Why do canned and pickled tomatoes in banks cluttered? Banks with tomatoes exploded: what to do? How to properly close tomatoes for the winter so that they do not explode: secrets, advice. Is it possible and how to remake clouded pickled tomatoes?

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The article will tell you why banks with tomatoes are closing and how to avoid swelling of the twist.

The content of the article

Why do canned and pickled tomatoes in banks cluttered?

Many housewives canned cucumbers and tomatoes. Of course, there are many diverse recipes for such twisting, but the technology is always the same - namely, filling vegetables with hot marinade. However, it does not rarely happen that the conservation “cloudy” and even “explode”. As a result, such blanks deteriorate and banks are subject to throwing away.

Important: if problems arise with conservation - this means that one of the canning processes was disturbed.

Not all ingredients for salting were well washed (tomatoes, herbs, pepper, garlic).
The lids or banks were not sterilized (no matter what way).
In the marinade there was too small amount of vinegar (vinegar acts as a conservative).
Water for brine was not brought to a boil or pure water was not used.
Banks were stored in poor conditions (too warm, favorable for fermentation of conservation).

Trutty canned tomatoes

Is it possible and how to remake clouded pickled tomatoes?

Important: if the first cliff of the brine occurred a few hours after the twist, you still have a chance to reanimate the “conservation”.

What should be done for this:

Open a clouded jar, the lid should be thrown away
Drain the whole "bad" brine
Such tomatoes can be preserved again
First, rinse the tomatoes with clean water
Careful sterilization of the can and new cover
Boil a new marinade
Fold the tomatoes in prepared jars
Pour the tomatoes with fresh marinade
Let the tomatoes stand up to 20-25 minutes
Roll the banks again

Conservation of clouded tomatoes

Banks exploded with tomatoes: what to do?

Often billets are spoiled Because inside the bank there is excessive gas formation. It occurs when the mailing technologies were violated or insufficient sterilization of dishes are allowed. Not rare tomatoes "explode" Due to poor-quality covers, or poor twisting them.

In order not to have trouble with preservation, it is best to choose the most reliable method of sterilization of cans - warming in the oven per 100 degrees. The lids can be serving a few minutes with boiling water, and when rolling, scroll through the machine (to the end). Be sure after twisting the cans, they should be turned over to the bottom and store the day under the blanket.

Tomatoes can also "explode" because dirt preserved on vegetables (There may be many bacteria and fungi). To avoid fermentation, every tomato, greens and garlic teeth need to be thoroughly rinsed with hot running water. Comin the tomatoes by preparing the "correct" marinade with a sufficient amount of vinegar and salt. After all, they act natural preservatives, which preserve vegetables.

IMPORTANT: Even if the tomatoes in the bank did not climb a day after a few weeks (2 or 3) follow a conservation. To eliminate the risk of fermentation of tomato, keep your conservation in a cool place (basement, cellar, balcony), because in the warm room the risk of clouding and explosion cans is much higher.

If you notice even a small foam in banks, such a preservation should be immediately opened and rolled again. After any conservation, even if you removed banks in a cool place, check the lids for blinking first month. It's easy enough to do - knock on the lids: a ringing sound symbolizes a good and reliable sunset, deaf foreshadowed soon.

If the covers are swept, such a preservation should be stored in the refrigerator. It can slow down the fermentation process, but if this does not happen, banks need to be opened (fresh tomatoes can be reconstructed, and "old" is if they have a suitable taste). The situation is much worse when the mold is being glad. Such preservation requires only throwing out, because inside the fungus crushed.

IMPORTANT: yet blown and mold tomatoes are better not, because in banks there may be an intestinal wand - the reason for fermentation of the spin.

What to do with the swollen banks of tomato?

How to correctly close tomatoes for the winter so as not to explode: secrets, tips

In order for the conservation from tomato to be spoiled and always tasty, it is important to adhere to the 7 main rules:

Rule the first "sorting of vegetables."To do this, sort out the vegetables, choosing the most elastic and whole, without damage, dent, darkening, not rotten.
Rule second "Preparation of vegetables."To do this, each fruit should be washed with water (preferably hot), you can do it as a weak solution of salt and soda.
Rule Third "High -quality Sterilization". To do this, rinse with soda cans and warm them in the oven, and it is advisable to boil the lids.
Rule fourth "natural preservative". He must be in the marinade. Use salt, vinegar or citric acid.
Rule fifth "insisting in the marinade". Fold the prepared vegetables in sterile jars and pour with a hot brine, letting them brew for about 15-20 minutes. The brine can then be drained, boiled again and pour it again.
Rule six "Correct Twist". Make sure that the neck of the jar is whole and without cracks, rolling it very tightly, until the last turn of the machine (this will make the vacuum in the bank and prevent fermentation).
The seventh rule "Store in a cool place". To avoid swelling of the lid, fermentation and explosion of the jars.

The correct spin of tomatoes

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

If the brine was clouded in the banks, but the covers did not swell, this indicates the beginning of the banking process in the bank. Such tomatoes are quite suitable for eating. If the lid on the banks swollen and the brine is white - this is evidence of botulism, the development and reproduction of the intestinal stick in preservation, such tomatoes cannot be available.