Why tomatoes in jars become cloudy: what to do with the brine, the main reasons

Is it possible to eat cucumbers from a cloudy jar?

Cloudy canned cucumbers for the winter are not always a consequence of the fact that bacteria dangerous to health have appeared in the liquid. Before deciding whether such a product can be eaten or thrown away immediately, you need to analyze the following information:

what is the degree of thickness of sediment in the liquid;
How many days after preparing the preparation did the water begin to change its color?
Is there any swelling in the area of the lid?

If the liquid has not changed so much that vegetables are not visible in it, the lid has not lifted, and the sign itself appears 2-4 days after preparation, the cucumbers are edible, but only after additional heat treatment.

Cucumbers that were in a whitish liquid are best subject to additional processing, for example, used for soups

The jar is opened, the cloudy liquid is poured out, the vegetables are placed in another, clean container and stored in the refrigerator. It is still not recommended to use them in this form, but they can be used for making soups, for example, brine.

If the cucumbers turn sour or mold appears on them, then you should not consume such products. Also, pickles that have exploded should not be consumed. If, when canning with citric acid or vinegar, the greens in the jar became darker, and after a few days they turned white, then the products are quite suitable for food.

It’s better not to take risks, but to open the jars and eat lightly salted products. If cucumbers do not emit an unpleasant odor and are not bitter, they can be used to prepare pickle soup, solyanka, and sauces for meat dishes.

Note to the housewife - what to do if the brine becomes cloudy?

Many housewives, before and now, are engaged in home canning. And, although there is now no shortage of such goods in stores, there is nothing better than vegetables rolled at home. In production, a large amount of vinegar is necessarily added to the brine, and it is impossible to drink it. Moreover, they sell not canned, but pickled vegetables. And what could be better than a mug with it in the morning, after the holiday. Therefore, every woman has her own unique pickling recipe, which, as a rule, is passed down from generation to generation.

Why is this happening

If a jar of cucumbers has changed color, this is a sure sign that a fermentation process is underway inside, and in the near future the lid will swell, and then it will break.

But in certain cases, the brine clears up on its own, and a white precipitate falls to the bottom. However, you should no longer eat such greens, as their taste will be greatly changed. Such cucumbers can only be used for pickle.

The greens were not washed properly; particles of dust and street dirt remained on their surface, which, having got into the rolled up jars, began the development of active processes of fermentation or rotting.
The jars themselves or the sealing lids were not washed. Also, the causes of cloudiness may be the use of detergents and insufficient rinsing.
Insufficient rinsing of spices and herbs.
Not adding enough vinegar.
If you add sea salt or iodine to canned cucumbers when preparing them, this can also cause the liquid to become cloudy.
Poor sterilization of containers and sealing lids, as well as processing of already stacked jars, can lead to cucumbers becoming cloudy after a short time.

Violation of tightness and poor-quality seaming. This occurs when using low-quality lids, when, when rolling, the sealing rubber breaks and does not create an airtight connection. But the jars may also be to blame if they have an uneven neck or chips in this area.
In some cases, a jar of pickled cucumbers becomes cloudy because it contains greens that are not intended for preparation, for example, salad type.

Before harvesting, foreign cucumbers need to be soaked for several hours, periodically changing the water, but even this measure can destroy only part of the harmful compounds.

Why do jars of cucumbers become cloudy?

There are many reasons for this, and they are not always associated with the inattention or insufficient efforts of the hostess.

Dirty vegetables

If the cucumbers or other ingredients of the recipe (fragrant herbs, horseradish, garlic, etc.) were not washed well enough, then the contaminants that got into the jar with them may contain bacteria or mold spores. This will lead to the process of rotting and, as a result, to cloudiness of the brine.

Insufficient sterility

For sterilization when twisting cucumbers, one of two methods is most often used:

vegetables placed in jars are poured with boiling salty solution several times;
the filled container is placed temporarily in a large pan of boiling water.

Why cucumbers in jars turn cloudy after seaming and explode: reasons

photo of jars of pickled cucumbers in which the brine has become cloudy

There are a number of reasons for the cloudiness of the brine in jars of cucumbers that you have safely prepared for the winter:

depending on conservation technology
independent of her

Let us designate the reasons from the new category:

Preparing cucumbers and greens. The more thoroughly and carefully you wash and clean the ingredients for home canning, the more likely it is that the brine will not become cloudy. Please note that you should rub the cucumbers more diligently, for example, with a brush. Then no dirt will start the process of rotting under the lid.
Vinegar or citric acid. They ensure the preservation of an acidic environment, which is hostile to the growth of putrefactive bacteria. But due to violations in proportions, the relationship with salt and sugar, and the use of an expired product, there is the formation of turbidity in canned jars of cucumbers.
Salt. Use only table salt for winter preparations. Iodized and marine contain impurities that can disrupt the transparency of the cucumber brine.
Preparing the marinade. Experienced housewives recommend boiling it twice and adding vinegar immediately before twisting the jars.
Selection, washing and processing of jars. Carefully select jars for canning. The best candidates are those with no chips or cracks on the neck. Wash with products that can be easily rinsed with cold water. The ideal option is baking soda. Sterilization with hot steam is also required. And if you also boil jars of herbs and cucumbers in hot water, then their chances of surviving until winter without becoming cloudy will definitely increase.
Covers. Check them after unpacking for soft rubber. If it is hard, replace it with others. Before rolling, treat them by dipping them in boiling water for 3 minutes. The advice also applies to screw caps.
Seaming device. It happens that due to time, it wears out and its parts stop working correctly. Then the problems of lack of tightness and poor fit of the lid to the neck of the jar are inevitable.
Process before sealing with lids. If you practice pouring boiling brine over cucumbers and herbs placed in jars 2-3 times, you significantly increase the chances of preservation reaching the desired date without clouding the liquid.

The second category of reasons is poor quality products. That is, there is an excessive content of nitrates in cucumbers, which remain even after soaking in cold water. Or if you decide to roll up early varieties of cucumbers for the winter. They are also not suitable for this kind of work.

As a result, your cloudy jars of cucumbers may begin to explode. The reason is an increase in the concentration of lactic acid and waste products of putrefactive bacteria, an increase in the number of the latter. In other words, carbon dioxide finds its way out only through the lid. Although there are times when the bottom of the jar breaks.

Recommendations for solving the problem of cloudy jars of cucumbers

In order not to encounter such an unpleasant phenomenon as cloudiness of cucumbers prepared for the winter, you must strictly adhere to a number of rules and recommendations:

Thorough rinsing of cucumbers and herbs under running water. Vegetables must be rubbed with a brush so that no particles of soil or dust remain on the peel.
You should buy cucumbers only during their active ripening season. When using greenhouse vegetables, the risk of sediment appearing in the liquid due to the presence of preservatives increases significantly.
Compliance with the recipe. Do not reduce the specified amount of citric acid or vinegar to make the vegetable sweeter. Only vinegar can create the necessary acidic environment in a jar, in which all harmful bacteria will be destroyed.
Salt - only ordinary table salt. Marine and iodized products contain impurities that cause sediment to appear in the water. The amount of salt is strictly according to the recipe or a little more, but not less. It is better to over-salt the vegetable a little than to provoke the development of pathogenic bacteria.
The marinade must be brought to a boil twice; vinegar is added at the very last moment, just before rolling.
Careful selection of containers. Each jar should be carefully inspected for chips or cracks, especially the neck. It is best to wash jars without detergents, because... It is not always possible to completely wash them off the walls. To wash jars, it is recommended to use a natural, safe product - soda.
Washing the jars alone may not be enough, so they must be additionally sterilized by dousing them with boiling water or hot steam. To sterilize, you can use a microwave, boil it in water, or hold it neck down over a fire.
Lids must be carefully inspected after purchase. You need to check the quality of the rubber bands, they should be soft. If the rubber bands are hard, they must be replaced. When screwing on the lid, the hard rubber will not be able to take the desired shape and will simply burst, letting air into the jar.
Checking the seaming device. The more years a seaming wrench is used, the higher the likelihood that it will fail and will not be able to fully perform the task assigned to it. The key must be checked periodically and replaced if necessary.

Experienced housewives recommend practicing a system of 2-3 fills. The more times products and containers are treated with boiling water, the higher the likelihood that all pathogenic microbes will be destroyed, and the winter preparation will last a long time without losing its taste.

Additional tips for preventing cloudy sediment when pickling cucumbers:

It is best to use self-grown vegetables, or purchase them from trusted sellers.
Soak the cucumbers in salt water for a day so that it fills the pulp inside and squeezes out air bubbles.
Selection of high-quality, clean water - spring, filtered, bottled.
Place an apple or small tomato that has fallen from a tree into the jar.
It is recommended to roll cucumbers with a few cloves of garlic. The spice will not only add spiciness, but will also help prevent gas formation.
Mustard seeds and horseradish will prevent the development of mold.

Additional Information! Immediately before rolling into the water, it is recommended to add 1 tbsp. l. alcohol or vodka for additional disinfection of products.

Why do jars become cloudy after packing cucumbers?

The process of preserving any vegetables for the winter has its own sequence and a clear algorithm. This also applies to rolling cucumbers. An experienced housewife knows that it is better to stick to a proven recipe to avoid unpleasant surprises. One of these is that jars of cucumbers become cloudy. “Wrong lunar day” or “Cucumbers let us down” - many will think. But everything is a little more prosaic.

The main reasons why jars become cloudy after seaming cucumbers:

The jars are poorly washed. Accordingly, the fermentation process begins in the brine. As a result, a coating appears on the surface of the jar.
The sterilization process was performed incorrectly. It should be noted that some recipes do not imply sterilization at all. And the result comes out great. But if the hostess nevertheless began this procedure, it should be performed according to all the rules (withstand the duration, temperature conditions, etc.).
Cracks on the “neck” of the can. This causes air to get into the middle and trigger the fermentation process. This can also include another reason - poorly tightened lids.
Iodized salt may cause the liquid to become cloudy. This will cause cloudy streaks to appear on the glass jar.

What to do with cloudy cucumbers

If the cucumbers in the jar become cloudy, how to correct the situation and whether they should be consumed or thrown away immediately - if the water becomes cloudy a few days after sealing, the lid is intact and has not lifted, the vegetables are quite suitable for consumption and can be saved.

Immediately after swirling, the water in the jar may change its color; this is considered normal, but only on the condition that after 2-4 days the turbidity settles to the bottom and the liquid becomes clear again.

If the salty ones have become cloudy

You can restore the condition of cucumbers using the following method:

open containers;
drain the liquid, remove the vegetables;
if you don’t want to pull out well-packed vegetables, you need to pour boiling water over them several times to remove sediment;
if you get vegetables, they also need to be poured with boiling water, but not together, but separately;
put the food back into the jar, pour boiling water over it;
wait 15 minutes, pour the liquid into the pan, add sugar and salt, citric acid or vinegar;
bring to a boil, pour into jars;
Seal the jars hermetically using new lids.

Another, faster way:

Open the jars and pour the liquid into the pan;
Pour boiling water over the vegetables without removing them from the jar, pouring it up to the neck;
Boil the liquid in the pan, add vinegar;
pour into jars.

If cloudiness appears 1-3 days after preparation of the workpiece, no measures can be taken immediately. The jars must be refrigerated for 7 days. Monitor the condition of the liquid in the containers for a week. If it begins to lighten and sediment falls to the bottom, the lid remains intact and does not rise, and the jars can be returned to their place for storage.

Additional Information! Using the first method of restoring winter preparation, to increase the concentration of vinegar in the liquid, it is added in a dosage of 70 ml per 2 liters of water, 100 ml per 3 liters of water.

If the pickled ones become cloudy

If cucumbers become cloudy in a jar, every housewife should know what to do with them - such a product cannot be restored, under any circumstances and by any method. It must be thrown away immediately.

Repeated heat treatment will not help. After it, pathogenic bacteria, and even the causative agent of the most dangerous, deadly infectious disease - botulism, can remain in the vegetable.

Changes in the consistency of liquid in jars of cucumbers occur due to various factors. If the lid does not lift off the jar and there is no mold or mildew, the vegetables can be restored using the resealing method. The situation is different with pickled cucumbers - if the marinade has lost its transparency, consuming such a product is strictly prohibited.

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.

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.

Getting rid of cloudy sediment

If you preserve tomatoes correctly, you can avoid unpleasant sediment. If turbidity appears in the contents of the jar, you can correct the situation with simple steps:

pour the brine into a saucepan;
boil the brine for at least 5 minutes;
add a tablespoon of vinegar, pour the improved brine back into the jar with the vegetables;
Re-roll the canned food and leave it to cool on a towel, neck down.

The method does not give a 100% result; it works in case of cloudiness of the brine without swelling of the lid. If the lid is deformed, it is impossible to save the brine from sediment.

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 cloudiness of the preservation in the future?

There are several recommendations that must be followed to prevent seaming from becoming cloudy in the future:

Carefully sort through the tomatoes. All tomatoes that will be canned are sorted. This is done to get rid of rotten vegetables.
Sterilization. To reduce the likelihood of the brine becoming cloudy, you need to sterilize the container.
Careful twist. The canned food must be rolled up in such a way that the neck is thoroughly closed. At the same time, there should be no cracks on it through which air could enter.

Reasons why brine in jars of tomatoes becomes cloudy and what to do

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.

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.

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.

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.

Help! The banks are cloudy!

User comments

Ours was fermented) I actually cried, the last two jars were left, and I really love saltiness(

Brine in jars of tomatoes can become cloudy in several cases:

1) Tomatoes, herbs, and garlic were washed poorly.

2) Jars and lids are poorly sterilized.

3) Not enough vinegar was added to the marinade.

What to do if the brine in jars of tomatoes becomes cloudy:

Open the jars and drain all the brine. Tomatoes can be eaten or canned again. To do this, you need to rinse them thoroughly.

Re-sterilize the jars. Replace old covers with new ones.

Prepare a new marinade (brine). Place the tomatoes in prepared jars, pour hot marinade, pasteurize the jars in hot water for 15-25 minutes. Roll up the lids.

How to pickle cucumbers correctly so they don’t shrink

On our website you can find a lot of recipes for canning cucumbers, and almost every housewife knows at least one.

We have already decided on the choice of the right varieties, now we will figure out what and how to do in order to have a delicious crunch in winter.

Cucumbers are marinated with various seasonings, so first decide what flavor you would like. Cucumbers can be preserved whole or sliced - it all depends on your tastes.

Try to choose fruits that are the most even and similar in size: this way they will be salted as evenly as possible. To determine how fresh a cucumber is, pay attention to its color. And here is the first classic way:

And here is the first classic way:

For a 3 liter jar you will need:

2 kg of cucumbers;
5 cloves of garlic;
2 leaves of horseradish;
3 bay leaves;
a couple of dill inflorescences;
2 tablespoons salt;
2 tablespoons sugar;
1.5 tbsp. l. vinegar (9%);
10 peas of allspice.

Instructions:

Wash the cucumbers. The more carefully you do this, the less likely it is that the jar will explode or the solution will become cloudy.
Trim the ends.
Keep the cucumbers in cold water for at least four hours so that they are saturated with water and not with the marinade.
Sterilize the jar and lid thoroughly by washing them with soap or even boiling them in boiling water.
Place all your ingredients (except sugar, salt and vinegar) on the bottom of the jar and cucumbers on top. More cucumbers will fit if you place them vertically.
Pour boiling water over everything and let stand for 10 minutes.
Then carefully (you can, for example, through a colander) pour out this water and refill with boiling water. Leave for 20 minutes.
Drain the liquid again, but into the pan. Add salt and sugar and bring the liquid to a boil.
Pour the resulting solution over the cucumbers.
Add vinegar.
Carefully roll up the jar and check its tightness by turning it over.

The second method is for sweet and sour cucumbers. For a 3 liter jar you will need:

2 kg of cucumbers;
3 cloves of garlic;
3 cherry leaves;
3 currant leaves;
2 bay leaves;
2 leaves of horseradish;
a couple of sprigs of dill;
2 tbsp. l. salt;
5 tbsp. l. Sahara;
1.5 tbsp. l. citric acid.

Instructions:

Sterilize the jar.
Place leaves and twigs on the bottom.
Place the cucumbers on top as tightly as possible.
Pour boiling water over the cucumbers. Let sit for eight minutes, then carefully pour out the water.
Pour fresh boiling water over the cucumbers and leave for 10 minutes.
Pour the water from the cucumbers into a saucepan, boil it again and add salt, sugar, and acid.
Pour the resulting liquid over the cucumbers.
Tighten the jars carefully.

And another way is “grandmother’s”. Here all the ingredients are designed for a liter jar. If after reading the recipe you want to make more, multiply the ingredients by three:

cucumbers;
2 cloves of garlic;
3 bay leaves;
2 sprigs of dill;
2 sprigs of parsley or celery;
2 peas of allspice;
1 tablespoon salt;
1 tablespoon sugar;
2 teaspoons vinegar.

How to prepare:

Sterilize the jar.
Place leaves and spices on the bottom.
Place the cucumbers tightly on top.
Pour boiled water over everything, cover with a lid and place in a saucepan to re-sterilize.
Water should fill the pan up to the shoulders of the jar. Preheat the water, otherwise the glass will burst.
Sterilize in this way for about 20 minutes, until the cucumbers and greens become a little lighter.
Add vinegar and roll up.

Any recipe for pickling cucumbers can be modified by adding something to your liking.

Prevention and useful tips

Take note of important recommendations that will help you avoid such a problem as cloudy brine in cucumbers:

Be careful not to overfill the spinning container, as the water may become cloudy during fermentation due to lack of space, and the lids may explode or swell.
The presence of cucumbers in the same jar with bell peppers and tomatoes can eliminate the turbidity of the solution; It is also useful to add horseradish root or hot pepper.
Instead of 9% vinegar for preservation, it is better to take 70% essence at the rate of 1 tsp. for 3 liters of marinade, and some housewives use mustard - 1 tbsp. l. for 3 l.
After placing vegetables and spices in containers, first pour boiling water over them twice, and only the third time with marinade or brine. This will significantly reduce the risk of lactic fermentation.
Before sterilizing, wash the jars with soda and rinse thoroughly, and then dry. Sterilize dishes, including lids, thoroughly.
Spoons for placing cucumbers and other equipment should also be clean.

Before pickling, place the cucumbers in cold water for 10-12 hours. This will help remove nitrates and increase the crunchiness of the vegetable.

After seaming, turn the workpiece upside down (this will help detect leaky jars) and insulate it with a blanket (this will ensure slow cooling, which will serve as additional heat treatment).

If you find cloudy jars of pickled or pickled cucumbers among your preparations, do not rush to eat them. There is no need to risk your health - if there is even a slight doubt that the vegetables are not contaminated, throw away such preserves without hesitation.

Save so you don't lose!

Reasons why brine in jars of tomatoes becomes cloudy and what to do

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?

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.

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.

Is it possible to eat pickled tomatoes in cloudy brine?

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.

What to do with cloudy cucumbers

In most cases, cloudy brine is not a good sign. Even if it does not contain the causative agent of botulism, if it contains fungi or putrefactive bacteria, poisoning or at least an upset stomach and intestines is guaranteed.

Pickled

If the contents of the jars with marinade have become cloudy, regardless of whether the lids are lifted or not, then such preparations are immediately sent to the trash. Do not even think about washing such vegetables and adding them to pickle or hodgepodge. You can become seriously poisoned even after cooking contaminated pickled foods.

Salty

Pickled cucumbers most often become cloudy for a harmless reason - due to lactic acid fermentation. If the lid is flat, not swollen, and there is no gas inside, then the vegetables can be used. There are two options for reviving such cucumbers.

Method 1

It is used for twists that become cloudy immediately after rolling (within 3-5 days):

Open the jar, pour the brine into a saucepan and put on fire;
Boil the solution for 20 minutes;
Rinse the cucumbers with boiling water, pouring them for 5-7 minutes;
Then pour the boiled brine from the pan back into the jar;
Add 9% vinegar - 70 ml per two-liter jar, 100 ml per three-liter jar;
Seat the container again, turn the lid down, wrap it in a blanket and let cool;
Instead of resuscitating the old brine, you can make a new one, also with the addition of vinegar.

Method 2

Place the closed jar in the refrigerator and do not touch it for 7-8 days. During this time, the turbidity usually settles to the bottom, and the brine becomes transparent again. If the lid does not rise, then such cucumbers can be eaten. Due to the fermentation process that has begun, their taste may become slightly different - more sour.

If after being in the refrigerator the lid remains flat, but the brine is still cloudy, then it is better to use such pickled cucumbers for preparing first courses (pickle soup, kharcho soup).

Why should you be careful?

If enough vinegar was not used when preparing canned cucumbers for the winter, this will lead to the formation of lactic acid in the jars. In this case, the cloudy jar should be placed in the walking chamber for about a week. During this time, the sediment will sink to the bottom, and the vegetables can be used to prepare various dishes.

In order not to be faced with the choice of throwing away food or preserving again, you need to approach this process with special preparation and care. Add hot peppers and horseradish leaves to the marinade, which will help prevent the growth of bacteria.

What to do if the brine in winter preparations becomes cloudy?

Canning vegetables is a great way to preserve food, but sometimes the brine becomes cloudy after a while. We will tell you below how to avoid this and what measures to take to correct the situation.

Reasons for cloudiness of workpieces

Even if you use the most proven recipes for preparing cucumbers and tomatoes, you cannot exclude the possibility that the liquid in the jar will lose its transparency, the vegetables will lose their elasticity and taste, and the lids may even swell. This can be caused by non-compliance with the technology for preparing canned foods. The main reasons for damage to winter preparations are:

Poorly washed or damaged vegetables;
Insufficient sterilization of lids and jars;
Cans that are not rolled tightly enough;
Failure to comply with the proportions specified in the recipe or substitution of ingredients;
Failure to comply with temperature storage standards.

Even one of the listed reasons may be critical when preparing pickled cucumbers or tomatoes. To prevent such detrimental consequences for products, it is important to clearly know how to prevent it.

How to avoid clouding of the blockage?

Always begin by carefully inspecting all ingredients being prepared for canning. Tomatoes and cucumbers should not have any damage. They and other components should be rinsed very well. Canning containers must be sterilized over steam and dried in the oven. The entire work area must be absolutely clean.

After you have rolled up the lids tightly, you need to make sure that they will maintain maximum tightness. To do this, they need to be placed upside down for a day and covered tightly with a blanket. After this, let the jars sit for about ten days in a cool place. If during this time you do not see any negative changes, then they can be stored.

Don't ignore pre-soaking cucumbers in water before pickling. This procedure will result in the air that may be contained in the vegetables being replaced by water, thereby reducing the risk of swelling and cloudiness of the brine. Carefully monitor the proportions of vegetables, salt and vinegar. Not enough acid will cause fermentation.

How to save cloudy workpieces?

If you don’t want to throw cucumbers out of the cloudy brine, then you can try to correct the situation. The following method will be appropriate only if the vegetables were in the cloudy brine for a short time, did not lose their taste and crispness, and the integrity of the lid was preserved:

Remove the cap and drain the liquid. Rinse the cucumbers with heated water directly in the jar and pour boiling water for five minutes;
Drain the liquid into the pan and bring to a boil, then pour back into the jar with the vegetables and the newly added spices and salt. Roll up the jars.

You can do this with tomatoes in the following way:

Rinse vegetables thoroughly in salted water;
Boil the existing brine or make a new one (which is preferable);
Sterilize the jars and lids and carry out the entire preservation process again.

If the brine becomes cloudy again, it is better to get rid of this preparation and not eat it.

Why should you be careful?

If, in addition to cloudiness, you notice that the lid is swollen, this means that the pickles cannot be used for food. The container has already undergone the process of reproduction of harmful microorganisms that can be dangerous to your health.

What varieties are taken for canning?

For canning, it is necessary to take cucumbers at the stage of milky ripeness, no larger than 10-12 cm in size, preferably the same size. Using fruits of different sizes, the salt gets into the cucumber pulp unevenly, so some of them are less easily salted. Insufficiently salted cucumbers again serve as an excellent breeding ground for microorganisms.

Early ripening salad varieties are not suitable. Their pulp is more tender; it will spoil faster in preparations. Having rolled up salad cucumbers for the winter, after a while, when you open the jars, you will find soft, tasteless vegetables. Choose the following varieties for homemade preparations: Friendly Family, Merry Guys, Zasolochny, Rodnichok. To be sure, when purchasing seeds, read for what purposes this variety is used.

Why is there white sediment in canned tomatoes?

Basically, the white coating on canned green fruits is lactic acid bacteria (probiotics of natural origin). They inhibit the development of pathogenic flora in the intestines and are necessary for the human body to improve the functioning of the gastrointestinal tract.

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What to do if a can of tomatoes exploded

If the tomatoes exploded, what to do and how to change the situation, the advice of experienced housewives will help. You can save tomatoes only after the lids have become swollen. If a jar explodes, it is best to throw away its contents immediately. These tomatoes will contain dangerous substances that cause food poisoning.

Vegetables from exploded jars contain spore-forming rods. They are not noticeable in any way on products and do not cause signs of spoilage or rotting. But the microbes contained in the brine produce a strong poison, which can lead to the development of botulism. This is a serious disease that causes death. No amount of repeated heat treatment can rid food of these toxins.

Exploding a container of tomatoes - an unpleasant result

What to do if the brine is cloudy and the lid is not swollen

Cloudy brine is a sign of the fermentation process that has begun after seaming. If there is no swelling, and the liquid in the jar begins to become cloudy, then the logical option is to restock the canned food. Experienced housewives on the forums suggest what to do if the tomatoes become cloudy in the jar. In fact, there are two ways to solve the problem.

Restart. You need to drain all the brine without any residue, and boil the tomatoes again. Only after these procedures, re-sterilization of the jar and recalculation of the proportion of vinegar, salt, sugar, can the marinade be re-rolled.
Recycling. If the new process of preparing the product does not inspire enthusiasm, then you can process canned tomatoes into lecho, by pickling, or use them for food as soon as possible.

Attention! An unpleasant odor and sour taste are a serious reason not to consume products from an opened jar. Of course, it’s a pity for the work and effort, but health is more valuable.

Additional tips for sauerkraut

Despite the simplicity of preparing the dish, you can make it even easier and faster. Tricks used by experienced chefs when fermenting:

The so-called “squeezing” is avoided when using brine - the cabbage will turn out just as crispy.
The cuts must be made across the grain - this is necessary for a beautiful cut.
The finer the cut, the sooner the product will be salted.
To better release the juice, put pressure on the cabbage - just a wooden circle and a liter jar of water are enough.
It is necessary to inspect the surface of the brine daily - if mold appears, it must be removed.
After the foaming process is completed, the oppression is removed, and the fermentation surface is covered with fresh cabbage leaves.

Following technology and using high-quality vegetables will allow you to prepare excellent pickles. Crispy sauerkraut is tasty and healthy and is considered a delicacy. And those who know how to cook it correctly have the reputation of being good cooks.

Loose key (seamer)

Any seaming device sooner or later fails. A broken seal between the edges of the key and the lid is the reason for clouding of the brine and exploding jars.

Before starting work, the key is inspected and a test twist of the jar of liquid is done. If the machine tightens so tightly that it cuts off the edge of the lid, loosen the screw. If the connection is loose, tighten it.

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Is it permissible to eat cucumbers from cloudy brine?

In any case, you should not eat vegetables that were in a marinade that raises doubts. There is a universal ban on eating spoiled canned vegetables (regardless of their condition and the reasons why they spoiled).

Attention! If the brine has lost its transparency, you should carefully inspect the entire jar. It is prohibited to use the product if the following symptoms are present:

It is prohibited to use the product if the following symptoms are present:

swelling or deformation of the lid;
the presence of air bubbles in the liquid.

When gases accumulate in the jar, this indicates that a pathological process is taking place inside, caused by the active proliferation of microflora. For example, marinade spoilage can be caused by a dangerous bacterium - Clostridium botulinum. To avoid infection, it is necessary to seal the jars tightly, blocking the access of air. It is difficult to determine by the appearance of the jar whether the causative agent of botulism is inside. At the same time, the container may look normal externally - without clouding or a swollen lid.

In a twist with pickled cucumbers, prepared according to all the rules, sometimes the process of ripening occurs. This produces lactic acid, which causes the brine to turn whitish. This substance, on the contrary, suppresses the development of harmful microflora. In pickled preparations, the release of lactic acid rarely occurs, since the presence of vinegar prevents this.

Important! When a jar of pickled cucumbers becomes cloudy, there is a high probability that pathogenic microflora is developing in it. It is recommended to throw away such a product without regret.

There are times when it is impossible to determine the essence of a canned product by eye. For example, it is unknown whether the inside of the jar is a pickle or a marinade. Then it is safer to throw the unknown contents into the trash.

How to save cloudy workpieces

A cloudy marinade is a bad sign. It may not contain pathogenic bacteria, but rotting products can disrupt the activity of the gastrointestinal tract. As a general rule, marinades that have lost transparency, despite the swelling of the lids, are thrown away.

Note! Under no circumstances should you wash questionable vegetables and then add them to hodgepodge or pickle soup.

It is also inappropriate to heat treat spoiled canned food. You need to carefully inspect the jar, and if there is no swelling of the lid, proceed to restore the product.

Causes of bloating cans

The main reasons why canned tomatoes swell are the following violations in the process of preparing this seal:

Ingress of spoiled fruits damaged by late blight into canning.
Use for preservation of poorly washed and sterilized containers.
The presence of small chips and cracks on the necks of the cans, due to which air enters the canned food, leading to its deterioration.
The presence of dirt particles on the surface of insufficiently thoroughly washed preservation components - tomatoes, spices (dill, horseradish leaves, bay leaves, allspice).
Failure to comply with the proportions of sugar, salt, vinegar (citric acid) used when preparing the marinade for pouring tomatoes.
Insufficient temperature and duration of sterilization of filled jars.
Poor sterilization of rolling (screw) caps.
Insufficient sealing of cans after sealing.

The main causes of brine cloudiness

There may be several possible causes of cloudiness in brine:

insufficient washing of vegetables, herbs and garlic;
poor quality sterilization of containers;
violation of the tightness of canned food;
using spoiled tomatoes for harvesting;
a small amount of vinegar, salt, sugar in the total volume of the snack;
Poor quality water (with impurities).

To avoid cloudy sediment in the marinade, you need to thoroughly wash the vegetables, strictly follow the recipe for the dish, and pay attention to the quality of the tomatoes. Salt containing iodine and excessively calcined water are not suitable for preservation.

Spoiled, too soft, loose tomatoes should be discarded to avoid an unpleasant aftertaste of the snack and problems with containers exploding.

Useful tips for pickling cucumbers

A few practical tips will help you make your preparations more tasty and keep them longer:

To ensure that the greens crisp and the brine remains transparent, after filling the jar with raw materials, place a clove of garlic and a horseradish leaf on the very top. These products have antiseptic properties and therefore prevent fermentation.
Use lids made of stainless steel.
To preserve and improve the taste, always place a few circles of horseradish root or hot pepper at the bottom of the jar.
Add sour fruits to the jars - they will increase the effect of the preservative. Greenish cherry plum, a slice of sour apple or red currant are suitable.

There are several techniques to correct the situation with cloudiness of the brine in pickled cucumbers. However, it is better to carefully follow the process technology and nip such unpleasant surprises in the bud.

The lids on the jars are swollen: why, what to do and how to avoid

When preparing canned food, inexperienced housewives notice that after sealing the jar, the lid immediately swells. This happens to anyone even a month after preservation - the lids are simply removed from the jars. Of course, after this, the contents are no longer suitable for food. Experienced housewives know: to prevent jars from swelling, they need to be rolled up correctly. Below we will consider questions, the answers to which will help avoid damage to the workpieces.

Why do the lids on jars swell?

The ingress of microbes is the main cause of “exploding” canned food. Over time, they begin to multiply, and the result of their vital activity is manifested in swelling of the lids.

Microorganisms can get into the jar if the laws of conservation are ignored: