Most housewives prepare tomatoes in jars for the winter. If you follow the cooking technology, canned snacks can be stored until spring, or even longer. There are times when all the rules were followed during cooking, but the tomatoes in the jars still became cloudy. Seeing such a picture is extremely unpleasant. Let's look at why tomatoes in jars become cloudy and what to do about it?
Why does the brine in jars of tomatoes become cloudy?
When using proven recipes, you cannot be 100% sure that canned tomatoes will not turn cloudy.Culinary experts identify several main reasons why a marinade or brine loses its transparency:
- the use of rotten, spoiled vegetables;
- poorly washed vegetables;
- lack of processing of cans and lids;
- unsealed jars. As a result, air enters such preparations 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 indicates only a certain number of tomatoes. Therefore, the recipe must be followed.
How to avoid clouding of the blockage?
In any case, it is better to prevent the appearance of cloudy brine than to correct the situation later. It’s even sadder when the workpiece has to be thrown away. There are several rules to avoid clouding of the brine or marinade:
- Before canning, carefully inspect all tomatoes. If there are signs of damage or rot, they must be removed to the side. Such fruits are not suitable for canning.
- Tomatoes should be thoroughly rinsed under warm water and placed on a clean towel to drain off any remaining moisture.
- Cans and lids for preservation must be thoroughly washed with soap and soda solution and sterilized. There are several ways to process containers: over steam, in the oven, in the microwave. The lids are boiled.
- After canning, you need to make sure that the jar with its contents is sealed. To do this, turn the container upside down and observe. If brine begins to drip from under the lid, then you need 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.Lack of acid provokes the fermentation process.
What to do if cans of tomatoes become cloudy?
After the cans 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. If a cloudy brine appears, the housewife can react in a timely manner and save the vegetables.
If the transparency of the brine has disappeared, then the preservation process must be repeated again. Basic actions:
- Remove the tomatoes with spices from the jar. Rinse under running water and then place in saline solution. It's easy and simple to prepare. Add 1 tbsp to boiled water (1 l). l table salt.
- Drain off 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 preservation and put it away for storage again.
If the unpleasant situation repeats, the tomatoes are already thrown away. It is recommended to carefully examine them before washing. If there is any suspicion of spoilage, the vegetables are thrown away.
Is it possible to eat pickled tomatoes 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 - that means it’s okay. Cloudiness of the brine or marinade indicates that lactic acid has formed in the containers containing the contents. Experts recommend putting this product in the refrigerator for 7 days. Over the specified period of time, the sediment will sink to the bottom, and the vegetables are perfect for preparing various dishes.
The lid swelled along with the cloudy brine - using the product in food is strictly prohibited. In conservation, pathogenic microflora multiply, which can cause severe poisoning or death.
It is important to approach the canning process carefully. Then you won’t have to face a choice: throw away the products or restore them to normal.
The main thing is to follow the cooking recipe, add 2 types of pepper, chili, horseradish leaves or root, and mustard seeds to the marinade. It is these ingredients that will prevent the proliferation of pathogenic microflora.
