Why do marinated and canned tomatoes grow turbid in banks and explode: what to do, how to fix it? Is it possible to eat marinated tomatoes in a clouded brine?

Why is the brine pickled tomatoes cloudy? Can I eat tomatoes from the clouded cans?

Marinated and canned tomatoes make many housewives. As a rule, if all the technological requirements are met, namely, a sufficient amount of marinade, the purity of harvested products, their original quality, then cans with canned tomatoes stand and are stored without problems until the time comes to consume them for food.
However, it also happens that, despite all the measures and technological precautions, tomatoes either grow turbid in the bank, or banks explode. Of course, this is a nuisance for the hostess. Sometimes such a problem can be solved, and sometimes it will be necessary to discard a spoiled product.

Why the marinated and canned tomatoes in the banks become cloudy and explode: the causes of

Among the most obvious reasons may be the following:

1. For conservation, you need to choose healthy, without any damage, tomatoes. Perhaps this time one of them was spoiled, and he gave rise to the marinade fermentation process.
2. Before preserving all the ingredients( tomatoes, greens, etc.) must be thoroughly washed: a poorly washed vegetable can also cause a negative reaction and spoil the marinade.
3. All utensils - jars, lids - must also be sterilized and dried in the oven in the most careful way, before storing tomatoes for preservation.
4. Even if all the measures of cleanliness and sterilization are met, a possible cause of cloudiness of the brine or marinade is poorly rolled cans. They can get air and start a process that later leads to the fact that banks can "explode".To make sure that the cans are well and tightly tightened, they are put upside down for a day, when they wrap up the blanket, thus continuing the process of slow sterilization.
5. Also, a possible reason may be the owner's failure to comply with the proportions of salt or vinegar for canning for a certain weight of vegetables. After all, different recipes do not always indicate the same ratio of salt and vinegar in relation to the weight of tomatoes. Perhaps, according to this recipe, you can put less vinegar, but you need to add pepper or Antonov apples, and the landlady did not do it. So it turns out that the acids in the marinade are smaller, and the tomatoes are not saturated with the marinade to a sufficient degree.

Tomatoes "explode" due to the fermentation process.

Marinated tomatoes wandered, clouded, the lid swelled: what to do, how to save, how to remake?

Before arranging cans with blanks for winter storage, it is advisable to quarantine them so to speak, in quarantine, for a time, about a week, or 10 days. It would be nice if it was a cool, not a warm place. If banks can withstand quarantine, they can safely be arranged for winter storage. If something is wrong with them, it will manifest itself, and then the hostess will have an opportunity to save the food.
So, suddenly there was trouble, and the brine became cloudy, or, worse, the bank exploded.
The canning process will have to be repeated. To do this,

• tomatoes from the problem banks should be washed in saline solution( about a tablespoon of salt per 1 liter of water)
• the brine from the jar needs to be drained and boiled. Perhaps it is sometimes better to prepare a new pickle or pickle.
• the bank needs to again sterilize and take a new also sterilized cover
• further act according to the algorithm: sterilization, roll-up of the jar, wrapping, overexposure

Tomatoes in jars with clouded brine.

If suddenly such a problem occurs again, you need to discard the tomatoes.
By the way, if after bloating the lid before proceeding to the repeated sterilization process, tomatoes call the slightest suspicion of their quality in the landlady, then they need to be thrown away.

Is it possible to eat marinated tomatoes in a clouded brine?

If still it is a pity to throw out the problem product or do not want to produce the canning process again, you can try the tomato from a jar of brittle pickle. If there are no taste tastes and the tomato tastes like salted, then it can be eaten.

A salted tomato from a jar with a cloudy pickle can be sour.

Tips for proper canning of tomatoes

It is known that canned or pickled you can have different tomatoes, and green, and red, and large, and the smallest. But it is necessary: ​​

• adhere to the formula and proportions depending on what kind or type of tomatoes is harvested for the winter
• choose healthy and not spoiled fruits
• carefully observe the rules of cleanliness during the canning process, including the cleanliness of the hands of
• to observe the sterilization rules, inincluding, after roll-up of cans
• , try to carry out so-called quarantine holding of cans with the finished product before storing them for winter storage

Careful selection of products and observedThe technology of conservation is what you need to keep tomatoes long.

VIDEO: Has clouded the bank. What should I do?