Choose reliable recipes and fresh ingredients. Wash the jars thoroughly, place the products and water in them and seal them hermetically with metal lids.

Place the finished products in the jars on the trays inside the autoclave. This can be done in several layers, depending on the volume and size of the unit.

Then pour in enough water to cover the jars by 2 cm. Then close the lid of the appliance, tighten the nuts or screws.

How the device works

The autoclave is a simple device with sensors, buttons and a control unit. Once you have made your purchase, it is important to read the instructions carefully so as not to break the basic rules.

The way the autoclave works is also quite simple. When canning, the components must be heated above 100 degrees Celsius. At this temperature, viruses, bacteria and other dangerous elements are destroyed. Even dormant viruses are quite difficult to destroy without the help of an autoclave, as spores have protective shells and all conditions are suitable for survival. Ordinary boiling is not enough, much higher temperatures are needed. The use of autoclaving ensures the safety of all canned products, including canned meat and fish.

Normally, the water boils at 100 degrees and the heating of the water stops. However, if the pressure is increased, the boiling point shifts towards higher values. At this temperature, the products are cooked significantly faster, sterilisation actually takes very little time once the right temperature is reached. In autoclave canning, there is minimal intervention in the process, unlike the traditional method.

The pressure inside the autoclave is due to the fact that this device is hermetic and not linked to the external pressure. The autoclave vessel is filled with storage jars and then with normal tap water. After heating to 90 degrees, the water gradually evaporates. The vapour is essentially a gas which expands and creates overpressure in the sealed medium. This prevents further evaporation of the water, resulting in a rise in boiling point. When the appliance is switched off, the vapour condenses and the pressure decreases.

Tip: on average, conservation with autoclave takes 1-3 hours. To empty the autoclave the same day, start cooking in the afternoon. To ensure that the appliance works for a long time without problems, the autoclave must be used with care. Always follow the instructions and safety precautions.

During the autoclave operation, the manometer and thermometer are monitored to assess whether the process is running as expected. If you accidentally leave the autoclave plugged in, or if there is an automatic failure or other unforeseen situation, the emergency valve will be activated. The valve is set to open at 6bar pressure and prevents possible leaks and dangerous situations.

Preservation time depends on the products. For example, meat is cooked for at least 30 minutes, vegetables – 10 minutes, mushrooms – 20 minutes. Before you use them, learn the basic canning basics so that you can get it right the first time.

Once the autoclave has cooled down sufficiently, the autoclave can be opened and the products can be removed. It is advisable to do this at a temperature of 30 to 40 degrees Celsius, when the pressure in the vessel is almost equal to atmospheric pressure. Before opening the autoclave, turn the pressure valve and release the slight excess pressure in the autoclave. It is safe to use the pressure relief valve if the temperature does not exceed 40 degrees.