Reasons why pickle in tomato jars becomes cloudy and what to do
Most housewives harvest tomatoes in jars for the winter. Subject to the preparation technology, canned snacks are stored until spring, or even more. There are times when all the rules were followed during cooking, but the tomatoes in the jars still turned cloudy. To see such a picture is extremely unpleasant. Let's consider why tomatoes in jars grow cloudy and what to do at the same time?
Why does brine in tomato jars become cloudy
When using proven recipes, you cannot be 100% sure that canned tomatoes will not cloud. Culinary experts identify several main reasons why a marinade or brine loses its transparency:
- using rotten, spoiled vegetables;
- poorly washed vegetables;
- no processing of cans, lids;
- Leaky closed jars. As a result, air enters such blanks and the fermentation process begins;
- Incorrect proportions of salt, granulated sugar or vinegar.
It is worth remembering that in each recipe, the amount of sugar, salt and bite indicate only a certain amount of tomatoes. Therefore, the recipe must be observed.
How to avoid clouding of the vitriol?
In any case, it is better to prevent the appearance of cloudy brine than to correct the situation later. It is even sadder when the workpiece has to be thrown away. There are several rules to avoid cloudy brine or marinade:
- Carefully examine all tomatoes before canning. If there are signs of damage, rot is required to be removed to the side. Such fruits are not suitable for canning.
- Tomatoes must be thoroughly rinsed under warm water and laid out on a clean towel to drain the remaining moisture.
- Preservation jars and lids must be thoroughly washed with soap and soda solution and sterilized. There are several ways to handle containers: over steam, in an oven, in a microwave oven. The lids are boiled.
- After canning, you need to make sure that the jar with the contents is tight. To do this, turn the container upside down and observe. If brine begins to drip from under the lid, in this case it is necessary to close it more tightly. Then the container with the contents is wrapped in a warm blanket, ensuring slow sterilization.
The proportions of salt, vinegar, sugar should be followed according to the recipe. The lack of acid provokes the appearance of the fermentation process.
What if the tomato jars are cloudy?
After the jars of tomatoes have cooled, it is recommended to keep them for an additional 10 days in a dark, cool, but visible place.
After the end of the specified period, they can be safely placed in the cellar. When a cloudy brine appears, the hostess can react in a timely manner and save the vegetables.
If the transparency of the brine has disappeared, then it is required to repeat the conservation process again. Basic actions:
- Remove the spiced tomatoes from the jar. Rinse under running water and then place in brine. It is easy and simple to prepare. Add 1 tbsp. To boiled water (1 l). l of table salt.
- Drain the cloudy brine. Rinse and sterilize the jar. Take a new lid after boiling it.
- Prepare a new marinade, brine according to the previously taken recipe. Roll up the conservation and put away for overexposure again.
When the unpleasant situation repeats, the tomatoes are already thrown out. We recommend that you review them carefully before flushing. If there is suspicion of spoilage, vegetables are thrown away.
Can pickled tomatoes be eaten in cloudy brine?
Most housewives ask the question: "Is it possible to eat tomatoes in a cloudy solution?" The lid on the workpiece is not swollen - so you can. Clouding of the brine or marinade indicates that lactic acid has formed in the containers with the contents. Experts recommend removing such a blank in the refrigerator for 7 days. During the specified time period, the sediment will sink to the bottom, and vegetables are perfect for preparing various dishes.
Together with the cloudy brine, the lid swelled - it is strictly forbidden to use the workpiece in food. In conservation, the reproduction of pathogenic microflora takes place, which can cause severe poisoning or death.
It is important to approach the canning process carefully. Then you will not have to face a choice: throw the products away or bring them back to normal.
The main thing is to follow the recipe for cooking, add 2 types of pepper, chili, leaves or horseradish root, mustard seeds to the marinade. It is these ingredients that will prevent the process of reproduction of pathogenic microflora.
