Cans of tomatoes swelled up: what to do and how to save seamings, causes of the problem

Many inexperienced housewives very often have the question of what to do if the jars of tomatoes are swollen. In this case, one should not make hasty decisions and immediately throw out the exploded jar - with the right approach, preservation can be saved. In order to avoid such a situation, it is necessary to follow the technology of preparing the preservation, its seaming and storage.

Causes of cans swelling

The main reasons that canned tomatoes swell are the following violations of the process of preparing this seam:

1. Spoiled fruit damaged by phytophthora falling into conservation.
2. Using poorly washed and sterilized containers for preservation.
3. The presence of small chips and cracks on the necks of the cans, due to which air enters the preservation, leading to its deterioration.
4. The presence of dirt particles on the surface of insufficiently thoroughly washed preservation components - tomatoes, spices (dill, horseradish leaves, bay leaves, allspice).
5. Failure to comply with the proportions of sugar, s alt, vinegar (citric acid) used in the preparation of marinade for pouring tomatoes.
6. Insufficient temperature and sterilization time for filled jars.
7. Poor sterilization of break-in (screw) caps.
8. Insufficient tightness of cans after seaming.

How to save cans from exploding when bloated?

To protect a swollen container of tomatoes from an explosion, you should know the following:

1. The sooner such a jar is found, the easier it is to save. The storage place for conservation is usually equipped with racks and shelves. In such rooms, each bank is clearly visible. Their condition should be examined periodically, especially in the first weeks.
2. As soon as one of them has a slight turbidity of the brine and swelling of the lid, it is immediately placed in a cooler place for several days, for example, in a refrigerator.

Note. A sign of an exploding preservation is a characteristic loud pop emitted by a lid that is losing its tightness.

What to do if a can of tomatoes exploded?

If the fermentation process in a jar of tomatoes could not be stopped, and it exploded, then the product will have to be re-preserved as follows:

1. The brine is draining from the jar.
2. The fruits taken out of the container are inspected for the presence of rot and mold. If signs of spoilage are found, the jar is not re-preserved, and its contents are thrown away.
3. If the fruits do not show signs of spoilage, they are washed with a 5% solution of ordinary table s alt.
4. The brine drained from the jar is filtered through dry and clean medical gauze, poured into a container of a suitable volume and brought to a boil.
5. The container released from preservation is thoroughly washed with a warm aqueous solution of baking soda, rinsed under running cold running water.
6. The jar is sterilized in an oven of suitable size and volume at a temperature of 120 ^{0 C or over the neck of a boiling kettle.}
7. In boiling water for 3 minutes, sterilize a new break-in or screw cap.
8. Prepared fruits are placed in a sterilized container and poured with hot brine.
9. The jar is rolled up, turned upside down and allowed to cool to room temperature.

After cooling, the container with conservation is placed for long-term storage on the bottom shelf of the refrigerator. In the cold season, it is stored in cellars or undergrounds. Cans re-rolled using this technology, subject to storage conditions, no longer explode, and their contents can be safely eaten.

How to avoid the problem?

In order to avoid swelling of cans with preservation, you must follow such simple rules as:

1. For preservation, fruits and spices not damaged by diseases and pests are harvested.
2. Capacities for seaming are preliminarily inspected for cracks, chips.
3. Preservation jars are thoroughly washed - first with warm soda solution, and then rinsed under cold running water.
4. Harvested fruits and spices are thoroughly washed under running cold water.
5. Sealing containers are carefully sterilized over the steam of a boiling kettle or in a spacious hot oven.
6. Run-in lids, like jars, are sterilized in boiling water for 3 minutes.
7. The brine (marinade) for pouring the tomato is prepared in accordance with the chosen recipe, strictly observing the proportions of water, sugar, s alt, vinegar (citric acid).
8. The cans are rolled up only with a serviceable seaming key (machine).
9. To check that there are no brine leaks from under the lid, each of the rolled containers is slightly tilted for a while - in the case of a non-hermetically rolled lid, brine will begin to ooze from under it.
10. Rolled up jars are turned upside down, put on a horizontal surface and covered with a warm blanket, blanket. This is necessary in order to complete the process of sterilization of its contents inside the preservation.
11. Sunsets are stored in a cool and dark place - cellar, pantry, underground.

The condition of stored canned food is periodically checked - in the warm season, banks are inspected once a week, from late autumn to early spring - once a month.

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