In banks with cucumbers, it most often breaks the lids due to non-compliance with hygiene requirements regarding the processing of containers and raw materials. To avoid this problem and save blanks, read below.

What needs to be done so that the banks do not explode

So that the products do not explode, the pickling of cucumbers must take place according to a special technology. The process involves thorough preparation of the vegetables themselves and the kitchen utensils that will be involved. When microbes get into the tank during the reaction with the marinade, the fermentation process begins to occur. As a result of this process, carbon dioxide accumulates in the bank, which actually causes the caps to come off.

Important! Most often, cans with cucumbers explode, which succumbed to chemical processing, so try to use them only in cases of emergency.

Soak

The first rule that will help preserve pickles is the proper preparation of raw materials. Before salting the cucumbers, they need to be soaked in cold water for 2–5 hours, depending on their structure. If cucumbers are not used immediately after collection, then they do not already contain 90% of the water, but less.

The task of the cook is to restore the water shortage, otherwise the raw materials will restore it on their own, being in the bank. After absorbing the marinade, the place in the jar will be freed and lactic acid fermentation will begin. As a result, carbon dioxide emission and explosion.

In addition to restoring moisture, soaking is necessary to neutralize the toxic compounds that process crops during the growing season in order to protect them from diseases and pests. During soaking, harmful particles remain in the water.

Thorough washing of vegetables

Before you salt the cucumbers, you need to thoroughly wash them from pollution. Particular attention should be paid to highly tuberous varieties. The main mistake at this stage is to neglect the cleaning of herbs and spices, which very often do not wash at all.

Before use, greens need to be sorted out, rinsed in a basin, several times, changing the water. Unmilled spices should be rinsed with boiling water. All raw materials must be dried before use.

Sterilization of cans and lids

The containers for preservation must be washed and sterilized. To do this, it should be moistened with water and add 1 tsp to each. soda. Carefully go through the bottom and top of the neck. At the same stage, inspect the necks. They should be perfectly smooth, without chips and cracks. Then rinse under running water and place on the sterilizer.

It is convenient to use a kettle as a sterilizer. It is filled with water by a third and, having removed the lid, set the jar upside down. Sterilization time is 3-5 minutes. It is enough to hold the lids over the steam for half a minute.

Do not forget about the processing of dishes, which will be used in the cooking process:

• pan;
• the spoon;
• ladle.

All kitchen utensils also need to be washed with soda.

Important! Use a new sponge to wash dishes for pickles.

Hermetic corking

Cans should be tightly sealed to protect pickles from air ingress. If the lid is deformed during seaming, it must be replaced.

The marinade in jars should be poured to the eyeballs so as not to leave room for air. Immediately after filling the cans with liquid, they are corked with lids.

After that, the banks are wiped and checked how tightly the lid is screwed, if it scrolls, you need to make a few more turns with the key. If everything is fine, then put the jar upside down and wrap it with a blanket.

Cooling

After clogging, the cans are kept upside down, wrapped in a blanket until completely cooled, and only then they are sent to a cool place. Products remain hot for another 24–48 hours. This allows you to extend the sterilization process and improve the conservation of conservation.

Did you know? Citric acid is used not only in cooking, but also in construction. This product is added to the cement mortar to slow down the setting.

Recipes for pickling cucumbers for the winter, so as not to explode in banks

To avoid tearing, a preservative must be present in the recipe:

• table vinegar, wine, fruit;
• lemon acid;
• aspirin tablets.

Cucumbers themselves are devoid of acid, so they are more prone to spoilage than other foods. The more preservative added, the longer the shelf life. The optimal dosage of vinegar is 2 tbsp. on 1 liter of water. Citric acid is diluted in water before being added to the product.

To obtain a solution equivalent to 100 ml of 9% vinegar per 100 ml of water, 20 g of acid should be added. As for the use of aspirin, you should not forget that this is a drug and you do not need to make it the main preservative.

Features of storing cucumbers in banks

An ideal option for storing canned cucumbers is a dark basement with a relative humidity of 60% and an air temperature of up to + 10 ° С. In such conditions, preservation can be stored up to 3 years.

In an apartment, containers with cucumbers are best stored on mezzanines or in a closet. When stored at room temperature (+ 20 ° C and above), the shelf life of products is reduced to 8-12 months.

A glazed balcony or loggia is ideal - the main thing is that in winter the temperature there does not drop below -1 ° C and there is a cover from direct sunlight. After opening the container, the shelf life drops sharply to 1 week in the refrigerator and 48 hours outside the refrigerator.

Additional tips

In addition to the above rules, there are several more nuances that you should adhere to, To keep canned foods longer:

1. Use ordinary natural salt for preservation. When iodized lid is added, it will begin to tear one by one.
2. To prevent mold from forming on the surface of the marinade, place a few horseradish root rings or a pinch of mustard powder on the raw material that is closest to the neck.
3. It is better to salt cucumbers without tips, especially if they are bought at a store, and not grown by hand. They collect toxic compounds when plants are treated with insecticides, which can cause the caps to break.
4. Buy quality tin lids. Thin material is rapidly oxidized, which promotes the spread of bacteria and provokes fermentation.

Did you know? Cucumber pickle is able to eliminate muscle cramps and retain water in the body. This feature allows you to replace it with the drug "Rehydron" for diarrhea, intense physical exertion, and also used as an anesthetic for PMS in women.

The main reason for tearing the lids off the cans is the departure from the technology during cooking. The main thing in this process is the use of sterile dishes and high-quality preparation of raw materials. Adhering to the above recommendations, you can forget about the breakdowns of the covers forever.