"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Reply
 
Thread Tools Display Modes
 
Old 07-06-2006, 08:39 PM   #31
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
It sterilizes the dishes.
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 07-07-2006, 09:55 AM   #32
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
Can you tell me the water temp that it uses to do this with?

If it's less than 212 degrees, then it does not sterilize the dishes.


~Corey123.
__________________

__________________
Corey123 is offline   Reply With Quote
Old 07-07-2006, 11:06 AM   #33
Head Chef
 
JMediger's Avatar
 
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
Quote:
Originally Posted by Constance
...Listening for the little "ping" of the jars sealing, and the sight of the jewel-like jars sitting on my shelves was very satisfying.
When we were little, my sister and I would sit so patiently for that little sound. Our job was to take off the ring, dry it and stack them up in mom's box, ready for the next year (or round of canning). I love canning and personally think that the taste is better for most things. Then again, I don't have a food saver thingey so I always tend to get air in the bags which I know contributes to the freezer taste.
__________________
JMediger is offline   Reply With Quote
Old 07-07-2006, 11:33 AM   #34
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,598
Quote:
Originally Posted by Alix
I could be grossly mistaken, but the kitchen I work in has a sterilizer that has a super heated cycle at the end. It is labeled sterilizer, NOT sanitizer. I don't think they would look kindly on me doing my jam there when I am supposed to be cooking for the kids though.
ya know Alix, and I am relying on memory which is not a good thing , but the Hobart dish machine at the nursing home where I retired from, has a seperate heater, called a booster heater, that was considered a sterililzer. If I remember correctly, a dish machine could sterilizer via heat or chemicals and we used heat. The booster heater was activated at the end of the rinse cycle. I remember being paranoid about any thing mechanical in the kitchen and I required the staff to watch the digital read out of the water temp for every cycle to make sure the items were sterilized.
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 07-07-2006, 11:38 AM   #35
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Beth, yes that is exactly what we use. And Corey, I haven't looked lately at the temperature gauge, but I am pretty sure it would be plenty hot enough to merit the name "sterilizer". You can't claim something here without having the proof in the pudding so to speak. When I say this machine super heats the water, I am not kidding. After the light turns off you open the door, stand aside and then take the tray out. My hands are pretty well asbestos after cooking for so long, and there is no way I can touch the dishes with bare hands. I will be sure to check the exact temperature for you the next time I am in. I have to warn you though, I am not back to work until July 31st. Hope you aren't in a hurry to have a more specific answer than the one I have given.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 07-07-2006, 11:50 PM   #36
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Quote:
Originally Posted by lkcheat
Lots of opinions about proper canning. Makes me wish I had a dishwasher to make sterilizing easier, then I could attempt this.
Ok - bethzaring and Alix - I believe the intent of Lisa's post was regarding using an average "home" model dishwasher to sterilize jars for canning. I'll stick to my previous answer - nope, it will only sanitize. Yep - if it reaches a temp of 180-F and maintains that temp for about 20 minutes ... you'll kill most food pathogens ... but it takes 212-F for 10 minutes to be sterile!

In a restaurant/hospital/nursing home environment food service dishwashing equipment generally only needs to sanitize. Hobart, if anyone, may make one that might sterilize - but looking at their line ... even the ones with the external/super heaters (in the $12,000 - $15,000 range) they only have a "sani" cycle and only claim to sanitize, even when used with sanitizing chemicals. In the hospital/nursing home environment - if someone has a seriously communicable disease that sanatizing will not handle - they get their meals served on disposable plates with plastic forks/knives/spoons, and are usually in isolation.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 07-08-2006, 12:56 PM   #37
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
Quote:
Originally Posted by bethzaring
ya know Alix, and I am relying on memory which is not a good thing , but the Hobart dish machine at the nursing home where I retired from, has a seperate heater, called a booster heater, that was considered a sterililzer. If I remember correctly, a dish machine could sterilizer via heat or chemicals and we used heat. The booster heater was activated at the end of the rinse cycle. I remember being paranoid about any thing mechanical in the kitchen and I required the staff to watch the digital read out of the water temp for every cycle to make sure the items were sterilized.


Yeah, that's usually the case. And to save energy and water costs, that same hot rinse water is recycled back into the wash water tank and is used to hellp keep the wash water scalding hot to effectivley clean the dishes.

Most places where I worked has those booster heaters.


~Corey123.
__________________

__________________
Corey123 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:39 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.