What to do if the pickle in the jar with tomatoes is cloudy

Canned tomatoes - a method of harvesting vegetables, which allows you to save the fruits for a long time. After all, if all the rules of pickling and salting of tomatoes are observed, then the preparations are stored for several months until the opening of the cans.

Pick your recipe

If tomatoes and greens / herbs were well washed before canning, salt and spices were taken in the required proportions, and the marinade was poured into a jar enough, then there should be no problems with the safety of the product. However, in case of non-compliance with the recipe or unauthorized change in the proportions of the products, damage to the blanks is a frequent occurrence. Tomatoes in banks can become cloudy and deteriorate for many other reasons.

Why the brine with tomatoes grows cloudy and banks explode

1. Low-quality tomatoes were used. For canning, vegetables should be taken without damage and rot, otherwise it is very likely that the harvest will deteriorate in the near future.

2. Badly washed tomatoes and herbs were used.

3. There was no proper sterilization of cans and lids. In general, for salting any products, the cleanliness and sterility of dishes is a paramount factor, it most affects the safety of workpieces.

4. The cans were sealed poorly. The fact is that when the cans are not sealed, air enters them, which provokes the growth of bacteria.

5. The preservation of tomato preserves was not followed, for example, products were taken in smaller volumes or completely excluded.

What to do if cans with tomatoes are swollen and pickle is cloudy

Before storing canned tomatoes for storage in the winter, you should first hold the quarantine blanks in a cool place for about 10 days. If after this time the pickle in the jars remains transparent and the lids are not swollen, then you can put the tomatoes in the cellar or cellar for the "winter". If in some banks the marinade has become cloudy, then the following work should be done:

• remove tomatoes from cans and rinse in saline solution (tablespoon per liter of water);

• make a new brine or boil the old one for 5-7 minutes (the first is preferable);

• Rinse cans thoroughly, sterilize, and then fill them with vegetables and washed herbs;

• pour boiling brine into jars and roll up with new sterilized lids.