Real benign stew without autoclave do not like, however, and other canned goods. However, the production of inexpensive home-autoclaves our industry, it seems, a long time will not be adjusted. Imported equipment, most people can not afford. Has to settle for a canned food factory production. But why not make the autoclave with his own hands? As a basis we can take the industrial analogues or the development of Amateur designers (for example, mini-mill V. Starostina, published in the journal “modelist-Konstruktor” No. 4, 1998). You can use my design, which I think is more reliable and productive.

The proposed improvised autoclave is a metal container of adequate strength. In particular, it can be welded from sheet steel with a thickness of 4-5 mm.
In the autoclave of any design can not do without a pressure gauge and fitting for air injection. Better to mount them in the cover by means of threaded connections.
I, for example, as a nozzle used a valve from a camera truck. On cropped the nipple cut a thread M8. In the roof drilled a hole with a diameter of 6.8 mm and also cut in this thread M8. Then I screwed (in the paint) valve in the lid, for reliability and put a lock nut. Similarly secured to the gauge.
As a stand for the thermometer used cut half-inch water pipe. The lower end of its previously brewed. To the temperature measurement was accurate, filled in the front (before you put there thermometer) motor oil — the instrument basked in it. Moreover, to the thermometer rested on the bottom rack, I hung it on a wooden linen clothespin. Well, the cover of autoclave is firmly connected to the housing with six bolts M10.
Ready the autoclave is checked for leaks. To do this, through the valve from the inner tube, which even at 130°C can withstand a pressure of about 13 ATM, I pumped the air up to a pressure of 12 atmospheres.
Then I checked if there are air leaks. To detect leaks is-^used soapy water, which was applied on all welded and mechanical joints. Absence of air bubbles indicated their integrity. For reliability has stood the autoclave under the same 12 ATM for two days.
During this time the pressure fell by only 0.5 ATM. Therefore, a tightness check of the autoclave withstood successfully.
Now the rules of use of the autoclave. They adjusted practices, and they should be trusted.
Hermetically make sure that rolled banks with future canned food put on the grill, laid on the bottom of the autoclave. For the first layer of cans should be the second, third… And so on to the neck of the autoclave. Then pour water, which should rise over the banks not less than 20 mm. Close the lid of the autoclave and wrapped the bolts.
Automotive pump pumped the air up to a pressure of 2 ATM and using soapy water check the tightness of all connections. Excess pressure in the autoclave is necessary in order to under heating with cans not posletali cover, because with increasing temperature the redundancy was maintained — the pressure in the autoclave rises and banks alike.
The autoclave is heated with blowtorches or flame kindled the fire. Control — thermometer. When the temperature reaches 110°C note the time and for 50-70 min stand banks, preventing that the temperature exceeds 120°C. in this treatment are guaranteed excellent flavor of canned and ensured the death of all pathogens.
Autoclave for cooking the stew
Autoclave for cooking corned beef:
1 — housing (stainless steel s4); 2 — pallet (wooden lattice); 3 — Bank with a future stew (the number of cans is based on the capacity of the autoclave); 4 — water; 5 — handle (2 PCs); 6 — bolt M 10 with nut-lamb and washer (6 comp.); 7 — rubber gasket; 8 — cover; 9 — nozzle (automotive valve); 10 — stand with motor oil; 11 — thermometer; 12 — gauge
After the time of canning fire clean. The autoclave is left to cool (naturally or forced — with the help of cold water) to 30°C. the Pressure in it decreases, remaining slightly above atmospheric. Then the excess air is carefully vented through the valve and open the autoclave. Using the hose as the siphon drained the water. And take out the banks with the finished product.

It is useful, perhaps, to add that pressure which shows the pressure gauge of the autoclave at 110°C, typically ranges from 2.5 to 3.5 ATM and at 120°C from 4 to 4.5 ATM depending on the volume of air remaining between the lid of the autoclave and banks.
And finally, a few words about how to prepare the stew. Take benign meat, cut into pieces, conveniently placed in banks. Pre-remove brain bones, which preserve not. Ribs cut.
In each of the thoroughly washed half-liter cans placed tightly up to half of its volume, meat and bones. Of course, add the spices: 4-5 grains of black pepper, a teaspoon (without top) salt and one Bay leaf medium size. Then again the meat so that it won’t reach the edges of the banks (because of risk of breakdown cover in the stewing process).
Finally, the jars are sealed with lids and — in the autoclave. Canned goods are such that yum!

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