Why do banks with cucumbers explode? Main reasons

With the onset of autumn cold weather, the summer season is considered complete. Dug up beds "for the winter", and in the basement the last jar with jam or vegetable salad is put. Now you can sum up the summer work on harvesting vegetables in fresh and canned form. It's so nice to look at the even rows of jars with a variety of blanks! And, of course, any housewife among the many different twists necessarily have canned cucumbers. But here it is found out that some of them have become turbid, and from the heavily fermented jars, even the lids have disrupted. Why is this happening? Why do banks with cucumbers explode? There may be several reasons. Let us examine each of them in detail.

The first reason why cans with cucumbers explode is insufficient heat treatment

Was sterilization correct? Some housewives shorten the time or replace this method of heat treatment with others. It is important to follow the prescription exactly, without making any significant changes, especially if you have often noticed, after your own "improvisation", unpleasant surprises in the form of clouded cans. Better even to hedge, slightly increasing the time of hot processing of products.

The second reason why banks with cucumbers explode is poor-quality preparation of containers

The purity of the dishes is of great importance. This is especially important when canning by repeatedly pouring a boiling marinade. With this method, you can increase the warm-up time for reliability. Also pay attention to the integrity of the neck of the cans. After all, when screwing the lids through the small punctured holes, air can enter, causing fermentation.

The third reason why banks with cucumbers explode is insufficient purity of ingredients

Perhaps all the ingredients were not thoroughly washed. Or on any of the cucumbers there were signs of spoilage. By the way, you need to wash not only fruits, but all used seasonings: fresh horseradish leaves, dill umbrellas, garlic, bitter pepper, etc.

The fourth reason why the banks with cucumbers explode are the non-observance of proportions

Have you followed the recipe correctly? For conservation, the number of main components, due to which cucumbers are preserved, is particularly important: vinegar, essence, citric acid. In no case can they be taken during marinating "by eye". This means that you risk getting another piece of taste to taste, or you can contribute to fermentation in banks.

Where to put the contents, if the bank exploded with cucumbers?

Although the taste of this salting is something like a barrel and even crisply attractive, it's still not worth eating. If you find even a little clouded cans or a thick white sediment falling on the bottom, open the glass containers and discard their contents. You do not want to get food poisoning, let alone risk the health of your loved ones?

And with the onset of a new summer season and the collection of fresh vegetables, start work on harvesting, while carefully studying the possible causes of the problem described above. Then you will not find any unpleasant surprises in the form of blown cans.