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

Most housewives prepare tomatoes in jars for the winter. Subject to the cooking technology, canned snacks are stored until spring, or even more. There are times when all the rules during cooking were followed, but the tomatoes in the jars still turned cloudy. Seeing such a picture is extremely unpleasant. Consider why tomatoes in jars become cloudy and what to do about it?

Why does the brine in jars of tomatoes grow cloudy

When using proven recipes, you cannot be 100% sure that canned tomatoes will not turn cloudy. Cooks identify several main reasons why the marinade or brine lose transparency:

use of rotten, spoiled vegetables;
badly washed vegetables;
lack of processing cans, lids;
leaky sealed jars. As a result, air enters such blanks and the fermentation process begins;
wrong proportions of s alt, granulated sugar or vinegar.

It is worth remembering that in each recipe, the amount of sugar, s alt and bite indicate only a certain amount of tomatoes. Therefore, the recipe must be followed.

How to avoid cloudy caps?

In any case, it is better to prevent the appearance of a cloudy brine than to correct the situation later. Even sadder when the workpiece has to be thrown away. There are several rules to avoid cloudy brine or marinade:

Before canning, carefully examine all tomatoes. If there are signs of damage, rot, you need to remove them to the side. Such fruits are not suitable for canning.
Tomatoes should be thoroughly washed under warm water and put on a clean towel to drain the remaining moisture.
Jars and lids for preservation must be thoroughly washed with a soap and soda solution and sterilized. There are several ways to process containers: over water vapor, in an oven, in a microwave oven. The lids are boiled.
After canning, you need to make sure that the contents of the jar are sealed. To do this, turn the container upside down and observe. If brine began 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, providing slow sterilization.

The proportions of s alt, vinegar, sugar should be observed according to the recipe. The lack of acid provokes the appearance of the fermentation process.

What to do if jars of tomatoes are cloudy?

After cooling the cans of tomatoes, 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 put 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 is gone, then you need to repeat the preservation process again. Basic actions:

Tomatoes with spices get out of the jar. Rinse under running water, and then put in saline solution. It's easy and simple to prepare. In boiled water (1 l) add 1 tbsp. l s alt.
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 conservation and put away for overexposure again.

When an unpleasant situation repeats, tomatoes are already thrown out. Before washing, it is recommended to carefully review them. If spoilage is suspected, vegetables are discarded.

Can I eat pickled tomatoes in cloudy brine?

Most housewives are wondering: "Is it possible to eat tomatoes in a cloudy solution?" The lid on the workpiece is not swollen - so you can. The turbidity of the brine or marinade indicates that lactic acid has formed in the containers with the contents. Experts recommend putting such a blank in the refrigerator for 7 days. During the specified time period, the sediment will sink to the bottom, and the vegetables are perfect for cooking various dishes.

Together with the muddy brine, the lid swelled - it is strictly forbidden to use the blank in food. Pathogenic microflora multiplies in preservation, which can cause severe poisoning or death.

It is important to approach the canning process carefully. Then you won't have to choose whether to throw away the product or bring it back to normal.

The main thing is to follow the cooking recipe, add 2 types of pepper, chili, horseradish leaves or root, mustard seeds to the marinade. It is these ingredients that will prevent the process of reproduction of pathogenic microflora.