Why do pickled and canned tomatoes in banks are clouded and explode: what to do, how to fix it? Is it possible to eat pickled tomatoes in a closed brine?

Why is the brine of canned tomatoes dabble? Is it possible to eat tomatoes from clouded cans?

Many housewives make pickled and canned tomatoes. As a rule, if all technological requirements are observed, namely, a sufficient amount of marinade, cleanliness of the harvested products, their initially qualitative condition, then banks with canned tomatoes are standing and stored without problems until the time comes to eat them.
However, it happens that, despite all measures and technological precautions, tomatoes either cloudy in the bank, or banks explode. Of course, this is a nuisance for the hostess. Sometimes such a problem can be solved, and sometimes you have to throw away the damaged product.

Why are pickled and canned tomatoes muttered in banks and explodes: reasons

Among the most obvious reasons may be the following:

1. For conservation, you need to choose healthy, without any damage to tomatoes. Perhaps this time some of them turned out to be spoiled, and he gave rise to the process of fermentation of the marinade.
2. Before preserving, all ingredients (tomatoes themselves, herbs, etc.) must be thoroughly washed: a poorly washed vegetable can also cause a negative reaction and spoil the marinade.
3. All dishes - banks, covers - must also be thoroughly sterilized and dried in the oven, before laying tomatoes for conservation in it.
4. Even if all the measures of cleanliness and sterilization are observed, a possible cause of closing or marinade are poorly rolled jars. Air can enter them and give rise to a process that further leads to the fact that banks can “explode”. To make sure that the banks are well rolled up, they are placed upside down for a day when they are wrapped in a blanket, thus continuing the process of slow sterilization.
5. Also, a possible reason may be non -compliance by the hostess of the proportions of salt or vinegar for canning for a certain weight of vegetables. After all, different recipes do not always indicate the same ratio of salt and vinegar in relation to the weight of tomatoes. Perhaps according to this recipe, vinegar can be put less, but you need to add pepper or Antonov apples, and the hostess did not do it. So it turns out that the acids are smaller in the marinade, and the tomatoes were not soaked with the marinade sufficiently.

The pickled tomatoes were thrown out, clouded, the lid swollen: what to do, how to save, how to redo it?

Before arranging banks with blanks for winter storage, it is advisable to overexpose them, so to speak, on quarantine, for some time, about a week, or 10 days. It would be nice if it was a cool, not a warm place. If banks withstand quarantine, then they can be safely arranged for winter storage. If something is wrong with them, it will manifest, and then the hostess will have the opportunity to save products.
So, suddenly there was a nuisance, and the brine became cloudy, or, worse, the bank exploded.
The canning process will have to be repeated. For this

• tomatoes from a problem can need to be washed in a salt solution (approximately a tablespoon of salt per 1 liter of water)
• the brine from the jar must be drained and crossed. Perhaps sometimes it is better to prepare a new brine or marinade.
• the bank needs to sterilize again and take a new also sterilized cover
• next act according to the algorithm: sterilization, rolling of jars, wrapping, overexposure

If suddenly such a nuisance occurs again, tomatoes need to be thrown away.
By the way, if, after swelling of the lid, before starting a repeated process of sterilization, tomatoes appeal from the hostess any slightest suspicion of their quality, then they need to be thrown away.

Is it possible to eat pickled tomatoes in a closed brine?

If you still feel sorry for throwing a problematic product or do not want to carry out the canning process again, you can try a tomato from a can with a clouded brine. If there are no taste suspicion and the tomato tastes as small, then it can be eaten.

Tips for proper preservation of tomatoes

As you know, you can preserve or pickle different tomatoes, both green, and red, and large, and smallest. But it is necessary:

• adhere to the recipe and proportions depending on what type or tomato variety is harvested for the winter
• choose healthy and not spoiled fruits
• carefully observe the rules of purity during the canning process, including the cleanliness of the hands
• comply with the rules of sterilization, including after rolling cans
• try to carry out the so -called quarantine canal of cans with a finished product before arranging them for winter storage

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