Why do banks bulge? Possible reasons. Why cucumbers in jars become cloudy: the most common reasons
Canned vegetable salad is a great help for a good housewife, helping to diversify the winter diet. What kind of salads our home craftswomen do not cover!
With tomatoes and cucumbers, zucchini, cauliflower - for every taste. This is an excellent cold appetizer, suitable for both daily diet and holiday table. Particularly comfortable vegetable salads in those cases when guests unexpectedly descended, and you need to quickly organize a plentiful hospitable table. All you have to do is cut the bread and uncork a few jars of salads to serve a tasty and appetizing treat.
But, unfortunately, vegetable salads are quite capricious in preparation. Often, jars with salads do not last long for young housewives - the lids swell with a bubble or even fly off the jars with a loud bang. What to do with such conservation, is it possible to somehow correct the situation - this question interests many beginner gardeners.
Why does the lid on a salad jar bulge?
Bloated lid on jar canned salad- this is a bad sign, indicating that something was done wrong during canning, and not all microorganisms were killed during the sterilization of the product. Those of them that remained in the bank managed to survive, multiply and spoil your workpiece.
A characteristic sign of fermentation is the release of gases that created increased pressure in the jar, as a result of which the lid swelled. Salads, which also include onions, swell most often - these vegetables require especially careful sterilization and compliance with all the rules for food preservation.
Microbes could get into the jar:
- with spoiled, rotten or poorly washed vegetables;
- due to weak, short-term heating of the can;
- as a result of using an unsterilized cap;
- due to poor closure of the jar.
In any case, whatever caused the jar to swell, it is better to throw away its contents and prepare a new salad.
Why can't you eat salad from a bloated can?
Spoiled vegetable salad can cause acute food poisoning, so it is strongly not recommended to eat it. Even if you boil the contents of the jar, it can still contain toxic waste products of microbes, which are the cause of most poisoning.
The most famous of these is botulinum toxin, which is produced during the reproduction of botulinum bacillus, an anaerobic microorganism that can grow in the absence of oxygen and withstand temperatures up to 80 degrees Celsius.
Botulinum toxin poisoning leads to death in about 40% of cases. A jar filled with vegetable salad creates favorable conditions for the microbe to multiply, so spoiled canned homemade preparations most often cause food poisoning with a serious outcome. Do not risk your health by eating spoiled food.
How to preserve vegetable salads?
In order for vegetable salads canned in the summer not to spoil during the year, a number of rules must be observed when preparing them.
1.
Rinse vegetables thoroughly, clean adhering lumps of earth with a brush.
2. Wash cans for conservation to a shine, wipe off the smallest lumps of dirt, especially on the inside of the can and on its neck.
3. Rinse lids and elastic bands well before sterilization.
4. Sterilize jars before laying vegetables over steam or in the oven.
5. Follow the recipe, do not reduce the amount of preservatives - salt, vinegar. Put vegetable oil in a jar only in a calcined form.
6. When sterilizing jars, keep them in boiling water for at least the prescribed period: half-liter jars for 20 minutes or longer, liter jars for 40 minutes or longer.
7. Before sealing, add a tablespoon of vinegar or calcined vegetable oil to each jar.
8. Take out the sterilized lids not with your fingers, but with tweezers or pick them up with a boiled fork. Do not touch the inside surface of the cover with your hands.
9. Seal jars conscientiously, make sure that the elastic does not come off from under the rim of the lid.
10.
After clogging, turn each jar over, checking how tight the lid is on the neck.
If everything is done correctly and accurately, in compliance with the rules of sterility, then your delicious salads will delight the family and guests all winter, reminding them of a warm, generous summer.
Spicy crunchy canned cucumbers, salted or pickled, are a great and healthy snack, especially in winter when fresh vegetables are so scarce. But often the brine in jars with blanks becomes cloudy, and cucumbers lose their attractive, appetizing appearance. Canned cucumbers have become cloudy - what to do and how to protect homemade preparations from this scourge in the future?
Why does the brine become cloudy?
Cloudy brine in jars of canned vegetables can be caused by many factors. Why become cloudy canned cucumbers- main reasons:
- The jar into which the cucumbers were rolled was not sealed tightly enough, because of which harmful organisms penetrated into it along with the air. This situation arises for two reasons: either because of cracks in the can itself, or because low-quality tin lids were used.
- Before preservation, jars, like the vegetables themselves, must be carefully prepared. Cucumbers are pre-soaked for 2-3 hours in cold water and clean with a brush. The lids are washed and boiled for 3-5 minutes. Banks are poured with boiling water and 3-4 minutes. sterilized by steam, holding upside down over a pot of boiling water or a boiling kettle. Spices (for example, currant leaves, dill) are washed with warm water. Any particles of dirt that get into the jar can cause quick spoilage of cucumbers.
- A whitish precipitate can give iodized salt, which was mistakenly used instead of coarsely ground table salt.
- For preparations, an unsuitable variety of cucumbers was used, for example, large salad or perishable dessert varieties with white "pimples".
- The brine may become cloudy due to lactic fermentation caused by a lack of vinegar or citric acid in it. Therefore, it is so important to carefully follow the recipe.
Blanks may be lost due to improper storage. If vegetables were harvested for the winter, they must be stored in the refrigerator or in the cellar. The temperature should not be higher than 5-7ºС.
What to do if the cucumbers in the jars are cloudy, and are there any chances to save the blanks made with love?
Emergency workpiece rescue
If the brine in the jar of pickled cucumbers is cloudy, and the lids are swollen in addition, there is nothing to think about, the blanks will have to be thrown away. Jokes with spoiled pickled cucumbers are very bad, they can seriously poison you.
Another thing is pickles: the brine has become cloudy - it's okay, the situation can be easily corrected in several ways. You can simply put the jar in the refrigerator - this will stop the clouding process. You can, having opened the jar, pour the cloudy brine into a saucepan, boil it and pour vegetables over it again. Although it is much more desirable to use the third method - pour out the cloudy brine, pour boiling water over the jar, rinse the vegetables and re-fill them with strong fresh brine. It is better to add more vinegar.
If there is no desire to re-engage in preparations, “muddy” cucumbers can be used to prepare pickles or azu, that is, dishes where vegetables undergo prolonged heat treatment.
For preparations, fresh, strong cucumbers of small sizes are suitable, not sluggish, without yellowness. Their shape also matters - "twisted" vegetables deteriorate faster than straight neat cucumbers. If they are large, and even with empty cavities (this most often applies to summer salad varieties), it is better to cut them into rings.
Cucumbers are stored longer in the company - just put 2 small tomatoes in a jar. Horseradish and hot peppers are excellent companions that protect vegetables from spoilage. For canning, it is better to use not vinegar, but 70% essence (1 teaspoon per 3 liter jar) or mustard (1 tablespoon for the same 3 liters).
Such simple measures will allow you to enjoy strong cucumbers all year round in brine, transparent as a tear.
Cucumbers are one of the most popular winter supplies and are prepared on the basis of marinades with the addition of acetic acid. Spicy and crispy cucumbers are a great appetizer for any dish, especially in winter, when fresh vegetables are so scarce.
But often the brine in the blanks becomes cloudy, and the lids on the jars begin to swell, and the problem can arise both with the entire batch of preservation and with individual containers. Why is cucumber pickle cloudy? And what to do in such a situation?
Why is cucumber pickle cloudy?
The turbidity of the marinade in jars of cucumbers occurs for various reasons. Most often, trouble happens due to poorly processed dishes. If you did not sufficiently sterilize the jars and lids, microorganisms could get into the preservation, the waste products of which lead to swelling of the lids and.
Sometimes harmful organisms enter the container with air through poorly sealed lids. A similar situation arises due to cracks in the container itself, poor-quality lids or insufficient sealing with a seamer.
Often the cause of microbes getting into the jar is the air that has been preserved in the cavities inside the cucumber. To avoid this, vegetables are pre-soaked in cold water for at least 2-3 hours. Some inexperienced housewives buy salad or dessert cucumbers for conservation, which are perishable species.
For winter preparations you should use pickled vegetables that can stand for a long time. They can be distinguished by small prickly villi that cover the surface of the cucumber in abundance. The darker these villi will be, the higher the evaporating ability of vegetables and the better they will be preserved when harvested.
Cloudy Brine - Botulism or Lactic Acid?
Microorganisms in brine are various kinds- both disease-causing and completely safe. If the marinade is cloudy, but the lid is not swollen, most likely, lactic acid is formed in the cucumbers, which contributes to the fermentation process. This acid belongs to natural preservatives and, as it accumulates, prevents the growth of other bacteria.
If you move the jars to a cool place, then over time the turbidity will settle to the bottom, and the brine will become transparent again. Cucumbers will no longer be crispy, but are quite suitable for salads or pickle.
If the cloudiness of the brine is accompanied by swelling of the lid, then it is better to throw away the canned food, since it is highly likely that anaerobic microbes live in them, causing food poisoning or botulism.
These microorganisms are not afraid of either salt or vinegar and die only when high temperatures, so their appearance is probably due to poor heat treatment.
What to do so that cucumbers do not become cloudy?
To process the dishes well, it is not enough just to steam them for a few minutes or wash them with soda. Before preservation, cucumber jars should be thoroughly sterilized by keeping in the oven at +100 ° C for 20-25 minutes. Alternatively, the jars can be kept neck down in a water bath for about 20-30 minutes, or placed in the microwave and tempered at 1,000 watts for 5 minutes.
The lids must be put in boiling water and sterilized for 10-15 minutes, and all ingredients should be washed well under running water. Cucumbers will stand much longer in company with other vegetables. To prevent the brine from becoming cloudy, it is advisable to add at least one tomato to each jar, hot pepper or a piece of horseradish. These products help to keep the liquid clear and give the blanks a piquant taste.
What if the cucumbers in the jars are cloudy?
Boiling is a proven way to prevent cloudy brine. If you put the jars in a cool place, but after a few days the cucumbers still remain cloudy, they should be removed from the containers, and the brine drained and boiled. The dishes must be sterilized, put raw materials into it and pour boiling marinade.
Instead of the old brine, you can prepare a fresh one by slightly increasing the amount of vinegar. After that, the jars are rolled up with new sterile lids, turned over and left rolled in a blanket for at least a day.
“- Honey, did I go over too much yesterday? - Gosh, you were a cucumber. - Well done or what? Vegetables, dear. You can still tell a whole carriage of jokes about cucumbers, but it’s better to feast on them. Canned cucumbers are especially tasty and crispy. But here's the bad luck: you got a jar, and the brine looks like dregs. What to do if the cucumbers become cloudy? We will make a plan for their rehabilitation.
Pitfalls of conservation
Summer and early autumn- preparation period. And every housewife tries to roll up as many cans of vegetables and fruits as possible. Cucumbers are considered the main preservation. How nice it is to open a jar of crispy green vegetables in winter and enjoy them with potatoes!
But sometimes unpleasant moments overshadow our happy life. Imagine that you took out a jar of canned cucumbers from the cellar, and the brine is not only cloudy, but looks like a small swamp. Do not rush to dispose of the product, we will try to save it.
What to do if pickled cucumbers become cloudy? First you need to find out the cause, because if you do not deal with the source of the problem, you will not be able to insure yourself against such excesses in the future. In everyday life, almost every hostess has encountered such a phenomenon. Based life experience you can make a list of reasons why cucumber pickle may become cloudy, in particular:
- Before preservation, you did not soak the cucumbers or washed them poorly. Result: dirt particles became an activator of the putrefactive process.
- Glass containers have not been sterilized or have been chemically washed. Detergent residues can cause the brine to lose its clarity.
- Added spices, such as bay leaves, currants, horseradish, have not been pre-treated or showered before preservation.
- Sea food or iodized salt was used for pickling cucumbers. Such grades of salt contain particles that provoke the clouding process.
- Lids have not been sterilized or have been loosely sealed.
- There are cracks or chips on the glass container. Air is not the most favorable ally of conservation.
There is another reason that does not at all depend on the method of preservation and is not related to the negligence of the hostess. These are poor-quality and stuffed with chemicals cucumbers. Even soaking will not save such an unclean vegetable.
Let's try to rehabilitate conservation
What to do if the cucumbers are cloudy and the lids are swollen? Almost every housewife faced such an unpleasant phenomenon. If you notice that the lids have acquired convex shapes, then most likely such preservation should be disposed of. Nothing will help her - only garbage. Do not delay the process of destroying such cans, otherwise an orchestra of exploding tin lids will play in your basement or cellar. And it will take a long time to get rid of the unpleasant musty smell of spoiled brine.
But there are situations when canned cucumbers can be given a second life. Let's find out what to do if the cucumbers turn cloudy in a jar. Let's simulate several situations:
- If you notice that the cucumber pickle has become cloudy literally 2-3 days after conservation, then this is the most favorable situation. Drain the brine, rinse the cucumbers thoroughly, preferably with boiling water, and then roll them back into jars. Yes, be sure to check all the ingredients in the recipe and add vinegar this time.
- Turbidity of cucumber brine is the result of lactic acid fermentation. You can resort to the following trick. Place the jar of pickled cucumbers in the refrigerator for 7-10 days. Conduct a so-called experiment and do not forget to record your observations every day. In some cases, all the turbidity will settle at the bottom of the jar, and the brine will again become crystal clear, like God's dew.
- You can prepare a new brine. In this case, repeat the preservation procedure from A to Z. Do not forget to scald the cucumbers with boiling water. You can do it right at the bank.
If it is not possible to return the cucumber pickle to its original appearance, try to dispose of such preservation, because its turbidity may be due to the growth of bacteria. Some housewives resort to such a trick: they wash canned cucumbers with boiling water, and then add them to the pickle. After heat treatment, not a single microbe or bacterium will survive.
Secrets of proper conservation
To never encounter the described problem, preserve cucumbers according to proven recipes. But what if you want to try out a new recipe shared by a friend? In this case, carefully study the prescription proportions and do not forget to follow the generally accepted canning rules.
Read also:
We offer a list of tricks that will help you keep the brine crystal clear:
- cucumbers must be washed and soaked in cold water - this is how we get rid of chemicals and residues of fertilizer mixtures;
- banks are subject to sterilization over steam, we will strike at bacteria and microbes;
- for rolling cans, it is better to use tin lids and a special machine (key);
- lids should be placed in boiling water for 3-5 minutes;
- so that the brine remains transparent, like water in a protected reservoir, do not forget to add acid;
- after rolling the lid, check its tightness;
- until the jar is completely cool. canned cucumbers stand upside down;
- immediately after seaming, the jars need to be insulated by wrapping them with a blanket or blanket;
- no more than 2-3 days canned cucumbers can survive in a room environment;
- The ideal storage temperature for preservation should not exceed +7°C.
Let's crunch cucumbers?
If you are just at the beginning of the culinary journey, we will tell you how to properly preserve cucumbers so that you never encounter brine cloudiness. Vegetables will be elastic, crispy, fragrant and incredibly tasty. Their secret is the observance of all the rules of conservation, prescription proportions, as well as a modicum of patience.
Composition:
- 1 kg of cucumbers;
- 6 pcs. garlic cloves;
- 6 pcs. dill umbrellas;
- to taste chili and peppercorns;
- 3 pcs. laurel leaves;
- 50 ml of table vinegar with 9% concentration;
- horseradish leaves;
- 1 tsp table salt;
- 2 tsp granulated sugar.
Cooking:
![](/public/4vposth628b2.jpg)
Preserving homemade food is hard work. You need to collect vegetables or fruits in the country, bring them home, wash, peel, perhaps chop or grate. Then you need to prepare jars and lids - wash, sterilize or dry.
The canning process itself is not easy and hard labour in a hot kitchen. But how glad the heart of the hostess is at the sight of rows of multi-colored jars in the pantry! And how great is the chagrin when you see that the lids on the cans are swollen, and some have even been torn off.
Why do canning jars swell?
The cause that causes jar lids to swell is the activity of microbes. Once in a favorable environment full of nutrients, the microbes that survived after sterilization begin to multiply actively. The situation itself favors them in this: a warm, humid environment, closed from direct sunlight, is the best conditions for the reproduction of most microorganisms.
In the process of life, microbes emit gases - carbon dioxide, hydrogen sulfide. It is these gases that cause the lids to swell - the pressure inside the can increases, and the thin metal of the lids rises. In some cases, the pressure is so strong that the lid does not hold up and flies off the jar.
It is usually said that the can "exploded", and it really sometimes looks like an explosion - its contents can partially splash out of the container, soiling neighboring cans. This phenomenon is usually called the French word "bombing", and a jar with a swollen lid - a bombing jar.
Non-compliance with the rules of conservation
The main reason why microbes get inside a closed jar is non-compliance with the recipe and preservation rules. In order to ensure that all microorganisms are killed, it is necessary:
- thoroughly wash vegetables or fruits, removing the smallest lumps of earth stuck to the peel;
- peel off the stalks, throw away all rotten fruits that can serve as a source of infection in the jar;
- strictly follow the recipe, do not reduce the amount of preservatives - sugar, salt, vinegar, pepper;
- sterilize the jar for as long as indicated in the recipe, paying attention to its volume: three-liter jars are steamed for an hour, liter jars for at least half an hour, half-liter jars for 15-20 minutes;
- thoroughly rinse and sterilize the lids before closing, as they may also contain dirt or germs;
- use a serviceable seaming machine, make sure that the elastic bands of the lids do not crawl out from under the tin and tightly fit the neck of the can;
- control the quality of seaming by turning the cans over.
If everything is done correctly, conservation stands in the pantry until spring, and in the underground - even for several years.
Is it possible to eat canned food from a swollen jar?
The only canned food that can be eaten after the lid has blown up is canned in brine or marinade. Harvesting of these vegetables is often done by ripening in a jar or barrel. However, it all depends on how far the work of microorganisms has gone: sometimes even cucumbers in a swollen jar acquire such an unappetizing smell that it’s immediately clear that you can’t eat it.
It is better to throw away the rest of the canned food after the lid is swollen, without finding out the degree of spoilage of the product. The fact is that in a closed and steamed jar, as a rule, only one microbe survives - botulinum, which, in the process of reproduction, releases a deadly toxin.
After eating a product poisoned with botulinum poison, a person can very easily become poisoned, and even the efforts of modern medicine do not always save the lives of such patients. Therefore, it is better not to risk your health and throw away the contents of a swollen jar, no matter how sorry you are for your efforts and money spent - health is more expensive anyway.
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