Home canning helps our compatriots literally spend the winter, as well as serve a variety of sweets, stored up since summer, to the festive New Year's table. Jams and pickles, canned food and preserves, dried and dried vegetables and herbs, mushrooms and berries, as well as fruits in the cold season become an excellent treat. However, the process of home canning requires compliance not only with the recipe, but also with the technology, otherwise, the loss of winter stocks cannot be avoided. Fortunately, there are several ways to save pickles. Let's consider them using the example of cucumbers.
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Why does the brine get cloudy and the pickles and pickles cans explode?
There are many reasons why this trouble can occur, the most common of them are:
- poor-quality sterilization of the can;
- poor-quality washing of cucumbers and spices;
- poor quality water;
- poor-quality sterilization of the jar lid;
- leaking can closure;
- non-compliance with the recipe and / or canning technology;
- non-observance of storage rules.
Important: Store canned cucumbers in jars at zero temperature (+/- 1 degree Celsius), in a dry, dark and well-ventilated place.
In addition, the cucumbers themselves may be the reason, since not every variety of this vegetable is suitable for canning.
How to save unsuccessful cucumber preservation
Immediately it is worth noting that if an unpleasant smell emanates from the contents of the can, then there is nothing to save. If the smell is normal, then you can use one of the most effective resuscitation methods.
Method number 1
We take out the cucumbers from the jar, soak them in cold water for 20 minutes. At this time, pour the brine into a saucepan and set it to boil. I wash the jar itself in the most careful way, dry and sterilize. Put the cucumbers back, fill with boiling solution and add half a teaspoon of vinegar to one liter of preservation. We roll up the jar with a metal or close it with a nylon lid, leave it at room temperature until the brine cools completely. After that, we remove the jar for storage.
Method number 2
We pour the brine into the sewer, take out the cucumbers and soak them in ordinary clean and cold water, throw all the used seasonings into the trash can. Pour water into a saucepan and prepare a new brine with a new seasoning, adding half as much salt and sugar to it, as well as a couple of aspirin tablets. Wash the jar, dry and sterilize, put our cucumbers in it and fill it with brine, roll up or close the lid. Let it cool at room temperature, after which we send it to storage.
Method number 3
We take pickles from a jar, grate them three or cut them into small cubes. After that, saute onions and carrots in a pan, add chopped cucumbers to them and fry. Then add pepper, dill or any other greens to taste to the frying, as well as garlic, let it brew and cool. Now this creation can be decomposed into small 200-250-gram clean and sterilized jars, closed or rolled up with lids and stored in a cool place. Such a preparation will be very useful in the process of preparing a pickle or the basics in the Tatar way, since with its help you can perfectly save time on preparing everyday food.
Life hack: what to do to eliminate the likelihood of the appearance of unsuccessful cucumber harvests
It's no secret that home canning is a whole science with its own rules that must be followed. As for canning cucumbers, remember that for pickling and pickling:
- small and medium-sized fruits are suitable, with a thin peel and without bitterness;
- you can and should use vinegar, citric acid or aspirin, which block the development of pathogenic microflora;
- take cans only whole, without defects and chips;
- only new covers fit.
Remember that you should not even taste the cucumbers if the brine is cloudy, and even more so if the lid is swollen and the can exploded. You can only smell them!
Do you often have jars of cucumbers exploding?
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