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Home canning usually takes a lot time and effort. Therefore, it’s especially a shame if after a while blanks begin to “explode”. But almost always this trouble can be to help. Using secrets and tips, you can save most spoiled blanks.
Contents
Saving spoiled homework
The most common cause of damage to workpieces is their insufficient sterilization.
For example, if instead of the required 20 minutes banks boiled 5-10 minutes, and the fruits were not sufficiently washed, then those present sterilization will not destroy microorganisms. A few days later the activity of bacteria will lead to the release of gases, the cover separates, canned food, as they say, swell.
Also, the cause of damage can be insufficiently tight corking cans. If there were defects in the lid or a rubber ring under it turned out to be not elastic, then the contents of the can interact with air and the workpiece is defective. After some time, usually a few days, after sterilization blanks may ferment and the liquid will become cloudy.
Remember: check the quality of the cork immediately after seaming.
- Cans should be turned upside down: if liquid leaks, therefore, the workpiece is not subject to storage.
- The jar needs to be opened, covered with a new lid, sterilized and cork again.
Also, swelling of the caps may occur due to the reaction between the contents of the can and the surface of the lid (if it is tin and unvarnished). And while the content remains transparent, do not eat such homemade preparations recommended.
- Before storing blanks, you should observe 2-3 weeks.
- If signs of damage during this time do not make themselves felt, banks can be removed in a more suitable place for them.
If gas bubbles nevertheless appeared, then reserves are needed urgently “reanimate.”
Error correction.
Fermented jam or compote.
Appearing bubbles in the bank indicate the beginning of fermentation. To to fix the situation, you need to pour the liquid into the enameled dishes, bring to a boil and then pour over prepared sterilized banks and roll up again.
However, this method is suitable if the workpieces have not become smell like vinegar or alcohol. If there is a smell, then the workpiece spoiled completely.
Excessive foam on compote or juice can mean serious spoilage. Open the jar, pour the contents into the pan, boil 15 minutes. Use syrup as a drink or ingredient for making jelly or sauce.
If the top layer of compote darkened, you should open the cans, take out the darkened fruits. Banks sterilize and roll up again.
From the fermented jam you need to take the fruits, and then a little boil the syrup with sugar (200 g per 1 liter). Put in syrup back fruits and cook another 20 minutes.
When soured, add baking soda when adding at the rate of 1 / 2-1 teaspoon per 1 kg of jam.
Turbid and fermented vegetables.
- Spoiled vegetables should be put in a separate bowl, rinse saline (1 g of water 30 g of salt) and again spread out sterilized banks.
- To filter the spoiled filling several times through dense cheesecloth, then boil and pour the vegetables.
- If the fill is not enough, cook fresh and add to vegetables. Banks sterilize and reseal.
- Spoiled tomato-containing preparations (pasta, mashed potatoes, ketchup) should be corrected in a special way.
- Put the contents of the cans in a pan, boil with the addition sugar, salt and vinegar (10% of the total mass), arrange in a clean sterile jars and roll up.
Billets, on the surface of which mold appeared, to Unfortunately, you have to throw it away. Processing will not help, filament mold, invisible to the eye, penetrate into the depths, and after some time mold film forms again on the surface of household blanks.
