Home cellar 22 l

Build quality

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I really love to fish, one might even say fanatically. Therefore, the question arose about its processing, because sometimes there is simply a lot of it. And I decided to buy an autoclave. The autoclave is very high quality, I first noticed this. Since this is a device of increased danger and I didn’t want my neighbors to tear out a wall from an explosion one fine day.
It comes with verification documents and an approximate recipe, that is, cooking time and temperature. The fish takes about 40-45 minutes, depending on the size. My first cooked fish was mackerel, it turned out very tasty even better than in the store several times.
Then I began to preserve the river crucian carp in tomato sauce en masse. Even my wife was surprisingly interested in this and she asked to make zucchini caviar in it.

In conclusion, I would like to say that in no case do not leave water in it for a long time idle, otherwise the bottom may rot and it is life-threatening.

The sunsets are delicious for households - they are immensely SATISFIED! Everything works well if you have an everyday mind ... :) We can share our experience of successful use of the "Home Cellar"

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We bought the last model of the Home Cellar autoclave from September 2017 called “Multicassette” (22 liters in volume and with one clip in the center of the lid) from the manufacturer's Chelyabinsk plant, and they bought it from the factory in order to avoid unnecessary commercial markups (I can write a website if anyone is interested). This autoclave was specially selected, despite the fact that it reaches a maximum temperature of 118-120 ° C during the processing of canned food. and the pressure is not more than 1.0 atm., and here's why:
Firstly, heat treatment of food products under high pressure is more harmful than beneficial, especially for canned dairy and vegetables. I do not understand why there is high pressure for a salad of fresh cucumbers (what will come of this salad after strelization with a pressure of 2.0 - 3.0 atmospheres - it is unlikely that it will be live food). And milk proteins, which are also contained in meat, when processed under high pressure, become harmful to the human body. In addition, overpressure in an autoclave without a systematic discharge can be explosive, and this happened quite often. It turns out that the use of such a unit is dubious if, when using it, you constantly feel the fear that the metal of the boiling autoclave will not withstand a pressure of 3.0 atm. and explode, and believe me it is not enough for the consequences. "Home cellar" in this respect is absolutely safe, which is important, especially if there are children in the house.
Secondly, canned meat is sterilized normally at a temperature of + 113-115 C gr.and a pressure of 0.6 - 0.8 atmospheres if they are processed for about 50 - 60 minutes. They are also stored normally, you can take it with you to the country, on the road, etc. (I recommend reading scientific medical articles about botulism, I think after that you will change your opinion about homemade canned meat).
Thirdly, if the autoclave lid is tightened well, the temperature and pressure will rise to 118-120 C g. and 0.8-1.0 atmospheres - THIS IS CHECKED !!! The overpressure valve operates normally, every 3-5 seconds, but it is not noisy or annoying. Water does not leak from anywhere, the autoclave is always clean - no drips, either before loading or after unloading. During heating and after the temperature is set, it does not swing and does not make noise. The pressure discs are thick enough to hold the lids on the cans, even during high temperatures and at a pressure of 0.9 atm. After canning in an autoclave, jars are also always clean - without lime and rusty deposits.
Fourthly, the "Home Cellar" autoclave is made of good quality food-grade stainless steel - DOES NOT RUST AT ALL! Magnet tested - does not stick to the walls of the container, which means that this container can be used as a pressure cooker or as a salting container, etc. - this is very convenient.
Fifthly, the diameter of the container (d = 24 cm) allows you to use typical household burners, which we also have not large diameters.
And finally, sixthly, the steel of the Home Cellar autoclave allows you to use any type of kitchen stove, especially convenient for those who have a glass-ceramic or induction stove.
By the way, I recommend taking the "Multicasset" autoclave model - it is really very convenient for glass jars of different sizes (unlike the pressure discs with rims like the "Hanhi" autoclave and similar ones, the "Home Cellar" cassette allows you to arrange and arrange the jars as it is convenient for you. For example, not three in each row, but four).
In general, I and my household are happy with the purchase and seaming received as a result of using the "Home Cellar" - they turn out to be very tasty! Despite the fact that we recently purchased an autoclave, we have already managed to make many preparations from meat, vegetable, fruit and berry rolls (including "Stuffed Bulgarian pepper with minced meat", "Pilaf with pieces of beef" and several types of "Condensed milk" , it turns out much tastier than the store one - believe me !!!). By the way, not a single lid has exploded yet - not "during" and not "after." But I confess that I did not take the recipe and cooking time from the attached recipe book, but thought it over myself, in general I made it to my taste and in accordance with the capabilities of the purchased autoclave, as they say - at my own peril and risk ... but for now everything is going well ... :)!
Of course, we appreciated the ADVANTAGES and BENEFITS of the "Home Cellar" and we will not stop there, we will continue and expand the list of blanks :)!
We wish you culinary success and successful preparations! :)

Good conservative.

Appearance.

I am writing my review in this thread, because the title of the topic indicates a home cellar, and the photo is a conservative, and most of the reviews))) I purchased an autoclave, which I want to say, the workmanship is clearly lame. It is simply unpleasant to buy such an expensive unit with seams with a black sheen, scratches on the bottom, with not turned clamps and discs. Why does the thread on the cassette end exactly to press the half-liter can, because the autoclave easily includes 3 layers of 400 ml cans. For example, I prefer a small volume of cans so as not to disappear. The disks are also very dangerous for the hands, again they are not ground, and the holes in them are made obscenely))) Well, okay, dad will finalize))
In general, if I had not read about this earlier in the reviews, thanks to corsair1970, I would not have bought an autoclave, since all these shortcomings would simply be considered a marriage of goods.By the way, I clarified about the bottom, said straight and brought it with a straight line.
And the book there is tiny, but it is positioned as something expensive))))
Since I have never dealt with such a unit, so far I have tried to preserve chicken offal for a cat, in small 400ml jars, so as not to harass the products just like that. Apparently due to the fact that the cans were in one layer, during cooking all the steam came out from under the lid, the ejector never worked, it's good that they wrote in the instructions that this is quite possible. I cooked for an hour, because I wanted the bones to become soft, not to become. Conclusion in this unit, the stew must be cooked longer than stated in the instructions.
In general, as a girl, I appreciated the safety of the unit, well, it was just scary that it would take off or explode)))) now I understand that this is not so. The cans are sterilized and sealed well, I put one in a warm place, the rest in the refrigerator, everything is standing, everything is in order. The cat ate, the cat is happy)) In general, I am satisfied with the apparatus, I will soon make stew for myself.