Cucumbers are one of the most "capricious" vegetables not only in terms of growing, but also canning. Even experienced housewives are faced with such phenomena as the clouding of the brine and the explosion of cans with blanks. Given the amount of work that went into the work, these situations are very unpleasant. It's all about mistakes, which lead to disastrous results. The slightest mistake in the preparation phase of vegetables and cans can cost several days of work.
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I will gladly share the secrets of how to properly harvest cucumbers in reserve. For ten years now, I have been strictly following the recommendations, and not a single can exploded.
Variety selection
Already when planting vegetables, you should pay attention to the varieties. Salad cucumbers are delicious, crispy and juicy, but exclusively fresh. Salted or pickled, they will soften, blur and turn the brine into a cloudy substance. The liquid will ferment and the container will eventually explode. The palatability will also be appropriate. Let's say you managed to harvest a good harvest of salad cucumbers, but resist the temptation to preserve them.
There are special pickling varieties. Be sure to set aside a few beds in the garden for them and take care of them with great care.
Timely watering and balanced feeding determine the quality of the product. Collect the greens young, strong, with a still undeveloped seed capsule and dense pulp. Overripe and yellow cucumbers can ruin the whole batch.
How to prepare cucumbers for pickling
Freshly picked fruits are best suited for conservation. After removal from the beds, no more than a day should pass. You cannot store crops in plastic bags. Add garlic, horseradish and currant leaves, black peppercorns to the cucumbers. Everything that is intended for seaming should be thoroughly washed with cool water, and not once, but in several steps.
I soak the greens themselves for 2 hours in cold water. Cucumbers are saturated with moisture, and in the jar they will no longer absorb the brine, which serves as the best prevention of fermentation. Therefore, carbon dioxide will not be released, and the containers will remain intact. Soaking helps to remove harmful compounds from the fruit.
Exact adherence to the recipe
It is impossible to preserve cucumbers, choosing proportions arbitrarily or to taste. In this case, it is important to strictly adhere to the recipe down to grams.
The marinade should be at the ideal concentration, and it depends on the required volume of citric or acetic acid (some people prefer to add aspirin tablets), salt and sugar.
The importance of quality sterilization
Not only a violation of technology and an error in choosing a grade affect the quality of the workpieces. If you carelessly treat sterilization, then microorganisms will get inside the cans and begin their vigorous activity. The containers must be free from defects and new lids must be used.
Do you make preparations from cucumbers for the winter?
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